A London-based company is resurrecting a lost British craft that has been dormant for half a century: the harvesting of natural ice. The firm, Ice & Water, has revived the traditional method of cutting ice from frozen lakes and ponds, a practice that was once a thriving industry in the UK but faded with the advent of artificial refrigeration.
Reviving a Lost Tradition
Ice & Water, founded by entrepreneur Tim Bilton, sources its ice from a private estate in the Cotswolds. The ice is harvested during the winter months when the water freezes to a thickness of at least 15 centimeters. The company then stores the ice in insulated warehouses, using sawdust and straw to preserve it, a method that dates back centuries.
"We are bringing back a craft that was almost lost to history," Bilton said. "Natural ice has a unique clarity and purity that artificial ice simply cannot match. It has a distinct taste and a slower melt rate, making it perfect for high-end cocktails and premium spirits."
A Historical Industry
The natural ice trade in Britain was once a significant industry, particularly in the 19th century. Ice was exported from Norway and also harvested locally from lakes and ponds. The industry declined rapidly after the introduction of mechanical refrigeration in the early 20th century, and by the 1970s, the craft had all but disappeared.
Ice & Water's revival is part of a broader trend toward artisanal and traditional methods in the food and beverage industry. The company's clients include some of London's top bars and restaurants, such as the Savoy Hotel and the Connaught Bar, which have embraced the superior quality of natural ice.
Premium Ice for Premium Experiences
The company charges a premium for its product, with prices starting at around £10 per kilogram. According to Bilton, the demand is growing as discerning customers seek out the best ingredients for their drinks. "Natural ice enhances the drinking experience," he explained. "It doesn't dilute the drink as quickly, and it adds a touch of history and authenticity."
Ice & Water's revival of natural ice harvesting is not just about nostalgia; it also has environmental benefits. The process uses less energy than artificial ice production, and the ice is a natural, renewable resource. The company is also exploring ways to expand its operations, including the possibility of harvesting ice from other locations in the UK.
Challenges and Future Plans
One of the main challenges facing Ice & Water is the unpredictability of the British weather. Mild winters can make it difficult to harvest enough ice, and the company must carefully manage its supply to meet demand throughout the year. However, Bilton is optimistic about the future. "We are bringing back a craft that was once a staple of British life," he said. "We believe there is a growing appetite for products that are made with care and respect for tradition."
As the company looks to the future, it is also investing in research and development to improve its storage techniques and expand its product range. Ice & Water aims to become the go-to supplier of natural ice for the hospitality industry, not just in London but across the UK.
