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Bunker Bliss gelato for the Open Championship

Special flavour from Jannettas

Posted by Fife Food Network on 10/07/2015

As St Andrews prepares to go golf crazy with the Open Championship just days away, Jannettas Gelateria is teeing up to cool visitors down.

 

The Gelateria has been appointed to supply and serve its world-renowned gelato to HSBC card-holders within the 144th Open hospitality village, specifically within the HSBC Golf Zone, between Sunday 12 and Sunday 19 July 2015. 

 

Guests will enjoy a choice of vanilla or Scottish Tablet flavoured gelato, two of Jannettas’ most popular 54 flavours, served within tubs or cones.

 

Owen Hazel, co-owner of Jannettas Gelateria, said that the business is very much part of the local community, and is proud to be playing an official role within the 144th Open.

He said that Jannettas has created a delicious flavour especially for the University of St Andrews ‘Open for All’ event which runs from Thursday 16 until Sunday 19 July 2015 on Lower College Lawn.

 

“Gelateria staff will be serving cones and tubs of ‘Bunker Bliss’ ice cream, as well as pick and mix sweets, from 12 noon until 10pm daily.

 

“Bunker Bliss is a delicious mix of kiwi ripple with crushed meringue, kiwis to match the greens of the golf course and white crushed meringues to match the white golf balls.”

 

Alumni will enjoy a 10% discount on the Jannettas produce, with a colouring competition giving younger visitors the chance to win a voucher for 10 free Jannettas ice-cream cones!

 

Marianne Dombrower, the university’s commercial manager, said that the Open for All marquee will be a haven for visitors, golf fans, townspeople and families during Open week.

 

“It’s fantastic to have Jannettas on board. Bunker Bliss is absolutely delicious – an experience not to be missed!”

 

For more information on ‘Open for All’, please visit http://www.st-andrews.ac.uk/events/title,258257,en.php?Year=2015&Month=7

 

Jannettas is open between 9am and 10pm, seven days a week –www.jannettas.co.uk.

 

 

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