The Ndali estate stretches over 1000 acres of mixed tropical farm amid the explosion craters of the Ndali Volcanic Field in Western Uganda. The farm specialises in exquisite quality vanilla, our chef's favourite.
The vanilla that we use in our creamy Camomile Apple dessert is a Ndali estate vanilla composite of skin, seeds and fleshy pulp - all finely milled in to a fine powder. A pure way to use the pods and particularly perfect for ice cream.
A beautiful drawing of the classic nordic known ingredient liquorice root. We use a pure Amarelli liquorice when making our subtle ice cream for the Rose Hip Liquorice ice dessert.
The best quality liquorice stems from Calabria, Italy, where for over three centuries Amarelli has been extracting liquorice from the plants that grow naturally over the Calabrian coastline.
With its yellow centre and white petals, the camomile flower could easily be mistaken with the common daisy. However, it's unmistakable – perfumed and floral with a hint of lemon make the herb so interesting to use in desserts and food.
The calming properties of camomile are by no means a recent discovery. Papyruses from Ancient Egypt make reference to the plant, meaning its benefits have been known about for at least 3500 years.
When most people think of raspberries they think of the familiar dusty red colour but there are less common varieties ranging from yellow to almost black.Each berry is made up of around a hundred tiny individual fruits -called ‘drupelets’- each with its own seed.
Sea buckthorn have for centuries been used in northern climates as a vitally important source of Vitamin C at a time of year when it was almost impossible to come by naturally.
Sea buckthorn is quite astringent and sour when raw, but a little frost ripens the berries, making them perfect for our sorbet.