Edward & Irwyn

Edward & Irwyn
416 Morningside Road, Edinburgh, EH10 5HY
  • Opening times Tue–Sat 10am–5pm; closed Sun & Mon.
  • Email
  • Website edwardandirwyn.co.uk
Photo of Edward & Irwyn

Edda Holt and Kirsty Irvine are a duo of artisan chocolatiers, working from a small kitchen in Edinburgh’s Morningside (open to visitors on Thursdays and Saturdays). They take chocolate seriously, whether that means spending two years developing their real-Scottish-honey honeycomb, dipped in 51% cocoa solids milk chocolate, or wrapping it in re-usable, recyclable, compostable packaging. Their whimsical hand-drawn branding catches the eye at an increasing number of stockists fanning out from Edinburgh, with their chocolate shards most commonly seen, in flavours like juniper, Scots pine & smoked salt or beetroot, blood orange & vanilla. They also make bars, shiny salted caramels, hot chocolate in a minimum of five flavours and bespoke chocolates, as well as limited runs of anything else they fancy – dark chocolate mountains, for example, were filled with vanilla and black salt caramel and topped with a green mandarin-flavoured white chocolate peak.

Chocolate Larder

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Edda Holt and Kirsty Irvine are a duo of artisan chocolatiers, working from a small kitchen in Edinburgh’s Morningside. Until now their delights were only available through the kitchen on Saturdays however they've just opened a new shop at 416 Morningside Road which is open Tuesdays to Saturdays 10am until 5pm. They take chocolate seriously, whether that means spending two years developing their real-Scottish-honey honeycomb, dipped in 51% cocoa solids milk chocolate, or wrapping it in re-usable, recyclable, compostable packaging. Their whimsical hand-drawn branding catches the eye at an increasing number of stockists fanning out from Edinburgh, with their chocolate shards most commonly seen, in flavours like juniper, Scots pine & smoked salt or beetroot, blood orange & vanilla. They also make bars, shiny salted caramels, hot chocolate in a minimum of five flavours and bespoke chocolates, as well as limited runs of anything else they fancy – dark chocolate mountains, for example, were filled with vanilla and black salt caramel and topped with a green mandarin-flavoured white chocolate peak.

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Reviews & features

Recipe: Chocolate Espresso

14 Nov 2014

Head chocolatier at Edward & Irwyn Edda Holt explains how to make an indulgent winter drink

For the hot chocolate: 450ml whole milk 15g (about 2 tbsp) of the best cocoa powder you can lay your hands on (we recommend Valrhona) 40g of dark chocolate (about 60% cocoa solids) A pinch of sea salt Muscovado sugar (optional) Rum…

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