Chin Chin Laboratorists

Within months of opening, Chin Chin Labs become a Camden Market legend. Europe's first nitro ice-cream parlour (the mixes are fast-frozen in front of customers' eyes using liquid nitrogen) has staff who wear white lab coats and protective goggles, and takes inspiration from the molecular gastronomy movement for its manufacturing process and flavour combinations.

Co-founder Ahrash Akbari-Kalhur initially trained to be a pastry chef and has a gourmet's appreciation of technique and ingredients. Specials, such as blueberry buttermilk pancake ice-cream, served with bacon sugar shards and Valrhona chocolate sauce, or the comparatively simple orange and bayleaf ice-cream, change weekly and cleverly tempt customers back. Visit off-peak and they'll happily talk you through the creation process, pointing out the gas tank by the door.

Once your ice-cream is made and scooped, choose from toppings such as salted caramel sauce, raspberry coulis and caramelised pecans. Space is limited; there's just a few items of garden furniture to perch on, plus swings by the door, so head down to Camden Lock to enjoy.