Born in the summer of 2018, Islands has won its stripes fast and can be found on menus at GAIL’s, Elystan Street, Ottolenghi, Trinity, The Hand & Flowers, and BM.
As with any start up, our journey has not always been plain sailing. In the last couple of years we’ve weathered not only a global pandemic, but also a volcanic eruption on St Vincent. We’ve emerged however, thriving.
Our cocoa operation in St Vincent is flourishing with the employment now over 150, the harvest is doubling each year and there are lots of amazing growth opportunities within the company. At Islands HQ in Battersea a strong team of 11 are working very closely with our clients to make sure we are not only satisfying their needs but improving year on year.
Our quest at Islands has been to become the chocolate of choice for restaurants, hotels, bakeries and the highest quality catering companies. We know that when curating a wine list or selecting an artisan coffee, knowing who grew it and trusting the quality is non-negotiable.
At Islands, uniquely, we’re both the farmers and the makers. Our ability to control the flavour, quality and ethics behind our chocolate is unrivalled. In an industry packed with secrets, we have nothing to hide and the proof is in the taste.
As any chef, barista or baker will know, not all chocolates are created equal. Transitioning to fine-flavoured, artisanal chocolate requires more attention than a simple straight substitute in a recipe designed for a mass-market, industrial product. This is something our development Chef Rebecca has been working on to make sure this transition is as effortless as possible.
With Islands we are all about the details. From our exemplary farming practices and traceability, our highly skilled harvesting and processing techniques and of course, our chocolate crafting then through to recipe development. It is this quality and attention to detail that you can rely on to consistently deliver the best finished dish.
Meet our suppliers