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Sample the tastes and aromas from the very best producers and roasters around the world with our exclusive tea and coffee clubs.
A truly excellent tea can be as layered and complex as a fine wine, and with a bit of practice you can learn to discern the exact origin...
We’re all about the art of the roast – the delicate process of balancing the bean’s natural flavours, causing it to change in colour, taste...
Some people count sheep to get to sleep. With 100 different teas to choose from, we’ve found a much better solution. True, our collection is huge. But you can choose to track down your tea by taste, by origin and even by number.
In 1886 our founder Walter Whittard set up his very first shop, filled floor-to-ceiling with the world’s finest tea, coffee and cocoa. Those brave new brews are now time-honoured classics and we’re still following our nose for the new…
Let us introduce you to our world of teas by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
Let us introduce you to our world of coffees by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
Let us introduce you to our world of Hot Chocolate by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
Easter’s almost upon us, which can mean only two things: cringeworthy egg puns and a whole lot of chocolate.
We love any excuse for baking, so we couldn’t resist whipping up some scrumptious Easter cupcakes using our limited edition Black Forest Gâteau hot chocolate. They’ve even got little nests on the top: a cracking place to put little mini eggs (see what we did there?).
So – aprons on, whisks at the ready and hop to it! (We’ll stop with the Easter puns now.)
Ingredients (for 12 cupcakes):
130g self-raising flour
130g granulated sugar
130g unsalted butter or margarine
2 large eggs
50g Whittard Black Forest Gâteau hot chocolate
1 tbsp vanilla extract
For the buttercream:
200g icing sugar
3 tbsps Whittard Black Forest Gâteau hot chocolate
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