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Our Journey

From small beginnings

Growing up in a small town in Fife, William discovered a passion for gastronomy. He trained at Gleneagles Hotel in Perthshire and then worked at many Michelin-starred establishments with the most respected chefs  in the business, including Marc Meneau at L’Espérance in France, Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat’ Saisons and Marco Pierre White at The Oak Room. At just 27 years old, William then became the youngest Chef Pâtissier at The Savoy where he met his wife Suzue.

William has been awarded ‘Britain's Best Chocolatier’ by the Academy of Chocolate four times. William has won numerous awards, including Pastry Chef of The year and Dessert of The Year and The William Heptinstall Scholarship. William’s book Couture Chocolate received the Cookery Book of the Year Award 2012.  William Curley recently joined the renowned pastry association Relais Desserts International, an association that recognises the best in the profession and encourages the training of young pastry chefs and chocolatiers in the industry.

“During my thirty-five years in the business, only one or two like William have ever come along. He is a fantastic pastry chef and Chocolatier - perfect!"
Pierre Koffmann.

“William’s talent and expertise were evident from the early days spent with me at Le Manoir aux Quat Saisons. His chocolate and patisserie are like no other - he was one of the first to produce such incredible and innovative creations outside of France. I am thrilled he has excelled professionally in this field.”
Raymond Blanc OBE.


Suzue is also a highly respected pâtissière. Originally from Osaka, Japan, Suzue moved to London in 1996 where she trained at Le Cordon Bleu. She has worked at Claridge’s and The Savoy where she was in charge of the world famous Afternoon Teas. Both William and Suzue have represented Scotland at international culinary events, winning gold medals in Chicago and Basle, and both won gold at the Culinary Olympics in Germany in 2004 prior to opening their first boutique.

William and Suzue work exclusively and are ambassadors for the small Tuscan brand Amedei who many believe produce the best couverture chocolate in the world, using the finest ethically sourced beans from the Trinitario and Criollio cacao trees.

When William Curley opened in 2004 they had two ambitions; firstly, to create the best patisserie / chocolate business this side of the channel and secondly, to train and develop young people. After eight years they are thrilled that there are numerous young people who have passed through their business and developed themselves, strengthening the industry and ensuring the craft lives on.

In 2004 they opened their first boutique in the leafy suburban haven of Richmond's Paved Court, just off the prestigious and picturesque Richmond Green, making an immediate impact.

"I’m sipping an unctuous rich hot chocolate unlike any milky drink I’ve ever had before to a Frank Sinatra soundtrack. But it’s not just the music that sets the tone at William Curley patisserie and Chocolatier off Richmond Green. With its cabinets of chocolate, opera cakes, mille feuilles, it’s a shop so chic you want to dress like Audrey Hepburn to do it justice. ‘The Independent Magazine'

Their huge success in Richmond was followed by the opening of their equally successful Belgravia Boutique on Ebury Street. William Curley chocolate and patisserie concessions were opened in world-renowned department store Harrods in July 2011.

Our Creations – so much more than just chocolate

Drawing on a range of global experiences, and together with a small team of young pastry chefs, William and Suzue have created a truly unique brand of chocolates, cakes, patisseries and many more treats to discover at leisure. They are innovative with flavours and are total perfectionists when it comes to their art. For those with more traditional taste buds, our ranges have a hearty British feel to them, with products such as our Bakewell Tarts, and award-winning Rosemary and Olive Oil chocolates, Scottish Heather Honey or Juniper and Blackcurrant couture chocolates. Suzue has inspired a wonderful injection of Japanese culture throughout our ranges, including our Green Tea Cakes and White Chocolate with Miso ice cream, not to mention our Apricot and Wasabi chocolates for the more adventurous customer.

Patisserie is prepared on a daily basis and William's years of working in French Michelin-starred restaurants account for the exquisite French-styled patisserie including our ever-popular 'Mont Blanc', Chocolate Cadeaux and Breton Sables. In addition to the chocolate and patisserie ranges and wide selection of ice cream, we also offer an exciting year-round dessert bar menu at our Belgravia boutique, changing on a weekly and seasonal basis. Take a look at what’s available online now.


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© 2016 William Curley