Here Design: Gelupo Gelato

posted by Emily Gosling June 24, 2021

London-based multidisciplinary studio Here Design has managed to sum up the simple pleasures of warm days, cool breezes and gentle sugar rushes in its designs for Gelupo Gelato, a new ice-cream recipe book by chef and restaurateur Jacob Kenedy.

Here Design has been collaborating with Kenedy—chef/patron of Bocca di Lupo, Gelupo and Plaquemine Lock—for the past decade, working on the identity and interior design of Soho restaurant Bocco di Lupo and the art direction of his first book, Bocco.

Gelupo Gelato, published by Bloomsbury, is the latest in Here’s augmentation of what it describes as Kenedy’s “distinct and distinguished branding aesthetic”; and also adds to its already-impressive list of work for food and drink brands including Yotam Ottolenghi, Fortnum & Mason, Bacardi, The Fife Arms and LA Brewery.

The new book’s aesthetic is based around a dreamy pastel-toned colour palette, aiming to “evoke feelings of childish joy whilst paying homage to the glamorous era of La Dolce Vita and Italy’s Golden Age.” Drawing inspiration from vintage Italian tourism posters and classic travel posters, Gelupo Gelato presents a range of “simple, sophisticated gelato recipes,” according to Here, delineated by more than 110 colourful illustrations throughout.

Among the recipes are Peach & Blood Orange, Lime Sherbet, Marron Glacé and decadent Chocolate & Whisky; as well as semifreddo, ice cream cake, profiteroles, ice cream cones and brioche buns.

“We particularly wanted to evoke that sense of nostalgia one has with certain flavours and how that can immediately re-awaken childhood memories and transport you to another moment in time,” says Mark Paton of Here Design. “We hope these pages will revive joyous past times for readers and that they take away a little bit of cheer and plenty of gelato from the book.”

Here Design chose to present each gelato recipe on the Contents page “in the form of a technicolour scoop palette, reminiscent of a traditional paint chart, satisfyingly ordered by the tonal range of each gelato’s colouring,” says the agency.

The book also includes a tip sheet for pairing flavours, and each recipe is accompanied by a short anecdotal description referring to a place, event or moment in time. These draw on Kenedy’s experiences in Italy while learning the art of making gelato.