William Curley Chocolates

William Curley Chocolates

Searcys’ signature chocolates have been created by one of the world’s best chocolatiers, William Curley.

Curley is a Master of Culinary Arts and his skill and craft are legendary. William has won multiple industry awards as a result of his dedication to his craft, including being named Britain’s Best Chocolatier four times by the Academy of Chocolate. William is passionate about training the next generation of young chefs and was awarded the ‘next Generation Award’ by the Academy of Chocolate.

Curley’s career began when he undertook an apprenticeship at Gleneagles Hotel, and following this he trained with some of the country’s finest chefs including Pierre Koffman, Marco Pierre White and Raymond Blanc. Curley progressed to working at the Savoy Hotel, where, at the age of 21, he became the youngest Chef Patissier in the hotel’s history.

Thirteen years ago, Curley opened his own business creating high-end artisan chocolates. William is passionate about all areas of the business and uses some of the best ingredients available.

Curley only works with Amedei chocolate, a small Tuscan producer. Amedei began in 1990 when Cecilia Tessieri dedicated herself to discover and develop the finest chocolate. The chocolate has been awarded the Chocolate Academy of London’s prestigious ‘Golden Bean’ award and Cecilia’s mission is “to make the world a little sweeter, one bar at a time”.

You can find William Curley’s chocolates across our restaurants and venues, including Helix at The Gherkin, Osteria at the Barbican and The Brasserie at St Pancras.

William will be hosting a number of masterclasses and chocolate dinners across Searcys venues this year. Look out for all the exciting events, menus and incredible chocolates popping up at searcys.co.uk/events.