In rural Hampshire there’s a variety of mint being cultivated that was last grown in England more than 50 years ago. We use an essential peppermint oil distilled from it to give our 70% cocoa dark chocolate an authentic kitchen garden flavour. It puts a real zing in your step too.

They said it couldn’t work. Chocolate, with salt? Luckily, at Peyton and Byrne we’re more adventurous than the naysayers, so we did it, adding Cornish sea salt to our rich 40% cocoa milk chocolate until the flavour became more complex and captivating. He who dares, grins.

When elderflowers bloom it’s a very pretty but all too brief sign that summer’s arrived. At Peyton and Byrne we think their sweet citrusy fragrance is too good to miss, so we’ve added it to our favourite dark chocolate to create a truly British treat, all year round.

If marmalade solved the old 'what do we do with all these oranges?' problem, then at Peyton and Byrne we've addressed the 'how can we eat marmalade all day?' matter by adding it to our rich dark chocolate and creating a sumptuous treat full of tangy orange pieces.

Our creamiest chocolate yet is made by combining a generous helping of milk with natural vanilla and cocoa sourced from the tropics of north-west Ecuador – hints of exotic herbs and spices make for an unforgettable milk chocolate experience.