About Kingston Gelato

The Moray Coast, like so much of the North East, is a magical place. Often bright-skied, sometimes wet, but it always offers a close encounter with nature.

Our inspiration for Kingston Gelato was a hot, February day. Or at least that was how it felt after a march up Bin Hill with the dogs. The sun was shining down on the Moray Coast, as it often does up here in the North East.  With the gulls and geese and maybe even the Osprey flying above us and the sound of the waves crashing against the shore, there was just one thing missing from a perfect experience – gelato. And so the idea was born.

We started Kingston Gelato to create something simple and joyful: rich, refreshing gelato made from scratch right here in Kingston, Moray.

No shortcuts. No dairy. Just great ingredients, fresh ideas, and enduring memories of first eating gelato in Italy.

About me

It has now been three months - nearly, exactly, three months since my first sale at the Kingston Duck Race. What a place to start. I remain delighted by that detail.

So, it’s time for a little bit more about me. A few weeks back I finished my day job in Aberdeen and can now focus on a new life, churning ice cream, taking long walks with my crew, safeguarding my creative space and making my own decisions.

I was born and raised in North Queensland, Australia and folks sometimes ask how I cope with the weather. The answer to that is - I love it! I love the seasons, I love the rain (in the tropics, the rain is a break to the stifling heat), I love the changes in the colour of the sky, the long nights, the short ones - the constant shifting of the natural world around me.

So if you hear me moaning about the weather on one of my Lein walks, feel free to remind me of this.

Between regional Australia in 1997 and Aberdeen in 2021 was London, which was a much-welcome culture shock and the time after that in Scotland has been blissful.

I’m a creative writer too - dipping my toes into that world by writing plays for the stage. In 2016, I was lucky to take my script to the Tristan Bates theatre in Covent Garden, where I got to work with some incredible actors and scratched that theatre itch for good.

Since then, I’ve been dabbling in screenwriting, and now I’m editing my first novel with a plan to try to get an agent.

There are some parallels between creative writing and gelato making. The first one is, that you never really know what you’re going to get until you do it. The second is that creating something okay is easy, creating something incredible takes more work - both are worth pursuing. And maybe another one is less is more - too many storylines in one novel, or flavours in one tub just end up diluting the objective.

Anyway, that’s me. I’m Sarah. If you see me in the gelato kitchen why not knock on the window and say hi?

Or drop me a line at sarah@kingstongelato.co.uk