Ciao, we’re Hackney Gelato
We are chefs who grew up in Italy. But we met working at a Michelin starred London restaurant. After years of talking about bringing proper gelato to the UK, we travelled home to hone our craft with the master gelatieri of Sicily. They taught us the importance of real ingredients & traditional slow churning techniques. With heads full of wisdom, we returned to our East London kitchen, where Hackney Gelato was born.
By Chefs, for Chefs
Long before we ever sold a tub in a shop, we made bespoke gelato for top chefs. We love working with chefs. They’re precise and demanding and do brilliant things with our gelato, helping us elevate our craft.
Top quality
We make our gelato in London using carefully selected ingredients. From British milk to real nuts, fruits and the finest chocolate. Enhancing flavours with a sprinkle of sea salt or squeeze of lemon, we know what makes the difference.
Award-Winning taste
We've won 66 Great Taste stars, including 3 Stars for our Sea Salted Caramel. The Times named us the best Chocolate ice cream, and we have our share of celeb fans, from Nigella Lawson to Jay Rayner, to Michelin star chef Tom Aiken.
Less air. More flavour.
Proper gelato and sorbetto is churned really slowly. It keeps the ice and air out for a smoother texture. Gelato is made with a higher ratio of milk to cream, so it contains less fat than most ice creams. Fat coats the tongue, creating a layer over your taste buds. So, lower fat content creates deeper, intense flavours. Our sorbettos are slow-churned too, with loads of proper, fresh ingredients. No more brain freeze.
Our range
We have a range of 4.5 litre tubs for serving by the scoop. Our sorbettos are plant-based and vegan friendly.
Learn more about hackney gelato
Like what you’ve seen so far? Let’s keep talking.
Download our latest brochures below for more information about the Hackney Gelato story and our products.
