Feb 9, 2018
William is excited to be returning to the iconic Scottish hotel that helped shape his career. William trained as an apprentice for three year under the guidance of Ian Ironside, who at the time was considered one of the finest patissiers in Britain. The skills taught...
Feb 8, 2018
Makes 12 Raspberry Macaron Heart Shells Pistachio Crème Mousselline Raspberry Cremeux Raspberry Compote Fresh raspberries to decorate For the raspberry macaron heart shells: 240g egg whites (about 8 eggs) 250g ground almonds, sifted 250g icing...
Jan 22, 2018
New from the Curley Kitchen Spending time in Scotland is always an inspiration for me to develop new recipes so it suited me fine to return to my chocolate kitchen with Burns night just around the corner! After an evening of haggis, whisky and cranachan I of...
Jan 22, 2018
Like me, if deep fried Pizza isn’t to your taste perhaps another Fife speciality is more appealing! Here is one of my favourites, as featured in Nostalgic Delights. Fudge Doughnuts Recipes: Beignet Dough, Crème Patissier, Sea Salt Caramel, Caramel Fondant...
Jan 22, 2018
Burns Night is nearly upon us, and a great time to celebrate all things Scottish. Fair fa’ your honest, sonsie face, Great chieftain o the puddin’-race! As a young chef at Gleneagles Hotel, I remember being called upon to assist with the cutting of the...
