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Celebrate the Queen's Platinum Jubilee

With our royal recipes and products fit for a Queen

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Ready, steady, soft serve

Enjoy the UK's very first chocolate soft-serve

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The Scoop

Download our new gelato and ice cream magazine

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Blogs View all

Welsh chef student Josie Wheeler wins Student Pastry Chef of the Year at Hotel Café Royal

Student chef Josie Wheeler, from Coleg y Cymoedd in Nantgarw in South West Wales, held her nerve on a tense day on Tuesday to win the Student Pastry Chef of the Year 2022.

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Jubilee chocolates that are fit for a Queen

With the nation in a Platinum Jubilee frenzy, what better way to celebrate 70 years on the throne than with these handmade, regal-themed chocolates?

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Spotlight on mental health

Work-related stress accounts for 37% of all illnesses in the UK and 45% of all working days lost.

With Mental Health Awareness Week taking place this month (May 9-15), it’s a good time to give some focus to your wellbeing, along with that of your colleagues and employees. 

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Flying the flag for the Queen

The nation will be in full patriotic spirit at the beginning of next month as HRH Queen Elizabeth celebrates an unprecedented 70 years on the throne. 

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A truly British flavour for the student pastry chef of the year finals

England, Wales & Scotland are all represented in the finalists of the Student Pastry Chef of the Year competition. The eight students who made it past the judges and into the final will compete against each other at The Hotel Café Royal on Tuesday 10th May.

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New sales director joins Henley Bridge

Henley Bridge has appointed a sales director to help realise the company’s growth ambitions. 

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Finally! – a chance to exhibit and show off our new ranges

Over the last couple of years, we’ve introduced some really exciting product ranges but the Covid pandemic has restricted our opportunity to showcase them to a wider audience. 

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Make it a mono

Mono-portions, or mini desserts, are very much on trend and with good reason.

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Soft serve ice cream has come a long way since it was invented in the 1930s when a simple swirl was the only serving option.

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Belcolade Cacao-Trace. A sustainable future for chocolate

As a nation, we’re all striving to ‘do our bit’ to make the world a better place. We’re taking personal action to live sustainably and making ethical choices by opting to buy products which make a positive difference.

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Have yourself a very vegan Christmas

There are currently 1.5 million people in the UK following a vegan diet, according to research by Finder and it’s a rapidly increasing customer base that cannot be ignored.

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The Burnt Chef

Challenging the stigma of mental health

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Recipes View all

Vegan crowns

Ensure all bases are covered over the Jubilee by serving up these mouth-watering vegan crowns made using the vegan milk-a-like chocolate from Belcolade. Brush with the Sosa gold colouring powder to give them a golden finish.

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Queenies cookies

Celebrate Her Majesty’s 70 year reign with these delicious cookies. This recipe only uses four ingredients, so they're quick and easy to make. To elevate your creation lightly dust some icing sugar on top of the biscuits to give them a luxurious look. 

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Apple and black pudding scotch eggs

Add a twist to the classic scotch egg with the gorgeous, deep flavour of black pudding and a hint of sweetness from the apple. Surprisingly easy to make and can be eaten hot or cold.

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The Queen of diamonds

These delicious chocolates are filled with a delightful lemon flavoured gel and white mint ganache, which pairs beautifully with the dark chocolate from Republica del Cacao. To achieve the spectacularly shiny finish we have used the silver coloured powder spray from Chocolatree.

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Strawberry tart

Inspired by the strawberry tart that was served on Queen Elizabeth's original coronation menu, this recipe uses the new red cocoa butter from Chocolatree and the delicious ever so fruity strawberry puree from Leonce Blanc, which pairs beautifully with the white chocolate from Republica del Cacao.

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Miso baked cod

This sweet and tangy miso baked cod makes a fantastic mid-week dinner. Cod is a delicious light white fish and it absorbs this miso marinade beautifully.

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Easter eggnog nest

Eggnog is traditionally a festive seasonal drink, but this flavour gives a decadent element to desserts, cakes and patisserie and can be used all year round.

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True dark hazelnut praline Easter egg

An extravagant hazelnut praline Easter egg made with deZaan's delicious True Dark cocoa powder.

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Eggs benedict

Making eggs benedict is easier than you think and by using the ready to use Essential Cuisine hollandaise sauce, it couldn't be simpler. This recipe is perfect for any special occasion. Why not treat your Mum to breakfast in bed this Mother's Day.

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Go potty for chocolate blooms

Spring is in the air and nothing heralds the start of the new season like flowers and Easter bunnies!

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Game, set and match

Have a ball with tasty tennis treats.

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Patriot games

As Queen Elizabeth II celebrates her Platinum Jubilee, it’s time to fly the flag for the royal family.

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Video library View all

Moulding and capping chocolate

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

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Coloured cocoa butter designs

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

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Make and glaze a gelato cake

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

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Vegan hazelnut spread

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

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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, chocolate dipped, toffee filled cones.

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Premium soft serve gelato filled doughnuts

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

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