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...
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...
Visiting fellow Patissiers of Relais Desserts Paris A trip to Paris is never disappointing for anyone who is a fan of Patisserie. William is no exception and has been frequenting the Parisian Patisseries since he was a young chef seeking inspiration and evolving his...
Saturday Kitchen In June, William was a guest on The BBC show Saturday Kitchen. For the audience he created a Jaffa Cake Tart, a recipe featured in his third book Nostalgic Delights. The dish consists of a chocolate pate sucre tart, filled with Seville orange...
This year’s Relais Desserts Spring seminar took place in Nantes, France. Nearly one-hundred of the world’s best patissiers and chocolatiers gathered together to explore the town of Nantes, and inspire innovation and creativity in our craft. William visited the...
