New kid on the bloc whips up growth

LEEDS-BASED Northern Bloc, which specialise in creating ice cream free from artificial ingredients, have invested over £100,000 in their fast growing ice cream business, with hopes to create a £15m turnover business within the next five years.

A total of £350,000 was invested in setting up and developing the business just two years ago and already the company have invested further with a grant of  £21,000 from the LEP.

The company has an award-winning Italian chef, Manolo Imperatori, who has grown up in a family of successful ice cream entrepreneurs and now lecturers at the Gelato University in Italy.

“Manolo has developed a unique natural ingredient that we use in our ice creams. It means we can make the highest quality, pure ice creams with absolutely no artificial flavourings, additives or synthetic syrups.

“It also allows us to make an ice cream that’s easy to scoop straight from the freezer and has a super smooth texture,” said director Josh Lee.

The ice creams – which come in a variety of flavours – are now selling through high end retailers, theatres and major regional visitor attractions such as Yorkshire Sculpture Park and Bolton Abbey.

Mr Lee said: “We make ice creams and sorbets in traditional flavours but with a unique Northern Bloc twist.

“So, vanilla, strawberry and chocolate are still the best selling flavours on the market but we make our own versions of these – strawberry and black pepper, chocolate and sea salt, Madagascan bourbon vanilla – all combined with Manolo’s secret know.”

The company will be looking to invest further and move to a larger premises in the near future to achieve their £15m goal.