handcrafted gelato by the sea
Serving big scoops of joy with small batch gelato, homemade with natural ingredients
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Serving big scoops of joy with small batch gelato, homemade with natural ingredients 〰️
Bold fruity and creamy flavours
Gelato over ice-cream requires a flavour-first approach and many hours of churning and tasting have gone into each flavour that makes it out for sale.
Fruit, chocolate and nut varieties feature on the menu regularly.
Dairy and cruelty free
Using only cruelty-free coconut milk and high-quality vegan chocolate to make scrumptious gelato flavours.
Coconut milk from Sri Lanka or the Caribbean doesn’t use nasty monkey slavery practices so I stick with that.
Natural ingredients and local suppliers
Scottish berries are the best in the world! So I stick with Scottish suppliers of strawberries, raspberries, brambles, blackcurrants and blueberries. Rhubarb is very local and some fruits I just can’t get in Scotland, like mango but I do my best where I can.
Where To Find Us
When I first came up with the idea for Kingston Gelato it was guided by a need to use up existing space at my house, rather than building anything new.
Directly behind the house on the beach side was a rickety, worm-ridden shed that provided the first draft of a kitchen.
Now the wee shack resembles a professional kitchen and looks out over the ocean but can be a little hard to find. When the wind blows it knocks my sign straight over. While I wait for better signage here is a map and directions from the Lein carpark and from the Birdwatcher’s carpark. There’s a track that runs parallel to the shack and a small path that leads you straight to it, signalled by a hand painted sign to the shack.
Our story
The desire to work for myself, within my own set of ideas and decisions, preceded Kingston Gelato. I wanted to be free from a bland office and five days a week of meaningless tasks.
I’m also a creative writer, and squeezing one hour before work each day to work on my projects felt cramped.
And I wanted the freedom to spend more time with my dogs, to head out for a walk at 9 in the morning and to follow new creative direction at my own discretion.
So I was searching for ideas, looking out for inspiration, and on a hot February day in 2025, it hit me - gelato.
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