it be a Jammy Dodger, a Blackcurrant Cheesecake or a Banana Split, in Nostalgic Delights William shows you how to take these childhood favourites to a whole new level.
William spent many 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, and Marco Pierre White at The Oak Room. He then became Chef Pâtissier at The Savoy Hotel under Anton Edelman. In 2004, William opened his first boutique in Richmond, later followed by the opening of London’s first dessert bar.
After an increasing demand for his chocolate and pâtisserie creations, William Curley concessions were opened in world-renowned department store Harrods in 2011. William has been awarded Britain’s Best Chocolatier by the Academy of Chocolate four times and has won numerous other awards. In 2012, William became a member of the prestigious Relais Desserts, an association of the top pastry chefs across the world who come together to promote haute pâtisserie.
During 2013, William was awarded the ‘Master of Culinary Arts’ by The Royal Academy of Culinary Arts. Couture Chocolate, William’s first book, won the Guild of Food Writers Cookery Book of the Year award in 2012 and his second book Pâtisserie was published in 2014.
Recipe and images extracted from Nostalgic Delights by William Curley, photography by Kevin Summers, published by Jacqui Small (£25). Buy your copy here!
