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History of Ice in London

History of ice

In Victorian Britain, fresh ice was a rare commodity. It was used largely for the refrigeration of meat and dairy products, as well as in place of anaesthetic for many surgical procedures. Ice also became something of a decadent luxury amongst those who could afford it; drinks served with ice cubes stood as a testament to wealth and distinction.
The two Victorian ice wells located behind King’s Cross Station in central London, and one well at Albert Dock in Battersea were constructed by the Italian-Swiss immigrant, Carlo Gatti. Arriving in London in 1847, Gatti was an entrepreneur who became famous as an ice cream manufacturer, importing his frozen ingredients from Norway by way of ship and canal boat. At the time, most ice was harvested from frozen ponds and rivers and had to store in underground vaults to slow the thawing process.

Ice fact

The ice wells were in use until 1904. By this point however, artificial ice production was becoming more common, and Gatti’s legacy was rendered obsolete. The cellars were covered and forgotten for many years.

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Cube ice was introduced in 1967, and replaced the sale of large blocks of ice that needed to be broken down. In today’s world, technology ensures we create the ice faster and more economical than ever before!

Submerge and Soothe: The Rise of Ice Baths

As the world becomes increasingly fascinated with health and wellness practices, ice baths have become a popular trend among athletes, fitness enthusiasts, and even those seeking wellness benefits. While the thought of submerging oneself in freezing water might send shivers down your spine, the rewards that come with this chilly endeavour might just outweigh the… Read More

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