Archer’s Ice Cream Parlour, Yorkshire

New Moor Farm was one of the last places to be hit by the 2001 Foot and Mouth outbreak. John and Susan Archer’s farm was badly hit too – they lost their entire herd of black and white Holsteins.

There was a back-up plan, though, and it’s one that’s proved a phenomenal success. The couple restocked with a 320-strong herd of Jersey cows that produced two million litres of milk a year with the intention of diversifying into artisan ice cream making.

RSS Hereford convinced the Archers that their plan to diversify could really work. As Susan explains: “They were inspirational. They made us realise we could do it quite easily.”

RSS put together plans for a preparation area and a parlour while the Archers sought planning permission to convert two garages. The entire project cost £85,000 and was funded by a DEFRA grant and a bank loan.

Archer’s Ice Cream Parlour opened in August 2004, selling handmade Jersey ice cream in toffee, tiramisu, strawberry, chocolate, vanilla and hoky-poky flavours. Their seasonal Christmas pudding flavour scooped a Gold Great Taste Award. The Archers try to source ingredients locally where they can and are constantly developing new flavours.

It seems they have got the recipe for success – they opened a second outlet at Richmond station at Easter 2008 and at the end of the year Sue was runner up in the Business Women Entrepreneur for the North East Awards. RSS Hereford designed and fitted the Gelateria at Richmond with a serving counter and a 16 flavour ice cream display cabinet to meet the needs of the site. They also have an ice cream making laboratory on site so the ice cream is as fresh as it can possibly be – just like in Italy – something that is very important to Sue. Live “on view” production of the ice cream via a viewing
window is a big hit with the customers.