Neil Haydock is the executive chef at The Hotel & Extreme Academy, Watergate Bay
Neil oversees Watergate Bay's three restaurants - The Brasserie, The Living Space and The Beach Hut - which have been serving Treleavens ice cream for six years.
His partnership started with Treleavens when the demand in the restaurants was too high to produce his own ice cream: “We don’t make ice cream here but if we were to, we would be looking for the standard that Treleavens provides - they give a restaurant quality.”
Strawberry, chocolate and vanilla are the staple flavours of every Hotel order, as they are the big winners with children, but Treleavens also make more bespoke flavours for the restaurants.
Neil says: “It feels like you have got some input into what goes on and can influence what flavours are coming up, like at the moment we have these fantastic plums from Italy, we could actually make the base and give it to Treleavens and they would churn it for us.”
The traditional hand made and hand-churned method used to make Treleavens ice cream is what makes them stand out for Neil: “Most ice creams these days are made by continuous flow and frozen in the pipes. You really feel the quality of Treleavens ice cream, their batch production gives it that right sort of balance of cream and air.”
Neil believes that Treleavens have covered both the retail and restaurant markets with their array of ice cream flavours: “Some of the ice creams and sorbets are not the sort of flavours you would see in a shop and serve them in a cone, they are flavours that you would need something else to go with them, to complement them, they are very much a part of a dish.”
Photography: David Griffen