Where would we be without the humble ice cream cone? A mainstay of the global snacking market, this clever carrier evolved over many decades and, like many pioneering food innovations today, it began its journey on the city street.

As the UK’s largest independent chocolate distributor, we know a thing or two about cacao, so when we were offered the exclusive opportunity to launch one of South America’s most exciting high-end chocolate product ranges, we literally went into meltdown with elation!

With the re-arranged Olympic Games (hopefully) due to take place in Tokyo this summer, the spotlight is being shone on all things Japanese.

The food delivery market has experienced huge growth over the last three years, and this impressive rise has been accelerated further during the Covid-19 pandemic.

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With a growing number of people opting to follow a vegan lifestyle, offering well-thought out and creative plant-based products and dishes on your menu is vital.

These bon bons courtesy of Chocolatier Dominic Hutchings are definitely one for those with a sweet tooth!

This kiwi and blueberry gelato is a summer must, sweet and fruity it's the perfect treat on a sunny day!

The gorgeous sunny yellow colour of this gelato is perfect for summer. The combination of saffron and honey makes this a rich gelato and one scoop should be enough!

Smooth and deliciously moreish chocolate and strawberry creams, everything your sweet tooth needs with this easy to follow recipe.

With an abundance of spices and flavours, this dish will certainly tantalise your taste buds!

This gelato will be a favourite with the kids as it's made with our new choco nut crunchy cremini, which tastes just like nutella!

The tartness and freshness of the kiwi in the ganache perfectly compliments the sweetness of the white chocolate in these bon bons. 

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to mould and cap chocolate.

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use coloured cocoa butter to make custom designs. 

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make and glaze a gelato cake.

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make vegan hazelnut spread.

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve, chocolate dipped, toffee filled cones.

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve gelato filled doughnuts.