He has appeared as an expert on national television and supplied the Queen, but today Paul Stockbridge starts a new chapter in his career as a chocolatier – focussing on his own business full time after 29 years.
Paul launched Chocolates to Cherish back in 1995 but most of his products have been for friends and family while he has been working in other roles.
The master chocolatier, who trained in Bruges, will today leave his job as a warehouse operative at JCB’s World Parts Centre in Uttoxeter after seven years due to increased demand for his creations.
Recent months have seen trade pick up dramatically and he staged 24 workshops in the run-up to Christmas.
Now he will concentrate on hosting more workshops – including some for schools and care homes – and will work to get his products stocked in more local coffee shops, tea rooms and hotels.
He told Daily Focus: “It is scary leaving a secure job to go on my own, but things have really taken off recently and I can see it getting much busier in the future. I’m excited and nervous at the same time.”
Paul has worked in the food industry almost all his life, starting out in a Tesco bakery as a schoolboy.
While working at chocolate producer Linden Lady in Colchester, he helped to make mint chocolate creams for Queen Elizabeth II and supply chocolates to guests flying first class on Concorde as well as to Waitrose, John Lewis and Harrods.
He was approached by the producers of The Generation Game at a food show whilst in that role and, in 1996, he appeared alongside Jim Davidson in a challenge where contestants had to copy him making chocolates.
He has also helped to develop frozen desserts for Asda and Iceland and was the leaseholder of The Three Tuns Inn, in Uttoxeter, for 12 years before starting at JCB.
In recent years, Paul has been taking his chocolates to craft fairs and other events as well as hosting workshops.
He already has some workshops lined up with schools and care homes.
Paul has also worked with Mercia Distillery, near Rugeley, to develop whiskey and gin-based chocolates for them.
All his products use the finest Belgian chocolate, and he currently offers nine flavours including a popular Biscoff variety which features Biscoff biscuit crumb and sauce, covered in milk chocolate.
Paul is currently converting the garage at his home in Alsager into a workshop so that he can create new flavours, including a chocolate pornstar martini.
He added: “I have lots of workshops lined up but I will also be working my way through a list of 72 tea rooms and coffee shops over the next few weeks with the hope of getting at least five or ten on board selling my chocolates.”
