Ryeburn of Helmsley


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The finest Belgian chocolate - made in Yorkshire

The Belgian chocolate range was added just two years ago, to expand the scope of the company. The choccie side of the business is managed by a close friend of the Otterburns, Andrew Feather. The trained chef joined Ryeburn when he was looking for a more family-friendly job to fit in with his young children.

Andrew and David work closely together on both ice cream and chocolate product development, trying out flavours and bouncing ideas off each other. The range has been so successful, they supply the chocolate for the highly upmarket Castle Howard Chocolate Shop, just a few miles away, across the Howardian Hills.

While chocolate is imported from, of course, Belgium, David is careful to buy all his cream and butter from a local dairy farmer.

With the future looking promising, with retailers from further afield clamouring to stock the chocolate range and the new mail order service already generating orders from far and wide, it would be easy for the Otterburns to forget their roots.

But as David says: 'We do want to expand but we're going to be careful to stay fairly small. If you get too big, standards inevitably drop. We want to stay here and carry on making high quality chocolate and ice cream at reasonable prices.'