Sentence examples for creamery from inspiring English sources

The Mission branch has the added bonus of its "creamery" a few doors down: all ice-creams made in small batches, with slurpable flavours such as malted vanilla with peanut brittle, Sonoma honey and lavender, and brown sugar with ginger caramel swirl.

"THIS was horrible," says an Oklahoma City water-taxi driver, as his craft glides past neat red-brick buildings that now house Earl's Rib Palace and the Marble Slab Creamery.

David worked in a creamery; the family was poor; and Dwight and his brothers were introduced to hard work and a strong religious tradition at an early age.

When transportation and the value of the skim portion improved, whole milk was shipped to the creamery, providing a supply of "sweet cream" (i.e., cream that had not soured) for butter making.

Charlie Westhead is one half of the husband-and-wife team behind Neal's Yard Creamery which supplies Harrods, Selfridges, Harvey Nichols and the Neal's Yard outlets from its sole premises a mile upwind from the proposed site.

Pack a picnic at Loch Arthur, a farm shop and creamery at Beeswing that is renowned for its semi-soft Criffel cheese (locharthur.org.uk).uk

I work down at Davidstow creamery on the south coast, so I love to go to Nathan Outlaw's place at Rock.

The Golden Valley is best known as home to the English Heritage Arthur's Stone Neolithic burial chamber site, 300yd down the road from the Neal's Yard Creamery.

Mom and Dad would be heartsick if they could hear the swearing he sometimes did in his head, such as crap-cunt shit-turd dick-in-the-ear butt-creamery.

Al Tavolo — "at the table" in Italian — relies on many of the farm's products, like the creamery-fresh butter and soft spreadable farm cheese (blended on one occasion with black olives, on another with quince jelly) that are delivered to tables with bread; the yogurt used to bind a luscious lagniappe of honeydew-cucumber gazpacho; the cheese platter; and the ice creams.

I feel like celebrating at my favorite local restaurant, The Publican, where my fellow-writer Walter Kirn joins me for a supper of oysters, suckling pig, and three kinds of aged ham served with a Nordic-creamery goat butter and peasant bread.