About us
Our Story
We are a family - run business, who in May 2025 started a new venture making Gelato style Ice Cream, in Nidderdale, with locally sourced milk.
Our family has farmed in Upper Nidderdale for 100 years, farming sheep and beef cattle.
I (Millie Graham), have always had a keen interest in food production working alongside farming. When I left school, I worked for a neighbouring farmer, who made a raw milk, Wensleydale cheese (Stonebeck Cheese)
In 2024, we were given the opportunity to take over a a farm tenancy where the previous tenant originally made ice cream.
In order to set up our ice cream business, we reconverted a stone building on the farm into a suitable food production unit and bought new equipment.
We buy our milk, fresh every day, from a local dairy farm.
In the future, we plan to milk a small herd of our own cows at our farm at Lofthouse!
Gelato vs ice cream
A popular question we often get asked is why did we choose to make a Gelato style ice cream rather than traditional ice cream?
Gelato is made with more milk and less cream than traditional ice cream, and also incorporates less air. Gelato is also served at a warmer temperature, so it keeps its smoother, scoopable texture. It has a lower fat content, so the flavours shine through more intensely.