Barry Callebaut revives classic UK Stewart and Arnold confectionery

Traditional British chocolate brand Stewart and Arnold is being revived by Barry Callebaut, with production set to be delivered from its advanced facilities in Banbury, Oxfordshire, reports Neill Barston.

The range is anticipated to be used by artisans across the country to create confectionery, bakery and pastry series.

Founded in High Wycombe in 1945, the restored business had its origins in a partnership between Dr. Arnold Spicer (Fellow of Royal Institute of Chemistry) and William Stewart, a local businessman, created a chocolate factory.

As a keen inventor and ‘foodie’ Dr. Spicer went on to create Quorn (mycoproteins) in the 1960s. The Stewart & Arnold chocolate brand disappeared from the market for a period, but  more than 70 years later, it is being produced in the historic market town of Banbury.

Stewart & Arnold uses milk from British farmers, premium quality and sustainable bourbon vanilla, as well as 100% sustainably sourced cocoa from the Cocoa Horizons Foundation, made with the highest quality beans from West Africa. All these ingredients are used to deliver the best-tasting chocolate to customers, whilst supporting local suppliers. The range includes 70% Great British Dark Chocolate, 55% Great British Dark Chocolate, 35% Great British Milk Chocolate, and Great British White Chocolate.

Vincenzo Mangano, Sales Director Gourmet British Isles at Barry Callebaut, said: “The brand new range of chocolate offered by Stewart & Arnold is specifically tailored to British tastes. It is rounded and smooth with distinct flavours, as well as being easy to use and suitable for many applications.

“More than ever, customers are looking for provenance and quality to help them set their menu apart. The Stewart & Arnold range is not only consistently versatile but it is also designed to surprise and delight customers with an iconic British taste.”


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