Jeffersons Ice Cream Comes to The Kia Oval

This week, Engage Hospitality has teamed up with London’s Jeffersons Ice Cream to bring a selection of their handcrafted flavours to our hospitality at The Kia Oval for England v New Zealand.

Jeffersons is an independent, family-owned ice creamery based in Southwest London, and an award winner to boot. They make small-batch artisan ice cream the way it ought to be made: fresh every day, using natural ingredients and organic milk.

Premium scoops alongside world-class cricket. It is a hard pairing to beat. Guests can look forward to a curated run of classics, including the famous Brookies & Cream, a Mango Sorbet and a Sea Salt Caramel, all carrying the artisan quality Jeffersons has built its name on.

Whether it is a mid-innings pick-me-up or a sweet finish to your afternoon, it should prove a real highlight of the week.

A celebration of ice cream’s finest (and a few of its strangest)

Few things capture summer quite like ice cream. Or any season, if we are honest. In the stands at a cricket match, on a walk along the seafront, or at the end of a long day, it tends to land just right. Nostalgic, indulgent and quietly inventive.

So here is a small tribute to the world of ice cream, from the classics everyone agrees on to the flavours you would struggle to believe exist.

The undisputed classics

Some flavours have lasted because nothing has come close to replacing them.

Vanilla. Understated, yes, but never dull when it is done properly. A good vanilla is rich and fragrant.

Chocolate. Deep and comforting, whether it leans towards milk or a darker cacao.

Strawberry. Fresh and fruity, and at its best when there is real fruit in the mix.

Pistachio. Nutty, gently sweet and a touch more grown-up.

Salted caramel. The relative newcomer that has already earned its place at the table.

These are the safe bets, equally at home in a luxury hospitality suite or a seaside parlour.

Around the world in a scoop

As ice cream has grown up, so has the imagination behind it. Artisan makers everywhere are reaching for better ingredients and bolder ideas.

Matcha, from Japan. Earthy, a little bitter and beautifully refined.

Mango and chilli, inspired by Mexico. Sweet, juicy fruit with a slow burn behind it.

Black sesame, from across East Asia. Rich, nutty and striking to look at.

Lavender and honey, by way of Provence. Floral, delicate and more moreish than it has any right to be.

Tiramisu gelato, from Italy. Coffee-soaked indulgence, frozen.

Flavours like these are worth seeking out when you want to impress a client, or simply fancy something off the beaten track.

The ones you might only try once

And then there are the flavours that stop you in your tracks.

Wasabi. Creamy and eye-watering in equal measure.

Garlic. Milder than you would expect, but still unmistakably garlic.

Cheese and corn. A curiosity that has found a following across parts of Asia.

Charcoal. Jet black, and more about the look than the taste.

Lobster. A seafood detour that, for obvious reasons, splits the room.

They may never trouble the bestseller list, but they prove there is no real limit to what ice cream can do.

From the timeless to the downright odd, ice cream keeps finding new ground. Pair it with a premium experience at one of cricket’s great venues and you have something worth turning up for.

So if you are joining us at The Kia Oval this week, leave a little room for dessert.

Photo credits to Jefferson’s.

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