How we started
Established in 2011, the St Vincent Cocoa Company (SVCC) was formed to take advantage of the exceptional growing conditions for cocoa on the island of St Vincent in the Caribbean.
Islands Chocolate was formed in 2017 as SVCC's sister company to make chocolate from these great quality cocoa beans.
Management
Harry Marriott
Chairman - Islands & SVCC
Wilf Marriott
Managing Director - Islands
Aidon Shearman
Managing Director - SVCC
Chris Daize
Farms Director - SVCC
UK Team
Zander
Associate Director
Phoebe
New Product Development
Jerome
Operations
Ned
Business Development
Rebecca
Development Chef
Flo
Executive Assistant
Chris
Coffee Partnerships
Lewis
Warehouse Manager
St Vincent Team
Sir James Mitchell KCMG PC
Ex Prime Minister
Sarah Bharath
Agronomist
Keistal
Head Chocolatier
Leron
Farms Manager (Windward Side)
Alex
Infrastructure Implementation
Forest
Data and Supply Chain Analyst
Rolan
Processing Facility Manager
Patrice
Nursery Manager
Jackson
Estate Supervisor
Lakar
Farm Manager
Emisha
Human Resources
Kemesha
PAYE/NIS
Courtney
Logistics Manager
Farm Supervisors and Foremen
Our Product Commitments
Quality
Artisan Character
We are focussed on offering an artisan product at a sensible price, accompanied by a flexible approach and outstanding service to produce the best the market has to offer.
Food Safety
We are serious about food safety and all products are produced in accordance with the best hygiene practices and standards for the food industry. We are committed to continuous investment in our production processes, equipment and staff training in St Vincent, Belgium and the UK to ensure that we deliver to our customers' expectations.
Food research, development and innovation
The Islands product portfolio is constantly evolving to meet the desires of our clients, from crafting bespoke batches of chocolate to innovative concepts and dish creation.
Our Development Kitchen is constantly testing both modern and classic patisserie recipes to determine the best application of each chocolate in the Islands range.
Head Chef Rebecca works closely with clients to develop new product lines and improve and refine the use of chocolate within current products, while overseeing the forthcoming education curriculum for their kitchen and barista teams.
Our Business Commitments
Above all, we are committed to being a responsible business.
Being environmentally and ethically responsible matters hugely to our clients and customers and underpins our business ethos. We are not perfect, and have room for improvement, but our seed to bar concept allows us to offer complete transparency, so that we can be for accountable our actions.
We strive to create, preserve and strengthen partnerships with everyone we work with and serve, with the aim of delivering long-term sustainable growth in an ethical way.
Flexibility
Being in total control of both our business and our own supply chain, we are big enough to deliver and small enough to listen and be flexible.
Workplace
Underpinning all of this are our staff and colleagues. So, we are committed to being a great company to work for and nice people to deal with - efficient, proactive, engaging.
Future
Islands is a young, dynamic and forward-thinking company. We continuously invest in our staff, optimising our food production processes and developing our equipment.
