It's our 1st Birthday!
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Steve & I can't believe we're here - the 1st birthday for Russell & Atwell!
What started ...
Where's the Orange?!
A quick note as after we had a lovely article from Annalisa Barbieri in the Guardian/Observer whe...
Five men and an idea - 100 years in chocolate!
While Russell & Atwell celebrate our 1st year, this October also marks 100 years for Giles (A...
Cracking Creamy Hazelnut is launching this Thursday!
Hazelnuts are coming, Hazelnuts are coming…
Our Cracking Creamy Hazelnut fresh chocolates are l...
Blenheim!
We're excited to have a stand at the Blenheim Palace Food Festival this weekend.
We'll be talkin...
Refill, Re-use, Recycle this World Environment Day
The wonderful thing about starting our own business has been the opportunity to prioritise the th...
Slow Chocolate for Fast People
Making the best fresh chocolates takes time.
Our chocolates are made in a 3 day artisanal process...
How long do fresh chocolates last?
How long do fresh chocolates last?
Unlike the chocolate you find in your local supermarket, fresh...
A little bit of fun this 1st April
Well, we had a little bit of fun this April 1st, wanting to recognise a lighter (or in this case...
Our first Festive Season
Hello!
If you are reading this, we hope you are keeping safe and well this festive season.
We ...
Russell and Atwell in the press
We have been lucky enough to be recommended in some fabulous publications this year.
Please see b...
Kickstarter launch
In case you hadn't heard, we decided to launch with Kickstarter as a way to involve as many p...
Starting a Business during a Pandemic
I think we’ve all run out of superlatives to describe the unprecedented events of recent months. ...
Aaaaagh - more hot weather!
Every time we make product for a trial and posting for consumer-assessment, we seem to get hot we...
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