The Chin Chin Lab is europe's first liquid nitrogen Ice-cream parlour!
Hailed by the Times as "The best ice-cream parlour in England" & "The future of ice-cream" by the Observer.
1862 saw the first man to put together a Pie and Mash with parsley sauce. His name was Robert Cooke. As the first shop opened in Sclater Street that year, today the 4th generation is still running the business to the original receipe he first sought.
The Chin Chin Lab is europe's first liquid nitrogen Ice-cream parlour!
1862 saw the first man to put together a Pie and Mash with parsley sauce. His name was Robert Cooke. As the first shop opened in Sclater Street that year, today the 4thgeneration is still running the business to the original receipe he first sought.Throughout the 151 years of its existence, the evolution of fast food chains has seen such a diversion in peoples eating habits that pie and mash has almost become one of the only traditional East End foods still left in existence. As demographics change almost daily, those who have now moved away from their East End roots can still find comfort in the fact that Cookes’ Pie and Mash Shop in Hoxton is still around.
