Recent Highlights

Iconic Indulgence

What we've been up to...

The creation of British entrepreneurs Angus Thirlwell and Peter Harris, Hotel Chocolat was founded in 1993 to make exciting chocolate with three guiding principles – authenticity, originality and ethics – which remain central to our success today.

The very first Hotel Chocolat boutique opened its doors to guests in North London in 2004. It was the start of an amazing revolution in British chocolate and more than 80 stores have opened in the UK in the last 10 years, as well as restaurants and cafes.

The School of Chocolate

Discover the secrets of the cocoa bean at our exclusive events in London, Leeds and Cambridge. Our beautiful locations make the perfect setting for our School of Chocolate, with chocolate-making sessions, tasting events and all kinds of bespoke parties and events for everyone from kids to corporate teams.

Learn the noble art of chocolate making in our Bean to Bar Experience. Our own chocolatier will show you how to roast and conch cocoa and guide you as you make your own bar of chocolate to take with you.

Copenhagen Stores

Our Hotel Chocolat stores are now at three locations in Copenhagen, run by dedicated teams and stocking Cocoa Cuisine favourites, from our Cocoa Pesto and White Chocolate Horseradish to our Cocoa Shell Infusion teas, and beauty products and fragrances.

Boucan Award - Trip Advisor Certificate of Excellence 2014

For two years consecutive years we have received a TripAdvisor Certificate of Excellence award. This accolade, which honours hospitality excellence, is given only to establishments that consistently achieve outstanding traveller reviews on TripAdvisor, and is extended to qualifying businesses worldwide. Only the top-performing 10 per cent of businesses listed on TripAdvisor receive this prestigious award. To qualify for a Certificate of Excellence, businesses must maintain an overall rating of four or higher, out of a possible five, as reviewed by travellers on TripAdvisor.

The Tasting Club

Our easy-to-use website makes managing your Tasting Club membership refreshingly simple. Members can log into their personalised account which works for both the Tasting Club and Hotel Chocolat.
You can update your details or change your selections whenever you want, view new chocolates and seasonal specials before anyone else, and browse our menus in more detail, with a tempting individual picture and description of each chocolate.

You can score chocolates online and see how other Tasting Club members have rated them.


Roast+Conch Opening in Leeds

Experience Roast+Conch’s unique Anglo-West Indian cuisine, enriched with the freshness of a West Indian herb garden and the savoury spice of roasted cocoa.

Created in 2011 by chefs in the open-air cocoa-estate kitchen of our Boucan restaurant in Saint Lucia, Roast+Conch’s unique menu returns the cocoa bean to its rightful place as subtle savoury spice and garnish.

 Rabot 1745 Opening in Borough Market, London

Rabot 1745 finally brings to Londoners the cocoa-centric cuisine of its hugely successful sibling, the Boucan Restaurant, which we launched in Saint Lucia in 2011 to the adoration of New Yorkers just a short-haul flight away.

A unique and original restaurant and bar, with a terrace overlooking the bustling Borough Market, Rabot 1745 has the polished elegance of a Saint Lucian plantation house stylishly transported to the heart of London, featuring authentic touches like hurricane-felled Ironwood, brought home from our own 250-year-old cocoa estate.

Opening our second Roast + Conch store in Copenagen
The 2,000 sq feet property on Ostergade Street Hotel Chocolat’s largest store. Copenhagen has a rich gastronomic heritage, so it is the perfect choice for our full Roast + Conch offering – with daily roasting of cocoa beans from the company’s estate in Saint Lucia, small batch chocolate making in a theatre kitchen, a Cocoa Bar and dishes from our Cacao Cuisine menu. As well as Hotel Chocolat’s usual premium chocolate gifts and treats.

Most recommended
Hotel Chocolat was named as the British brand most likely to be recommended to friends and family in Britain. The research, carried out by Bain & Co surveyed 6,000 British shoppers in 2011 and covered 350 brands across the shopping spectrum. Overall, Hotel Chocolat placed fourth in the Top 10 Most Advocated Brands and was the only British brand to make the list.


First Scottish store opens in Edinburgh
The opening of the first Scottish store in Edinburgh in December 2011 includes our unique Cocoa Bar – featuring a range of exclusive new drinks made possible by cocoa roasting techniques newly developed by Hotel Chocolat. Customers choose from a traditional coffee menu and decide whether they would like their espresso, latte or cappuccino prepared with freshly roasted coffee or cocoa beans.

Chocolate Bonds
In what is one of the most innovative corporate bond issues of recent years, the company raised £4m from its Chocolate Tasting Club members, with which to finance future growth and exciting projects. Bondholders were offered the opportunity to invest in Chocolate Bonds with their returns paid in boxes of chocolates.

Boucan Restaurant
Opened in February 2011, Boucan Restaurant is the world’s first cacao fusion restaurant, with a pioneering ‘Cacao Cuisine’ menu. Situated on Hotel Chocolat’s Rabot Estate in Saint Lucia, all of the restaurant’s dishes make innovative use of cacao, used predominantly as a spice and seasoning.

Boucan by Hotel Chocolat in Saint Lucia
Our 14 room boutique hotel is situated in the stunning surroundings of the Rabot Estate and is a luxurious blend of plantation-chic, natural beauty and well-being. It also offers guests a unique opportunity to explore cocoa growing like never before, on a working estate. Delcer Estate Hotel Chocolat has recently expanded its cocoa growing capabilities on Saint Lucia with the purchase of the 90-acre Delcer Estate.

Engaged Ethics Cocoa Programme
Over 140 farmers have joined Hotel Chocolat’s Cocoa Programme in Saint Lucia. Aimed at rejuvenating the cocoa sector across the island, the programme offers local farmers a guarantee to buy their entire cocoa crop at prices substantially above the market rate – as well as access to high quality seedlings, technical help and advice.