Nick Barclay is the owner and executive chef at the Blue Plate restaurant
Before Nick and his wife Kelli opened their Downderry restaurant, the Blue Plate in 2009, they ran a hotel in Looe which served Treleavens ice cream from the start of the business ten years ago. They then incorporated Treleavens ice cream to their menu at the Blue Plate.
Nick has built up a great relationship with Treleavens and often asks for bespoke flavours. He said: "One of the things I love most about Treleavens is that I can call them up and say, 'Guys, I had this dream about gin and tonic sorbet, what can you come up with?', and they have the capability to do projects like that, where they are small enough but big enough to custom-make products just for me personally."
One of the more unusual flavours Treleavens created for Nick was an asparagus, ham and red pepper sorbet for a special asparagus dinner. Nick said: "If you think about asparagus, to make ice cream and sorbet out of it is quite a challenge, but Treleavens are very open and receptive to that, their approach is always to try to find a way to make it work."