After briefly working jobs in the big city, we (Alex and Chow) joined our parents who were running a small ice cream company. Our dad had started the company a few years earlier in the barn at home and lovingly named it after our mum, Jude.
The ice cream was so good that we were convinced it should be served in the best restaurants in the country.
So Alex loaded his car up with ice cream and hit the road, and Chow rolled his sleeves up and got to work in the dairy…
We were soon working with top chefs around the country and developing unique flavours for their menus.
Our ice cream is made in small batches with only the best tasting ingredients. For example, we use Madagascan bourbon vanilla, Colombian cacao and Colombian coffee and milk from Matterley Farm just down the road.
After testing and tasting literally thousands of different recipes, we’ve now picked up over 50 Great Taste Awards!
As well as our chefs' range, we now make lower sugar treats for kids and take-home tubs in dairy, vegan and lower calorie flavours.
So cosy up and tuck into your favourite Jude’s tub, or go wild and try a something new.
Our mission is to knock your socks off. Every time.
To craft brilliant ice cream, you need brilliant people. They’re one of the most important ingredients.
It’s always best when things happen naturally. Our family was soon joined by some of our best friends and we now have a team of incredibly talented ice cream makers.
We’re proud of the whole Jude’s family and love seeing it grow. We work hard together, have fun together and celebrate a job well done together.
We believe that all businesses should benefit people and communities. We love being involved with local schools and our community events and donate 10% of all our profits to charities that work with children and young people. Find out more here.
We are fortunate to live and work in an incredibly beautiful corner of our incredibly beautiful planet. The rolling hills of the South Downs remind us daily that we have a responsibility to tread lightly and act responsibly within our environment.
Acknowledging that we are not perfect, and there's plenty more to learn and do, here are some of the things we are working on.
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