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.

In the mood for love?

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.

Christmas has come early for home cooks and bakers with the launch of a revolutionary Sosa Home Gourmet range.

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. 

This dish is an excellent choice for people with a sensitive palate that don't enjoy “fishy tasting” seafood.  Visually appealing, it's packed with flavour, but it doesn't overpower the mild delicate taste of the sea bass and the light, tender gnocchi.

Go all out this Easter with our gelato filled vegan cream egg!

A must for any chocolate lover.

This sweet, tangy lemon and lime gelato is a delicious vegan dessert.

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.