Gelato Festival UK: Darren Swales Wins at King’s Cross
Under London sunshine, 16 of the world’s finest gelato chefs went head to head at Gelato Festival, King’s Cross. In its tenth year, the festival brings leading artisan producers together under one roof.
The winners
First place went to Darren Swales of Baci & Co in Louth, Lincolnshire, for his Lemon, Fresh Mint and Zesty Lime Ripple. He opened his parlour the previous Easter and was one of a handful of independent gelato makers from outside London. He has built a loyal following in his small Lincolnshire village and was delighted to win at his first-ever competition. His motto: the biggest ingredient in his gelato is a big spoonful of passion.
- 2nd place: Akash Vaghela of Creme Glacee in London, with a refreshing Moroccan Mint Tea gelato (with optional CBD).
- 3rd place: John Crowl of Cow And The Moon, an Australian gelato bar, with a velvety Pannacotta, Poached Strawberries and Balsamic vinegar creation.
The two UK winners go on to the Gelato Festival World Masters 2021 world championship, joined by runners-up Fabiano Franzoso of Cremoloso Gelato in London, with an Amaretto Salato recipe, and Roberto Culivicchi of Roberto Authentic Italian Gelato in York, with Lemon and Basil.
Tasting, voting and workshops
Guests sampled flavours from all 16 chefs and voted for their favourite. Produce from Italy’s Lazio region was showcased in four flavours using peach jam, Roman ricotta DOP, Millefiori organic honey and Morganti coffee, alongside modern recipes from sought-after gelato makers.
A perfect-serve challenge was also held. Marco Soggetti of Gelateria 3 Bis in London won with two cups of 55 and 60 grams. Visitors could watch the masters at work in the “Buontalenti”, the world’s largest mobile gelato production laboratory, and join workshops with Carpigiani Gelato University to learn the art of gelato making.
What this means for gelato makers in Australia
Darren Swales opened his parlour only a year before winning, proof that a small independent shop with great flavours can compete with the best. Our gelato shop guide covers the steps to opening your own, and Carpigiani Gelato University courses through Majors Group can sharpen your recipes.
Carpigiani in Australia — Majors Group
Majors Group is the official Carpigiani distributor in Australia: machines, Rubicone ingredients, ISA cabinets, Techfrost blast freezers, packaging, Carpigiani Gelato University training, finance and a national service team.
Source: Carpigiani news. Rewritten for Australia by Majors Group.