An online magazine for and about businesses of all sizes, in Edinburgh and beyond
Edinburgh-based ice-cream business, Thistle & Churn, which launched four weeks ago, has already attracted event bookings and begun hiring its first full-time staff members, reports its founder, Steven Moffat.
He also said that he is preparing to supply his first boutique-hotel customer and that talks are underway about potential restaurant collaborations.
The ice cream combines ‘heritage’ ingredients, with handcrafted toppings, and is served from a Victorian-style bike:
“We started this because we believe ice cream should be extraordinary – not just in flavour, but in the theatre of its presentation,” explained Steven, who personally sources the Scottish ingredients and hand-prepares every batch.
The flavours are developed in small artisanal churns, using a secret-recipe base and handmade inclusions like roasted oats, shortbread shards and candied peels. The newest flavour, ‘Caledonia Cream’ blends orange, lemon, honey and whisky. Seasonal pairings such as rhubarb and rose and artichoke and lemon are expected to follow.
Reflecting on the start-up journey so far, Steven says: “Most of our kit was bought secondhand on Gumtree. We’ve spent six months refining, testing and tweaking recipes.”
Thistle & Churn is currently available at Castle Terrace farmers’ market and Leith Walk police box, and will also be at The Night Market, at Leith venue, The Biscuit Factory, on 13 June.
Image: Jodie Mann Photography, of Thistle & Churn founder, Steven Moffat
