Bala's Epicurean Chocolatiers wins national awards in its first year

A year ago Epicurean Chocolatiers was a kitchen-table idea. Today the Bala business run by pastry chefs Robin and Rosie Evans is collecting national awards and supplying luxury hospitality venues across the UK.

The couple founded the company in September 2025 to meet growing demand for premium artisan chocolates. In September 2026 they were named Emerging Enterprise of the Year at the World Confectionery Awards, receiving the prize at the World Confectionery Conference in London. The category is designed for companies under five years old, and judges praised their commitment to sustainable sourcing alongside a clear policy of buying locally.

A month later came more good news. At the Great British Food Awards, whose judging panel this year included Raymond Blanc, Nisha Katona, Simon Rogan and Emily Roux, Epicurean won Gold in the Sweet Preserves category for its Strawberry and Indian Vanilla Jam and Bronze in the Chocolate category for its Epicurean Tasting Selection. The medals were presented at a ceremony in London on 6 October.

"Winning a Gold and a Bronze award in these national awards is a real honour and they make all the hard work that goes into creating a business while raising a young family very worthwhile," Robin said.

Robin, 26, grew up in Neston in Cheshire and has worked at The Ritz, Brown's Hotel, Hélène Darroze at The Connaught and the Chester Grosvenor Hotel. Rosie, from Llanidloes in mid Wales, brings specialist chocolate and pastry skills. They run the business from their workshop in Bala.

Their collections celebrate Welsh provenance, pairing fine chocolate with ingredients such as Halen Môn sea salt, local honey, Welsh whisky and sparkling wine. Alongside chocolates and pralines they make jams, marmalades, spreads and Welsh honeycomb, with flavours such as saffron marzipan and a ganache of saffron, lemon and brown butter.

The festive season is a busy one. On 1 November the couple launch their Christmas range, which includes a spiced plum and redcurrant jam and a Christmas Selection of six flavours.

Neill Barston, editor of Confectionery Production magazine, called the pair a prime example of a young couple who are really passionate about their work, establishing a thriving business alongside family life.

To browse the collections and the new Christmas range, look up Epicurean Chocolatiers online.