About us

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How we started

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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.

Wholly owned by an English farming family with no external investors, funding or other commitments;

Working closely together, while having independent management.

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Management

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Harry Marriott

Chairman - Islands & SVCC

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Wilf Marriott

Managing Director - Islands

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Aidon Shearman

Managing Director - SVCC

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Chris Daize

Farms Director - SVCC

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UK Team

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Zander

Associate Director

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Phoebe

New Product Development

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Sylvie

Logistics

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Rosie

Business Development

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Rebecca

Development Chef

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St Vincent Team

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Sir James Mitchell KCMG PC

Ex Prime Minister

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Sarah Bharath

Agronomist

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Keistal

Head Chocolatier

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Leron

Farms Manager (Windward Side)

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Alex

Infrastructure Implementation

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Forest

Data and Supply Chain Analyst

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Rolan

Processing Facility Manager

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Patrice

Nursery Manager

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Jackson

Estate Supervisor

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Lakar

Farm Manager

Emisha

Human Resources

Kemesha

PAYE/NIS

Courtney

Logistics Manager

Farm Supervisors and Foremen

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Our Product Commitments

Quality

We are committed to producing high quality products without compromising on our sourcing. All ingredients are obtained from our approved supplier list.
We are proud to use no artificial flavours or preservatives in our products, preparing our tried and tested recipes according to best practice standards in the industry.

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.