EST. 2004 · London

Gelato, fatto stamattina.

Christian Oddono opened the first shop on Bute Street, South Kensington in July 2004. Every flavour is still produced daily in the same artisan laboratorio — pistachios from Bronte, hazelnuts from Piedmont, vanilla pods from Madagascar. No colourings, no preservatives, no GM products.

Find your nearest shop → See today's flavours

7 London shops

130+ Flavours rotated

100% Natural · always

Counter display of fresh Italian gelato at Oddono's London — pistachio, stracciatella, nocciola, dark chocolate

Made fresh today Pistacchio
di Bronte

01 · Today's selection

A flavour, a story, every six seconds.

01 / 06

Pistachio di Bronte

Pistachios from the slopes of Mount Etna, slow-roasted and stone-milled into an unrivalled paste. Two Great Taste Award gold stars and counting.

Classic Sicilian Award winner

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Christian Oddono in the South Kensington laboratorio, churning a fresh batch of pistachio gelato

02 · The origin

Christian's nonna started this.

Christian Oddono grew up eating his grandmother's homemade gelato in Italy. In July 2004, with partners Marco Petracchini, Mirko Scolari and Federico Peruzzi, he opened the first Oddono's at 14 Bute Street in South Kensington with a single mission: to offer fresh, natural Italian gelato in London.

Twenty years on, every flavour is still produced daily in the same artisan laboratorio at the back of Bute Street. Recipes are made from scratch — no pre-made bases, no powders. Just the finest natural ingredients, added one by one, the way his nonna taught him.

Read the full story

03 · The promise

Six things we will never compromise on.

A short manifesto. Stuck on the wall of every shop. Read by every new gelataio on day one.

Made this morning.

Every flavour is churned daily in our South Kensington laboratorio. If a tub doesn't sell, it doesn't get topped up — it gets retired.

100% natural, full stop.

No artificial colours, preservatives, or modified ingredients. Just milk, fruit, sugar, nuts, cocoa — and time.

Sourced by name.

Pistachios from Bronte, hazelnuts from Piedmont, vanilla from Madagascar, lemons from Sicily, milk from British dairies.

Slow churn, denser body.

Less air, less fat, served warmer than ice cream — that's why it tastes more of the thing you ordered, and less of the cold.

Awarded and re-awarded.

Two Great Taste gold stars on Pistachio di Bronte. Best Ice Cream Parlour in the UK. The press has said the rest.

Vegan & allergy-aware options.

Real-fruit sorbetti — vegan and dairy-free by recipe, not by substitute. Allergen sheets in every shop. Ask any gelataio.

04 · Three things to do

Pick a thread, follow it.

Read about us, find your nearest shop, or join the loyalty card and earn back a few scoops a year.

Inside the Oddono's South Kensington gelato laboratorio

Our story

A single shop on Bute Street, opened July 2004. A grandmother's recipes from Italy. Twenty years on.

Seven shops

South Kensington, Battersea, Hampstead, East Dulwich, Chiswick, Stoke Newington, Wimbledon. Find your nearest.

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The Gelato Card

Earn a point with every scoop. Get 50 points the moment you sign up. Redeem for free gelato.

05 · Frequently asked

Things people ask us at the counter.

Six honest answers. If yours isn't here, ring us — we're not a call centre.

What's actually different about gelato vs ice cream? +

Three things, mainly. Gelato is churned slower, so it has roughly half the air of mass-market ice cream — which makes it denser and tastes more of the ingredient. It has less fat, which lets that flavour come through. And it's served around 8°C warmer, so your tongue isn't numb when it lands. Add to that: no artificial colours, preservatives, or modified anything in ours.

How many shops do you have, and where? +

Seven across London — South Kensington (the original on Bute Street, with the laboratorio at the back), Battersea (Northcote Road), Hampstead (Flask Walk), East Dulwich (Lordship Lane), Chiswick (Chiswick High Road), Stoke Newington (Church Street) and Wimbledon (The Broadway). Full addresses and hours on the shops page.

Do you have vegan and dairy-free options? +

Yes. Our sorbetti are vegan and dairy-free by recipe — Mango, Lemon, Strawberry, Coconut, Raspberry, Peach. They're not a substitute. They're their own thing. We rotate seasonal ones too.

Can you supply our restaurant or event? +

We do. Wholesale across the UK, with reliable cold-chain delivery and the option of bespoke flavours for menus. See the wholesale page or call 0333 8000 480.

How does the Gelato Card work? +

You sign up — we give you 50 points. Every scoop earns more. Once you hit a threshold, you redeem for free gelato. No gimmicks, no expiry. Sign up here.

Where do the ingredients actually come from? +

Pistachios from Bronte (the volcanic flank of Etna). Hazelnuts from Piedmont (IGP). Vanilla pods from Madagascar. Lemons from Sicily. Milk from British farms. Cocoa from Ecuador. We can show you the invoices.

Gelato, fatto stamattina.