CONTENTS FEATURES 4 STRAIGHT FROM THE CONCH Angus, our co-founder, creates an exciting cocktail with a cacao twist. Plus, Top Picks to see and do this January.
8 FROM PLANTATION TO PLATE Read the full story of Rabot 1745, our innovative new restaurant at the heart of foodie London.
5 INTRODUCING PÉPINÈRE 70% DARK Our second single-côte bar from our Rabot Estate in Saint Lucia has a rock star personality.
12 COCOA PLANET Keep up to date with the latest from Hotel Chocolat and cocoa news around the globe.
6 FOOD & DRINK Oliver Nicod tells us his Chocolatier’s Tale, and Chef Jon Bentham wants to meet you. Indulge this weekend with a Sticky Ginger and Chocolate Pudding.
13 QUICK SNAPS Tidbits and snippets to keep you informed. 14 THE CHOCOLATE TASTING CLUB Learn about our Tasting Club, with scores and comments from last month’s selections.
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7 LIVING IN A BOX What’s life like for a man constantly surrounded by chocolate? Our editor Iain Ball lets us know.
EDITOR’S NOTE
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Welcome to the first issue of The Pod, with tales from across the world of Hotel Chocolat, featuring the incredibly multi-talented and endlessly inventive character that is the cocoa bean. We’ll be keeping you updated with the latest news about the Chocolate Tasting Club, our shops, cafes and restaurants, starting this issue with the remarkable Rabot 1745 in Borough Market. Please do follow our stories online at hotelchocolat.com/thepod Enjoy the cocoa, and enjoy the issue! Page 13
Iain Ball, Editor
With thanks to this month’s contributors: ANGUS THIRLWELL
TERRY WATERS
OLIVIER NICOD
CEO and co-founder of Hotel Chocolat.
Managing Director of the Chocolate Tasting Club.
Head Chocolatier.
This month, Angus describes how he worked extensively on creating a new cocktail for Hotel Chocolat’s new restaurants: Rabot 1745 in London and Roast+Conch in Leeds. See page 4.
Terry helped Angus to establish the Chocolate Tasting Club back in 1998. Since then, he’s been at the forefront of our work in Ghana, visiting several times. He brings the full story up to date on page 13.
Olivier worked as a pastry chef for one of the world’s best chefs, Paul Bocuse. More recently, he’s been concocting spur-of-the moment delicacies at Borough Market. Read about the Borough Market Slice on page 6.
PRODUCTION: Editor: Iain Ball Creative Director: Timbo Rennie Assistant Editor: Alexandra Hare Senior Designer: Andy Linney Designer: Sarah Mckewan Designer: Louise Daniels Club Co-ordinator: Matt Jordan Photography & Video Content Creation: Daniel Hills CONTRIBUTORS: CEO Hotel Chocolat: Angus Thirlwell Managing Director CTC:Terry Waters Head of Marketing: Melissa Shackelton US General Manager: George Saul Nordic General Manager: Christer Oxenholt Head of Guest Relations Saint Lucia: Judy Buckley PR Manager: Megan Roberts Head of Buying & Merchandising: Simon Shutt Head of Purchasing: Matt Dickens Head of Chocolat Development: Adam Geileskey Head of Concept: Rachel Hillel Head of Operations: Andy Jones Head of International: Roger Williams
CONTACT US: Send your letters to The Chocolate Tasting Club, Mint House, Royston SG8 5HL, or simply email thepod@hotelchocolat.com or via our website chocs.co.uk