From Tree to Fortnum’s via Sailboat


Wave-Riding, Solar-Powered, Fairly Farmed Chocolate

Produced in the Caribbean by the world’s first ‘Farm to Store’ craft chocolate makers, our new naturally grown and certified organic Sailboat Chocolate is 99% emission-free. And as the name may suggest, it has been on quite the journey to reach us in Piccadilly…

At Fortnum’s, we are working hard to do more things more often to create long-lasting, sustainable change. Shipping is a major polluter – responsible for around 2.5% of global carbon emissions – which is why we set out to transport this remarkable chocolate all the way from the Caribbean to Piccadilly using as few emissions as possible. That meant by sailboat, electric van and even as a passenger on a horse and cart too.

You may be wondering why it’s not 100% emission free? By law, ships need to carry marine diesel petrol in the event of an emergency, which is why we cannot call this 100% emission free chocolate – but read on to discover the twists and turns in the glorious journey our Sailboat Chocolate has made across sea and land to arrive safely in Piccadilly using nearly zero emissions.

The Grenada Chocolate Company is a radical new business model that resulted in the first “Tree to Bar” chocolate this century

The journey of our Sailboat Chocolate slates starts on the Caribbean island of Grenada, where a small co-operative of organic cocoa farmers is transforming the cocoa-chocolate system one bean at a time. The Grenada Chocolate Company is an Organic Cocoa Farmers’ and Chocolate-Makers’ Cooperative with a radical new business model that resulted in the first “Tree to Bar” chocolate this century, adding all the value to the local economy in the village of Hermitage, St Patrick’s. Each farmer is a shareholder in the company and is paid above the standard rate, with their factory workers being paid double the going rate for equivalent jobs.

On unique volcanic terroir in lush, managed rainforest, the chocolate was produced where the Trinitario cocoa beans grow, allowing the Co-operative to do its own fermeting and create incredible complex flavour profiles. 

The beans are then processed in a solar powered factory. While cocoa beans are normally shipped across the world to be made into a bar, Grenada Chocolate Company use zero emissions to craft their chocolate and beans that are fresh, rather than months or even years old. 

Once 350kg of chocolate, in 25kg blocks, had been made by Grenada Chocolate Company it began its first stint on the wide-open sea on an engineless sailing boat called Tres Hombres. Manned by FairTransport, the chocolate sailed from Grenada to Den Helder in the Netherlands, but its days at sea were not over yet. Once it had reached Den Helder it began its second voyage on T/S Britta, with Silvery Light Sailing, to Carlingford Lough in Ireland.

Now that the chocolate was safely in Ireland it began its journey to NearyNógs on the Mourne Coast – one of the oldest chocolate makers in Ireland. A passionate team of volunteers heeded our call and transported the chocolate to Killoween, on the Mourne Mountains shoreline, using traditional Drontheim rowing boats.

A passionate team of volunteers brought the chocolate to the shoreline using traditional Drontheim rowing boats

From the shoreline, it began a bumpy ride on horse and cart across 5.9 miles to NearyNógs. As Ireland’s first bean to bar chocolate makers, NearyNógs Stoneground Chocolate Makers craft exceptional confectionery in their solar-powered factory overlooking the Irish Sea. Our Sail Boat Chocolate was broken down into slates, tempered and packaged in recyclable, biodegradable packaging before the final leg of its adventure to Piccadilly.

It began its return journey, en route to our Chocolate Wonderland, by horse and cart on its way to Rostrevor. It was then transported from the Mourne Mountains shoreline, once again, by volunteers in Drontheim rowing boats headed in the direction of Carlingford Lough. Here it was met by beautiful sailing boat, Klevia, whose white sails powered the chocolate by wind to Port Penrhyn, in Bangor, North Wales.

As the final leg of this sustainable journey was entirely on land, we sought our very own Fortnum & Mason electric vans to deliver our exquisite Sailboat Chocolate home to Piccadilly. 

Now, you can play your part in this exciting story by visiting us in Piccadilly and trying it for yourself. Once you do, we’re sure you’ll agree that it is every bit worth the journey – thanks to the fine flavour Trinitario cocoa with ascending levels of cocoa solids, each one with different tasting notes too.

Whether as a unique gift for a friend or as a treat for yourself, this is a chocolate like no other. You might call it chocolate on a mission. 

With special thanks to everyone who made this possible, including:

Chantal Coady OBE, founder member of the Academy of Chocolate, co-founder of The Chocolate Society and founder of Rococo Chocolates. 

Shane and Dorothy Neary from NearyNógs 

Joanne Orr Carriages


Gerry Brennan from Silvery Light Sailing 

All the Carlingford Lough volunteers.

Stephen Reid at Grafters Media 

Many thanks to the Directors of Fortnum’s who have given permission to quote from their website:

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