As many of you will know I have a weak spot for Colombia: the people, their culture, the landscapes and of course...

I met Serena at a Colombian celebration.  Serena is Italian, by birth, trained at Cordon Bleu Cookery School (Diplome de Patisserie) and...

Our Easter competition ... full of Chocolate and Tableware promise  It's competition time to celebrate that wonderful time of year; Easter. We...

It's that time of year again ... when there is no need for an excuse to consume wonderful chocolate ... if you...

What makes great chocolate? We believe it's about the quality, the end note and, it goes without saying, all the people involved...

Ever wondered how chocolate begins.  Hopefully this slight whistle-stop tour will give you a bit of an insight. Your morsel of chocolate...

We may pass this way but once, but we leave a lot behind. Memories warm you from the inside. They stay deep...

Pairing wine and chocolate is a bit like marmite; something you love or something you don’t, and there are probably a number...

I often get asked how I come up with my flavours and recipes. Sometimes it’s hard to explain as it is so...

There is an incredible pipeline of female business talent here in the UK, with more than an estimated 21% of SME’s currently...

I have just returned from Paris where I was networking and researching the latest trends at one of France’s biggest food events;...

Last month saw a very special evening indeed, when I was hosted by His Excellency the Colombian Ambassador at the country’s London...