Drawing inspiration from the flavours of berries and peat and the purity of the Perthshire countryside, our Executive Pastry Chef, Phil Skinazi, and his team collaborated with renowned French chocolate producer, Valrhona, to create our very own Gleneagles blend. A celebration of those local flavour notes and the finest ingredients from around the world, every wee piece of Phil’s chocolate bar – our first ever in-house recipe – is a scrumptious Auchterarder twist on Valrhona’s iconic chocolate.
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Gleneagle & Co Chocolate
Last updated, 16 October 2019
We're excited to launch the latest additions to our fine has seen collaborate with three new artisan producers, to bring a taste of luxury and a flavour of the local landscape to every single mouth-watering square of Gleneagles & Co chocolate.
Credit: John Smith © Gleneagles Hotel
“From our pillow menu for the perfect night’s sleep, and our tuck-boxes full of delicious Scottish treats like tablet and toffee.”
Master Chocolatier, Iain Burnett, uses only the finest ingredients, including cream sourced from a single herd of cows near Gleneagles to create his award-winning chocolates. Using traditional methods, Iain’s team craft every single chocolate by hand, including his Gleneagles & Co range which features a caramel-noted milk chocolate couverture for the most mouth-watering texture and flavour.
William Curley served his apprenticeship at Gleneagles in the 1980s before going on to win The Academy of Chocolate’s ‘Best UK Chocolatier’ crown four times and establishing his own range of award-winning chocolates and patisserie. The Fife-born master chocolatier who became The Savoy Hotel’s youngest ever Chef Pâtissier uses only the finest ingredients, including Tuscan Amedei chocolate, in all his creations – including his sumptuous Gleneagles blends, ‘Chilli and Cacao Nib’, and ‘Seasalt’.
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