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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...

Seasonal Recipe – Raspberry & Pistachio Macaron Hearts

Seasonal Recipe – Raspberry & Pistachio Macaron Hearts

Makes 12   Raspberry Macaron Heart Shells Pistachio Crème Mousselline Raspberry Cremeux Raspberry Compote Fresh raspberries to decorate   For the raspberry macaron heart shells: 240g egg whites (about 8 eggs) 250g ground almonds, sifted 250g icing...

New from the Curley Kitchen – Burns Night

New from the Curley Kitchen – Burns Night

New from the Curley Kitchen   Spending time in Scotland is always an inspiration for me to develop new recipes so it suited me fine to return to my chocolate kitchen with Burns night just around the corner! After an evening of haggis, whisky and cranachan I of...

Seasonal Recipe – Fudge Doughnuts

Seasonal Recipe – Fudge Doughnuts

Like me, if deep fried Pizza isn’t to your taste perhaps another Fife speciality is more appealing! Here is one of my favourites, as featured in Nostalgic Delights.   Fudge Doughnuts Recipes:     Beignet Dough, Crème Patissier, Sea Salt Caramel, Caramel Fondant...

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 Haggis at the...

Seasonal Recipe – Black Bun

Seasonal Recipe – Black Bun

From my book Nostalgic Delights which can be purchased here. Originally Black Bun was eaten on the Twelfth Night of Christmas, which is also known as the Day of Epiphany. The eating of a festive cake on Twelfth Night was an ancient European custom. In France, still to...

Seasonal Recipe – Dundee Cake

Seasonal Recipe – Dundee Cake

Dundee Cake is one of my seasonal specialities. It is a much loved cake from the East coast of Scotland so always makes me think of home. My granny used to make this with me when we baked on a Sunday. She used to tell me the tale of how Dundee cakes and marmalade were...

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...

New from the Curley Kitchen – Autumn

New from the Curley Kitchen – Autumn

New from the Curley Kitchen   Kadode Kampot Pepper ‘I was recently contacted by Michael Winters, the founder of Kadode Kampot Pepper UK. He introduced me the diverse selection of fine peppers he imports from the Kampote region of Cambodia. The quality of the...

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