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RHS Chelsea Flower Show & The Cadogan

RHS Chelsea Flower Show & The Cadogan

To celebrate RHS Chelsea Flower Show, London’s annual botanical festival, The Cadogan, A Belmond Hotel, will play 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, will be adorning The Cadogan’s facade with a colourful floral tribute to gelato. 

Launched on 20th May, The Cadogan unveiled The Cadogan Cart on a purpose-built terrace located on the area’s friendliest and longest mews, Pavilion Road, and immediately adjoining to 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 will 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 that will only be available on request.


The Cadogan Cart is surrounded by a new pastel hued terrace and offer cafe style seating tables for guests to relax and watch the world go by, surrounded by classic British summer planting such as Hydrangea, Foxgloves, Dianthus, Fuchsias, Salvia, Jasmin and more to create the ideal garden in which to enjoy an ice cream. The flowers and plants chosen will reflect the gelato’s tonal palette, strawberry pinks, a dash of vanilla and pistachio. 

The Cadogan Cart will be serving gelato from Gelato Kitchen which was founded by Anshu Anghotra, who has had an impressive chef career history working with culinary legends Jean George, Eric Frechon, Raymond Blanc and Pierre Garnaire. While working with some of the best pastry chefs in London, Anshu became obsessed with the idea of crafting the perfect, authentic Italian-style gelato, it was then the concept for Gelato Kitchen was born. 

The secret to this gelato is the 48-hour aging technique, a process which infuses the cream mixture with natural flavours by carefully storing it at controlled temperatures with gentle agitation leading to full development of flavours which elevates the gelato.  

“The Cadogan Cart partnership with Anshu Anghotra is such a natural fit with this year’s Floral Feasts theme, 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 will add a touch of elegance to the display and we are delighted to be unveiling this as part of Chelsea in Bloom”, says John McLean, General Manager of The Cadogan. 

Commenting, Anshu Anghotra, founder of Gelato Kitchen “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.”

A FEAST FOR THE SENSES Conceptualised 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. The impactful installation unveiled on May 20 for guests and locals alike to admire until Sunday, 26th May.    The Cadogan Cart will be available for guests to sample the delightful gelato flavours which can be dipped in chocolate or coated in chopped nuts on request.    Open 7 days a week from 11am – 7pm, all gelato will be served either in paper cups or cones with biodegradable spoons and prices for one scoop start at £6.95.    The Chelsea In Bloom Floral Feasts installation will be available from 20th May – Sunday 26th May. 

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