Smack bang in the middle of Brighton’s North Laine is Gelato Gusto, a premium Ice cream parlour serving the most amazing flavour combinations of Gelato, as well as sorbets, waffles, brownies, hot and cold drinks and lots more! We wanted to ask Jon Adams, the brains behind Gelato Gusto a few questions…
What inspired you to bring gelato to Brighton?
After 25 years of working in the broadcast industry, and almost a decade of commuting between Hove and London, I wanted to opt for a change in career, one that allowed me to bring work closer to home and spend more time with my family. Inspired by my childhood summer holiday visits to L’Escala Costa Brava, where each year we would return to my favourite gelateria, I decided to train at the University of Gelato in Bologna, Italy and upon returning to Brighton, created the Gelato Gusto concept and opened Brighton’s first artisan gelateria in March, 2012.
A Gelato University sounds pretty amazing to me! What has been your biggest challenge since starting Gelato Gusto?
Only having 24 hours in a day to work with! From making the fresh gelato each day to travelling to cater at events, to submitting flavours for consideration at The Great Taste Awards for example, finding enough hours in the day has probably been the greatest challenge so far, but I love what I do and that makes it all worthwhile.
Well you seem to achieve a lot in the hours that you DO have! What do you feel your biggest achievement has been since opening the store?
Well I was honoured to receive a letter recently from Trip Advisor, awarding Gelato Gusto with their Certificate of Excellence, which they award to businesses who consistently receive top ratings from TripAdvisor travellers. It was great to learn that visitors are not only enjoying their trips to Gelato Gusto, but they are enjoying them enough to wish to recommend it to others.
I can imagine that being an amazing feeling, knowing that people love what you do enough to tell the world! How do you feel about your competitors? What makes you stand out from them?
I enjoy pushing boundaries and exploring interesting and new flavour combinations, such as our Pear and Parmesan sorbetto. Being an artisan producer allows you to devise an infinite range of flavours and experiment, only really limited by your imagination, and I think that is what sets us apart from other artisan gelaterias.
You’re clearly very passionate about what you do, how do you instil the same passion in your team?
Having a great team of friendly staff makes a difference – we have many comments on how friendly & helpful they are. They get to taste the flavours and come up with suggestions so everyone feels part of of the process which makes them even more passionate about what they do.
They’ve always given amazing service when I’ve been in for a cone, even when the queue is out of the door and round the corner! What’s the strangest flavour combination you’ve come up with? Do you have a personal favourite?
One of my personal favourites and definitely a clear winner with the public is the smokey bacon maple waffle flavour with crispy bacon bits rippled throughout, this flies out of the gelato cabinet each and every single time we put it on the Gelato Gusto menu.
The combination of the sweetness from the maple and the unexpected salty hits from the bacon is superb, if I do say so myself, as well as the Bloody Mary sorbetto with a good splash of Worcester Sauce and black pepper !
Lastly, can you describe Gelato Gusto in 3 words?
Artisanal, Innovative and Fun.
Where else to find Gelato Gusto:
Facebook: Gelato Gusto Artisan Ice cream