From Shack to Scoop Shop

It’s nearly there! From a worm-filled grey shack to a light and airy, and most importantly, hygiene-compliant kitchen. Somewhere in between that first inspiration on a muggy February day and now, from this summer, I passed the point of no return with Kingston Gelato.

This point occurred some time after the visit from Environmental Health and Safety, which advised on the suitability of the shed and provided me with information on the next steps.

With the kitchen now hooked up with electricity and serviced with hot and cold water pipes, that point of no return is in the past.

Three months on from bringing the dream to reality, the kitchen is shaping up to fulfil our goal of being an artisan gelato specialist, producing joyful scoops of bold flavours.

Watch this space for more updates.