Cool! New gelato parlour set to open on Lincoln Brayford

Lincoln-based gelato and sorbet makers are gearing up to serve the first scoops from their very own parlour at a busy Brayford location.

Gelato.Cool will be open for business on the ground floor of the Doubletree by Hilton Hotel from Saturday, July 22, serving a range of quality Italian gelato, produced in the heart of the city.

The menu will feature the company’s most popular flavours, as well as some of their more unusual products such as Snickers, Ferrero Rocher and apple pie gelato, and sorbets including gin & tonic and peach and prosecco.

The Lincolnite was given an exclusive behind-the-scenes demonstration at the team’s factory in Lincoln. On the production line was mint choc chip:

For the first time in the city, sweet lovers will also be able to order gelato sandwiches, made up with their favourite flavours scooped and slathered into a brioche bun.

In addition, customers will see a variety of hot and cold sweets and savouries on offer, from waffles, cakes and pastries to pizza slices, sandwiches and vegetarian options.

The new parlour will be at the ground floor of the Hilton hotel on the Brayford.

The company is owned by brother and sister duo Mark Weston and Sara Calam. The pair have been producing authentic Italian gelato from their factory in north Lincoln for a year and supplying a number of local and national restaurants, bars and venues.

Gelato is the Italian word for ice cream. It’s churned slower than ice cream through, Mark told The Lincolnite: “It’s richer, creamier and smoother, and it also has less fat than regular ice cream.  Ours is made in-house daily using only real and natural ingredients and we’re the only ones producing in Lincoln.

“I just think this is how ice cream should be. Once you’ve had this, you won’t go back.

“The parlour is something we always wanted to do because that’s where good business can be had.

“We’re going to try a few new things that no one is doing. We’re making what’s called gelato sandwiches, which is scoops of gelato in a brioche bun. They’re very popular in Italy but no one is doing it in England.”

The company has made a significant investment in the new parlour, with Mark using his skills and previous experience as a shop fitter to bring the vision to life.

They have also created a number of full and part time jobs in the move, bringing the number in the team to 25.