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Romneys Chocolate Covered Kendal Mint Cake 55g Bars
Romneys Chocolate Covered Kendal Mint Cake 55g Bars x 2
- These Chocolate Coated Kendal Mint Cake Small Bars Kendal mint cake made by Romney's.
- These Chocolate Coated Kendal Mint Cake Small Bars Kendal mint cake made by Romney's.
Description of Romneys Chocolate Covered Kendal Mint Cake:
Romney's Chocolate covered Kendal Mint Cake coated in a fine Belgian Chocolate this is your classic energy bar made with pure and natural ingredients and covered with rich Belgian chocolate. Favoured by walkers, cyclists, runners and anybody wanting a high energy fix!
Please note that these Kendal mint cake bars are sometimes broken and may arrive broken to avoid this if this is an issue we recommend you purchase as part of a larger order of over 1kg in weight or over £12.00 in value so we are able to pack as part of a larger parcel.
Ingredients in Romney's Kendal Mint Cake:
Sugar, glucose syrup,water, peppermint oil.)
World famous for being taken on the first successful expedition to Everest's summit in 1953, Romney's reputation for producing the finest quality Kendal Mint Cake is well deserved.
A delicious treat for anyone - even those with no intention of venturing beyond the front door!
ingredients in Romney's Kendal Mint Cake Bars -
Ingredients (as on packaging): Sugar, glucose, syrup, oil of peppermint.
product of the UK check out our full range of Romney's products plus Duncan's chocolate bars which include toffee bars, hazel nut chocolate and Romney's original Kendal mint cake bars and many more retro chocolates , sweets, fudge etc all from our retro candy sweet shop @ Toffeeworld.
After Edmund Hillary and Tenzing Norgay had planted their flags on the top of Mount Everest in 1953, marking the first conquest of the summit, the two men sat on the snow, gazed at the panorama below and nibbled on a glistening white sugary slab that had the look of alabaster. Tenzing then broke off a bit and carefully buried it in the snow as a small gift to the gods.
The cloudy white tablet was Kendal mint cake, made by a small Cumbrian company in Kendal called Romneys, run by Samuel Thomas Clarke, who had been approached by the expedition to provide supplies of the celebrated mountaineers morsel. It was probably the sweetest piece of product placement in confectionary history, subsequently encouraging thousands of climbers and ramblers to make sure they never ventured out without a slab of mint cake in their rucksacks.
Samuel Clarkes grandson, Shane Barron, who was 10 at the time, remembers packing the specially made mint cake that had to be sealed in tins and packed into tea chests to withstand the altitude.
“I was small and was one of the few people who could get into the tea chests to pack the sweets,” recalls Shane. “It was on Coronation Day that we heard that they had made it to the top. We were watching the coronation on a TV we had just bought second-hand for the occasion. When the news came though, my grandfather was over the moon that Edmund Hillary had actually eaten mint cake on the summit. Apparently, their only criticism was that they didn't have enough of it!”
The cloudy white tablet was Kendal mint cake, made by a small Cumbrian company in Kendal called Romneys, run by Samuel Thomas Clarke, who had been approached by the expedition to provide supplies of the celebrated mountaineers morsel. It was probably the sweetest piece of product placement in confectionary history, subsequently encouraging thousands of climbers and ramblers to make sure they never ventured out without a slab of mint cake in their rucksacks.
Samuel Clarkes grandson, Shane Barron, who was 10 at the time, remembers packing the specially made mint cake that had to be sealed in tins and packed into tea chests to withstand the altitude.
“I was small and was one of the few people who could get into the tea chests to pack the sweets,” recalls Shane. “It was on Coronation Day that we heard that they had made it to the top. We were watching the coronation on a TV we had just bought second-hand for the occasion. When the news came though, my grandfather was over the moon that Edmund Hillary had actually eaten mint cake on the summit. Apparently, their only criticism was that they didn't have enough of it!”
Sweet success
Today, Romneys is one of three companies still making mint cake in Kendal and is now run by John Barron, Shanes son. Its still very much a small family business: Johns brother- and sister-in-law also work here and Shane continues to keep an eye on things. By delicious coincidence, the company'sfactory is located on the Mintsfeet Trading Estate just south of the River Mint, a tributary of the River Kent. Your nostrils pick up wafts of mint hundreds of yards before you reach the plant, which churns out two tonnes of mint slabs a week, or 120 tonnes a year.
But while, in the case of Romneys, the address may be modern, the techniques, recipe and equipment at all the companies are much the same as they have always been: the cake is made by boiling up sugar, glucose and water in great copper cauldrons (the same ones that Johns great-grandfather used) until reaching a temperature of around 129°C. Oil of peppermint is added. The glue-like syrup is then poured into silicone moulds and left to dry overnight before being wrapped.
According to legend, the tradition started after a Kendal confectioner, intending to make glacier mints, took his eye off the cooking pan for a minute then noticed that the mixture had started to grain and become cloudy instead of clear. When poured out, the result was mint cake.
That man was Joseph Wiper, who started production in Kendal in 1869 and went on to supply Sir Ernest Shackleton's 1914-17 Imperial Trans-Antarctic Expedition.
Since then the cake has been made with brown sugar, and in the 1970s a chocolate-coated version was introduced, but John says the white mint cake is still Romneys bestseller. The dietary or dentally conscious may shun it, but many mountaineers and athletes still see it as a handy form of quick energy and a godsend when weather conditions turn foul. “Last year, we got a call from Eddie Izzard saying he was going to pop in for supplies when he was doing one of his charity marathons around here,” says John. “Sadly, he never showed up.”
For years, mint cake formed a staple part of army rations too, ideal on account of its long shelf life and the fact that it doesn't freeze in low temperatures or melt in the sunshine. Thanks to its sugar content, apparently its almost eternal, so Tenzing's minty offerings to the gods on Everest may still be intact.
Today, Romneys is one of three companies still making mint cake in Kendal and is now run by John Barron, Shanes son. Its still very much a small family business: Johns brother- and sister-in-law also work here and Shane continues to keep an eye on things. By delicious coincidence, the company'sfactory is located on the Mintsfeet Trading Estate just south of the River Mint, a tributary of the River Kent. Your nostrils pick up wafts of mint hundreds of yards before you reach the plant, which churns out two tonnes of mint slabs a week, or 120 tonnes a year.
But while, in the case of Romneys, the address may be modern, the techniques, recipe and equipment at all the companies are much the same as they have always been: the cake is made by boiling up sugar, glucose and water in great copper cauldrons (the same ones that Johns great-grandfather used) until reaching a temperature of around 129°C. Oil of peppermint is added. The glue-like syrup is then poured into silicone moulds and left to dry overnight before being wrapped.
According to legend, the tradition started after a Kendal confectioner, intending to make glacier mints, took his eye off the cooking pan for a minute then noticed that the mixture had started to grain and become cloudy instead of clear. When poured out, the result was mint cake.
That man was Joseph Wiper, who started production in Kendal in 1869 and went on to supply Sir Ernest Shackleton's 1914-17 Imperial Trans-Antarctic Expedition.
Since then the cake has been made with brown sugar, and in the 1970s a chocolate-coated version was introduced, but John says the white mint cake is still Romneys bestseller. The dietary or dentally conscious may shun it, but many mountaineers and athletes still see it as a handy form of quick energy and a godsend when weather conditions turn foul. “Last year, we got a call from Eddie Izzard saying he was going to pop in for supplies when he was doing one of his charity marathons around here,” says John. “Sadly, he never showed up.”
For years, mint cake formed a staple part of army rations too, ideal on account of its long shelf life and the fact that it doesn't freeze in low temperatures or melt in the sunshine. Thanks to its sugar content, apparently its almost eternal, so Tenzing's minty offerings to the gods on Everest may still be intact.
Brand:
Romneys
weight:
150.0
Product Condition:
New
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