Robert & Victor

François Deremiens is a Belgian Master Chocolate Confectioner.

Ever since he opened his first workshop in 2005 in the south of Belgium, the love of the product is the heart of the work for the small dozen of people around the young chef.
Today, Deremiens’ chocolates are present in Belgium, but also in Japan, Emirates, Switzerland, France, United States, etc. In 2015 he opened his first franchise in Paris.
In 2016, the Gault & Millau rewards him within the 10 best chocolatier and the 10 best pastry chef in Belgium.

In Europe, only a few people make their own chocolate (Bean-to-Bar) and François is one of them. The greatest thing about making your own chocolate is the fact that you work directly with small producers and therefore, you can find the most amazing beans and create something really unique.

Limini Coffee is a small family run business managed by husband and wife, Youri and Samantha.

They started Limini Coffee in March 2008 and they are passionate about speciality coffee.

We work exclusively with Arabica as we believe this coffee produces a much more delicious cup of coffee. Our coffee is ethically sources and roasted in Yorkshire.

At Robert & Victor, we have decided to work with a blend of the finest Arabica speciality beans sourced from coffee farms In Brazil, Costa Rica and Indonesia.

A sweet and complex blend with a rounded and velvety body, resulting in a vibrant espresso with berry and stone fruit aromas. As milk bases coffee, our blend is smooth and mellow with sweet vanilla and milk chocolate flavours.

300 years ago, the family Nyssen started to make syrup. Indeed, it’s now the 12th generation which have followed the tradition of the family.

The syrup is a genuine product invented by the farmers of south Belgium who were harvesting too much fruit about 400 years ago.

This pure and natural homemade syrup, made of only apples and pears, is from the city of Aubel in Belgium and made with love by the last generations of the family. This product works really well on bread, in a meal or with cheese.

Alex Moreau and Kirsty McAlpine opened their first French patisserie in the Manchester suburb of Didsbury, in 2014.

Bisous Bisous stems from a love of good food and a passion for baking.

Their philosophy lies in preserving the art of French pastry ; providing a truly authentic product made the traditional way, by hand.

The quality they provide is recognized by many people and they received the OFM Awards 2017: Best Producer in the UK.

Loving Foods was started in 2006 by brother and sister, Mendel and Faye who were quickly joined by Faye’s husband, Adam. Mendel is a qualified nutritional therapist with a natural interest in healthy food; Faye acquired her healthy interest in natural food the hard way: as a sufferer of chronic IBS.

Mendel helped his sister - naturally - and her subsequent lifestyle and diet changes transformed her health in general, and her IBS in particular. As their interest in and advocacy of fermented health grew, Mendel started to prepare his own fermented food which Faye would evangelise to her family and friends.

Loving Foods was a natural progression. Born out of need and fueled by enthusiasm, they are now driven by a lasting ambition: better well-being for everyone.

Long before sourdough became fashionable, it was an essential aspect of the way I lead my life as a baker. The disciplines of blending varied flours in a quest for the perfect combination is my perpetual motivation as an artisan; just as a barista blends beans in their quest for the perfect coffee.

It’s all about blending our flours boldly with impact, flavour and taste in mind. Each sourdough loaf has it’s own unique characteristics; appearance, aroma, flavour and structure. The consumer has woken up to what’s important to them; exceptional foods with unquestionable origin, taste and heritage - Aidan Monks.