SPECIALIST confectioner William Curley, regarded in his field as Britain’s best, is making a new name for himself – as a successful writer.
The award-winning chocolatier and patissier, from Methil, received a top accolade for an “incredible chocolate tome”.
His book, ‘Couture Chocolate’ earned the Cookery Book of the Year award from the Guild of Food Writers.
London-based William, above, said: “I am thrilled to have won this prestigious award. It was great fun creating the book with my team and I am extremely happy to have been able to share some of my experience and chocolate education with the public.”
William thanked his photographer, Jose Lasheras, for producing such incredible images, and publisher Jacqui Small.
The book, available at www.williamcurley.co.uk, examines the origins of chocolate, with William also sharing his techniques and mouth-watering recipes.
His career has included spells in numerous Michelin-starred restaurants, with figures such as Raymond Blanc, Pierre Koffmann, Marco Pierre White and Marc Meneau.
William has won numerous accolades, including gold at the Culinary Olympics and British Dessert of the Year.
In 2004 he opened his first shop in Richmond, followed by another recently in Belgravia.
From 2007 to the present, he has received the Best British Chocolatier Award.