Guittard Chocolate expands UK presence with fine dining venture
US-founded Guittard Chocolate is enhancing its presence in the UK with a deal struck with Reach Food Service, aimed at the lucrative London fine dining market.
The San Francisco-based confectionery business, which recently marked its 150th anniversary, has attracted the likes of British chocolatier Paul A. Young, as well as restaurateur and chef Adam Handling, Crosstown Doughnuts and Lily Vanilli among others to the brand.
Guittard, which has focused considerably on sustainable cocoa sourcing, offers couverture range offers single origin, blends, fair trade and organic chocolate. The team at Reach Food Service consists of industry professionals with an considerable level of experience in world cuisine.
Managing director of Guittard Chocolate Company Europe, Erik Bruun Bindslev, said: “Working with Reach Food Service is the perfect alignment of two companies who have quality and sustainability at the core of their offering. They understand our desire to reach the fine dining industry and they have the expertise and contacts to truly drive our expansion forward, alongside the Guittard Europe and HB Ingredient teams.”
Bea Vo, pastry creative, Reach Foo Service, welcomed the connection between the two businesses. She said: “I am really excited to start up Reach’s Pastry Ingredients Division and thrilled to offer Guittard Chocolate to our clients. As an American, it really is for me the ultimate American-style chocolate, and perfect for those who want a really milky, smooth, nostalgic and classic chocolate that works from making ice creams to truffles to baking cakes.”