Having trained under the likes of Raymond Blanc and Marco Pierre White, William Curley knows a thing or two about sweet treats. Mariella meets the country’s most-accoladed chocolatier. 



“When you have something that’s made the right way and the pure way…you probably won’t want to go back.”



Having grown up in a small town near Fife, Scotland, William Curley followed an unlikely path to become a Master of Culinary Arts – the highest accolade for chefs in the UK. Opting for cookery classes at school, he would discover a passion for his craft, going on to shape his skills under Raymond Blanc, Marco Pierre White and Pierre Koffmann before becoming the youngest chef pâtissier in history when he joined The Savoy at 27 years old. With extraordinary and tantalising flavours from Japanese black vinegar to rosemary and olive oil, his couture chocolate creations in our Food Halls are something to behold.