The Chocolate Tasting Club News D150 2012

Club News

The monthly newsletter from the Tasting Club

Issue 1206

One giant

Leap… …for chocolate-kind! Discover the truly original The Planets Collection for an out of this world experience.

See page 5

COFFEE Vs Cocoa There’s a hot new drink on the block, but there’s only one way to find out which one wins.

Turn to page 6

There are now eight brand new Luxe Lodges to discover at the hotel.

Boucan Hotel gets even hotter!

Early in 2011, Hotel Chocolat opened the doors of its ‘real’ hotel, set on the Rabot Estate cocoa plantation on Saint Lucia. Now we have even better news for you – it just got even hotter!

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How can that possibly be? Well, since its ‘soft launch’ last year, there have been some changes at the hotel, the major one being that it now has its full quota of accommodation. Having launched with an initial six lodges, work has carried on behind the scenes finishing off eight further Luxe Lodges – larger rooms, situated in a more elevated position – which are now finished and fully open.

So guests at the hotel now have 14 rooms to choose from, all with the now renowned open air rainforest showers that many Tasting Club members have already raved about. continued on page 8...

SUMMER Lovin’ Or should that be Summer Pudding? There’s an exclusive Summer Desserts recipe just for members this month.

Page 15

Letter from the

Editor

I

’ve just been looking back through the archive and I see that we first broke the exciting news about plans for a forthcoming hotel in Saint Lucia in 2008.

That was back when the idea was still just a twinkle in Hotel Chocolat’s eye and as Club members we were privilege to all the ‘secret’ insider news – as we still are, of course! Boucan Restaurant opened in late 2010, the first phase of the hotel followed in early 2011 and now the final phase is fully open. Already, many Tasting Club members have stayed at Boucan Hotel and have sent us glowing reports and their stunning holiday pics, so if you get the chance to visit, then do write and let us know all about it!

“

That was back when the idea was still just a twinkle in Hotel Chocolat’s eye and as Club members we were privilege to all the ‘secret’ insider news…

“

Staying in Saint Lucia, there’s also a round up of our Engaged Ethics Cocoa Programme, which has transformed cocoa growing on the island and now boasts 141 farmer members. There’s also a piece about the new cocoa drinks now being served in Hotel Chocolat’s Coffee Vs Cocoa Bars, which, incidentally, are made with freshly roasted Saint Lucian cocoa.

And finally, if you’re stuck for a pudding idea this month, then just turn to page 15 where you’ll find the perfect Summer Dessert recipe.

Until next month, happy tasting!

Brighten up your day with the sizzling Summer Desserts collection, but hurry –see page 4.

Simon Thirlwell Club News Editor

Send your letters to The Chocolate Tasting Club, Mint House, Royston SG8 5HL, or simply email me on simon@hotelchocolat.co.uk or via our website: www.chocs.co.uk We are waiting to hear from you!

Club News Editor: Simon Thirlwell; Contributors: Simon Thirlwell, Terry Waters.

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© The Chocolate Tasting Club plc 2012

How do we...

MAKE TRUFFLES & FILLED CHOCOLATES

T

ruffles and other filled chocolates are made with the

help of a machine we call the ‘One Shot Machine’. It’s an extremely advanced piece of technology that can deposit both the shell and the filling into a mould at the same time. It does this by having two nozzles that are fed from two different containers – one for the shell and one for the filling.

The nozzles are designed in such a way that there are, in fact, two in one. There’s an inner nozzle for the filling and an outer nozzle for the shell and, by controlling different parameters (like volume, speed of flow, height of nozzles), we can ensure that

the filling and the shell are deposited into our moulds at the same time, whilst also making sure that they do not blend into each other. We are left with perfectly formed round truffles, which are passed though a spiral chiller to gently cool the chocolate so that it sets and also contracts slightly so that it releases itself from the mould easily.

And to get the classic ‘ruffled’ truffle look, we then pass the round truffles through a ‘waterfall’ of chocolate to enrobe it and then roll the truffles around with a special truffle fork when they emerge on the other side. They’re then chilled again and ready for packing into Tasting Club boxes.

This month’s Prize Draw

Winners

D147 Classic Selection

prize draw winner is Miss B Licence from Portsmouth who wins an Exuberantly Fruity Sleekster Selection.

Next month’s prize is a Taste of Summer Sleekster Selection.

K80 Dark Selection

prize draw winner is Mrs G Harper from Warrington who wins a Midnight Mints Selection.

Next month’s prize is a selection of 85% & 70% Dark Batons.

S58 Elements Selection prize draw winner is Mrs T Amor from Woking who wins a Triple Chocolate Wham Bam Giant Slab.

Next month’s prize is a Mississippi Mud Pie Giant Slab.

P11 Purist Selection prize draw winner is Miss Barbara Sykes from Watford who wins a selection of Purist Bars.

Next month’s prize is a a Rare Collection.

M01 All Milk Selection prize draw winner is Miss M Raymond from London who wins an Oysters & Champagne Selection.

LAST CHANCE…

For guaranteed

SUNSHINE!

There’s only one way to guarantee yourself some sunshine this year – with our sizzling special edition, Summer Desserts!

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ow into its third delicious year, it just wouldn’t be summer without this irrepressibly uplifting collection – featuring two each of 18 dessertinspired recipes created to brighten up any day, from zingy summer berries and zesty oranges and lemons, to laid back caramel, mellow chocolate and much more.

Plus there’s an exclusive set of 10 recipe cards, created especially for members by Cacao Cuisine Chef, David Demaison – including Mango Crème Brûlée, Eton Mess, Lemon Meringue Pie, Chocolate & Orange Mousse Pot, Caramel Cheesecake and much more. They’re not to be missed!

Reserve yours today for just £22 (plus £4.95 P&P) including your FREE set of 10 exclusive recipe cards. www.chocs.co.uk/summer or call 08444 727 070.

Next month’s prize is Classic Milky Liquid Chocolat.

Don’t forget

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– score by post or online at www.chocs.co.uk and you’ll be automatically entered into this prize draw.

THE

PL A N E TS COLLECTION

Boldly going where no chocolatier has gone before!

The Planets Collection is an amazing one-off special edition in the Tasting Club’s inimitable style – with 18 chocolates, 2 hefty chocolate slabs, a limited edition CD of Holst’s The Planets and a guide to the heavenly bodies in our Solar System. So if you’d like to join us for this unique trip to the final chocolate frontier – please reserve yours now!

Don’t miss this truly out of this world experience for just £22 (plus £4.95 P&P) – reserve now at www.chocs.co.uk/PLANETS or call 08444 727 070.

Have your favourite coffee drink made with freshly roasted cocoa beans – like this cocoa cappuccino.

COFFEE VERSUS COCOA –

a new revolution in café culture?

There’s a brand new style of hot drink, available only at Hotel Chocolat’s Coffee Vs Cocoa Bars, that is causing quite a stir amongst customers. It’s a whole new genre of drink that is made with cocoa, but you can forget any similarities with hot chocolate!

C

ocoa has been enjoyed as a drink for over three millennia but, in the 20th and 21st centuries, cocoa drinks have all become sweeter, creamier and heavier in the hot chocolate style. But thanks to new roasting techniques developed by the chocolatiers at Hotel Chocolat, we’re leading the renaissance back to a time when cocoa was an enlivening drink. By treating the bean differently, we can now capture the full-on vitality of the cocoa bean, much like coffee drinks harness the coffee bean’s bright flavours – which makes a cocoa drink that is full of antioxidants, feel-good compounds, invigorating caffeine and, of course, uplifting cocoa flavours.

Hence the ‘Coffee Vs Cocoa’ name for the new cafés that Hotel Chocolat plans to roll out to many of its existing UK stores. Customers choose from a drinks menu written in familiar coffee language and decide whether they would like their favourite drink, be it a latte, flat white or 6

cappuccino, prepared with cocoa freshly roasted on the premises or with coffee beans.

Club Founder and Hotel Chocolat CEO, Angus Thirlwell is clearly very passionate about it, “The difference between our new cocoa drinks and the heavier, traditional style of hot chocolate is stark,” Angus revealed. “Typically, to make chocolate you would conch the chocolate for longer, so that it becomes mellow, but our roasted cocoa is not the calming, soothing drink you’re used to… it retains the colourful leather, tobacco, spices and red fruit flavours of the bean. And by using our new techniques, we have succeeded in capturing the amazingly fresh and invigorating flavours of the whole cocoa bean, which puts it firmly on a par with coffee in my book!”

Coffee Vs Cocoa can be found in the Edinburgh store at 7a Frederick Street, as well as at Roast+Conch, in London’s Covent Garden (4 Monmouth Street).

If you’re visiting Amsterdam (left) or Copenhagen (right) you’ll soon be able to drop into a Hotel Chocolat store for some British made comforts!

Two firsts for

Hotel Chocolat in Europe

Hotel Chocolat is clearly taking a leaf out of the Tasting Club’s book and has announced exciting plans for Europe, with the opening of its first European store in Amsterdam, followed by another in Copenhagen.

T

he Amsterdam store will open in May and is situated on the popular Heiligeweg, which translates as Holy Way in English as it was used by pilgrims to reach the spot where the 1345 Miracle of Amsterdam occurred. It is in a traditional Dutch five-storey townhouse, which will feature a Hotel Chocolat store and a ‘secret’ Coffee Vs Cocoa Bar in a stunning oak panelled room on the first floor, reached via a partially hidden staircase. Coffee Vs Cocoa is the company’s exciting café concept using freshly roasted cocoa beans (see page 6 for more on that).

In Copenhagen, Hotel Chocolat is opening its second Roast+Conch store, following the success of the first one in Covent Garden. And, at 2,000 sq feet the property in Østergarde will also be Hotel Chocolat’s largest store.

It will feature the full Roast+Conch offering – with daily roasting of cocoa beans from the company’s estate in Saint Lucia, small batch chocolate making in a theatre kitchen, a Coffee Vs Cocoa Bar and dishes from the company’s Cacao Cuisine menu. That’s as well as Hotel Chocolat’s usual premium chocolate gifts and treats.

Club Founder and Hotel Chocolat CEO, Angus, said, “I am incredibly excited about these European plans. The Dutch and Danish markets are very similar to the British and so I feel we’ll fit in perfectly. Copenhagen is home to the world’s best restaurant and has a gastronomic heritage that we think will wholeheartedly embrace our Roast+Conch concept.”

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cover story – continued

Boucan Hotel “

gets even hotter!

Aside from all of these new developments, there’s another reason that Boucan Hotel & Restaurant has just become even hotter – it has been selected to appear on the Condé Nast Traveller’s 2012 Hot List.

Luxe Lodges also have their own private verandahs with dramatic views of both Piton Mountains and a double hammock from which to admire the view. Should you book yourself a flight to Saint Lucia, you’ll also find that the hotel now boasts its own CocoaJuvenate Spa, which, as the name suggests, offers an exclusive range of wellness therapies, treatments and general pampering. We know all about the delicious edible qualities of the cocoa bean, but in the Spa they are taking advantage of cocoa’s myriad of other uses – with a range of lotions, exfoliants, wraps and more, all freshly made in small batches on Rabot Estate. And you can enjoy the full cocoa treatment from head to foot, including facials and massages, whole body wraps and pedicures.

Tasting Club members who have followed the story of the hotel will also notice that the name has also evolved. At first it was called The Hotel Chocolat with its restaurant, Boucan. However, as the months have gone on and the names have been used, it became clear that Boucan should become the name for both the hotel and the restaurant.

Aside from all of these new developments, there’s another reason that Boucan Hotel & Restaurant has just become even hotter – it has been selected to appear on the Condé Nast Traveller’s 2012 Hot List. It’s one of the most trusted and eagerly awaited guides to new hotels, restaurants and spas in the world and

”

we’re delighted that Boucan is one of only two hotels in the Caribbean to have been picked.

In the meantime, the restaurant has continued to receive great reviews, with a unique menu that draws on the rare cocoa growing all around on the estate. The fresh and healthy properties of cocoa feature everywhere – from the tangy pulp that surrounds the beans, which can be found in refreshing cocktails, sorbets and ice creams; to the roasted cocoa nibs that are used as a spice to infuse toasted, nutty flavours into savoury and sweet dishes.

Not forgetting award-winning Saint Lucian chocolate, which is harmoniously balanced in dressings, dips and, of course, desserts.

And being situated in the beautiful surroundings of Rabot Estate, you can always relax and unwind, but you can also discover cocoa like never before – exploring the sun dappled cocoa groves and taking the Tree-toBar Experience, where you’ll find out all there is to know about cocoa, harvest your own pods and make your own chocolate. Tasting Club members receive a free Tree-to-Bar Experience (worth approximately £90 each) and you can read more about cocoa growing and Engaged Ethics at Rabot Estate on page 13 this month.

To find out more about the hotel, including new lower rates and availability – see www.thehotelchocolat.com or call reservations on 0844 544 1272.

Clockwise from top left – the new Luxe Lodges; the Piton view from Club Boucan; four poster beds; a Luxe Lodge bathroom; relaxing by the infinity pool; and a stunning rainforest shower.

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scores

Classic 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Dark 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Selection – D146

Champagne & Cranberry by O Nicod 35% scored 10/10 (8.5) Bonaparte Truffle by G Pereira 35% scored 10/10 (8.4) Nutty Coffee by E Desmet 32% scored 10/10 (8.4) Rum Praline by O Nicod 29% scored 10/10 (8.3) Lemon & Bergamot by O Nicod 28% scored 10/10 (8.3) Arriba Crisp by R Macfadyen 27% scored 10/10 (8.3) Caramel Buttercream by JC Vandenberghe 27% scored 10/10 (8.2) Grand Marnier Marzipan by M Meier 27% scored 10/10 (7.6) Vanilla Dream by R Macfadyen 26% scored 10/10 (8.4) Mandarin Truffle by K Kalenko 25% scored 10/10 (8.1)

Selection – K79

Nutty Coffee by E Desmet 33% scored 10/10 (8.6) Champagne & Cranberry by O Nicod 32% scored 10/10 (8.5) Grand Marnier Marzipan by M Meier 31% scored 10/10 (7.6) Bonaparte Truffle by G Pereira 30% scored 10/10 (8.6) Rum Praline by O Nicod 28% scored 10/10 (8.3) Dark Gianduja by R Macfadyen 27% scored 10/10 (8.5) Arriba Crisp by R Macfadyen 26% scored 10/10 (8.4) Lemon & Bergamot by O Nicod 24% scored 10/10 (8.1) Peanut Pie by R Macfadyen 23% scored 10/10 (8.1) Mandarin Truffle by K Kalenko 23% scored 10/10 (7.9)

Elements 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

10

Nutty Coffee

Selection – S57

Chocolate Brownie Slab 38% scored it 10/10 (8.8) Peanut Pie by G Pereira 38% scored it 10/10 (8.1) Arriba Crisp by R Macfadyen 29% scored it 10/10 (8.5) Lemon & Bergamot by O Nicod 29% scored it 10/10 (7.6) 37% Belgian Milk Chocolate 25% scored it 10/10 (8.4) Dark Gianduja by R Macfadyen 22% scored it 10/10 (8.1) 33% Milk Chocolate Batons, Java 22% scored it 10/10 (8.0) Vanilla Dream by JR Macfadyen 21% scored it 10/10 (7.8) 72% Dark with Chilli, Ecuador 19% scored it 10/10 (5.8) Mandarin Truffle by K Kalenko 17% scored it 10/10 (7.6)

Purist 1.

2.

3.

4.

5.

6.

Champagne & Cranberry

Chocolate Brownie Slab 38%

Selection – P10

66% Dark with Sea Salt, Rabot Estate, Saint Lucia 25% scored it 10/10 (8.7) 72% Dark, Menavava Estate, Madagascar 25% scored it 10/10 (8.5) Rose Truffle 22% scored it 10/10 (8.7) Mellow Praline 15% scored it 10/10 (8.2) Mango Crème Brûlée 14% scored it 10/10 (8.2) Enrobed Morello Cherries 9% scored it 10/10 (8.2)

66% Dark with Sea Salt, Rabot Estate, Saint Lucia

feedback

Have Your Say! Bouquet Champagne & Cranberry – Classic I loved the pink champagne truffle – but this knocks spots off it!

Gordon Smith, Machynlleth

Bouquet Rum Praline – Classic Why did no one think of rum pralines before? I hope to taste more of these when I visit St Lucia soon!

Amanda McKenzie, Aberdeenshire

Brickbat Grand Marnier Marzipan – Classic Loved the marzipan, hated the Grand Marnier.

Sonia Hobson, Holmfirth

Bouquet Lemon & Bergamot – Classic This was ‘wow’ with a hint of ‘oohhh’.

Ian Hiscock, Gloucester

Brickbat Vanilla Dream – Dark Disappointing level of flavour - who’s the meanie?

Irma Bull, Fareham

Bouquet Bonaparte Truffle – Dark The extra shot of cognac made all the difference.

Delicious! Hic!

Tim Stockil, Great Missenden

Bouquet Chocolate Brownie – Elements Really, really lovely. Lots of crunch and flavours.

Great chocolate.

June Davis, online

In The Postbag…

Dear Simon Having moved I’m a little behind with my reading and have only recently seen your request in issue 1113 for Tasting Club highlights.

My 2011 chocolate high and low centres on one event, our wedding in June. With only 13 guests I felt a little more than the traditional sugared almonds was required. I bought some Hotel Chocolat Valentine’s Peepsters, having managed to resist them long enough, each slab was tied with thin purple and yellow ribbons then given to our guests as favours. They were much appreciated and several guests phoned me to say how much they enjoyed the chocolate, and as a bonus there were a couple of slabs left over for us to enjoy on our honeymoon.

The downside of marriage and living in the same house is that my husband now always knows when my Tasting Box arrives and I have to share them with him. Think I’ll have to find a hiding place.

Kind regards Clare Ed – we’re a little behind on our reading too, but better late than never to share this letter! Don’t forget you can always write in at any time of the year and receive your next tasting Box free if we publish your letter.

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What is the secret of

fortified’s success?

The legendary Fortified Selection is now in its sixth year and more popular than ever – which is why it’s now a quarterly selection so that you can get it four times a year!

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The secret of its success, however, isn’t really that much of a secret – we make sure that each recipe we feature is brimming with its full quota of alcohol, so every selection is uncompromising in its approach. That’s in contrast to our regular tasting selections, where we usually need to restrain ourselves so that recipes appeal to the wider Club audience.

The latest Fortified Selection features 28 chocolates, freshly made and ready for despatch in June – including recreated classics like Cognac & Raisin, a gin recipe steeped in history, Glenmorangie whisky and champagne; plus exciting new creations like refreshing

CHARTRE USE KRA KE N KÜM

MEL M ADEIRA

Caipirinha, Lychee Martini, the Hurricane Cocktail and much, much more.

Each selection also includes a set of exclusive Provenance Cards, giving fascinating background information about four featured alcohols and liqueurs.

So if you love your boozy chocolates to have some real oomph, then don’t miss the next Fortified Selection coming in June – just £16.00 (plus £3.95 P&P). Call us on 08444 727 070

update

Jean Modeste (above) was the third farmer to join the Cocoa Programme. Right – high quality seedlings are available from the Rabot Estate nursery.

Engaged Ethics In Saint Lucia

When we bought our own cocoa plantation in Saint Lucia, it enabled us to create a programme of Engaged Ethics, which has helped kick start a renaissance in cocoa growing on the island.

B

ack in 2006 when we started to rejuvenate Rabot Estate, interest in growing cocoa amongst farmers was at an all time low. This was down to the fact that all cocoa was sold through a central organisation that agreed to ‘try’ to sell farmers’ cocoa for them, although there were no guarantees. If they did succeed, they then received the bulk market price, less the ‘middleman’ deductions. It was no wonder that many fine old cocoa trees were being torn up and replaced with banana groves!

It took two years to turn Rabot Estate into a model cocoa farm and then we created the Engaged Ethics Cocoa Programme to rejuvenate cocoa growing across the island. Estates Director, Phil Buckley, set off on a road show to propose the following to farmers – we’ll guarantee to buy your whole crop, so you can invest in your farm with confidence; we’ll pay you directly, without middleman deductions, at a rate that reflects the quality of your beans; we’ll provide free technical help to improve quality and give access to our top quality cocoa seedlings at a subsidised rate; we’ll buy the beans ‘wet’, just after harvesting and carry out the fermentation and drying ourselves.

At first farmers wondered where the catch was, because there is a history of failed agricultural initiatives across the Caribbean.

Then one farmer, Laurence Auguste, made the leap of faith and joined our programme. Since then, more and more farmers have become our Island Grower partners and, at the time of writing, there are 141 members – ranging from new start-up farmers, to disillusioned banana growers and well-established estates returning their land to cocoa.

In 2011 we paid our Island Grower farmers US$4.11 per kg for their cocoa, rather than the US$1.63 per kg they had previously received, which is 2½ times more than before. By paying good rates and guaranteeing to buy entire crops, we have helped create a virtuous circle – whereby farmers have the financial confidence to invest in their farms and improve quality, yields and their own income.

And as if we needed proof of how good the cocoa is, Hotel Chocolat’s 50% Milk Island Growers Chocolate received two Gold Stars at the 2011 Great Taste Awards. www.hotelchocolat.co.uk/purist 13

news

Dark comes to the land of the midnight sun

T

asting Club Director, Terry Waters, visited Sweden earlier this month to finalise the expansion plans with Christer Oxenholt who manages the Scandinavian Tasting Clubs. We have built up a loyal following in Scandinavia, but until now our Swedish, Danish and Norwegian members have only had access to the Classic Selection. Which, as we well know, is perfect for a great many members, but as the Club is set to grow in the near future, we are extending the range.

Club Director Terry with Christer at the Club’s office in Malmo, Sweden..

So, from this month on, Nordic members will be able to get hold of the Dark Selection and, later in the year, Elements as well. And if all goes well, we hope that by next year they’ll have a choice of all our Magnificent Six selections. With all of those chilly winter nights, we have a feeling that the Fortified Selection will go down particularly well!

FOILED AGAIN!

There’s been a new arrival at our Cambridgeshire chocolate manufactory and it arrived just in the knick of time for a very special time of the year.

I

t’s a foiling machine that, as the name suggests, allows us to wrap finished chocolates in foil, but not your normal kitchen foil, these are specially designed thin foils in all sorts of colours and designs.

And it arrived in time for one of the most important ‘foiling seasons’ of the year, Easter! So if you unwrapped a Hotel Chocolat mini egg or two last Easter, then now you know where it came from.

But it doesn’t just stop at mini eggs, this new machine will wrap just about any shape, which opens up the possibility of including all sorts of interesting new finishes in future tasting boxes.

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Easter eggs were the first chocolates to be wrapped on the new foiling machine.

recipe

Summer Desserts recipe preview

Summer Pudding Serves: 10 Ease of preparation: Easy Preparation time: 35 minutes Cooking time: 5 minutes Equipment: 850ml pudding basin Ingredients: 250g fresh summer fruits (mixed blueberries, raspberries, redcurrants, strawberries) 50g caster sugar 5 tbsp Frangelico™ 150g (about 20) sponge fingers For the filling: 250g mascarpone 25g icing sugar 200ml whipping cream 1 vanilla pod (cut in half and grated) 75g Hotel Chocolat White Chocolate Drops slightly crushed for cream filling 35g Hotel Chocolat White Chocolate Drops for decoration (optional)

Method 1. Place half of the quantity of summer fruits into a pan with the sugar, the Frangelico™ and 2 tbsp water. Keep the remaining fruits aside. Heat gently until the sugar dissolves and the fruits start to release their juices to create a coulis (2-3 minutes).

Strain through a sieve into a bowl and set aside.

2. Line the pudding basin with cling film. Dip the sponge fingers, one by one, into the coulis, arrange about 16 around the edge of the basin, touching and overlapping so that there are no gaps, and squash 2 or 3 into the base again making sure that there are no gaps. Chill any spare juice in the fridge to use when serving.

3. Place the white chocolate drops in a plastic food bag and crush to small pieces using a rolling pin.

4. To make the creamy filling, beat the mascarpone with the icing sugar. Beat the whipping cream until thick and then combine with the mascarpone and the white slightly crushed chocolate drops.

Fold in the cooked fruit and spoon the mixture into the basin. Cover with cling film and chill until ready to serve.

5. To serve, turn the pudding out carefully onto a plate, garnish with the reserved summer fruits and white chocolate shavings (optional), and pour over the reserved juice. Serve with vanilla ice-cream.

This is just one of the 10 deliciously exclusive recipes included FREE with this year’s Summer Desserts – see page 4 for more

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FATHER’S DAY 17th June 2012

From stylish boxed selections & boozy truffles, to giant slabs & gifts bags that are ready to give – there’s something for even the most difficult of dads.

Last orders – Fri 15th June, 2.30pm hotelchocolat.co.uk Tel: 08444 93 13 13