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About me -

How I got started...

To take you back to the beginning, I should introduce myself. My name is George Wellicome. I am the founder of Brighton Cacao Company. I am from Worthing in West Sussex and currently live in Brighton.

When I was 18, I dropped out of college, and began my cheffing journey. I had worked in kitchens for several years, but became a full time chef from 18. I have worked in many restaurants, and along the way, I got into baking and cake decorating. At 19 years old, my friend Mike and I opened up a cafe/ cake business in Worthing. It was my first business, and a proud moment for me. Sadly, this was no fairytale ending, and six months later, we were shut.

Luckily for me, one of Mike's friends named Ren, came in to see us and offered me a job. Within the first five minutes of working with Ren, I knew I was no chef! I may have worked in kitchens, but it was very clear to me, that I was very much still a student in this industry.

I shadowed Ren for several years, and the experience I got whilst working along side him, will forever be the most valuable. I had never experienced anyone in a kitchen with such a vast amount of knowledge about so many different products. What amazed me most was the science he knew, relating to food. I was fascinated with the bread he was able to make, so consistently, and I knew I had to learn more.

I discovered Le Cordon Bleu, one of the top pastry schools in the Uk, and I knew I had to get in some how. I was offered a place at the school, and I couldn't wait for day one!

At Le Cordon Bleu, you are taught everything there is to know about pastry, and the knowledge and skill the teachers have is remarkable. You are among the best of the best there.

My favourite week, was always chocolate week. You spend hours learning about chocolate, making chocolate, eating chocolate....it is heaven! I had never really thought much about how it was made, or where it came from, I just new I was addicted to it!

Whilst at Le Cordon Bleu, I wanted to soak up every ounce of information I could. I would stay late in the library reading the pastry books, chatting to the chefs, whatever I could do, to expand my knowledge. On my days, or weeks off, I would do a stage (work experience) around London, most notably at Dinner by Heston Blumenthal. (The best restaurant I have ever worked in). Once I had finished I went on to work for Roccoco chocolates, in London, and then most rec

I was incredibly inspired by my former boss Oli. I loved his company, its branding, everything was exceptional, but I knew I wanted to create my own brand, and products that could showcase my journey. I knew I had always wanted to start another company, I just didn't know what it was I wanted to do.

Fast forward to May 2018, I found myself in the jungle in Honduras. Beer

On the plane ride home I started the journey. I was writing and planning the whole trip back, and haven't stopped since! 

The Cacao sign from Honduras 

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