Growing up in Kerikeri, Simon Nash’s curiosity for food and the hospitality industry was sparked during his travels around the world after university. After returning to his hometown, Nash joined a family blueberry-growing business in 2012, where he was approached to supply blueberries to a couple who manufactured gelato ingredients. This sparked a conversation and eventually snowballed into Nash opening up the Kerikeri Gelato Company in 2017.
However, juggling the blueberry business alongside the newly-established gelato company was difficult. In 2019, Nash decided to move to Auckland, pausing Kerikeri Gelato and selling the blueberry business.
Fast forward to 2021, Nash and his wife were made redundant in the space of two weeks, prompting them to move back to Kerikeri and have another go at making gelato.
The re-opening of Kerikeri Gelato was a huge success. Over the 2021 summer, the company was able to attract a large local following, which gave Nash the confidence to push forward with the business. During this winter, he was able to get their products into a variety of local businesses, book out the gelato mobile truck with summer events and weddings and reopen their roadside shop, which has been well-received amongst Kerikeri locals.
Nash describes Kerikeri Gelato’s creative process as a “massive amount of trial and error." They begin with a brainstorming meeting to come up with innovative flavour ideas, before gathering the raw ingredients and experimenting with various flavour combinations. The trial products are then presented to family and friends for feedback, which is taken back to their creamery to perfect the company’s recipes. Nash ensures that this process is repeated continuously, using a wide audience to gain input until perfection is achieved.
“A quick shout-out to my nieces and nephews for their brutal honesty."
He is most proud of their Ferrero Rocher gelato. This fan-favourite flavour garners many comments from customers who compliment the gelato’s perfect balance of hazelnut and chocolate elements.
Nash’s personal favourite from Kerikeri Gelato is the chocolate flavour.
“It’s responsible for me putting on a couple of kilos last summer."
The Kerikeri Gelato Company centres sustainability in all areas of its operations. For example, nearly all of its waste products are given to a local pig farmer.
Nash is currently in the process of discussing with local companies to launch collaborations that take his gelato to the next level of sustainability. He hopes that the Kerikeri Gelato Company can make gelato that is both good for customers and the planet.
