From August to October, Jacob Kenedy’s “offbeat but brilliant gelateria” in Soho – Gelupo – will collaborate with seven of Soho’s hottest restaurants to launch a menu of exclusive gelatos. Each chef has developed and supplied Gelupo with a recipe, that showcases flavours and ingredients commonly found on their own menus. Flavours will range from Campari and grapefruit to strawberries and Beaujolais, and Margarita with habanero salt to green tea, red bean and white chocolate.
The series kicks off at Neil Rankin’s lauded newcomer temper Soho (now with a sibling restaurant in the City). Rankin has designed his very own “helado” in the form of a smokey Margarita gelato. His flavour personifies South America and Latino flavours with lime, Mezcal with a sprinkling of habanero salt.
The second flavour will take us to Hawaii with Island Poké who have made a sweet and fiery hit of Pineapple and Chilli.
Come September chef Judy Joo from Jinjuu will put a Korean twist on things. Green tea with a red bean swirl and crunchy white chocolate covered crispies. Then Blanchette brings us a bit of the “belle vie” with their combination of Strawberries and Beaujolais wine.
Into October and The Palomar will be bringing a savoury-sweet flavour explosion of traditional Tahini ice cream with lashings of date honey, toasted pistachios and a rose petal karaifi. Tahini isn’t just for falafel! Jeremy Lee from Quo Vadis comes forward with his take on the popular Italian liqueur and combines Campari with Grapefruit.
Completing the journey in October is Martin Morales from Ceviche. He brings the favourite dessert of South America to London with a gelato that combines the traditional savoury crunch of toasted corn in the Cancha and Salted Dulce De Leche ice cream.
Launched in June 2010, Gelupo is the second venture from chef Jacob Kenedy and Victor Hugo, also behind Bocca di Lupo. A traditional Italian gelateria, delicatessen and espresso bar, Gelupo is located opposite Kenedy’s celebrated trattoria on Archer Street. Italian gelato is made daily at Gelupo, and our reporters have long extolled its virtues (even if the service can be a bit “Fawlty Towers” at times!)
Temper (South America): Lime, habanero salt and mezcal
Island Pok é (Hawaii): Pineapple and chilli
Blanchette (France): Strawberries and Beaujolais gelato with strawberries macerated in Beaujola
Jinjuu (Korean): Green tea, red bean swirl and white chocolate covered crispies
The Palomar (Israel): Tahini ice cream with date honey, toasted pistachios and rose petal kataifi
Quo Vadis (England/Italy): Campari and grapefruit
Ceviche (Peru): Cancha and salted dulce de leche ice cream