Michelin Starred Gelato
A collection of limited edition Gelato flavours developed with some of the most acclaimed chefs in the UK.
Each chef involved in the unique initiative has developed and supplied Gelupo with a recipe, that showcases hero flavours and ingredients commonly found on their own restaurant menus.
The range will be available until the end of the year.
Yoshi Ishii, Umu – 玄米茶 Gelato
Genmaicha 玄米茶 is the Japanese name for green tea combined with roasted brown rice. We make the gelato with some honey to give it a nice tone and smooth richness.
Yoshinori Ishii brings over twenty years of cooking experience to the elegant dishes for which Umu is famed. As well as being a highly accomplished chef, he is also a skilled fisherman, potter, and calligrapher. Ishii has a rare eye for artful display as well as flavour, incorporating his expertise as not only a chef but also a skilled artist into each dish.
Atul Kochhar, Benares Green Cardamom & Rose water
Cardamom has a pungent yet elusive flavour, resinous and dark with hints of eucalyptus, when combined with the distinct flavour of Rose Water we get a Gelato that will
send you straight to बनारस !
Atul Kochhar is an Indian born, British based chef, restaurateur and television personality. Kochhar is one of the most critically acclaimed chefs in Britain for his take on modern Indian cuisine, and was the second Indian chef to receive a Michelin star, awarded to Benares restaurant in London in 2007.
Michel Roux, Le Gavroche - Rice Pudding Gelato
Rice pudding gelato made from rice cooked with milk, bay leaf and Plum Eau De Vie with a Plum ripple. That's what we call Gelato comport! 😊
Michel Roux Jr was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family. His earliest food memories are the smells of the Fairlawne kitchen – pastry, sugar caramelizing and stews – where he played under the table while his father and mother Monique prepared the meals.
Visit Le Gavroche
Fergus Henderson, St John – Dr. Henderson
The formula for the "Dr Henderson” consists of two parts Fernet-Branca to one-part crème de menthe, though Mr Henderson Snr advocates a ratio of 7:1(!) the result is a unique and unusual Gelato.
Fergus Henderson, MBE is an English chef who founded St John restaurant on St John Street in London. He is often noted for his use of offal and other neglected cuts of meat as a consequence of his philosophy of nose to tail eating.
Visit St John restaurant
Pierre Koffmann, Koffmann's – Cuban Tabaco & Dark Rum
The Cuban Cigar brings amazing peppery and woody flavours with roasted cocoa and chestnut spiced up with Cuban Rum. This Gelato is for adults only.
Pierre Koffmann first worked as a chef in Strasbourg and Toulon, before moving in 1970 to the United Kingdom to work with Michel and Albert Roux at Le Gavroche. He originally only wanted to move to the UK so that he could see England play France in Rugby at Twickenham Stadium. He opened his first restaurant, La Tante Claire in 1977 in Royal Hospital Road, Chelsea.
Arnaud Bignon, The Greenhouse – Yuzu & Green Shiso
Shiso is a traditional Japanese herb with refreshing aromatic green frilled leaves. It tastes almost like mint so when adding the citrusy Yuzu, we get a sharp aromatic zesty note with a rounded cool fresh Shiso gelato.
Arnaud Bignon is producing some extraordinary food at The Greenhouse restaurant in Mayfair, London. High quality seasonal ingredients become an essential part of his approach to cooking – a philosophy combining traditional French techniques with contemporary techniques.
Visit The Greenhouse
Bruce Poole, Chez Bruce – Toasted Almonds with Cherries
Roasted almonds infused into our classic Fior Di Latte gelato with a boozy cherries ripple.
Bruce Poole was born in Guildford, Surrey in 1964. After attending Charterhouse School and Exeter University – where he read History – he entered the hotel and restaurant industry via a one year hotel management course at Westminster College. Chez Bruce opened for business in 1995. Bruce added The Glasshouse, in Kew in 1999; and La Trompette, in Chiswick in 2001 to the London-based group.
Visit Chez Bruce
IN OUR DELICATESSEN
A careful selection of Italian produce:
Gift vouchers, pasta, pasta sauces, olive oils, hazelnut paste, pistachio paste, balsamic vinegar, truffle oil, Modica chocolate (!!), gianduja, finest Italian jams and preserves, amaretti, cantucci, Italian spirits, dessert wines, organic Prosecco and much more.
Currently available - fresh white Truffle from Umbria & Tuscany.
HO! HO! HO! CHRISTMAS IS HERE
This year we have on offer three types of Gelupo Bellissimi hampers - see details below 🙂 Also available, is a limited addition of Andrea Tortora's Panettone. This is by far the best Panettone we ever had! Must try!!
Pop up Opportunities
We have run successful pop-up Gelupo bars across London, most recently at Estée Lauder’s HQ. We are now taking requests for the next season, so if you want to discuss an idea you have, just e-mail or call.
Our Gelato Cart
We supply corporate parties, weddings and commercial launches with our gelato, much of it served from our gelato cart. The very height of food fashion, she can be filled with up to 8 flavours of gelato and cater for indoor or outdoor events of any size, serving up to 300 people per hour. Our cart does travel too, and is at home on the beaches of Cornwall as it is in the streets of London.
Monday to Thursday, 11:00 - 23:00
Friday - Saturday, 11:00 - 24:00
Sunday, 12:00 - 23:00