Chocolate Post: Issue 8
Welcome to the latest edition of the Chocolate Post! As we start to enjoy the increase in sunshine-longer, brighter evenings and warmer days we can truly feel that Spring is almost upon us, and with it Mothering Sunday and Easter, both traditionally times when chocolate is the perfect gift. Visit us in store or online to get the perfect thank you for your Mum.
This month saw a large number of our highly talented team compete at Hotelympia, where they flew the flag for William Curley and fine patisserie, winning a clutch of Gold, Silver and Best in Class awards. We are really proud of their achievements.
William & Suzue
News
William and the Richmond shop featured in Raymond Blanc's new BBC2 tv series, Kitchen Secrets. http://www.raymondblanc.com/bbc-series-kitchen-secrets/kitchen-secrets-the-series.aspx If you missed it, Raymond tasted the Yuzu (Japanese citrus), Juniperberry and Blackcurrant and made the Rosemary and Olive Oil couture, all of which are award-winning chocolates. If you haven't yet tasted these unique flavours, put them on your wish list for your next visit! Watch it here:http://www.bbc.co.uk/programmes/b00qzh52#related-links
Twitter
William has joined the tweeting masses and you can follow him at:twitter.com/MrWChocolate
We are also on Facebook. Want to become a fan? Join us at:www.facebook.com/williamcurley
Awards
Sarah's Tea Pastries Lucie's Plated Desserts Hollie's Petit Fours
Several of our highly talented pastry chefs recently competed in the Salon Culinaire International de Londres 2010, a world class competition for chefs at Hotelympia (http://www.hotelympia.com). Sarah Frankland won Gold and Best in Class in the Senior section Afternoon Teas display. Sarah made six types of patisserie to catch the eye of the judges. Lucie Bennett competed in the Senior Plated Desserts category, and her four Silver medal winning plates also won her Best in Class. You will soon be able to taste her award-winning creations at our Ebury Street dessert bar. Victoria Stroud, Hollie Grant and Alistair Birt competed in the Junior categories of Plated Desserts, Petit Fours and Decorative Exhibit. All 3 won Gold (double gold for Victoria) and Best in Class. http://www.bighospitality.co.uk/default.aspx?page=articles&ID=204597 As winners they received a medal, a plate and a certificate, which are on display in our stores. We would like to congratulate them all on their hard work and achievement in the competition.
Alistair's Chocolate Sculpture Vicki's Plated Desserts
Mother's Day Sunday 14th March
Mothering Sunday is less than a week away, so now is the perfect time to pop into one of our shops, or our online boutique at williamcurley.co.uk to select a delicious treat for your Mum, Mother-in-Law, Grandma or any maternal figure in your life! A selection of our award-winning handmade couture chocolates and truffles would be perfect, or to really show your love and appreciation we have gorgeous mini heart shaped boxes of truffles and gift hampers available in various sizes to fill with assorted goodies.
Our Brunch menu is available everyday in Ebury Street, so treat your Mum to a leisurely and indulgent brunch over Mother's Day weekend. We now offer an all-day Pancake menu at our Richmond Store as well.
Mother's Day is also the perfect occasion to book one of our Chocolate and Patisserie workshops-see instore and online for more details.
Patisserie Spotlight
Raspberry Delice
This multilayered confection is a symphony of marzipan chocolate sponge layered with chocolate ganache, raspberry compote, raspberry mousse, another layer of chocolate sponge and mousse, topped with a seedy raspberry glaze, fresh raspberries, gold leaf and a delicate chocolate curl. This dessert is in the classic French patisserie tradition and takes the chef several hours over 2 days to make the components before layering it together in a rectangular frame mould. A perfect blend of chocolate and raspberries, delicious with a cup of coffee or our classic House Blend hot chocolate.
In the Press
Online:
Next Issue
In the next edition of the Chocolate Post we will feature an interview with our newest chef and choclatier, Hollie Grant and a spotlight on our seasonal Easter offerings.
