When Douglas Watson retired as principal teacher of business studies at Madras College in St Andrews around a decade ago, his daughter Morag Hogben and late wife Sheila were keen to find something else for him to while away the hours.
Douglas, now 68, of Newburgh, had always had a sweet tooth. Yet he was fed up with the range of chocolates available in the shops. He found it difficult to buy quality products and regarded what was available as “a bit samey”.
His family found him a course at the Slattery’s chocolaterie and patisserie school in Manchester where he learned the basic skills in working with chocolate.
Now, what started out as a hobby producing special chocolates for family and friends, has grown to develop a unique brand and chocolate range.
And it has led Morag, 41, to concentrate full-time on the Watson’s Chocolates business from her home in Springfield, having previously worked for 19 years in scientific research.
“I was brought up in Newburgh but went to school at Madras because my dad taught there, “Morag explains.
“After we sent my dad on the course, the chocolate making became something of a hobby for him at Christmas time. We weren’t really selling them. But that all changed when we both went on an advanced course later, learning to create artisan chocolates and contemporary flavour combinations. “
Morag, who graduated from Strathclyde University with a joint honours degree in immunology and pharmacology in 1996, worked for various companies including Cyclacel Pharmaceuticals and Axis-Shield Diagnostics in Dundee.
But she had always had an interest in food, and it was only a combination of starting a family of her own, the death of her mum eight years ago and being made redundant by Cyclacel which inspired her to further progress her own chocolate-making interests.
She adds: “When I was at school I could have gone into catering or science.
“My love of food, cooking and baking began with my mum, watching her cook and helping her bake all the family favourites.
“As a teenager I had worked in a family-run seafood restaurant in Perth, starting off as pot washer and being trained to plate-up. But what put me off pursuing catering as a career were the hours and the split shifts. So I went into science. But in many ways what we are doing now with the chocolates can be quite scientific. One of the things I enjoy most about working with chocolate is the scientific element when tempering chocolate and developing new flavour combinations.”
Producing the chocolate from the family kitchen at Morag’s home in Springfield, Watson’s chocolates are a mix of traditional and contemporary flavours. They use the best quality white, milk and dark Belgium chocolate blended with the best fresh ingredients, local where possible.
“We use fresh raspberries for the raspberry and black pepper truffle. In the summer I’ll go and pick a lot of raspberries from Cairnie Fruit Farm (near Cupar) and fresh mint from the garden in the hint of mint and lime mint truffles, “ Morag explains.
“We are a small cottage industry, producing around 200 or 300 of each flavour for the Christmas market. We also do special gifts for Valentine’s Day, Easter, Mothers’ Day and in the summer do weddings. We also supply to the five-star Kinross House hotel.”
The natural teacher in Douglas tends to see him spend a lot of time on the talking circuit, addressing rotary clubs etc.
As for Morag, when not making chocolates, family life keeps her very busy. Husband Alastair, who works in marketing with NCR, helped with the branding for Watson’s Chocolates. They live with daughters Isla and Kirsty, dog Jamie and eight hens who provide the eggs for baking.
Both girls are keen dancers and family time usually revolves around taking Jamie the dog somewhere fun.
www.watsonschocolates.co.uk