Gelupo’s edible flower gelato

Petunia, pansy and rose ice cream celebrates the Chelsea Flower Show

Though English weather can be spritely and unpredictable, when the prophesied heat wave envelops London, ice cream is always the order of the day. Soho is the place to go, with Amorino, Scoop, Lick and La Gelatiera just moments away. But Gelupo will be the one with the longest queue.

Fêted for its perfect pistachio gelato, Gelupo sits opposite its Italian big sister, acclaimed restaurant Bocca di Lupo. Classics are a menu fixture, but the specials promise something more tantalising: pine nut and fennel, chocolate and black pepper or melon sorbet with cinnamon and jasmine.


To celebrate the Chelsea Flower Show and the start of summer, chef Jacob Kenedy has created a selection of edible flower gelatos. Available from the second week of May, the limited-edition Petunia, Pansy and Rose will feature alongside Vanilla & Lavender flavour, with all the edible flowers sourced from New Covent Garden Flower Market. A Pollen variety – a home-cultured yoghurt gelato infused with wild pollen from the Piedmont region in northern Italy – is perhaps the most intriguing of all; its star ingredient is considered one of the world’s most nourishing foods.

And if ice cream seems too indulgent, Gelupo will also be freezing on-trend juices as part of a “summer sorbet cleanse” – think beetroot, carrot and ginger, and orange, carrot and lemon – as well as creating G-Fit post-workout “protein” ice creams.


Heat wave or downpour, seasonal gourmet gelato is but a lick away.

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