The Treleavens story dates back to 2002 when our founder, Andrew Treleaven, bought seasonal ice cream company, Beddoes, and set up a small commercial kitchen in Looe on the south Cornish coast.
Andrew and his wife, Mandy, used traditional methods to make the ice cream, most of it by hand. Their artisan approach created the creamy texture and great flavour for which Treleavens is renowned, and many of the same methods are still used at our factory today.
Andrew and Mandy hung up their churning gear to embark on new projects in 2011, and sold the company to Richard Rowse. Richard appointed Mark Chrusciak to the role of managing director in 2014, starting the next chapter of our story.
Now regularly supplying ice cream to some of the best restaurants and retailers in Cornwall, and with multiple awards already under our belt, it became clear we had outgrown our small kitchen unit in Looe – in our final summer there we melted the incoming electricity supply!
In 2015, we moved to our new £500,000 custom-built factory at Tretoil Farm in the north Cornish countryside. It’s the perfect place for us to continue creating the tastiest ice creams and sorbets.
With state-of-the-art machinery at our disposal, we’ve continued to use the same artisan methods championed by Andrew and Mandy – but on a much larger scale.
Tretoil’s close proximity to the A30 means we’re ideally placed to distribute our ice creams and sorbets to customers across the country. It also means that our milk supplier, Trewithen Dairy, is just down the road, so we know our milk is as fresh as possible.
We’re a small team here at Treleavens, employing eight people year-round to produce our ice creams and sorbets, with additional staff helping out during peak season.
How it's made
Before we make any of our ice creams and sorbets, we carry out extensive taste testing.