Brolly & Ice Cream, our new exhibition & pop-up purveying the finest teas and ices, launches officially this Thursday 9th August at The Old Shoreditch Station from 7pm onwards.
To celebrate the contrary British summer, JaguarShoes Collective are proud to present a tongue-in-cheek exhibition & pop up shop selling a fine selection of Teas and pre-war inspired ice creams.
â€˜Brolly & Ice Creamâ€™ will be a summer spectacle for tourists and locals alike. The exhibition features giant ice cream sculptures and a hanging umbrella lighting canopy, alongside a selection of illustrated products.
To accompany the exhibition, the fashion retail area of the building will transform into a Teas and Ices shop. Inspired by the 1930-1940’s; a time of home making, frugality and rationing.
Focused on courting tourists and locals wishing to experience undiluted British fare; the offering will present classically simple recipes, Fruit cakes; apple, rhubarb, pear and a selection of biscuits compiled from the kind of ingredients â€˜one would have found in ones garden or pantry’. No food colour, No Frosting, No doilies, just beautiful, delicious and tasteful classics. Ices flavours on offer include; Damson, Summer fruits, Gooseberry & Elderflower, Toffee Apple & Rhubarb and stem ginger with the tea selection including the finest fresh leaf offerings; from Darjeeling to Lady Grey and a â€˜Super fruitâ€™, Chai and a nettle selection for those seeking something healthy or healing.
Building upon â€˜The Old Shoreditch Stationâ€™sâ€™ original usage, â€˜Brolly & Ice Creamâ€™ draws together classic components to create a stylish pastiche of British summertime within the venueâ€™s cosy period interior and aims to take visitors back to (or to introduce them to) the wonder of the changeable British summertime; childhood holidays devouring a melting cone under an umbrella.
Raspberry Trifle – Raspberry and Vanilla ice cream served with lady fingers and sherry drenched raspeberries
Vanilla milkshake with dark chocolate shavings
Rhubarb and Custard – Rhubarb and stem ginger ice cream served with crushed custard cream biscuits and rhubarb syrup