WHAT MAKES GELUPO GELATO SPECIAL?
SINCE OPENING IN 2010, GELUPO HAS BEEN RECOGNISED AGAIN AND AGAIN AS THE BEST GELATERIA IN TOWN. MOST RECENTLY WE HAVE BEEN LISTED BY TIMEOUT AS THE TOP THING TO DO IN LONDON IN 2012 AND BY THE EVENING STANDARD AS HAVING ONE OF THE BEST DISHES IN TOWN,
Our chef Jacob Kenedy is renowned as one of the greatest young chefs in the UK, and has led Gelupo’s older sister, Bocca Di Lupo, to extraordinary acclaim. As hands-on executive chef for Gelupo, Jacob personally develops, tests and tastes all the flavours that come out of the Gelupo kitchen. Innovation plays an important part in Jacob’s process, and it is this mentality that has led to some of our most successful flavours like ricotta, chocolate & black pepper and vanilla & saffron.
The texture of Gelupo gelato is dense, much heavier than a standard ice cream. We achieve this by keeping our fat content low, and by using very special churning equipment that mixes our gelato ever-so-gently as it freezes. This density, and the low fat levels give a big big hit of flavour, with a very clean finish.
For us taste is simple. Take our raspberry gelato. It tastes more of raspberries than raspberries, it sings of the fruit, not drowned in sugar or diluted with water. Our chocolate gelato is a sorbet, not because we wanted to make a low fat ice cream, but because as a sorbet we can make it even more chocolaty.