This is a deliciously sweet cicely ice cream recipe served with a decadent chocolate mousse chocolate crumble and pineapple gel. Delicious!
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Amaury Guichon | 2024-03-25 15:00:38 |  2,449,264 Views |
Chocolate pencil!
If you don't have time to make your own ice cream check out our roundup of the best and healthiest ice cream brands you can buy at your local supermarket.
Related: Chocolate Blackberry Mousse CakeRelated: Chocolate Cake with Coffee MousseRelated: White Chocolate Mousse with GingerbreadRelated: Chocolate Mousse with Cinnamon Cream and Coffee LiqueurRelated: Chocolate Cheese Mousse Cake with Cherry Jam
While The Freemasons at Wiswell has long since become a local institution Steven Smith and his team are now enjoying national accolades worthy of the award-winning cuisine he has created in this picturesque Lancashire village. Now recognised as one of the best eateries in the North West Steven has worked tirelessly to offer customers a true fine dining experience in a stylish yet homely pub environment. With seasonal a la carte menus an exceptional wine list and a number of special occasion menus The Freemasons offers fine dining at an affordable price a distinction that was recognised this year by The Sunday Times who not only placed The Freemasons in their Top 100 Restaurants List for the second year running but also praised it as the most affordable. Working alongside a dedicated team Steven and The Freemasons reaped the rewards of their hard work last year by becoming the first pub in history to achieve a coveted seven out of ten rating in The Good Food Guide and taking top spot in the Good Food Guide’s top 50 pubs a position they achieved again this year. In addition The Freemasons won Best Tourism Pub at both the Visit Lancashire and Visit England Awards and finished in the top 10 at the Gastropub Awards. The Freemasons also recently achieved 68th place in Square Meal’s Top 100 UK Restaurants. Steven has worked with many prolific chefs over the years bringing the likes of Michael Wignall James Mackenzie Paul Askew Josh Eggleton Matt Tebbutt Mary-Ellen McTague Kenny Atkinson and Mark Wignall to The Freemasons with events selling out within days of launching. So successful has he been at The Freemasons that over the past year Steven has taken on a new role as a consultant providing new establishments with insight into brand building menus staff training and much more.
