Top News

Three UK chocolatiers have gone into administration in 2026 so far as alarm bells are raised about the luxury confectionery industry.

A major chocolate firm in business since 1889 has spoken out about the 'many challenges' it says are facing the chocolate industry in the UK following three luxury chocolate firms plunging into administration or liquidation in the past six months.

Marasu's Petit Fours announced it had ceased trading after being in business since 1986, ending its supply to big names like Fortnum & Mason, Selfridges and Harrods.

The company became London's largest producer of upmarket chocolates, producing more than 300 tonnes a year from its 25,000 square foot base in Park Royal.

But on February 6, the firm appointed administrators Alessandro Sidoli and Jessica Barker of Xeinadin Corporate Recovery Limited following a turbulent time for the chocolate industry in general.

• Air fryer owners told never air fry 3 common foods
• Fried eggs cook perfectly in 30 seconds

It came after Prestat, another luxury choc company and one of London's oldest chocolatiers, entered a 'pre pack administation process', closing its iconic London store and transitioning to an online-only model.

In March, Nottinghamshire chocolate company The Gourmet Chocolate Pizza Co confirmed on its website that it had stopped all operations, just weeks before Easter, which is usually a busy time for luxury confectioners.

In April, the firm was formally placed into liquidation.

In a statement on its website, Yorkshire based chocolatiers Whitakers, which has been in business since 1889, spoke about the 'perfect storm' melting away the luxury chocolate industry in Britain.

It said: "Together, these closures and restructurings serve as a stark reminder that even heritage names with decades - or in some cases over a century - of history are not immune to the challenges facing UK manufacturing today.

"The UK chocolate industry is facing a perfect storm of challenges, making it increasingly difficult for manufacturers to operate sustainably.

"One of the most significant pressures is the rising cost of cocoa, which has seen unprecedented volatility in recent years due to poor harvests, climate change and global supply constraints.

"Alongside this, energy costs remain a major concern. Chocolate production is energy-intensive, requiring consistent temperature control throughout the manufacturing process. Continued fluctuations in energy prices have had a direct impact on production costs and overall profitability.

"There are also increasing costs across packaging, transport and raw materials, with inflation affecting everything from sugar and dairy to foils, films and cartons.

"These rising costs are often difficult to pass on fully to customers, particularly in a competitive and price-sensitive retail environment.

"At the same time, consumer behaviour is shifting.

"With the ongoing cost-of-living pressures, shoppers are becoming more selective with their spending, often reducing purchases of premium or giftable products in favour of more affordable options."

Whitakers said it is handling the chocolate crisis by refusing to cut corners on ingredients, adding: "At Whitakers Chocolates, our approach to the current challenges facing the industry is simple, stay true to what we do best and never compromise on quality.

"While some manufacturers are responding to rising costs by reformulating recipes and using cheaper ingredients, we have chosen a different path.

"We continue to use cocoa butter rather than palm oil or vegetable fats, ensuring our chocolate maintains its traditional taste, texture and integrity.

"Rather than cutting corners, we focus on smart product development and efficiency.

"By investing in ranges such as chocolate-covered inclusions - including our popular chocolate brazils - we are able to create indulgent, premium products where chocolate is used in a balanced and considered way, without sacrificing quality.

"We also benefit from being a family-run British manufacturer with over 135 years of heritage, allowing us to take a long-term view.

"This means prioritising consistency, maintaining strong supplier relationships and carefully managing costs, rather than reacting with short-term changes that could impact the product.

"Ultimately, our strategy is built around quality, trust and resilience.

"By staying committed to traditional chocolate-making methods and high-quality ingredients, we continue to offer products that stand out in the market - even in challenging times."