Welcome to CREAM SERVICES GUERNSEY LTD. My name is Pieter Kluyver and I own this company. The cow you have just seen wandering onto your page is the Guernsey cow. More about this lady later !

My company not only exports Guernsey’s unique butter but also provides help and advice to ice cream makers, chocolate makers and confectioners  who use this butter as a raw material .

They have joined together to form the GUERNSEY CREAM CLUB, a venture initiated by my company. This club consists of two departments: the ice-cream parlours and the restaurants, each of them clearly recognizable by their own logos.

So, this is how it looks:

	AN ORIGINAL GUERNSEY CREAM ICE CREAMERY (the ice cream makers)
	AN ORIGINAL GUERNSEY BUTTER RESTAURANT (the restaurants)

The ice cream parlours that use Guernsey butter are to be recognized by a logoboard hung at a clearly visible place somewhere in the shop.

Most restaurants cover the butter on the table with a small butter sheet giving a short outline of the butter story with the Guernsey cow on the background (see example).

HOW DID IT ALL HAPPEN?

It all started in 1999 when I happened to meet the ice cream maker Jan Rozeboom. The so-called “clotted cream” from the county of Devonshire was supposed to be very suitable as a raw material for ice cream. However, this was much too expensive to buy and to transport.

Very soon the idea emerged to get the unique butter from Guernsey. The island that had, through my work as a training supervisor, become second home to me. Our experimentation soon proved amazingly fruitful. It eventually resulted in an improvement in taste, and after intense negotiations and some improvisation, an extremely competitive price and efficient transport.

The ice cream makers set up the first club that uses this butter as a raw material. The chocolate makers, the confectioners and, since 2006, the chefs soon followed suit to form the GUERNSEY CREAM CLUB.

I would like to mention one more name and that is Mr van den Breemen, the chef/proprietor of restaurant “Het Jachthuis” in Hoog Soeren, who was the first chef to discover (in March 2006) the qualities of the butter both for the kitchen and the table.

WHO IS OUR TARGET MARKET?

Only those who have excelled for years in the making of ice cream, chocolate, and confectionary are approached. Let’s face it- Guernsey butter is not just an everyday ingredient, but an exceptionally high-quality raw material. The fact that there are only about 2000 Guernsey cows on the island makes it even more exceptional, and we are almost tempted to compare it with caviar.

APPLICATIONS

Should there be ice cream makers or chefs who think they earn the title “ AN ORIGINAL GUERNSEY CREAM ICE CREAMERY” or “AN ORIGINAL GUERNSEY BUTTER RESTAURANT”, please ring or e-mail me. If I am not in, do leave a message.