BRAND NEWS


The Social Hub teams up with Tony’s Chocolonely


The Social Hub teamed up with Tony’s Chocolonely to transform a suite in Amsterdam into a money-can’t-buy experience celebrating the world’s sweetest people. Designed to spark connection and sharing, the space celebrated small acts of kindness through an immersive chocolate-themed stay. Fans of the confectionery brand nominated the sweetest people in their lives for the chance to stay in the unique suite. Once the contest closed and winners were selected, the pop-up room opened for ten days from 20 March. The suite featured more than 2,000


chocolate bars – including a limited-edition bar created for the campaign – alongside ice cream sundae kits, themed cocktails and playful interiors. Spread across two levels, the space included three themed rooms and a curated playlist of artists from cocoa- producing regions. The largest area, ‘Shared Connection: The


Red Room’, combined kitchen, living and sleeping spaces inspired by Tony’s signature red wrappers. Guests entered via ‘The Sweet Zone’, where chocolate-filled shelves, board games and conversation prompts encouraged social interaction. ‘Bright Reflections: The


Hames Chocolates expands Easter offering


Hames Chocolates expanded its wholesale Easter range for 2026, introducing a broad seasonal portfolio designed to perform across retail, garden centres, tourism sites and gifting environments. The updated collection


featured boxed and filled eggs, mini egg pouches, chocolate lollies and gift-ready formats, giving stockists a mix of impulse lines, seasonal staples and premium gifting options ahead of the key spring trading period. Highlights from the Luxury


Easter range included a Chocolate Mini Egg Pouch (120g) with blonde, milk and caramel mini eggs; Milk Chocolate Raspberry Crème Filled Eggs (160g); Hollow Blonde Chocolate Eggs (160g); and a 12 Assorted Chocolate Eggs Box (280g). The wider portfolio also included seasonal chocolate lollies, traditional and filled Easter eggs, and gifting formats suited to hampers and seasonal displays. The range focused on strong visual appeal and familiar


flavours such as milk chocolate, caramel, honeycomb and fruit crème, reflecting continued consumer demand for nostalgic profiles delivered with premium quality and texture contrast. Carol Oldbury, Director at Hames Chocolates, said: “Easter remains a key trading period for confectionery, and retailers are looking


Blue Room’ featured bold cobalt tones and a retro vending machine stocked with chocolate wrapped in conversation starters. A spiral staircase led to ‘Bold Recognitions: The Black and White Room’, where guests left messages for future visitors on a magnetic wall. Guests were welcomed with a themed


cocktail or mocktail on arrival, alongside an indulgent ice-cream sundae kit. Beyond the chocolate-filled experience, the collaboration highlighted Tony’s Chocolonely’s mission to end exploitation in cocoa, encouraging guests to reflect on how everyday choices – including the chocolate they consume – affect others.


Simply Ice Cream wins top honours at The Golden Scoop Award


Kent-based artisan producer Simply Ice Cream celebrated a double win at the Golden Scoop Awards, organised by the Ice Cream Alliance, the UK trade body supporting the ice cream industry for more than 80 years. The company received 4


Stars for its Brown Bread Ice Cream in the category UK’s Best Innovative Ice Cream, alongside 3 Stars for its Stem Ginger & Marmalade Ice Cream in the UK’s Best Flavour Ice Cream category. The Golden Scoop Awards recognise excellence across the sector, celebrating standout products from artisan producers through to large-scale manufacturers. Simply Ice Cream’s Brown Bread Ice Cream offers a modern


take on a traditional British dessert, blending rich vanilla ice cream with caramelised brown breadcrumb pieces. Known for its distinctive flavour and texture, it has become one of the brand’s most popular and talked-about varieties. Founded more than 20 years ago by Sally Newall, Simply Ice


for ranges that combine dependable flavours with strong shelf appeal. We’re seeing continued demand for classic flavour combinations, particularly when they’re delivered in formats that offer texture and a more premium presentation.” Manufactured at the


company’s Lincolnshire facility, the range used Rainforest Alliance certified cocoa and 100% recyclable packaging.


Cream began in her kitchen after demand grew for her Heavenly Honeycomb ice cream served at catering events. The business has since expanded to a production site near Ashford, supplying more than 450 outlets across Kent, London and the South East. Despite this growth, the company remains committed to its


artisan approach, with its range of 30 flavours still hand-whisked and hand-potted using high-quality ingredients and no artificial colours, flavours or preservatives. Sally Newall, founder of Simply Ice Cream, said: “We are


absolutely delighted to receive this recognition from the Ice Cream Alliance. The Brown Bread flavour has always been very special to us, and to see it celebrated like this is incredibly rewarding.”


FEBRUARY 2026 • KENNEDY’S CONFECTION • 9


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