Sarjeants Chocolates is closing down and is currently running a clearance sale. I also gather that they have also closed their store at Carr Farm garden centre in Meols. Sad news really.
February 9, 2012
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Now that is sad news indeed. No doubt to be replaced by some generic franchise.
Hi Darren
Yes, real shame – it’s individual shops such as these that give a local high street character.
It is sad. Does anyone remember Wilmotts the grocers who preceded Sarjeants in those premises?
Yes it is sad and no it WILL NOT be replaced by some generic franchise, or a restaurant, bar, cafe, off license or take away, or a card shop!
Very sorry to read this news, we took over the CM Wilmott business in July 1983 and initially restored the fortunes of the Grocery operation before starting up the chocolates venture 3 years later. Read Judith’s comments about our early days with fond nostalgia. We came to Hoylake with an idea, it worked out well and after 16 years, in July 1999, we were also really pleased that Tom took it on. Assuming that is Chocolate Tom of this blog then he would seem to still have intentions for 28 Birkenhead Road – lets hope so for his and Hoylake’s sake.
Our fond regards to Hoylake – our 16 years were very happy largely because we were made to feel so welcome.
Roger & Wendy
hi Roger & Wendy
It has been a fantastic 10 years for me and one of the best things I have ever done, I managed to take the business up to having 5 staff, 3 of which were manufacturing & packing chocolates for the Atkins diet (we were the only supplier in the UK), we were manufacturing 1500 bars a week and we did know this would be short a lived production line esp when the supermarkets got on to it, but it did take them 2 years. I also started another shop 3 years ago till Jan this year,when I gave that up to concentrate on Hoylake shop and try to turn its fortunes around. unfortunately the recession has been to tough for chocolate in Hoylake. I have won several awards in the chocolate making including best chocolate in the north west for 2 years in a row, awards of excellence and from the great taste awards a couple of bronzes.
it has been a fab time making chocolate and I thank you for the opportunity of buying your business
Choc Tom
Hi to my favourite chocolate shop employers / employees.
Years ago I had the pleasure of going with some work colleagues to a local Hoylake church, and the main purpose of this was to watch these wonderful chocolateiers do their magic. Since then, either I would pop into their shop, or I would send others in when they passed, just to get me a selection of chocolates, my favourites being soft centres.
I asked during the church evening, after the chocolate demonstration, for some hints and tips on making my own chocolates, and how they make chocolates with fillings so good looking afterwards. The owner said I could work in his shop (obviously as a volunteer) to see how it was done, yet I never got the time to do this unfortunately.
Next thing we were emmigrating to Florida USA, and have been here just over 4 1/2 years.
I was so saddened to miss the opportunity of seeing how they make the filled chocolates, and would have loved to of established a business over here. It saddens me how most things here are made from the Hersheys company, and their recipe for chocolate is disgusting!!
I understand that I would have to be with a chocolatier for some time, and take all the Health & Safety and Management requirements before opening a business myself, so I know that would never be the case.
However I would really really really appreciate any hints and tips you could give in order for me to make my own handmade chocolates, just for pleasure. (I.e. best chocolate; substitute good chocolate to use; best temperatures for each type; types of moulds; and how you make the cremes, and possible recipes, especially orange, raspberry and strawberry cremes).
I know this is a very sad time for you all, after so many wonderful years. I would however love to carry on the tradition in my own little way, by bringing myself and my friends and work colleagues some beauriful traditions from England. Of course this will help this chocoholic too!!
My only problem, if you do send me any details, (and I understand if you cannot), is there a different way or chocolate consistency that you would suggest with it being such a hot place to live? I do cake decoration for fun, and have to alter the consistency of the fondant, in order for it not to droop and get to soft on the cakes.
I wish you all the very best for the future, hope the economy picks up quickly, and that you can set up again soon.
Best wishes to you all.
Jean.
Wasn’t there a sign in the window a few weeks ago,stating that it was closing in order to update some machinery or something similar???
Hi Mike,
Don’t know about that sign, but shop is certainly closing down now.
John
Nooooooooooooooo!!!!! Thats the worst news Ive had all week!! I love that shop, how long have I got left to stock up on the best choccy ever!!
Oh1 thats bad news, another empty shop. I used to work for Roger and Wendy Sarjeant when they first opened up, they sold Becks bread, bacon, huge selection of cheeses and other more select groceries, however that was only ever part of Rogers plan to make the best handmade truffles in this region. We did not have any machinery other than a microwave to melt the choc and a dipping fork and if we got the tempering wrong in the cold water, he had a mass of spoilt Belgian choc on his hands as when it set it was dull and streaky!
Brian,
It was in the next block along towards Meols. Run by Clive & Shirley Pickerskill – apologies Clive if I have spelt your surname incorrectly!
Clive and Shirley are still around, although retired and living in Sandringham Close.