Dua Lipa sparked a savoury sensation across social media when she told BBC Radio 1 that her favourite topping for vanilla ice cream wasn’t chocolate sauce, butterscotch, or sprinkles—but olive oil and flaky sea salt. A rogue choice? Perhaps… but undeniably chic. While her revelation inspired half of TikTok to drizzle Filippo Berio over their speckled scoops of Carte d’Or, the pairing didn’t begin with Dua. It’s widely credited to chef Alice Waters, who served vanilla ice cream this way back in the ’80s at Chez Panisse in Berkeley, California.
Is this the Era of Savoury Scoops? The Anya Hindmarch Ice Cream Project Returns
Words by
Pippa Lowe
12th June 2025
The Anya Hindmarch Ice Cream Project returns for its fourth year, serving up another round of delightfully unorthodox flavours. This year, we take a scoop into the most unexpected creations to watch for—while also exploring the rise of gourmet savoury ice cream and where this bold trend began.
The Anya Hindmarch Ice Cream Project is available as single scoops, tubs or a blind taste test of the full flavour portfolio
Unconventional frozen flavours are nothing new to the pioneers of molecular gastronomy, who play with textures like mousses, foams, parfaits, and ice creams in main dishes as well as desserts. Take Heston Blumenthal, for instance, and his iconic mustard and bacon-and-egg ice creams served at his three-Michelin-Starred restaurant, The Fat Duck, in the early 2000s and into the now.
Today, that swirl of savoury through your sundae has gone far beyond Michelin-Starred kitchens and into gourmet gelaterias. Suddenly, the curious combinations offered by the Anya Hindmarch Ice Cream Project are starting to feel like normalised menu staples. Now returning to Belgravia for its fourth edition, the Ice Cream Project is in full swing—and we’re diving into the tubs of new and returning flavours (both sweet and savoury), along with a few unexpected additions to ice cream parlours across the capital.
The Anya Hindmarch Ice Cream Project 2025
The full 2025 flavour lineup for the Anya Hindmarch Ice Cream Project
For anyone wondering why a British fashion designer is suddenly selling ice cream, allow us to bring you up to speed. Anya Hindmarch launched the pop-up concept in 2022 as an extension of her Anya Brands Collection, turning pantry staples and beloved British brands into frozen treats. Its quirky offerings took the internet by storm, with queues snaking around The Village on Pont Street for a scoop of Heinz Baked Beans or Branston Pickle ice cream. Thanks to popular demand, the project has returned season after season with fresh portfolios of whimsical flavours — which brings us to the much-anticipated 2025 menu...
British fashion designer, Anya Hindmarch
The Ice Cream Project tends to present two kinds of flavours: the “oh, that’ll be fine” types that comfortably sit within the bounds of normality, and the “ohhh… I don’t know” ones—it’s the latter, I’m sure, that brings most people to the door out of sheer curiosity. The Bisto Gravy flavour makes a return as the umami flavour-bomb in the middle of the menu, joined by Flying Goose Sriracha, Garner’s Pickled Onions, and Jacob’s Twiglets. The spicy Sriracha flavour takes a velvety vanilla base and spikes it with chilli heat. Garner’s stays closely true to its inspiration, speckling the vanilla with finely chopped pickled onions and a sharp hit of vinegar—an addictive contrast against the sweetness. As for the Twiglets, the malty Marmite base is moreish (for those on the ‘love it’ side rather than the ‘hate it’), with crispy pieces offering a satisfying crunch as you wade through the creamy carton.
The Ice Cream Project Blind Taste Testing Tea at Anya Café, £45pp
If you’re ready to fully embrace the adventurous side of ice cream (with a touch of mystery thrown in), go in blind and sample all 15 of this year’s flavours at the Anya Café. Served in afternoon tea fashion, the scoops arrive without names—garnished with sprinkles and wafers—sweet, savoury, or utterly unidentifiable… who knows what chilly surprise you’ll be biting into? Jot down your guesses on the scorecard and put your palate to the test. To reserve a spot at an Ice Cream Project Blind Tasting Tea (£45pp), bookings must be made at least 48 hours in advance via this link. As for the Ice Cream Project itself, you can visit for a scoop (from £4.50) or take home a full 500ml tub (£16) until 17 August at 11 Pont Street—prepare to queue at peak times!
If savoury flavours still feel like a step too far, there’s a range of sweet options too—from a HobNob biscuit recreation to the ‘warming’ hug of Bird’s Custard. And for those avoiding dairy, the Maldon Salt flavour (dotted through dark chocolate ice cream) is dairy-free, alongside a refreshing line-up of sorbets including Copella Cloudy Apple Juice, IRN-BRU, and a cooling Romney’s Kendal Mint Cake flavour.
More Savoury Scoops Around London
Beyond Anya Hindmarch’s corner of The Village, where else in London is embracing the saltier side of ice cream? As Dua Lipa rightly predicted, olive oil ice cream is slipping onto gelato menus across the city.
Venchi has introduced three new gelato flavours including Parmigiano Reggiano and Extra Virgin Olive Oil
Italian chocolate and gelato house Venchi—with locations throughout London—has introduced an Extra Virgin Olive Oil flavour, blending Laudemio Frescobaldi olive oil with a fior di latte base. This foray into savoury also includes flavours like caramel and rosemary, and even Parmigiano Reggiano—each striking a clever balance between sweet and savoury.
Over in Soho, Chin Chin’s coffee and olive oil flavour remains a menu staple, though it’s arguably been outshone by their now-viral glazed potato peel soft serve. Topped with salty potato sticks and finished with a drizzle of potato peel glaze, it’s a head-turner that’s surprised more than a few sceptics.
As anyone with a Ninja Creami at home knows—almost anything can be ice cream. You just have to think outside the cone.
