By Helen Cross

In the spotlight with…Nicola Hazel, director of Jannettas Gelateria and fourth generation of the Jannetta family

In 1908, Nicola Hazel’s great grand-father Bennett Jannetta started the family business at 31 South Street, St Andrews, as a soda parlour and tobacconist.

Her grand-father Charlie, at the same time as maintaining the ice-cream side of the business, expanded into fish and chips by opening a restaurant next door. And then in the late 1960s and 70s, her parents expanded the range of ice-cream flavours dramatically and refurbished the shop into a modern Italian Gelateria.

Twenty one years later, Nicola and her husband Owen, are still at the helm of Jannetta’s Gelateria, carrying on the family tradition and making only the best quality Gelato as well as new and delicious flavours for their customers in St Andrews.

1. In three words describe Jannettas Gelateria

Family. Gelato. Fun

2. What do you enjoy about working with your husband Owen and what are the positives?

After 22 years together in the business we have great synergy together. We know how each other thinks and works and so can support each other. We have similar goals but also have different ideas sometimes about how to reach them. I believe it makes us and the business stronger as a result. We are a team and stronger for it. I love working with Owen because he knows me so well. 

3. What were you doing before Jannettas Gelateria and why did you decide to follow this path?

Being a family business I have always been involved, from a young age, in the business. Helping my granny and parents from around the age of four. I did go off to University in Aberdeen and worked in a cocktail bar for a short period in Glasgow before I met Owen but ultimately I always knew I wanted to be in the family business. I loved it and I felt it was my destiny. I have never regretted that decision.

4. What makes Jannettas Gelateria ice-creams unique from others?

I believe it’s the passion we put into making our Gelato. From sourcing the very freshest and best ingredients to giving our customers choice and an unforgettable experience when they visit so that they tell their friends about us, but most importantly, keep coming back. I love that I still have people coming in from three generations back who can still talk about my granny or parents. That’s what makes us unique and special I believe. 

5. What are your favourite flavours?

Undoubtedly it has to be our freshly made vanilla dime, which I craved when I was expecting and asked Owen to create especially and which has subsequently become very popular and can now be found throughout Scotland and finally nocciola (hazelnut) apt some might say given my married surname is ‘Hazel’. 

6. Any future plans for the business?

Oh absolutely, there are exciting times ahead. There always are in Jannettas. We have so many opportunities afforded to us and right now we are looking into which would work best for our business, our team and our family. Watch this space and we’ll keep you posted. 

7. Dead or alive who would you invite to your dream dinner party and what would you cook? And of course what fantasy ice-cream would be on the menu?

Oh now I would have no hesitation in saying it would have to be Michael Buble.

I love his singing and effervescent personality. 

He is also a bit of joker, good fun to be around I would think, that would definitely make for an enjoyable evening.

What would I cook? Well without doubt it would have to be something Italian using a recipe passed on from my mum to me. I have so many but I think on this occasion it would be Arancini, which are risotto rice balls stuffed in the centre with a meat raguand mozzarella – a personal favourite of mine.

They aren’t too messy to eat allowing me plenty of time to chat and have a laugh with Michael. And for dessert well I would tempt him with one of our delicious Bakewell tarts which Kenny our pastry chef is famous for and serve it with freshly made vanilla ice-cream and nocciola followed by an affogato (espresso poured over a scoop of ice-cream). 

That would undoubtedly be a perfect evening for me…and Michael I hope!

www.jannettas.co.uk

Kitchen cupboard essentials

If you’re looking for a show stopping cake to impress for a special occasion then look no further than the talented sisters behind Three Sisters Bake.

Not only do they run two successful cafes in Quarriers Village, in Renfrewshire and Killearn, they also create a range of fabulous cakes.

This gorgeous four layers of raspberry and coconut sponge, layered together with coconut buttercream and Scottish raspberry jam will definitely wow.

Finished with a thin covering of buttercream, the layers of the cake inside are still visible, and it’s topped with a crown of coconut shavings, fresh raspberries and mini meringues. (£95 www.threesistersbake.co.uk)

Gin lovers are in for a treat with yet another new gin distillery opening it’s door.

Persie Distillery at the foot of Glenshee is a new tourist hot-spot for those who love the tipple, which is enjoying a surge in popularity throughout the country. You can visit this family-run steading-turned-distillery and see for yourself how Persie Gin unlocks the taste buds through your sense of smell. Hand-crafted in small batches, there are currently three aromatic gins in the collection; Zesty Citrus; Herby; and Sweet and Nutty.(www.persiedistillery.com)

Once you get your hands on a copy of Anni Kravi’s new book Porridge, your morning staple will never taste the same again. The recipe developer and food artist has created over 50 original dishes inspired by recipes from around the world. Delve into sweet, savoury, soaked and cooked recipes such as carrot cake overnight oats and spiced apple with PB J.(Quadrille Publishing, £12.99)