Marshfield Farm’s chef-driven ice cream targets foodservice

Marshfield Farm Ice Cream has launched a new ice cream range developed specifically for professional kitchens, as the business looks to strengthen its position in the foodservice sector with a performance-led offering.

The new range, branded Acres, has been designed in collaboration with chefs to function as a plated dessert component rather than a standalone indulgence.

Produced on the company’s 1,200-acre regenerative dairy farm in Wiltshire, the range reflects a shift towards ingredient-focused ice cream tailored to the operational demands of hospitality environments.

Formulated to deliver consistency during service, Acres features low overrun to reduce air content, resulting in a denser texture and more stable performance. Cream levels have also been calibrated to ensure the product remains balanced when paired with other dessert elements, while the absence of inclusions allows chefs greater flexibility in application.

The initial line-up includes four core flavours — Madagascan Vanilla, Chocolate Sea Salt, Caramel Sea Salt and Strawberry — each supplied in 4.5-litre tubs, targeting professional kitchens requiring both scalability and reliability.

Joe Baldwin, national accounts manager (foodservice) at Marshfield Farm Ice Cream, said the development addresses a longstanding challenge in kitchens. “Working with restaurant groups and chefs in my previous roles, I saw first-hand how important consistency and performance are in a professional kitchen. Ice cream often ends up being the one element that doesn’t quite behave the way chefs need it to. Acres has been launched to fix that problem — combining provenance with performance to create a product that can withstand the pressure of professional kitchens and deliver consistently on flavour and texture.”

The range is underpinned by vertically integrated production, with milk sourced directly from the company’s herd of 250 cows. Approximately 95% of feed is grown on the farm, supporting both supply chain control and regenerative agriculture practices. This approach enables tighter consistency in milk quality, a key factor in maintaining uniformity across batches, the business said.

Ingredient selection has also been positioned as central to the product’s performance credentials. The range incorporates Madagascan vanilla, 52% cocoa mass dark chocolate, hand-harvested Cornish sea salt and fresh strawberries, with an emphasis on delivering clean, concentrated flavour profiles suited to professional applications.

The launch of Acres follows a £5 million investment in dairy and production infrastructure, enabling Marshfield Farm Ice Cream to scale output while maintaining its farm-made positioning. The upgrade includes the addition of a new development kitchen and dedicated visitor space designed to host chefs, buyers and customers for demonstrations and product trials.

The company will formally present the Acres range to the foodservice market at the Hotel, Restaurant & Catering Show 2026, taking place at ExCeL London from 30 March to 1 April, where it will exhibit on stand S371.

With the launch, Marshfield Farm is aiming to capitalise on demand for premium, chef-aligned ingredients that deliver both provenance and functional performance in increasingly complex kitchen environments.