Food & Drink

Experience Chelsea in Bloom at the Cadogan, in Partnership with Chef Anshu Anghotra and Wild at Heart

To celebrate RHS Chelsea Flower Show, London’s annual botanical festival, The Cadogan, A Belmond Hotel, is paying tribute to the 2024 theme of ‘Floral Feasts’ through the launch of The Cadogan Cart, a blossoming pop-up partnership with acclaimed Chef Anshu Anghotra. To complement this, one of Britain’s most celebrated luxury florists, Wild At Heart, is adorning The Cadogan’s facade with a colourful floral tribute to gelato. 



The Cadogan Cart was unveiled on Monday, on a purpose-built terrace located on the area’s friendliest and longest mews, Pavilion Road, which immediately adjoins the hotel. The Cadogan Cart will serve seven flavours of authentic artisanal gelato, made with high quality seasonal ingredients produced in small batches with fresh fruits and no artificial flavours. Classic flavours include Bronte Pistachio, New Forest English Strawberry, Belgian Chocolate, Tiramisu, The Cadogan’s Burgundy cassis & Sorrento lemon, Coconut & Kaffir Lime and Alfonso Mango. In addition, Chef Anshu will be announcing a secret container special, available only on request.

The Cadogan Cart is surrounded by a new pastel-hued terrace, and offers cafe-style tables for guests to sit, relax and watch the world go by. The surrounding garden evokes a classic British summer, with Hydrangea, Foxgloves, Dianthus, Fuchsias, Salvia, Jasmin – all carefully chosen to reflect the gelato’s tonal palette of strawberry pinks with dash of vanilla and pistachio. 

The Cadogan Cart will be serving gelato from Gelato Kitchen, which was founded by Anshu Anghotra, who’s worked with culinary legends such as Jean George, Eric Frechon, Raymond Blanc and Pierre Garnaire. During his time of working with the best pastry chefs in London, Anshu became fixated on the idea of crafting perfect, authentic Italian-style gelato. It’s in this way that the concept for Gelato Kitchen was born. 

The secret to this gelato?  It’s the 48-hour ageing technique. This process infuses the cream mixture with natural flavours and involves carefully storing it at controlled temperatures. Gentle agitation further develops the flavours.  

“The Cadogan Cart partnership with Anshu Anghotra is such a natural fit with this year’s Floral Feasts theme,” says John McLean, General Manager of The Cadogan. “Allowing Wild At Heart to create a giant ice cream sundae adorned with a vibrant mix of flowers amongst a purpose built terrace … the sundae with its layers of vibrant carnations mimicking the appearance of luscious scoops of gelato … [this] will add a touch of elegance to the display and we are delighted to be unveiling this as part of Chelsea in Bloom”,  

Anshu Anghotra, founder of Gelato Kitchen, is equally enthusiastic.  “I am very excited about our partnership with The Cadogan. I feel like the timing couldn’t be more perfect to introduce a gelato concept to the hotel, allowing a moment of escapism and happiness for our guests.”

The floral concept has been imagined and crafted for Chelsea in Bloom by award-winning florist Nikki Tibbles and her team at Wild at Heart. A floral display will adorn the side of the hotel until Sunday, 26th May.


The Cadogan Cart will be open 7 days a week from 11am until 7pm. All gelato will be served in either paper cups or cones with biodegradable spoons. Prices for one scoop start at £6.95.


Chelsea in Bloom


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