William’s Diary – Autumn 2018

William’s Diary – Autumn 2018

With so many promotions and collaborations, William’s summer has been spent developing all sorts of new chocolates. For all of our Chocolate Post subscribers we are giving away a surprise 6-piece box with any order over £40. All of the flavours will be brand new and...
William’s Diary – Spring 2018

William’s Diary – Spring 2018

Every Spring, Relais Desserts host a seminar in a different country. It is an occasion many of the chefs look forward to – A chance to experience a cultural interpretation of fine chocolate & patisserie produced in the hosting country. This year, we all went...
William’s Diary – Back to Gleneagles Hotel – Part 2

William’s Diary – Back to Gleneagles Hotel – Part 2

William has spent the past week back at Glenegles hotel, where his career began. A signature William Curley Chocolate afternoon was available throughout the week as well as a tasting menu for one night only. The event was a great success and opportunity for William to...
William’s Diary – Back to Gleneagles Hotel

William’s Diary – Back to Gleneagles Hotel

William is excited to be returning to the iconic Scottish hotel that helped shape his career. William trained as an apprentice for three year under the guidance of Ian Ironside, who at the time was considered one of the finest patissiers in Britain. The skills taught...
William’s Diary – Burns Night 2018

William’s Diary – Burns Night 2018

Burns Night is nearly upon us, and a great time to celebrate all things Scottish. Fair fa’ your honest, sonsie face, Great chieftain o the puddin’-race! As a young chef at Gleneagles Hotel, I remember being called upon to assist with the cutting of the...
William’s Diary – Winter 2017

William’s Diary – Winter 2017

Training the team Christmas is a great opportunity for my team of chefs to learn some new skills and techniques with the launch of our seasonal products. This week we made Kirsch Cherries. We use whole cherries we have been marinating in kirsch since the summer. The...