Artisan ice cream and sorbet maker Taywell has invested £200,000 upgrading its manufacturing and storage capacity following a sharp increase in the company’s sales.

Taywell’s turnover rose 70% in the last financial year (ending 31 October 2011) and is on course to double in the current year on the back of many new business wins over the past 12 months.  These include a nationwide contract to supply wholesaler Costco and the manufacturing and distribution rights for the hit ice cream for dogs – Billy+Margot (www.billyandmargot.com).

In response, Taywell has kitted out its factory in Paddock Wood, Kent, with new facilities that will enable the company to service rapidly growing numbers of orders from current and future customers.  It’s the second major expansion for Taywell in the past two years, coming after the completion of a new £100,000 kitchen in November 2010.

The latest re-fit includes the installation of a new 600-litre mixing plant, a rotary filling machine, a continuous freezer and fruit feeder, and increased pallet freezer space.  Further investment to the tune of £20,000 is planned soon.

Taywell managing director Alastair Jessel said: “In spite of the continuing economic downturn we continue to see incredible growth in sales of our premium ice creams and sorbets, particularly in the out-of-home and restaurant sector.  It demonstrates that, even when finances are stretched, demand for high quality and affordable treats – such as our products – remains robust.  Our £200,000 investment in new machinery and storage will ensure we can keep providing a high level of service to our existing customers – and new ones, too.”

Taywell produces a wide range of luxury ice creams and sorbets made using the finest, local ingredients.  They include the recently launched Kent Cobnut ice cream, which is hand-made by blending crushed, end-of-season Kent-grown cobnuts (the tastiest) with Wealden milk and cream.

Its award-winning, 50%-fruit Raspberry sorbet, meanwhile, is produced using Kentish raspberries, some of which are grown on Taywell’s own farm in Sissinghurst.  The fruit is de-pipped by hand and the juice cooked with natural sugars to produce a rich, creamy taste and texture.

Alastair said: “We’re very proud of our artisan ice creams and sorbets, and we believe our growing order book is testimony to their quality.  This latest investment in new manufacturing and storage capabilities will ensure we can keep supplying our customers with sufficient amounts of the high quality products for which we are quickly becoming renowned.”

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