Monday 12 October 2009

Gallery

Here are a couple pictures of people enjoying Jelberts ice cream while out and about!





















The Area.


Newlyn Harbour.












St Michael's Mount












Penzance Promenade.


All images are subject to copyright.











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Monday 14 September 2009

Jelberts in the News

Since its creation Jelberts has been reviewed in many magazines and newspapers. The owners have been interviewed on the radio and actress Tandy Newton has even mentioned it on television. Here are a few clips of reviews of Jelberts.

From The Guardian:

The best ice-cream in the world, Cornwall


"If you have more of a sweet tooth, Jelberts of Newlyn is a must. My Mum grew up in Cornwall and we always used to revisit on our family holidays. The biggest treat was being introduced to a double clotted cream ice-cream with clotted cream on top, made by Jelberts, one of the oldest ice-cream makers in the county. Jelberts have only one shop - in Newlyn - and they produce a small amount daily, so it's always fresh. They only make vanilla, but in my opinion that's the best anyway. Loads of things to do and places to stay."

"Newlyn is the sort of place St Ives stopped being long ago. Small, unshowy, with just the one main road winding through it, this Cornish fishing village a few oar strokes west of Penzance refuses to parade its gems, preferring to let the strolling tourist discover them by chance. At the height of summer, the owner of Jelbert's, purveyors of possibly the finest ice cream in Britain, is to be seen unhurriedly wheeling a fresh bucket of his wares through the town to his decidedly unflashy shop; while, across the road at Aunty May's Pasty Co, a half-hidden painting of a pirate captain, holding a giant pasty to his curly beard, proclaims: "They're proper 'ansum!" "

From food-mag.co.uk:

"Frosty DelightsRegardless of the mass produced, fluffy ‘Cornish ice cream’ in supermarkets across Britain, you can still find the real thing closer to home. Words by Carol Trewin. Photographs by Adam Woolfitt.

At the height of the summer season it is impossible to walk through any Cornish town, harbour village or seaside resort without being assailed by a range of ice cream products.

Yet there is a world of difference between the simple process that Jim Glover of Jelberts in Newlyn uses for his ice cream, and the mass-produced product consisting of air, emulsifiers, stabilizers, sugar, vegetable fat, dextrose, glycerine and the occasional nod in the direction of dairy produce that is churned out of factories bythe millions of litres each year.

Ice cream in a form we would recognize has been made in Britain for just over 300 years, and by the second half of the eighteenth century, ice creams were being made in elaborate moulds and shapes, with a range of extraordinary flavours, including pistachio, jasmine, white coffee, burnt filbert cream ice and parmesan. But while ice cream started out as a luxury food for those with access to ice houses, by the mid-nineteenth century the combination of commercially available ice and new machinery took it to the mass market.

Suddenly, everyone could afford a hokey pokey - a two or three-coloured neapolitan ice cream, cut into small squares or slices, or a penny lick, which was a small portion of ice cream sold in a reuseable dish.

For Cornwall, with growing dairy and tourism industries, ice cream was an obvious product to develop and by the 1920s ice cream parlours had sprung up all over the county. But although ice cream is still an essential part of the tourist experience, most of these ice cream parlours have now disappeared. Harts in St Ives, for example, for many years one of the best-known ice cream parlours, is no longer - its building now part of a national burger chain.

Treleaven's is a notable exception. One of the new kids on the ice cream block, it has three ice cream parlours- in Looe, Tintagel and Polperro - selling a range of luxury Cornish ice creams and sorbets, all handmade in small batches using as much local produce as possible. “Milk and cream are about 90 per cent of the ingredients, and they are all Cornish,” explains Andrew Treleaven, adding that he knows the exact provenance of these ingredients. His nationally award-winning ice creams, in 36 flavours ranging from vanilla to orange and mascarpone, are made to exacting Italian artisan principles.

Two of the oldest Cornish manufacturers still in business are Jelberts and Kellys. Kellys was set up over 100 years ago and is still owned by the same family, making a range of ice creams using local milk and clotted cream. In addition to supplying its own shops and fleet of vans, the company sells through other retail and catering outlets in Cornwall.

By contrast, Jelberts has resisted the temptation to expand and remains a one-off, niche product - probably the nearest thing to homemade ice cream that you can buy in Cornwall. Based in Newlyn, it grew out of a dairy business run by Jim Glover's grandfather before the Second World War, which delivered local milk and other dairy products in and around the town. Although it is not clear exactly when Jelberts started making ice cream, it was probably after the war, when milk and cream rationing ended. Still made from the closely guarded, secret recipe used by Jim Glover's uncle and grandfather, small batches of ice cream are produced each day according to demand. Jelberts' only product is vanilla ice cream, which you can adulterate with a chocolate flake if you must, or top with a dollop of golden Cornish clotted cream, which is how most people eat it. Jim Glover explains that his product is made to be eaten fresh - if put in a freezer for any time it becomes so rock-hard that it is difficult to serve. Believe it or not, that is a good thing, as it indicates the low level of overrun - the technical term for air, which is what bulks out most ice creams, creating the smooth, light texture that is typical of modern ice cream. Denser, harder, granular textures signal that you are eating the real thing without all the added 'extras' that do little except add more profit to manufacturers' pockets. Relish Jelberts' ice cream while you can: Jim Glover may be the last generation to run this business."

From theclassicguide.co.uk:

"Jelberts Ices


Jelberts has resisted the temptation to expand and remains a one-off, niche product - probably the nearest thing to homemade ice cream that you can buy in Cornwall. Based in Newlyn, it grew out of a dairy business run by Jim Glover's grandfather before the Second World War, which delivered local milk and other dairy products in and around the town. Relish Jelberts' ice cream while you can: Jim Glover may be the last generation to run this business. Open Easter - October.

Jelberts IcesNew RoadNEWLYNCornwallTR18 5PZ"

Reviews from Real Consumers:

"Scrumptious!
Apr 2009 Lucy Cooper
No need to agonise over which flavour to get - they only do clotted cream flavour, but boy do they do it well. For total gluttony get a dollop of fresh clotted cream on top...and a flake."

"The Best Ice Cream!
Feb 2009 Shane Pz
Try it yourself. Homemade with the same recipe no frills just amazing flavour."

The History of Jelberts.

Jelberts ice cream has always been run by the same family, passed down from generation to generation. This means the recipe is the same as it was when the ice cream business began in the early 20th century.


Jelberts was started at the beginning of the 20th century by my great great grandfather. He bought the building above his house to be the tiny factory, and the shop at the bottom of the huge Paul hill in which to sell the ice cream. These buildings serve the same purpose today as they did when the shop first began, and the ice cream is transported down the hill, from factory to shop in the shell of a pram! As a child I remember riding down the hill on the top of a huge tub of fresh ice cream, being pushed along by my father in the midday sun.

The business was taken over by my fathers' uncle after my great great grandfather retired and has grown and grown in popularity. It has always been well-known in the Newlyn and Penzance area, as well as families coming down on holiday to Cornwall and eating a Jelberts every single day.

The current owner is Mr James Glover, former teacher and Oxford graduate. He has owned (or part-owned) the shop since the mid 1970s, after his uncle who had previously run the business sadly passed away. At first he ran Jelberts with his aunt and then became sole proprieter in 1980. He now takes on a more back-seat role, managing the business, but will still be seen in the shop every day serving the refreshing delicacy.

Hopefully the Jelberts legacy will continue to grow as time goes on and more people learn about the freshest, tastiest, tiny ice cream company at the end of Cornwall.


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Thursday 11 June 2009

Prices and Products

Products.

At Jelberts we have always tried to keep the cost of our ice cream as small as possible. We also make the ice cream in the factory just up the road, fresh every day. This means that Jelberts ice cream is fresh each day and the cream that is served is also sourced locally. The recipe has been handed down for generations, finally reaching my father, who currently owns and runs the shop.





Jelberts also sell a wide range of confectionery: from chocolate bars to clotted cream fudge to penny sweets and much much more, Jelberts is a child's haven! Huge jars of wine gums, midget gems and other sugary treats stand high on shelves above the counter, tempting all that enter the shop. We also offer many drinks (all non-alcoholic!) to cool you off on hot Cornish afternoons. The range includes all fizzy favourites such as Coke, Sprite and Fanta, as well as Oasis and other soft drinks.




Another available product is a pot of clotted cream to take away, weighing in at 1/4 pound, 1/2 pound or 3/4 pounds. This clotted cream is perfect with any dessert, especially strawberries, so treat yourself in Wimbledon season!


Ice creams are sold in cones and tubs, with sizes small and large, There is also the option of adding a topping to complete your delicious ice cream- a 99 flake and/or a dollop of local Cornish clotted cream. Tubs come with two complimentary wafers and can have lids and spoons if required.



Here is a list of prices for the '09 Summer season:



Cornets:

Small- 80p

Large- £1.20



Tubs:

Small (1 scoop)- £1.30

Large (2 scoops)- £2.00



99 Flake- 20p

Portion of Clotted Cream on Ice Cream- 30p

1/4 Pound of Clotted Cream- 99p
1/2 Pound of Clotted Cream- £1.80

Thursday 26 March 2009

Finding Jelberts and Nearby Attractions

Jelberts is situated in the small fishing village of Newlyn, along the main road that leads straight to the most South Westerly point in Britain,Lands End. Newlyn is a pretty town, steeped in history and tradition but free from most of the tourist trade which has ruined other Cornish towns, therefore it is an unspoiled gem along the Cornish coastline.


In the area there are many beautiful walks: from Newlyn to Mousehole, along the sunny green to the boating lake or merely sitting on the pebbled beach, or merely enjoying a cool ice cream on the quaintly pebbled beach. Newlyn is extremely picturesque, featuring a new tribute to fishing in statue form, as well as the natural phenomenon of Saint Michaels Mount.


St Michaels Mount.

The Mount is said to have been formed by the evil Giant Cormoran, who also lived on the Mount until he was slain by Jack the Giant Killer. It is accessible by foot during low tide, but at high tide the mount becomes separated from the mainland by the sea and so is only available via a short boat trip. There is a small community that live on the Mount, as well as the owner of St Michaels Mount, Lord st Levan who lives in the Mount's castle. There are many beautiful gardens on St Michael's Mount, which are well worth a visit,as well as the castle itself and circular walks around the island.

Museums and Attractions.

Just across the road from Jelberts shop is the Maritime Museum, showing the history of the fishing industry in Newlyn,a huge part of the local culture. There is also a seafood restaurant next door, which uses local catches and complies to a seaside theme. Also nearby is a small, authentic Italian restaurant that combines local cultural dishes with delicious Italian cuisine.

In and around Newlyn there are many lovely inns and taverns, such as The Tolcarne, The Swordfish and The Dolphin. These can be combined with walks, so that you can burn off some calories before being refreshed at Jelberts and satiating your thirst at a local inn.

Jelberts ice creams are extremely refreshing,perfect on a hot day to cool you down, or to brighten up the dreary weather. We also sell a variety of soft drinks and a large selection of confectionary- sweets, chocolate bars and local, clotted cream fudge.

For more information on Jelberts and its surroundings, click this link:
http://www.britinfo.net/index_Penzance.htm