Stop everything: there’s a Nutella pop-up café at Harvey Nichols

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Kayleigh Dray
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Christmas is a time for giving, spending time with loved ones, spreading good cheer throughout the land, and, of course, stuffing our faces with as many delicious foods as possible.

Perfect timing, then, for the new Nutella pop-up at London’s Harvey Nicholls.

The single ingredient pop-up is set on a rooftop terrace at the luxury department store, themed to look just like a wintry Alpine lodge. And the entire menu, as you’ve probably guessed, is centred around the chocolatey-hazelnut spread.

Think homemade crêpes, mini focaccias, porridges, parfaits, toasties, and smoothies – all drizzled to the max with Nutella.

Latifa Alouache, senior head chef at Harvey Nichols, told the Evening Standard: “Nutella is perfect for incorporating into breakfast dishes — it can be used as a spread, or drizzled.

“The yoghurt parfait is a little bit different. It combines crumbled scones with yoghurt, berries, Nutella and hazelnut. It sounds like there’s a lot going on, but it tastes delicious and looks great.”

The Nutella pop-up is part of Harvey Nichols’ ‘Britalia’ celebrations, a campaign that sees the luxury retailer introduce Italian collections instore and online at

Stacey Cartwright, CEO of Harvey Nichols, says: “We’re thrilled to be working with the Italian Ministry of Economic Development and the Italian Trade Agency to bring the best of Italy to our customers. Italian culture is experiencing a renaissance at the moment and we’re extremely excited to be part of this by introducing limited edition products, emerging brands, theatre and talent to Harvey Nichols this winter.”

And, yes, there’s a chance to get your own personalised Nutella jar, too.

However, if your mind is still firmly on the Nutella pop-up, it’s worth remembering that it will only run for eight weeks. If you want to get in, you better move fast.

Spread the word, everyone…

The Nutella pop-up will run at Harvey Nichols until 8 January 2017, and will be open 8am - 11pm Monday to Saturday, and 11am - 6pm on Sundays. 

  • Gin hot chocolate

    What better way to draw out the spicy botanicals and crispness of Foxhole Gin than with steaming white hot chocolate and a lime twist?

    100g Willie’s Cacao El Blanco white chocolate (or any other white chocolate)
    100ml warm water
    25ml Foxhole Gin
    whipped cream
    the zest of one lime

    Method: Melt the white chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Add 100ml of warm water and 25ml of Foxhole Gin, before mixing with a spoon until well combined. Pour the mixture into a cup or mug, before finishing off with whipped cream and lime zest, for a beautiful citrus finish.

  • Amaretto spiced hot chocolate

    Warm, creamy, and busting with almond sweetness, it's unsurprising that Aldi elected to use Amaretto in this rich hot chocolate recipe.

    700ml semi skimmed milk
    300ml Cowbelle single cream
    125g Moser Roth 70% dark chocolate
    100ml Amaretto
    25g Moser Roth Madagascan vanilla chocolate

    Method: Finely chop the dark chocolate and grate the white chocolate, before putting the milk and the cream into a pan and heating to almost boiling. While this is happening, divide the dark chocolate between 4 glasses, adding 25ml of Amaretto into each glass. Once the milk is warmed thoroughly, pour into the 4 glasses and stir to melt the chocolate - then sprinkle white chocolate over the top and serve.

  • Hot chocolate cup cocktail

    M Restaurants decided to take things one step further with their boozy hot chocolate, turning theirs into a luscious chocolate cup cocktail... 

    35ml Mozart Gold
    20ml Bulleit Bourbon
    15ml Grand Marnier
    20ml Double cream

    Method: Shake all ingredients together, then gently heat in a saucepan over a low heat until simmering. Pour into mugs or glasses, and garnish with chocolate powder and a cherry - voila!

  • Tequila and salted caramel hot chocolate

    Salted caramel is one of our absolute guilty pleasures, so when Oskar Kinberg spiked it with peppery tequila, we were definitely on board...

    200g granulated sugar
    90g salted butter, cut up into 6 pieces
    120ml heavy cream
    1 tsp salt
    1 tbsp good-quality cocoa
    250ml milk
    35ml of Tapatio blanco tequila infused with Szechuan pepper
    whipped cream

    Method: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly - the sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Once it's completely melted, immediately add the butter, stirring it in until it is completely melted, about 2-3 minutes. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute, then remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

    Next, add cocoa powder until a thick paste, before dissolving in milk to desired chocolate strength. Add tequila to the chocolate. Heat up and pour into a cup. Finish with a layer of whipped cream on top and sip away. 

  • Boozy hot chocolate sticks

    Fancy a bit more freedom with your boozy hot chocolate? This recipe from the people at Patterns allows you to customise everything, from the type of chocolate to the shot of alcohol you finish off with...

    450g of good-quality chocolate   (can be white/dark/milk)
    40g of cocoa powder (use white for white hot chocolate)
    100g icing sugar
    pinch of salt
    mugful of milk
    a shot of alcohol of your choice

    Method: Fill the large pan with water and boil on the hob, then add mixing bowl on top of the pan and add the chocolate in small pieces. Stir occasionally to help melt the chocolate, then, once completely melted, turn to medium heat. Add the cocoa powder and sieve the powdered sugar in, then mic thoroughly until the texture looks like fudge frosting. Scrape the mixture into a piping bag or zip lock bag then gently squeeze the mixture into the ice cube tray moulds. After filling the tray, place the wooden spoons in the moulds then place in the fridge.

    The rest is simple; use a microwave to heat your mug of milk, then spike with a dash of alcohol (try Baileys for milk chocolate, Koko Kanu for white, or cherry liquor for dark). Stir in your choc stick until it dissolves, then top with marshmallows, whipped cream, desiccated coconut, or grated chocolate, according to taste.

  • Red wine hot chocolate

    Red wine and hot chocolate - what's not to love? This recipe from Laithwaie's Wine buyer, Beth Willard, is too good to miss this winter...

    350ml milk
    250ml red wine
    70g Chocolate (broken into chunks)

    Method: In a saucepan melt the chocolate into the milk in a pan over medium heat. Once the chocolate is fully melted pour in the red wine (we’d recommend this Cabalié 2014 - it’s rich and fruity from the sun drenched Roussillon so would partner the richness of chocolate really well.)  Heat the mixture until hot and pour into 2 mugs and enjoy! 


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Kayleigh Dray

Kayleigh Dray is Stylist’s digital editor-at-large. Her specialist topics include comic books, films, TV and feminism. On a weekend, you can usually find her drinking copious amounts of tea and playing boardgames with her friends.