Catalogue Number: NQ3-QR3H
- Author: William Curley
- Format: Hardback
- Published: 01 October 2011
- Publisher: Aurum Press Ltd
- ISBN: 9781906417598
- Total Pages: 224
- Genre: Cooking with chocolate
- Illustrations: 200 colour illustrations
Brought up in Fife, Scotland, William Curley's career began with an apprenticeship at Gleneagles Hotel, followed by several years at numerous Michelin-starred establishments, working with respected chefs including Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons, Marco Pierre White at The Restaurant and Marc Meneau at L'Esperance in France. William then became Chef Patissier at The Savoy Hotel, where he met fellow patissiere and future wife Suzue, whose Japanese heritage influences many of the flavours found in their recipes. In 2004, they opened their first chocolate shop in Richmond, followed by the opening of their equally successful Belgravia store. Increasing demand for their chocolate and patisserie creations led to a William Curley concession opening in Harrods. William Curley has been awarded Britain's Best Chocolatier by the Academy of Chocolate four times and has won numerous other awards.back to top
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