Hotel Chocolat cocktail



Author: Hannah
Date: 07.12.23

Flesh & Buns is known for its iconic desserts – with our toast-your-own-marshmallow S’mores a firm favourite with guests – but the latest addition to our dessert menu is a little different…

We’re delighted to announce our partnership with Hotel Chocolat, to bring two fantastic new cocktails to our guests.

This December, we’re stocking the bars with Hotel Chocolat’s Velvetised™ Creams. Think real melted ethical chocolate, folded into cream, and melded with vodka for a smooth and satisfying spirit.

We gave Flesh & Buns bartender Benny free reign to shake up our cocktail offer with some decadent dessert options, and we can’t wait for you to try them.


Hotel Chocolat Velvetised™ Cream Salted Caramel and Chocolate, vodka, chocolate bitters, sea salt and chocolate shavings

This is billionaire’s shortbread like you’ve never tasted it before. Rich and creamy, without being over-sweet, the Hoteru Chokorēto is the perfect way to toast the end of a Japanese feast.

Hotel Chocolat cocktail with dessert

Hotel Chocolat Velvetised™ Cream Salted Caramel takes centre stage in this cocktail. They never use anything artificial in their recipes – Hotel Chocolat take their salted caramel chocolate and velvetise it with vodka and cream.

Shaken with extra Hotel Chocolat Velvetised™ Cream Chocolate, vodka, chocolate bitters and plenty of ice, the cocktail is finished with a sprinkle of sea salt and chocolate shavings.

Tell us you’re not on board already?

(Benny’s Chocolate Orange)

Hotel Chocolat Velvetised™ Cream Chocolate, triple sec, orange zest gomme, orange bitters

And now for our off-menu bonus treat. Benny’s Chocolate Orange recipe was too good not to launch in our bars – but it’s only for those in the know.

Chocolate Orange cocktail

Ask our team for a Benīchokorētoorenji, and we’ll whip you one up. Our bartenders make their own orange zest gomme – a sugar syrup – which gives this cocktail it’s unctuous orangey notes.

Shaken with Hotel Chocolat Velvetised™ Cream Chocolate, triple sec and orange bitters, this cocktail is the perfect fruity note to end a meal on.


We’re also offering our guests the option to add a shot of their preferred Hotel Chocolat Velvetised™ Cream to any dessert.

Pouring a shot of Hotel Chocolat next to Kinako donuts

The smooth finish of the creams taste wonderful simply poured over ice, and are the perfect moment of indulgence while breaking into a chocolate fondant or toasting a homemade marshmallow.


These cocktails are available at both Flesh & Buns Oxford Circus and Flesh & Buns Covent Garden – the fridges are stocked and the cocktail shakers are on standby.

We’d love to know what you think – so make sure to tag @fleshandbuns and @hotelchocolat in your posts.

And watch this space, Benny has plenty more cocktail ideas up his brightly-coloured sleeves…

Book Your Feast

Book a table at Flesh & Buns Oxford Circus or Covent Garden and let us indulge you.

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Oxford Circus

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Flesh & Buns Oxford Circus is our second site of hedonism. Nestled in the Copyright Development at the top of Berners St. This feasting lair offers secrecy at our private bar and a whole host of bountiful modern Japanese food to gorge on in the restaurant. At our heart we’re Izakaya but in our soul we’re willing to push the boundaries and indulge our senses and set our mouths on fire.

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Covent Garden

Covent Garden

The original basement restaurant – Covent Garden was the birth site of Flesh & Buns and it’s in this underground bunker that we set the nights alight. This feasting fairground is indulgent yet fierce with ample private spaces for secluded dining and bountiful modern Japanese feasting food to gorge on. At our heart we’re Izakaya but in our soul we’re willing to push the boundaries and indulge our senses and set our mouths on fire.

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