Mocha Pairings: Gourmet Chocolate and Specialty Coffee
We are only just coming down from the caffeine-fuelled fun of London Coffee Festival. An event that we always love to see in the calendar, and this year particularly got...
Journal
Top 5 Chocolate Spots: Manchester
Manchester. The home of the Hacienda, Cottonopolis and possibly the fiercest football rivallry the world has known. In the last ten years, it’s also become a hub for incredible specialty...
NEW: CHOCOLATE SYRUP
Pouring over our NEW Islands Chocolate Syrup – set to speed up the Speciality Chocolate beverage scene in 2025. We’re overhauling the norms of artificiality and poor quality in the...
TOP 5 CHOC SPOTS: East LONDON
With weekend markets, overflowing numbers of insanely good specialty coffee spots, artisan bakeries and next level butchers, East London really is the hub of anyone seeking deliciousness and...
NEW: 32% HOT CHOCOLATE POWDER
Introducing the 32% Hot Chocolate Powder, the latest addition to our Islands trade range. The 32% Hot Chocolate Powder is our FIRST multi-use Hot Chocolate product, suitable for both bean-to-cup...
CAMILLA MORGAN, EVERSYS: EXPLORING AUTOMAtion
Having met Camilla Morgan before, we jumped at the chance to collaborate with her on the development of our 32% Hot Chocolate Powder. The launch was a first for us...
TOP 5 CHOC SPOTS: CENTRAL LONDON
Whether you’re visiting London’s plethora of historic landmarks, soaking up some culture in some of the UK finest galleries and museums, doing a spot of shopping in Selfridges or Harrods,...
How Our Cocoa Powder Is Made
Cocoa powder is the backbone of our drinking chocolate powder blends. Its journey is slow, meticulously managed and flavour‑led at every stage. Here’s how we do it.
Test Kitchen: almond Milk Pairings
for January we are exploring the world of alt milks and how they pair with our range of chocolate. NEXT up for testing: Almond MILK. 1. 85% BUTTONS + RUDE...
Test Kitchen: Soya Milk Pairings
for January we are exploring the world of alt milks and how they pair with our range of chocolate. NEXT up: SOYa MILK. 1. 45% Powder + RUDE HEALTH Soya...
Test Kitchen: Oat Milk Pairings
for January we are exploring the world of alt milks and how they pair with our range of chocolate. First up: oat. 1. 45% Powder + Oatly Barista Creamy sweetness...
Matt’s Journey at Tate: Crafting Coffee with Purpose
Coffee by Tate is the Tate gallery’s in-house brand dedicated to sourcing, roasting and serving ethically sourced, specialty coffees and beverages which align with the gallery’s commitment to...