New Events

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Marie Claire Event

Since the start of the pandemic, Marie Claire were pioneers in the field of hosting Live Beauty Shoots, which they used to replace the traditional fashion & beauty shoots commissioned to create beautiful content for their print and online publications. This month, L'OCCITANE UK & IRE collaborated with Marie Claire on a Live Beauty Shoot, hosted on YouTube, to publicise four of L'OCCITANE's best-selling skincare collections and to ultimately generate skincare assets to be used across social, web, email and retail marketing during the skincare campaign later this year. The shoots were presented by Skin and Makeup Expert, Adeola Gboyega, and Marie Claire’s very own Beauty and Style Director, Lisa Oxenham.

The four skin collections that featured in the shoot were: Skincare Masterclass for Dry Skin, featuring our Shea Butter Collection, Skincare Masterclass for Dehydrated Skin, featuring our Aqua Reotier Collection, Skincare Masterclass for First Signs of Ageing, featuring our Immortelle Precious Collection and finally the Skincare Masterclass for Intelligent Ageing, featuring our Immortelle Divine Collection. Ofcourse, L'OCCITANE's iconic Overnight Reset Serum featured in all four skincare collections.

Skincare Masterclass for Dry Skin & Skincare Masterclass for Dehydrated Skin
Skincare Masterclass for First Signs of Ageing & Skincare Masterclass for Intelligent Ageing

Online Consultation

We've now introduced Online Consultations! You can now book a one-on-one session with one of our L’OCCITANE experts from the convenience of your home...

Simply choose the type of consultation, your L’Occitane Consultant and a time which works for you. We look forward to welcoming you in a zoom call soon!

Store Information

First and foremost, we want to say THANK YOU for supporting us online, leaving messages of support and following us on our social channels. You have kept our spirits high!

Discover our current store information here. 

Past Events

Clodagh Mckenna's Christmas Recipes

Tis the season…to bake a Yule Log and a Hazelnut Crusted Butternut Squash Star! Clodagh McKenna, Irish chef, author and TV Presenter is on hand to help us whip up these festive delights for the holidays, tune in on Friday 11th December at 5pm on the @loccitane_uk_ire Instagram!
It wouldn’t be Christmas without a Chocolate Yule Log and why not try something new, with Clodagh’s Hazelnut Crusted Butternut Squash Star recipe, we are sure it will be the highlight of your Christmas feast. Please don’t forget to share some pictures of the results with us @loccitane_uk_ire. Happy cooking and feasting...

Hazelnut Crusted Butternut Squash Star


You will need:
500g block shortcrust pastry, 1 large butternut squash, 1tbsp olive oil, 1 tbsp chopped sage, 100g ricotta, 50g hazelnuts, lightly toasted, 1 egg whisked, Sea salt and freshly ground black pepper & 1 tbsp pomegranate seeds.
1. Preheat the oven to 180oC.

2. Peel the butternut squash and remove the seeds. Cut the flesh into 2cm chunks. Place in a roasting tin, drizzle a tablespoon of olive oil, season and roast in the oven for 20-25 minutes until just cooked. Leave to cool.

3. Roll out the pastry on a lightly floured surface to 4-5mm thick. Cut out the shape of a 5 point star and place on a lined baking sheet. Prick the star all over using a fork.

4. Using the excess pastry left after cutting out the star, cut out shapes using a 2cm fluted cutter. Brush the edge of the star with a little water and arrange the pastry shapes in overlapping lines around the edge of the star to form a border. Chill for 30 minutes.

5. Meanwhile, place half of the roasted butternut squash in a mixing bowl and mash with a fork. Add the chopped sage and ricotta and gently mix. Season to taste.

6. Spread the butternut squash and ricotta mix over the star, keeping it inside the border. Dot the remaining pieces of butternut squash all over the mix.

7. Using a pastry brush, brush the pastry border with the beaten egg and sprinkle the toasted hazelnuts over the pastry.

8. Place a baking sheet in the oven to heat up. Slide the star and baking paper onto the hot baking sheet and bake for 30 minutes until the pastry is golden. Transfer to a wire rack to cool.

9. Garnish with pomegranate seeds.

Yule Log

For the chocolate sponge: 4 eggs, 100g caster sugar, 80g self-raising flour & 50g cocoa powder.

For the chocolate ganache topping: 400ml double cream & 350g dark chocolate.

For the cream filling: 400ml double cream. 

To decorate: icing sugar. 
1. Preheat the oven to 200C/Gas 6. Lightly grease a 33x23cm/13x9in swiss roll tin, and line with baking parchment paper, pushing it into the corners.

2. To make the sponge. Whisk the eggs and sugar in a large bowl using an electric hand whisk until the mixture is pale and light in colour. Next sift in the flour and cocoa powder into the bowl and carefully fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture.

3. Pour the mixture into the lined tin and spread evenly out into the corners. Bake in the preheated oven for 10 minutes, or until well risen and firm to the touch.

4. Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper.

5. Cut a score mark 2.5cm/1in in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.

6. Next make the ganache topping. Warm the cream in a pan, then remove from the heat and add the chocolate, stirring until it is melted. Cool to room temperature, then put into the fridge to firm up.

7. Uncurl the cooled swiss roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch.

8. Use a palette knife to spread on the chocolate ganache icing and create rough bark texture with a fork. Finish with a dusting of icing sugar.


On Monday 10th August, Kelly Eastwood (@thelondonchatter) held an Instagram live on our channel. 

Kelly is a long-standing fan of L’OCCITANE and she talked through her collaboration with us. With a total of 581 customers tuning in the event was a great success.



We are happy to share some very exciting news! L’OCCITANE has been selected to showcase how the cosmetic industry is helping biodiversity for a new series on BBC StoryWorks. Protecting the biodiversity of a natural habitat is an important part of making sure ingredients are high quality –while respecting nature. 


After a successful first session, on Wednesday 27th May, Yoga Teacher Jesscia Wood hosted a second virtual yoga session on the LOCCITANE UK&IE Instagram.
During the virtual event, 280 people tuned in! This session gave our customers the opportunity to enjoy a nourishing slow-flow practice with some simple but very effective breath work that helps tune in to yourself and let go of the day.


On Saturday 23rd May, celebrity manicurist Chelsea King hosted a virtual session on the L'OCCITANE UK&IE Instagram. 

The event was a success with 825 people tuning in! During the event, Chelsea shared her tips on how to maintain your nails at home. 



On Wednesday 20th May Niomi Smart hosted a Q&A Session on the L'OCCITANE UK&IE Instagram.

Niomi has just launched her long-lasting L'OCCITANE lipstick and spoke through her collaboration with us and what inspired her new lipstick shade. The event was a success with 300 - 400 people tuning in at time! 


Occupy your time this weekend by making this delicious Chocolate Chip & Almond Banana Bread.

The Little Green Spoon shares their recipe!


On Saturday 9th May, French Chef, Manon Lagreve hosted a cooking session live on the LOCCITANE UK&IE Instagram.
During the virtual event, Manon shared her favourite English Strawberry & Rhubarb Jam recipe and made the Jam live; the event was a success with 1054 people tuning in!


This spring weekend, why not try making this delicious and zesty Lemon Drizzle Cake!

Chef Clodagh McKenna shares a delicious (and easy) all-time favourite Lemon Drizzle Cake recipe.


On Monday 6th April, Yoga Teacher and member of our Learning & Development team, Lauren Cox hosted a virtual meditation session on the L'OCCITANE UK&IE Instagram.

During the virtual event, 695 people tuned in to meditate. This session gave our customers the opportunity to take a break and escape for 20 minutes during this unusual time. 

L'OCCITANE Recycling Programme

Recycling Programme


Respect for the environment is at the heart of L’OCCITANE, that’s why we’ve partnered with TerraCycle® to provide a collection and recycling programme for our customers to be able to simply recycle their empties at any of the L’OCCITANE boutiques.