Luxury food

A selection of dishes at CUT

CUT At 45 Park Lane - Excellence in Steaks

“We really should do this more often”. These are the words spoken by one of my oldest friends who had cancelled a business meeting to join me for dinner. It is not that we don’t meet up to eat regularly, we do often. It was the fact that this was in one of London’s finest steak restaurants - CUT at 45 Park Lane. Sometimes, an exceptional piece of meat, cooked medium rare, with great company is just what you need. 

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Petrossian Caviar

Petrossian Caviar

I am old enough to remember the rarity of seeing caviar on a restaurant’s menu. Dining at Michelin-starred restaurants was a regular occurrence in the early 1990s, yet the only recollection I have is from Marco Pierre White at Harvey’s. His now-legendary Tagliatelle of Oysters with Caviar was a right of passage for this writer along with Pigs Trotter Pierre Koffman. It is, of course, guaranteed that other gastronomic giants featured caviar. The notion that Le Gavroche, Manoir aux Quat Saisons didn’t would be absurd - I just cannot recall them.

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International eXcellence Interviews Murphy Williams

International eXcellence Interviews Murphy Williams

Murphy Williams is the creator of Cloud Nine Marshmallows. These exquisite marshmallows, such as salted caramel and peanut or pistacchio and white chocolate, are adapted from a traditional French recipe and prepared in small batches with exciting, natural ingredients – convivial childhood favourites transformed into luxurious puffs of perfection. Cloud Nine Marshmallows are for sale on the luxury shopping site loveexcellence.co.uk
- Where did you study and what is your background?

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International eXcellence Interviews William Curley

International eXcellence Interviews William Curley

William Curley is a luxury patissier and chocolatier.
- What was your career path prior to starting your own business?
I trained as an apprentice at Gleneagles Hotel in Scotland, I then went on to work in the kitchens off Pierre Koffmann, Raymond Blanc, Marc Meneau and Marco Pierre White. I then went on to be become the Chef Patissier at The Savoy
- How and when did William Curley Patissier Chocolatier start?
Together with Suzue we opened our first shop in Richmond upon Thames in 2004, it had been my dream for many years to open my own boutique…

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