"Damian's water ganaches are a revelation! This is what truffles should taste like." Angela Hartnett, M.B.E.

"Damian's understanding of his craft and creative genius makes these chocolates truly special and an amazing addition to any restaurant." Adam Byatt, Chef and Proprieter Trinity Restaurant

“Damian is sensitive to modern demands, so uniquely makes water based ganaches giving a less adulterated taste.” Londonproject.co.uk, March 2006

“Damian Allsop, one of the best pastry chefs we know.” Joan Roca, Celler de Can Roca (2 Michelin star restaurant) on Restaurant Magazine, September 2005

“Chocolatier Damian Allsop has headed the pastry section at two of London’s finest restaurants – Gordon Ramsay’s Aubergine and Giorgio Locatelli’s Locanda - and spent five years honing his skills in Barcelona at the time when chefs like Ferran Adria put the Spanish cooking at the forefront of gastronomic innovation.” The Times,
February 10-16-2006

“London’s very own Willy Wonka.” The Independent, March 2006

“Damian is the Merlin of the chocolate world, coaxing flavours out of chocolate that you never thought possible.” Jesmond Dene House, Food Festival, April 2007