William Curley, a Scottish pâtissier and chocolatier has worked in numerous Michelin-starred restaurants, amongst acclaimed chefs like Raymond Blanc, Pierre Koffman and Marco Pierre White. At the age of 27, he became Head Chef Pâtissier at the Savoy, where he met his wife Suzue, a highly respected Japanese pâtissier, who was running the hotel’s famous afternoon teas.
They then opened their first boutique in 2004 in Richmond, selling chocolates exclusively made from Amedei, Italian sourced ethical cocoa beans from Criollo and Trinitario cocoa trees, in a combination of their two cultures: contemporary, sharp and edgy. This means Japanese-flavoured couture chocolates such as yuzu infused creations, white chocolate with miso ice cream and a few more “traditional” flavours like Scottish heather honey, juniper and blackcurrant, and rosemary and olive oil are on offer. All taste-buds are satisfied!
And fortunately for the industry, William Curley has always been keen on training aspiring chocolatiers, meaning his skills will stay alive in the UK.
Available online on their website, or in one of their three boutiques in Richmond, Belgravia – and also sold at Harrods.