First stop: the Parlour. It’s a sugar-spun paradise for anyone who believes dessert is a food group. Here, the hero is ice cream made from the milk of their own herd of Holstein cows.
We’re talking unbelievably creamy scoops, with flavours that range from classic vanilla to wild concoctions like sticky toffee pudding and lemon meringue. Every batch is made on-site, with a philosophy as simple as it is delicious: “Happy cows make happy ice cream.”
The space itself is vintage-chic, with pastel walls and retro tiling that could be straight out of a Wes Anderson film. You half expect a whimsical, slow-motion scene to unfold as you order a double scoop in a waffle cone.
Fun fact: The farm recycles water from the ice cream production to irrigate their fields. So that creamy scoop isn’t just tasty—it’s sustainably tasty.
Practical tip: Go for the “Parlour Special” which layers two scoops with warm brownie chunks, fresh cream, and a drizzle of salted caramel. It’s a life-changing combination. You’ll want to share it, but you probably won’t.
