Sep 13, 2018
Though many of you may lament the cooler weather, Autumn is welcomed by me as my favourite season. The golden sunlight and colours of the trees never fail to impress me and seasonal produce available this time of year is wonderful to cook with. Currently hazelnuts are...
May 4, 2018
Every Spring, Relais Desserts host a seminar in a different country. It is an occasion many of the chefs look forward to – A chance to experience a cultural interpretation of fine chocolate & patisserie produced in the hosting country. This year, we all went...
May 4, 2018
This month’s recipe is featured in ‘Nostalgic Delights’. I have used a classic pate de fruits recipe to recreate Rowntree iconic confection which was launched in 1881. The different colours and the sugar coating used to fascinate me as a young laddie. The region...
Mar 23, 2018
William has spent the past week back at Glenegles hotel, where his career began. A signature William Curley Chocolate afternoon was available throughout the week as well as a tasting menu for one night only. The event was a great success and opportunity for William to...
Mar 23, 2018
Makes 4 Desserts Rhubarb Tuille Poached Rhubarb Panna Cotta Ginger Madeleines Other Ingredients: Crème Chantilly You will need: 4 small glasses or bows to serve Rhubarb Tuille 180g Sugar 225g Water 1 Vanilla Boil together the sugar, water and...
