We’re one of the world’s few chocolate makers to actually grow cocoa, on our beautiful Rabot Estate cacao farm in Saint Lucia. Connecting cocoa-growing with luxury chocolate making and retailing makes us unique in the UK and gives us an in-depth understanding of the factors that impact the final flavour of our chocolate, right from the growing tree.
When the very first Hotel Chocolat shop opened its doors to guests in North London in 2004, it was the start of a revolution in British chocolate. Two entrepreneurs, Angus Thirlwell and Peter Harris, were on a mission to make chocolate exciting again.
Today, we have 126 stores, as well as cafés, restaurants, outlets, and factory stores. We have over 40 stores in Japan, and a luxury eco-hotel on our working cacao farm in the Caribbean. We are on a continual journey of development and growth, yet everything we do is still guided by the three basic values that we started with – and it always will be
