Looking back, did you ever think you would be in charge of this chocolate empire you have built?
We have a lot of fun and people around me with broad shoulders. It’s a great privilege to be doing what I love and I know I’m very lucky!
What part of the process of growing, making and selling chocolate do you personally love to work on the most – hard question I know!
Not hard, impossible! When I’m working on a part, I’m right in it, totally absorbed and it’s the best.
In the past couple of years, what has been your favourite launch? Again, another tough question!
Not hard, easy! The Velvetiser In-home drinking chocolate system.
Where do you see Hotel Chocolat in 5 years’ time?
Hopefully sticking true to our values and still having adventures .
What does your average working week or day look like?
Wednesday in the Inventing Room. Rest of the week, fluid.
Do you ever get any time off?! And what do you like to do during your breaks?
Yes, lots but my personal interests are aligned with the brand so it’s all merged - looking at cities and seeing what people do, what they eat, what makes them tick. Brands and food culture. Music and film.
What is the one bit of advice that you’d like to pass on to passionate British fledgling food brands?
Think about how you are going to connect with your customers as much as about the creation of the product
What is the worst advice you’ve ever been given?
Don’t ever change your brand name (when planning to change into Hotel Chocolat).
Find out more about Hotel Chocolate at www.hotelchocolat.com/uk