Kitty Travers is the founder of La Grotta Ices - a small inventive ice cream manufacturer specializing in fresh ripe fruit ice creams and sorbets from a former greengrocers shop in Lambeth called her ‘ice cream shed’. Her first book 'La Grotta Ices' was published in June 2018.
Kitty trained at the Institute of Culinary Education in New York City and returned to London to become pastry chef at St John Bread & Wine before leaving to set up La Grotta. Since then she has worked as an ice cream advisor to larger national and international companies.
During winter Kitty works abroad with the aim of learning more about ice cream. Stints have included working in Naples and in Sicily & cooking at The Rome Sustainable Food Project - a kitchen set up by Alice Waters at the American Academy in Rome. Kitty has collaborated on ice cream projects in Iceland, Istanbul, Brazil and the United States - using ingredients that grow nearby and experimenting with local idiosyncrasies of ice cream making.
Photography credit: Ruby Lott-Lavigna