A world renowned chocolate guru influenced by his Fife granny’s baking, has made a triumphant and mouth-watering homecoming.
William Curley, world renowned patissier and expert in all things chocolate, returned to Levenmouth to share his knowledge by hosting a chocolate showcase.
The event was organised by the Scottish Chocolatiers Network in partnership with Fife College.
Methil-born William, 45, is now based in London and has been more familiar in recent years with creating desserts for the rich and famous as well as featuring on TV shows such as Made In Chelsea where his shops have been a popular haunt.
William, whose fine chocolates and cakes have been sold in Harrods Food Hall since 2011, was delighted to be back in Scotland to share his passion with a like-minded audience including top chefs and chocolatiers, professional cookery students from Fife College and local foodies.
William’s Gran Peggy McHoul, who was a great baker, was a huge influence in his life.
He left school at 15 to train to be a chef at the former Glenrothes College, now part of Fife College.
An apprenticeship at Gleneagles Hotel followed, leading him to work in France, Brussels and London with some of the finest chefs including Pierre Koffmann, Marco Pierre White and Raymond Blanc.
His ambitions took him to the Savoy, where he became their youngest chef patissier in its history at the age of just 27.
He opened his own business 13 years ago and has achieved numerous accolades including being awarded the prestigious Britain’s Best Chocolatier award four times by the Academy of Chocolate. “It’s always great to come home to Fife.
“This is the first time I have done an event of this type so near home and I was really chuffed to see so many people attend, especially fellow chocolatiers.
“I’m passionate about this industry and getting the chance to share my knowledge and experience with students who are just starting out and in a new college campus built on my home turf was also special to me.
“The Scottish Chocolatiers Network is a fantastic group and their work is really helping to put Scotland on the map – I’m very pleased to be involved,” he said.
