Chocolatier > William Curley

Articles on chocolatier.co.uk about top London-based chocolatier William Curley

couture-chocolate

Review: Couture Chocolate: A Masterclass in Chocolate by William Curley

October 14 2011

Acclaimed chocolatier  and patissier William Curley, four times winner of the Academy of Chocolate’s Chocolatier of the Year Award,  has the reputation of being ‘the chocolatier’s chocolatier’.  The publication by Jacqui Small of his first book in the UK, Couture Chocolate  is, therefore, a cause of no little interest in the world of chocolate. An appreciative introduction by the legendary chef Pierre Koffmann, for whom Curley worked as a pastry […]

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Hundreds of events planned for Chocolate Week

October 6 2011

A week-long celebration of chocolate kicks off next Monday with the return of Chocolate Week. Hundreds of chocolate themed events will be happening around the UK throughout Chocolate Week, which was dreamed up to promote high quality chocolate and chocolatiers. Some of the events include: – The Manchester Chocolate Festival, part of a wider Food & Drink Festival, will see top chocolatiers showing off their wares and will also feature […]

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Chocolatiers celebrate at Academy of Chocolate Awards party

May 19 2011

Leading chocolatiers from around the world gathered together in the elegant surroundings of Fortnum and Mason’s, London, last night for the celebratory Academy of Chocolate Awards party – the UK’s chocolate equivalent of the Oscars. Ever since it was founded in 2005, the Academy, in the words of its founder Sara Jayne-Stanes, “has sought to educate people about the difference between real chocolate and chocolate confectionary full of sugar”. Sarah […]

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Interview with William Curley

May 11 2011

Four times winner of the prestigious Academy of Chocolate’s Best British Chocolatier Award in 2007, 2008, 2009 and 2011, chocolatier and patissier William Curley is noted for both his distinctive chocolates and his exquisite pastry, on sale at his own William Curley shops in Richmond and Belgravia. His introduction to the world of chocolate came about through his work as a patissier. “I started working at Gleneagles when I was […]

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