Ice-creamery Kenny Lover sells the classic flavours you’re accustomed to – pistachio, chocolate, et cetera – but its real forte is the weird and unfamiliar. Soy sauce ice-cream, for example. Or yuzu and sake. Or kalamata olive and white chocolate. Any order can be jazzed up with a spoonful of Kenny Crunch (salted, candied pepitas) or Kenny Sprinkles (puffed rice tinted with natural colours).
Michael Baker – one of four owners here – learnt the craft while cooking at Alkimia, a one-Michelin Star restaurant in Barcelona, and furthered his education at the three-Michelin Star El Celler de Can Roca, 90 minutes west of there. His ice-creams (not gelato) are made with milk and cream from St David Dairy, a trio of sugars (dextrose, glucose, sucrose) and a two-part natural stabiliser (guar gum, carob bean gum).
Kenny Lover’s other specialities are spiders made with small-batch sodas from another business Baker owns, Henry Sugar, and hot chips – for dipping in your ice-cream.
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