Chunk Provisions - Review - Leyton - London - The Infatuation
"From some of the sweet treat alumni behind the late, great Morny Bakehouse, this converted railway arch gelato shop on Leyton’s buzzing little Tilbury Road strip has a menu that’s divided into two distinct sections: purist and curious. The former is a greatest hits of ice cream flavours, including vanilla, pistachio, and a lip-smackingly zesty mango number complete with passion fruit seeds. But it’s ‘curious’ where the freaky, frozen dairy magic lies.
video credit: Emily Hai
The white-washed, industrial-lite space almost feels like a test kitchen for an eccentric scientist who’s on a life-long mission to outshine Ben and Jerry, with freshly churned flavour inventions changing by the hour. There might be a condensed milk and peaches gelato that will summon the memory of every standout tres leches you’ve ever tried, a crunchy PB&J laced with hyper-tart, homemade blackberry jam, or even a subtly spiced banana coconut curry that has no right to work, but absolutely does. Despite clearly taking their commitment to ingredient quality seriously—shoutout to the rich cakey chunks that would be a notable, journey-worthy brownie even if it didn’t exist in a fruity raspberry ripple—Chunk Provisions is still first-and-foremost a place for fun.
video credit: Heidi Lauth Beasley
video credit: Emily Hai
video credit: Emily Hai
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Bar a few numb-bum-sponsored blue plastic stools, there’s minimal seating, but if you linger here for any period of time, you’ll notice that grandparents, 30-something full-time cockapoo guardians, and those who are yet to graduate from primary school all share the same look of childlike wonder while standing at the serotonin-yellow counter. The ‘scoopers’ all have-a-great-day smiles, there’s a constant waft of cornflake cookies baking in the background, and even a glimpse of the tongue-out mascot, who could feasibly be the Wendy’s logo’s trendy boyfriend, is enough to get the old dopamine drive going. Chunk Provisions is more than just a place to let your inner child thrive. It’s a place that’ll make your day.
Food Rundown
Mango Passion
A lot of fruity ice creams taste like the slightly sad essence of whatever fruit they’re supposedly masquerading as. Not on Chunk Provisions' watch. This tastes like an army of charismatic mangoes decided to have a knees-up in a freezer and invited their good friend, passion fruit, just for kicks. The passion fruit seeds add a little crunchy surprise to all the live-wire zestiness.
photo credit: Emily Hai
Eton Mess
Our pick of the purist section, this medley of fresh strawberries, cream, and little shards of meringue is a deeply nostalgic nod to the summer school holidays of our youth. We’re also into the fact that it isn’t too sweet, just a touch tart and full-throttle creamy.
photo credit: Emily Hai
PB&J
It’s nutty and rich with proper chunks of peanuts peaking through, but it’s the obscenely tart homemade blackberry jam that makes it. If you’re going to upgrade from scoop to cone for any of the ice creams, make it this one.
photo credit: Emily Hai
Tiramisu
This is one of London’s best tiramisus, because it’s packed full of ladyfinger chunks, and has all the subtly bitter, creamy elements of the classic Italian dessert, down to a boozy, sugary topping. It just happens to be in ice cream form, but don’t hold that against it.
photo credit: Emily Hai
Condensed Milk & Peaches
Please meet our Chunk Provisions underdog. Ordered under the vague guise of “wanting vitamins”, this is the pitch-perfect runner-up to the PB&J, but it should be your priority on those balmy days when something a little more refreshing is in order. It’s sweet with that distinctive condensed milk caramel undercurrent, combined with a bright, light acidity from the peach slices.
photo credit: Emily Hai
Banana Coconut Curry
No, this isn’t Mr. Whippy rage-bait. The overriding banana flavour will thrill anyone who can’t quite let their nostalgia for the yellow Angel Delight go, rounded off with just the slightest tickle of warming heat afterwards.
photo credit: Emily Hai" - Heidi Lauth Beasley