I am penning this from my favourite spot in the Boucan Bar, Saint Lucia. With only 5 days to go until the Hotel opens, the place is a hive of industry… Newly inducted staff in Hotel Chocolat uniforms are going through their paces, final dabs of paint, dwarf date palm trees being dropped into their slots, balancing adjustments being made to cocktails and Cocoa Cottages being triple checked before our first guests arrive.

The weather is gorgeous with the usual cooling breeze and dazzling blue skies.  The restaurant has been open for 3 weeks and there is a real air of confidence now in the kitchen and on the floor, thanks to the leadership and example set by hotel manager Chester Francois and executive chef Jon Bentham.

I will end here as I need to test out again the black quartz infinity edge swimming pool. The Piton is symmetrically reflected in its mirror surface… no accident according to Phil Buckley, designer/ builder/country head!

Enjoying the view of the Pitons from the infinity pool right now!

I am proud that we have once again been selected to be the chocolatier to the Baftas – British creativity in film meets British creativity in chocolate. The collaboration kicks off with the Hotel Chocolat Room at the exclusive Nominees Party held at Aspreys in Bond Street this Saturday 12th February. Our chocolate room is a temple to hedonism with the scents and tastes of chocolate foremost. We will be looking to ensnare Gemma Arterton, Natalie Portman, Julianne Moore, Noomi Rapace and I don’t mind if Colin pops in too. I am attending and plan to pass through the Grey Goose Vodka room first!

The Orange Bafta Awards are announced and presented on Sunday (click here to see the Nominees) and we have gifted something delicious to all the Nominees and the award presenters.

All guests will also receive a unique BAFTA mask cast in our milk chocolate.

The Guardian sent a film crew to capture this year’s batch being made at our chocolate factory in Cambridgeshire.

Our Cacao Cuisine Development Chef has created an exclusive Bafta dessert, working with the Grosvenor House Pastry Team, here it is…

Rabot Estate 65% Ganache on Orange Shortbread, served with Salted Caramel Ice Cream

It’s been a long, long time in the planning, menu development, building and training but things of quality (I hope!) take time. Our brand new Cacao Cuisine venture is now serving… Perched high up between the Pitons at Rabot Estate (our Saint Lucian cocoa plantation), the cuisine draws on the amazing local fish and seafood, salad vegetables, fruits and herbs showered with rainforest rain and, of course, roasted and fresh estate cacao.

I have tasted all the dishes several times and am confident we have something good here. There really is nothing like the flavours of daily roasted cacao nibs – if they are not ultra fresh they seem to lose a lot of the subtle flavours our chefs have managed to bring alive.

Click here to see our Opening Menu.

Restaurant Opening Hours

Lunch 12-2.30 | Dinner 6.30-9.30 | Closed Monday and Tuesday

Reservations Information

Email: reservations@hotelchocolat.com

Address & Directions

Rabot Estate, Soufrière, Saint Lucia

Located two miles south of Soufrière, off the Soufrière to Choiseul main highway, entrance at the Rabot gap