75 refreshingly inventive and dynamically flavoured seasonal ice creams, sorbets and granitas Shortlisted for the Jane Grigson Trust Award

In a small converted greengrocers in south London (her ice cream shed), Kitty Travers createsan array of iced delights fresh ice creams that taste of the real, whole fruits; hand-made choc ices that crack open to reveal layers of playful pastel-coloured flavours; juice-drenched granitas to be stuffed into brioche buns with fresh cream; and eye-popping, palate-tickling sorbets.

La Grotta Icesis the culmination of Kitty's obsessive exploration and research into 75 ice cream, sorbet and granita recipes. Sunlit flavours and far flung traditions pervade Kitty's ice creams as well as her ultimate inspiration: nature. La Grotta celebrates ripe seasonal fruits and the true artistry of real ice cream through inventive flavours and pure, natural ingredients.

Kitty Traverstrained at the Institute of Culinary Education in New York City and returned to London to become pastry chef at St John Bread&Wine before leaving to set up La Grotta. She has also worked as an ice cream advisor to larger national and international companies. In her spare time Kitty works abroad, including cooking at Alice Waters Rome Sustainable Food Project and living and working in Naples and in Sicily. Further afield Kitty has worked on ice cream making projects in Iceland, Turkey, Brazil and the United States. Kittys Piaggio Ape is based at Spa Terminus in Bermondsey. Tubs of La Grotta ice cream can also be found at respected food shops in London. The Piaggio Ape regularly returns to its pitch at Frieze Art Fair and Kitty teaches a long established class in ice cream making at the multi award-winning School of Artisan Foods.