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Hotel Chocolat
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 103 shops as well as cafés and restaurants, we’ve opened our first three boutiques in Copenhagen and we have a hotel on our working cacao farm in the Caribbean. It’s been a busy period of change and growth, but everything we do is still guided by the three basic values that we started with – and it always will be.
What we believe in:
Originality - We’re constantly striving to be fresh, creative and innovative, and always one surprising step ahead.
Authenticity - Chocolate starts at the roots of the cacao tree. So we got stuck in.
Ethics - You work too hard for bad chocolate. They work too hard for cheap cocoa. We’ve been raising the bar for cocoa-growing since 2002.
Chocolate and beyond
It’s a question we’re asked a lot, and yes, Hotel Chocolat does have a hotel: the beautiful Boucan on our Rabot Estate in the Caribbean, where we’ve created a unique Anglo-Saint Lucian dining experience with a twist of cocoa. We brought that experience home to Britain too, launching the Rabot 1745 restaurant in London 2013. Our cafés are yet another innovation: bringing together cocoa-growing, chocolate making, drinks and food, we’re reviving the ritual of drinking chocolate alongside a carefully curated menu of tea, coffee and snacks including our moreish brownies. Then there are our Schools of Chocolate. Here we take the appreciation of chocolate to a new level with our Tasting Adventures, and teach you to create your own with our Bean-to-Bar Experiences.
You could say we’ve been busy. And we still are, but whatever we’re doing, we know that it’s only possible because of you, our customers. We’ve loved bringing you new ways to experience cocoa since we started out over 20 years ago. Here’s to the next 20.