Dishoom and Fudge Kitchen collaborate

United by a shared love of artisan craft and a commitment to doing business responsibly, Dishoom and Fudge Kitchen bring a velvety, peppermint-cool, dark chocolate-cloaked fudge to the Dishoom pudding menu from Monday 28 September – available across all UK cafés….

In Brief

Dishoom and Fudge Kitchen have launched a new Chocolate Mint Fudge collaboration, joining Dishoom’s pudding menu across UK cafés from 28 September. Handmade in Kent, the fudge combines a velvety peppermint centre with a dark chocolate coating and is finished individually by hand. Available as one piece for £2.50 or three for £7, the launch brings together two independent businesses united by artisan production and responsible business practices.
Chocolate Mint

Share this article:

United by a shared love of artisan craft and a commitment to doing business responsibly, Dishoom and Fudge Kitchen bring a velvety, peppermint-cool, dark chocolate-cloaked fudge to the Dishoom pudding menu from Monday 28 September – available across all UK cafés.
Dishoom, the much-loved Bombay-style café group, and Fudge Kitchen, the UK’s pioneering artisan confectioner, today announce a brand-new collaboration: Chocolate Mint Fudge. Launching on Dishoom’s puddings menu next Monday, this demi-orb of finishing delight will offer guests a fitting final flourish to the Dishoom Experience – a velvety fudge tingling with cool peppermint, cloaked in dark chocolate, and finished by hand.
The new fudge will be available in Dishoom cafés nationwide — Covent Garden, Shoreditch, King’s Cross, Carnaby, Kensington, Canary Wharf and Battersea in London, together with Edinburgh, Manchester, Birmingham, Glasgow and Leeds — and will join the menu at Dishoom’s newest café, Borough, as soon as it opens its doors. Guests will be able to order Chocolate Mint Fudge as One for £2.50 or Three for £7.00, a suitably indulgent way to round off a Dishoom feast.

Handmade in Kent

Every piece is handmade in Fudge Kitchen’s production kitchens in Kent, where the company has been perfecting the art of small-batch fudge for over 40 years. Fudge Kitchen’s confectioners cut and hand-decorate each piece individually, using all-natural ingredients, traditional methods and not a single artificial colouring, flavouring or preservative – the same painstaking craft that has made Fudge Kitchen a household name among fudge lovers across the UK.

A partnership built on shared values

The collaboration brings together two businesses that, for all their differences of trade, are unusually well aligned: both are fiercely independent, proudly artisanal, and committed to doing business responsibly. Dishoom is certified B Corp, while Fudge Kitchen, now employee-owned, has spent recent years reworking its recipes, sourcing and packaging to be as sustainable as possible. For both businesses, Chocolate Mint Fudge is as much a meeting of values as it is a meeting of flavours.
“We’ve been perfecting handmade fudge in Kent for over 40 years, and partnering with Dishoom to create Chocolate Mint Fudge has been a genuine pleasure. Dishoom shares our belief that indulgence and responsibility aren’t at odds – that you can make something truly delicious while still doing right by your ingredients, your people and the planet. We can’t wait for Dishoom’s guests to try it.”

About International Confectionery

International Confectionery is the leading authority in global confectionery content, delivering expert news, in-depth articles, exclusive interviews, and industry insights across print, digital, and event platforms. Published 10 times a year, the magazine is a trusted resource for professionals seeking updates and analysis on the latest developments in the confectionery sector.

To submit an article, or for sponsorship opportunities, please contact our team below.

Joseph Clarke Picture

Joseph Clarke

Senior Editor

Steve Blakebrough Picture

Steve Blakebrough

Sales Manager

Afua Akoto Picture

Afua Akoto

Marketing Manager

Related News

Pralines

Cargill Introduces Coconera Across Europe

Cargill introduces its Coconera cocoa butter equivalent range to Europe, offering confectionery manufacturers greater formulation and supply flexibility.
Ingredient-of-the-year-International-Confectionery

Ingredient of the Year Voting Opens

Vote for Ingredient of the Year at the International Confectionery Awards 2026. Discover the four finalists and cast your vote before 9 November.
Product-of-the-year-International-Confectionery

Vote for Product of the Year

Vote for Product of the Year at the International Confectionery Awards 2026. Discover the four finalists and cast your vote before 9 November.
Gleb Headshot

Building Safer AI into Confectionery

Gleb Tsipursky, PhD, behavioural scientist and author of The Psychology of AI Adoption at Work reveals why confectionery manufacturers need clear limits on the authority given to AI agents as automation becomes increasingly autonomous. 
Wolf Gulfood Manufacturing

Gulfood Manufacturing Exhibitor – Wolf

On Stand S1-G12, Wolf will showcase flexible coating, tempering and bar-forming technologies designed to help confectionery manufacturers develop innovative, protein-rich snack products efficiently. 
vote now2

Vote Now in the International Confectionery Awards

Voting for the International Confectionery Awards 2026 is now open, giving readers the opportunity to recognise the products, technologies, initiatives and individuals making an important contribution to the global confectionery industry.
TopGum Gut Health Colorful Gummy

TopGum Launches Gut Health Gummies

TopGum introduces new gut-health gummies featuring Akkermansia, prebiotics, probiotics and fibre-based formulations at SupplySide Global 2026.
Scroll to Top