With Easter around the corner, we were lucky enough to get the chance to interview celebrated Chocolatier and Pâtissier, William Curley. If you have not yet done your chocolate shopping, make sure you head to one of Curley’s eponymous stores; and treat yourself to a symphony of flavour.
Brought up in Scotland, Curley trained at the Gleneagles Hotel in Perthshire before going on to work in a number of Michelin-starred restaurants that included Le Manoir aux Quat’ Saisons and The Oak Room. He went on to become the youngest Chef Pâtissier at The Savoy Hotel at the age of 27.
William’s many awards include ‘Britain’s Best Chocolatier’ from the Academy of Chocolate which he has won a total of four times. As lovers of chocolate here at Kingdom, we were very much looking forward to this interview.
The most memorable place I have been in the past year is…
East Neuk. This is on the East coast of Fyfe in Scotland. A beautiful, peaceful, picturesque area close to where I came from.
If I had to choose one vacation destination for the rest of my life it would be…
South of France. The Pyrenees is stunning. A perfect location for great food & wine, climate and terrain.
My favourite city is…
London, such an incredible cosmopolitan miss match of cultures. The food is fundamental.
I always go back to eat at…
I always go back to eat at Koffman’s at The Berkeley.
The most exhilarating culinary experience I have ever had was…
When I was younger I went for a meal at Le Manoir aux Quat’Saisons in Oxfordshire. To me the whole experience was amazing.
The first thing to appear on my list of guilty pleasures would be…
I have always enjoyed Jaffa cakes, so much so William Curley have their own take on the ‘Jaffa cake’.
I am currently glued to…
I don’t watch a lot of TV, however, if I do get the chance I enjoy watching Saturday morning kitchen.
If I was asked to fill a large domestic space with art I would…
I would fill a large domestic space with Chocolate sculptures.
My style icon is…
My style icon is Carlo Brandelli an English born designer.
My best loved piece of clothing is… because
Nigel Hall lightweight jumper, which is pure quality. I like wearing the colour tangerine because it’s my football teams colours.
If I had to choose between theatre, opera, film and dance I would pick…
Dance, for me it’s graceful and more beautiful.
My favourite movie is…
I watched the Dammed United recently. The story of Brian Clough’s 44-day stint as manager of Leeds United Football Club in 1974. It was absolutely amazing – inspiring stuff.
My biggest work inspiration is…
Pierre Koffmann as a chef. Pierre Hermé in business is remarkable.
My alternative career path would have been…
I like working with my hands. To watch other people working with their hands is quite inspirational. I like carpentry; perhaps I would have gone down that path.
The William Curley recipe I am most proud of developing is…
Paris-Brest – this is a French dessert, made of a choux pastry ring.
The Easter Egg I will be giving this year is…
An Amedei Dark Chocolate Easter Egg finished with award winning Muscovado caramels
The person I would be most interested to meet, dead or alive is…
I would like to meet Jim Morrison for me, an iconic legend in the music industry.
The greatest challenge I have had to surmount in my life so far is…
Every day is a challenge in business…
As a member of a Pub quiz team, my specialist category would be…
My specialist subject would be – Dundee United Football Club History from 1976 to present.
This time in ten years I will be…
The Chocolatiers of tomorrow. I am looking forward to seeing the little ambassadors of William Curley in the future.
William Curley; http://www.williamcurley.com
Koffman’s; http://www.the-berkeley.co.uk/knightsbridge-restaurants/koffmanns/
Le Manoir aux Quat’Saisons; http://www.belmond.com/le-manoir-aux-quat-saisons-oxfordshire/