About

We grew up in a little village in Essex. As kids we fought like brothers do. Chris took himself off to Paris to train as a chocolatier. Greg tried his hand at design. Now both grown up and back in Britain, we realised we have more in common than we thought: A desire to be the best, big respect for our local community, an appetite for experimentation and uncontrollable love of chocolate. And so, Hill St. was born. A unique experience for chocolate lovers with a taste for authenticity. Created by local boys with big ambition.

Hill St. Chocolate Logo.png

HOW DID YOU GET INTO CHOCOLATE?

After studying for more than a decade under a number of passionate chocolatiers and pastry chefs from throughout the world Chris and Greg formed Hill St. 

Chris trained as a chef at Westminster Kingsway, worked at the Savoy and the Mayfair before moving to Paris and developing as a pastry chef at l’escarbille and Ledoyen (3 Michelin starred restaurant). From here Chris went to work for Patrick Roger, known for his unique and truly exquisite chocolate sculptures. 

Greg studied Industrial Design and worked as an Assistant Headteacher of a large comprehensive in West London. 

 WHY DARK CHOCOLATE?

It is luxurious, bittersweet and always tempting. Rich in flavour and deep in colour. Diverse flavours depending on the origin and percentage of cocoa. Health benefits.

WHAT MAKES A GOOD CHOCOLATE?

We believe  ‘Simple is Best’, elegance and intense flavour combinations are at the forefront of our product development. Fresh, natural, ingredients are the only principles we believe in.

HOW DO YOU CREATE NEW CHOCOLATES?

We develop our chocolate creations to allow the flavour of the chocolate to come through without interference from the other flavours and ingredients. For example the vibrancy of the fresh lime juice invigorates a cushion of ganache, a masterful orange and earl grey tea and ginger and lime marzipan with a green tea ganache: all are examples of the masterful balance of flavours that compliment dark chocolate, not compete with it.

WHAT IS THE BEST PART OF YOUR JOB?

The best part of our job is bringing joy to our customers. For our customers to relate an emotive and joyful experience as a result of our creations is a wonderful connection to have made through the fresh flavour combinations and fun we have through seasonal models. Our models  are unique and differentiate us a professional chocolatier, they bring enjoyment to the seasons, challenging conventions and demonstrating high levels of skill in an outcome that is not only visually enjoyed but matched with intense flavours that utilise fresh, natural, ingredients.