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Some say this ice cream shop serves up some of the finest gelato in London and we slightly agree. Mostly milk, with only natural flavour added – Sicilian pistachios, hazelnuts from Piedmont, Alphonso mango – it’s churned fresh daily and served up from this idyllic Italian deli/shop opposite the mother-ship, Bocca di Lupo, just over the road. Goods displayed at the rear provide fantastic present-buying possibilities for Soho foodies: Pantelleria capers, homemade cantucci, panforte and, effectively, the Bocca wine list without the restaurant mark-ups. There are also light lunchtime snacks to eat in (perch at one of the small tables or at the counter), plus takeaway sandwiches of salami with squacquerone cheese, caponata salad, or buffalo mozzarella – not forgetting ace espresso, sourdough ciambella doughnuts and torta caprese. You can now also find a gelupo counter at Vico in Covent Garden.
Having recently been to Bocca Di Lupo I was keen to try their gelato shop, Gelupo, just opposite the restaurant. But since we already had dessert at Bocca Di Lupo, Gelupo had to wait. So next time it came to suggestions for dessert, I made a beeline for this. The first time I went, I had an affogato with hazelnut gelato and my friend had hot chocolate with chestnut ice cream and whipped cream. When we arrived it had just opened so we had to wait for the hot chocolate to warm up. It was definitely worth it and we ended up sharing both. There’s a seating area at the back which also doubles as a deli where you can buy...
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Opened in 2010. Owned by the same person who runs Bocca Di Lupo across the road, is a gelateria that claims to be London’s finest. Jacob Kennedy uses Italian and British ingredients to produce the creamiest, most dense ice-cream you can encounter in London. As one of the youngest chefs in the UK, (alongside the other young ‘uns… Sellers, Doherty…) he has achieved remarkable success with Gelupo, having acclaim many awards for the quality of its gelatos...
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On the Asian continent of curries, noodles, stir-fries and broths, the Banh-Mi sandwich of Vietnam stands out as a marked point of difference and highlights the strong influence the French had in Vietnam. But it’s not just a standard French baguette, the Vietnamese have taken the very best of French bread and made it their own with the creation of the Banh Mi.It used to be that there were only a handful of places that could get this sandwich right and that number is on the up. On the streets of Soho, right by Piccadilly Circus, this can be found at Whaam Banh Mi. It’s a casual sort of place, barely any seating...
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