Soho gelato parlour Gelupo now offers home delivery

Indulge in the finest artisan gelato this side of the Alps, straight from your living room, thanks to Gelupo's home delivery service

Pistachio and chocolate ice cream sit in a sundae glass and cones
Textured spoon, £40 for set of four, by Studio William, from Harrods. ‘Oxymore’ footed cup, €190, by Saint-Louis. ‘Malmaison’ tray, £490, by Christofle, from Harrods. ‘TE081’ terrazzo, from £106 per sq m, by Diespeker Fresh mint stracciatella; bitter chocolate sorbet, £5 for two scoops; chocolate pistachio minicones, £2.50 each, all by Gelupo. As originally featured in the May 2019 issue of Wallpaper* (W*242)
(Image credit: Gustav Almestål)

Standing in line for a cool and silky gelato, feasting your eyes on the jewel-like array, and trying to make up your mind before you get to the front of the queue, is one of our most beloved London summer rituals.

While so many of these rituals have been suspended (or, if you like, frozen in time), Gelupo is keeping the gelato spirit alive through the strange days of lockdown.

Gelupo — little sister of the big bad Wolf, Soho restaurant institution Boca di Lupo, (meaning: the Howl of the Wolf), has been serving up the best gelato in London for ten years this summer, and they have no intention of stopping now.

Raspberry ice cream sits in a sundae glass

‘Serie B’ champagne glass, £175, by Josef Hoffmann, for Lobmeyr, from Willer. ‘Goa’ spoon, £8, by Cutipol, from The Conran Shop. ‘Château’ flute, £175 for two, by Baccarat. ‘Silhouette’ tray, £35, by Space Copenhagen, for Nude. Terrazzo, price on request, by Altrock. Raspberry sorbet (with whipped cream), £5 for two scoops, by Gelupo. Cigarrillos, £4 per 160g, by Casa Eceiza, from Whole Foods Market

(Image credit: Gustav Almestål)

They are taking orders, and from 1 May will hand deliver to London postcodes. Be it by bicycle, motorbike or car, they will bring freshly made (less than a day before delivery) gelato to your door.

You can take your pick from favourite flavours such as bitter chocolate, ricotta sour cherry, raspberry, coconut, and pistachio — and ice cream cakes are also on the horizon, for celebrations at home. It’s time to make some space in the freezer.


Melina Keays is the entertaining director of Wallpaper*. She has been part of the brand since the magazine’s launch in 1996, and is responsible for entertaining content across the print and digital platforms, and for Wallpaper’s creative agency Bespoke. A native Londoner, Melina takes inspiration from the whole spectrum of art and design – including film, literature, and fashion. Her work for the brand involves curating content, writing, and creative direction – conceiving luxury interior landscapes with a focus on food, drinks, and entertaining in all its forms

With contributions from