Chocolatier Damian Allsop is to move his production premises from Marlow to Kent. Allsop, recognised as one of the UK’s leading chocolate experts, will transfer his artisan chocolate-making business to the Tunbridge Wells area at the beginning of August.
His new premises will be on Eridge Park estate owned by the Marquess of Abergavenny which is home to several small local businesses and also has its own source of natural spring water. Allsop’s chocolates are unique in being filled with water-based, as opposed to dairy-based, ganache. He commented: “It’s a good synergy for us, so we’ll be tapping into the spring water and using it in our chocolates.”
Allsop’s unit comprises 3,000sq ft and is spread over two levels, incorporating a production kitchen and an area for teaching/lecturing. He predicts the relocation will double his production capacity from 100kg a week to 200kg a week.
Allsop also confirmed to Caterer that he has recently struck deals for his chocolates to be sold through top London retailers Selfridges, Liberty’s, Fortnum & Mason and Harvey Nichols. Allsop will continue to supply top London restaurants such as Hibiscus.
He is also hitting the high street in East London’s Stoke Newington from September where he will be consulting for a new chocolate/wine deli, Homa! The business, which will have two high street locations, is owned by local businessman Bilgahan Ates and it will sell Allsop’s chocolates as well as a number of fresh ice-creams developed by the chocolatier-patissiere.
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