Kitty did her professional chef's diploma in NY and for her 3-month placement she went to Otto, Mario Batali's restaurant– with 'an amazing ice-cream menu'. She came back to London to work in St John Bread and Wine, where she took charge of choosing the daily dessert menu. But she still felt she needed to go to Italy, the home of ice cream. 'In Rome I would cycle down to this little bar that did home-made pots of coffee and lemon granita with whipped cream for €1.'
She had seen the future, and that summer she bought a van. La Grotta Ices was born. In 2010, Kitty has started working with Zizzi and now creates all our Gelato.