It probably seems a bit peculiar to be indulging in ice cream mid-February in London, but trust me that this is one find you want to be in on! After a couple hours on banana bikes in Battersea Park I must admit that the thought of a frozen delight did not put me off. So with a bunch of kids in tow we headed to Oddono’s in South Kensington.

Oddono’s is located at 14 Bute Street, off of Old Brompton Road (SW7 3EX for those of you with sat-nav, trust me you will want to program this into your destination history).
Being a chocolate lover myself, I thought I’d play it safe with a scoop of Valhrona chocolate. But putting that little sampling spoon to good use I began tasting everyone’s selections. One flavor was better than the next! The mango tasted like it just fell off the tree. The raspberry was equally spectacular! I started to get a little carried away and decided to go for a double cone of mint, mixed with pistachio (which is brown, not green with artificial dyes).

My enthusiasm prompted a dialogue with the local hairdresser who was stopping in for a little dessert before dinner, and he let me sample his banana. A few meandering customers commented on how I must really love ice cream! I always considered myself to be a savory gal but on this particular Sunday afternoon, it was all sweet!

Oddono’s was founded by Christian Oddono originally from Verona, Italy. Oddono decided back in 2004 to bring his native gelato to London, realizing there was a niche in the market for high quality ice cream. Since July 2004 Oddono has been one of the main suppliers to restaurants and catering facilities throughout the UK. In addition, in June 2005 he opened his second retail outlet at Selfridge’s food hall on Oxford Street.

Oddono’s philosophy: “Life’s too short to eat bad ice cream!”

James Bond first ordered his trademark drink when he met CIA agent Felix Leiter in an early chapter in Ian Fleming’s debut Novel Casino Royale, first published in 1953. And here is the extract of Fleming’s book if you didnt get time to read it yet:

“‘A dry martini,’ he said. ‘One. In a deep champagne goblet.’
‘Oui, monsieur.’
‘Just a moment. Three measures of gin, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon-peel. Got it?’
‘Certainly, monsieur.’ The barman seemed pleased with the idea.
‘Gosh, that’s certainly a drink,’ said Leiter.
Bond laughed. ‘When I’m . . . er . . . concentrating,’ he explained, ‘I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink’s my own invention. I’m going to patent it when I can think of a good name.’

‘Vesper,’ she said. ‘Vesper Lynd.’… She smiled. ‘Some people like it, others don’t. I’m just used to it.’
‘I think it’s a fine name,’ said Bond. An idea struck him. ‘Can I borrow it?’ “

So next time out with your friends, order a Vesper rather then a Watermelon Martini, the Vesper is  in the know , Watermelon out of season anyway. Kina Lillet was created at the end of the 19th century in where wine-based tonics flavoured with quinine were popular. The same tonic which is used in Tonic water, and Gin and Tonic, and the Vesper Martini with Gin and Kina Lillet The ingredient acts as a muscle relaxant and has been used for centuries to treat malaria.

PS: we can arrange a Cocktail Masterclass for you and your friends where everybody gets behind the bar to shake his own drink(s) with our mixologists.