MORWICK FARM GETS READY TO RE-OPEN ICE CREAM PARLOUR (March 2006)

With Easter just around the corner, farmer producers Michael and Angie Howie are busily preparing for the re-opening of their ice cream parlour for the fourth season at Morwick Farm, near Warkworth, in north Northumberland.

Word of the quality of Morwick dairy ice cream has spread since the parlour’s opening at Easter in 2003 and the future looks bright for the hard-working, enterprising Howies.

Both Michael and Angie have become expert ice cream makers since they diversified the dairy farming business with financial help from Defra and the European Agricultural Guidance and Guarantee Fund.

With a splendid herd of pedigree Ayrshires and Holsteins to provide a ready source of milk, the couple began making top quality farmhouse ice cream and selling it direct to the general public at their well equipped, modern parlour sited within a range of traditional farm buildings. The construction and renovation was a long hard slog, but their commitment has paid off.

Apart from attracting large numbers of visitors to the parlour, which seats around 20 people inside and up to another 40 outside where there is a children’s play area, the demand for their ice cream has grown considerably.

This year they will be selling wholesale to Alnwick Castle and two local pub/restaurants, the Widdrington Inn and the Mason’s Arms at Warkworth. Michael and Angie are also in talks with two Northumberland farm shops who are interested in selling their produce.

Morwick Farm’s reputation has been built on its pedigree herds of Ayrshire and Holstein cows, which have won numerous show championships over the years. The family’s finest moment came in the summer of 2002 when Morwick Sand Queen won the Supreme Dairy Championships at both the Royal Highland Show and the Royal Show. This Remarkable achievement provided the brand name for Morwick ice cream – The Royal Double. And Angie is pleased to report that Morwick Sand Queen is still producing her fair share of milk.

Now, however, the two pedigree herds have welcomed the first of another breed into their ranks – a Jersey cow which is expected to calve later in the year. There might even be a Jersey on the farm before then, Michael and Angie will be attending a sale at Carlisle in May and hope to buy a top class cow that will enable them to start selling Jersey ice cream before the end of the year. This will be an important addition to the many varieties of ice cream they already make. They can produce up to 50 but 18 is the upper limit at any one time, varying the choice on a regular basis according to customer demand.

Michael still milks the cows with help from dairyman Mark Wilson and Michael’s father, David, still helps out on the farm on a daily basis at the age of 76.

As members of Northumbria Larder, the regional food and drink group, the Howies have received training in food preparation and hygiene courses run by Teesside University. “It’s been one of the best things we did – joining Northumbria Larder,” says Angie. “They have been very supportive of all our efforts to produce the very best ice cream.”

Morwick Farm’s ice cream parlour will open at weekends only ( 11am-5.00pm) from Saturday, March 11 th until Saturday, April 8 th when it will be up and running seven days a week, from 11am to 6.00pm.

Michael and Angie have a distinctive ice cream trailer available to take part in shows this year. Anyone interested in hiring their services can contact them on 01665 711210 or mobile 07740 794465. Their website is www.royaldouble.com