William Curley is a remarkable person, he became the youngest ever Chef Pâtissier at The Savoy when he was just 27 years old! He's also worked in numerous Michelin-starred establishments. In 2004 he opened his first shop, just off the green in Richmond-upon-Thames:
Their fresh chocolates have interesting flavours, like Blackcurrant and Juniper Berry, Piedmont Hazelnut, Thyme and Scottish Heather Honey, and Sea Salted Caramel.
William's wife Suzue is from Osaka (in Japan), but moved to London and trained at Le Cordon Bleu. She worked at Claridges and then The Savoy, where she was in charge of the world famous Afternoon Teas. So you won't be surprised that they do Apricot & Wasabi and Japanese Black Vinegar chocolates:
William's wife Suzue is from Osaka in Japan, but moved to London and trained at Le Cordon Bleu. She worked at Claridges and then The Savoy, where she was in charge of the world famous Afternoon Teas.
They also do wonderful desserts like Chocolate, Banana & Peanut Caramel Bar, Citrus Delice, Petit Fours and Sea Salt Caramel Tart.
They now also have a boutique in Belgravia and are also in Harrods Food Hall. They're even prepared to share their skills and knowledge, and do events and classes.
William and Suzue have also writen books, like Couture Chocolate: A Masterclass in Chocolate - which won 'Cookery Book of the Year' by the Guild of Food Writers:
and Patisserie: A Masterclass in Classic and Contemporary Patisserie, which must be essential reading for anyone interested in patisserie.
William Curley
10 Paved Court
Richmond-upon-Thames
Surrey
TW9 1LZ
Tel: 0208 332 3002
Web: www.williamcurley.com
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