FOOD + DRINK in THE KITCHEN WITH
LOUISE
LITTMANN
FOUNDER, LULU’ S GELATO, MARGATE
Tell us about your culinary journey so far. Food has always been a huge part of my life. Growing up, I spent weekends fruit picking with my mum in Sussex and we’ d come home and make ice cream with whatever was in season. I also lived in Italy for a time and completely fell in love with the culture surrounding food and gelato. Owning a gelateria was a childhood dream of mine- I used to pretend I had my own ice cream parlour as a little girl. Lulu’ s first opened in the Old Kent Market in 2022 before moving to our permanent home in Market Place, where we make fresh gelato every day.
What’ s the concept at Lulu’ s? We’ re an artisan gelateria inspired by the traditional gelaterias of Italy. Everything is made in small batches using premium ingredients from Italy and locally here in Kent. We’ re also a coffee shop, serving locally roasted Skinny Dip coffee and Italian-inspired treats, making Lulu’ s as much a neighbourhood café as a gelato destination.
You have an extensive flavour range with seasonal specials, too; are there any that have been a constant hit? One thing you quickly learn when you own a gelateria with 18 flavours on display is just how different everyone’ s tastes are. I assumed chocolate would be our second biggest seller after pistachio, but it turns out everyone wants salted caramel cremino. It’ s our signature Guernsey milk fior di latte gelato with a sweet, nutty salted caramel cream swirled through every scoop.
What is your favourite ice cream flavour? It’ s always been pistachio, but every time we produce a new flavour it becomes a new favourite! We have a new chocolate at the moment, an 85 % Tumaco Colombian chocolate gelato, that I’ m obsessed with. Another firm favourite has to be our Greek Yoghurt & Caramelised Fig gelato, made with fresh Greek yoghurt and sweet caramelised figs. The balance of creamy, tangy yoghurt and the rich sweetness of the fruit makes it incredibly moreish.
How do the changing seasons and Kent’ s legendary produce inspire your flavour creations? We like to use seasonal ingredients, but we don’ t stick to it as a hard and fast rule as we’ d have a lot of unhappy children if the Alphonso mango wasn’ t in the cabinet. One of our most popular locally sourced fruits is rhubarb. We can’ t make it fast enough, and because it has to be cooked down first it’ s a real labour of love. Kent has such incredible produce that it’ s always exciting to see what’ s available throughout the year.
Achieving the perfect scoop is a science. What is the most common mistake people make when trying to perfect their base? Making gelato definitely is a science, so here’ s the slightly boring bit … The most important thing is balancing the fat and sugar content of the recipe. We use Guernsey milk, which is naturally richer in butterfat and protein than standard milk. That means we can use less cream while still achieving a wonderfully creamy texture. Getting that balance right is what gives gelato its smooth texture and clean flavour. Sorbets are often even trickier because fruit sugar levels vary from batch to batch. We measure the sugar content of the fruit regularly so that every sorbet is bursting with flavour, while still having the perfect texture.
Tell us about the recipe we’ re showcasing. Tiramisu Affogato combines two of Italy’ s most beloved desserts. We start with Madagascan vanilla gelato, then add a light mascarpone cream flavoured with Marsala wine, grated dark chocolate and whole savoiardi biscuits for dipping. A freshly brewed double espresso is poured over the top just before serving, melting into the gelato and mascarpone cream. It is rich, indulgent and everything I love about Italian desserts in one glass. We are also passionate about coffee, so affogato felt like a natural addition to the menu. There is something magical about the contrast between hot espresso and cold gelato, and it showcases both sides of what we do at Lulu’ s.
What ingredient could you not live without? Hinxden Dairy Farm Guernsey milk. It’ s the backbone of almost everything we make. Guernsey milk has a naturally rich, creamy flavour. The quality is exceptional and because the dairy is local, we know exactly where it comes from. It allows us to create gelato with incredible flavour while letting the ingredients shine.
Which present chef would you love to work in the kitchen with? Not strictly a chef, but Marcella Hazan. Her cookbooks are the bibles of Italian cooking. Whatever you cook from her books is almost guaranteed to turn out well and her recipes teach you fundamental techniques rather than just instructions. I’ ve been cooking from her books since I was a little girl, when my mum passed them on to me.
Where’ s your go-to place to dine in Kent? Margate has so many good restaurants that it’ s almost impossible to choose. Casa Pizzeria in Cliftonville is one of my favourites. As soon as you step inside you feel like you’ re back in Italy. Mario has created such a warm, convivial atmosphere and he does fabulous Neapolitan pizza. It’ s a brilliant place for an affordable but fun night out with friends and we’ ve celebrated quite a few birthdays there over the years. Another favourite is High Dive. The décor is stunning, the food is authentic Mexican and the spicy margaritas are the best I’ ve ever had outside of Mexico! For a special treat, I’ d choose Updown Farmhouse just outside Deal. The food is so thoughtfully prepared and the grounds have a beautiful English garden feel that makes you feel completely removed from the hustle and bustle of everyday life.
What is your guilty pleasure? Extra cheese on my margherita pizza. But if I think about it, that’ s just good advice!
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