A few weeks ago, you would have been right to assume that summer had arrived in the British Capital. London was awash with sunshine, smiles and stunner shades and we loved it! But alas, the sun has since disappeared 😦 however, the memories live on!
While the sun shone, and the weather was sweet I discovered Chin Chin Labs, an ice cream parlour which creates weird and wacky frozen flavours using liquid nitrogen! The parlour located in the eccentric Camden Lock, North London welcomed us after a spot of shopping and did not disappoint on the refreshment front. The ice cream making process looked like a science experiment and I can’t lie: co-founder Ahrash Akbari-Kalhur resembled a nutty professor! The lab was alive with the sound of humming machines and the smell of pop flavours!
My fellow Brunch Clubber Bami and I played it safe and went for raw vanilla pod ice cream but we jazzed it up with the toppings – Bami with chocolate sauce and hazlenut sprinkles and myself with raspberry coulis and candy poppers!
My sister was a bit more adventurous and went for the flavour of the month – mango upside down cake, topped with salted caramel sauce and honeycomb. Divine!!!
We ate our fast-frozen creations in the seating area outside, listening to old skool jams being played by the dj-cum-market stall owner, and mused on the popular Gilgamesh and Shaka Zulu restaurants which are located directly opposite the parlour, all whilst basking in the unadulterated sun.
Sigh! The sunshine memory lives on, although the ice cream taste probably needs refreshing so you can find me at Chin Chin Labs: it’s going down!
For Ladies Wot Brunch 
Awsome!