Why Plant-Based?
People often ask — why vegan gelato? Why plant-based?
The short answer: because it’s delicious.
The long answer? Because I believe in creating something joyful that’s also kind — to animals, to the planet, and to people.
It Started With a Collie (and a Question)
The shift started quietly. When we adopted Nyx, our first collie, something changed. Living with her — seeing her moods, her humour, her sensitivity — made me more aware of animal consciousness in a way I hadn’t fully grasped before. She wasn’t just a pet; she was a presence, a being with thoughts and emotions.
That awareness deepened with Fitz, our second collie, and slowly filtered into other parts of my life — including the food I chose to make and share. I began to ask more questions. Can food be joyful and gentle? Can it be indulgent without being exploitative? Can we do better?
Kingston Gelato is my answer.
Learning the Craft
Since deciding to open Kingston Gelato, I’ve completed online training with the Gelato Expert Academy and the Gelato Naturale Academy, both of which have helped me build a solid foundation in plant-based gelato making.
Through these courses, I’ve learned how to balance taste, texture, and structure — all without relying on dairy. From sugar curves and stabilisers to fat ratios and freezing behaviour, I’ve developed a growing understanding of how to create smooth, flavourful, small-batch gelato that stands up to the very best.
And, as with all good education, I’ve been left with a stronger quest to follow than when I started out. Every batch is still an experiment — a blend of science, intuition, and curiosity. That’s part of the joy.
Why Plant-Based?
My decision to focus solely on plant-based gelato isn’t about following a trend. It’s about values.
For me, plant-based means:
Creating food that’s more inclusive — whether you're vegan, lactose-intolerant, or just curious.
Reducing harm where possible — to animals, to the environment, and to ourselves.
Making something I’m proud of — honest, handmade, and kind.
It also happens to taste amazing. Creamy, rich, full of real fruit, nuts, cocoa, or coffee — flavour always comes first. My goal is to surprise you: to make something so good you don’t think about what’s missing. You just enjoy it.
Small-Batch, Big View
Everything is made in my tiny kitchen in the old wooden shack at the front of our house — fully transformed into a food-safe workspace with a window overlooking the sea. On a good day, I can spot dolphins while I mix.
This business is small by design — a local, seasonal scoop shop rooted in quality, care, and the hope that small things can still make a difference.