Award-winning Suzue Aoyama-Curley has created afternoon teas at world-renowned London hotels, Claridges and The Savoy. During her time in the UK, she has seen Japanese ingredients such as sansho pepper and miso become more easily available and has watched as connoisseurs have begun to experiment with uses beyond Japanese cuisine. It was a natural step for her, therefore, to take her skills in creating traditional pastries for the archetypal ‘English Afternoon Tea’ and begin to look for ways to infuse them with the flavours of her home, Japan. This has opened up into a world of creative patisserie-making firmly rooted in the classics.
At this event, you will have the opportunity to taste a selection of luxurious sweets and baked goods reinvented with Japanese flavours and, at the same time, watch a professional at work. While demonstrating patisserie skills and techniques, Suzue will speak about her passion and answer questions. Learn about the art of combining flavours and pick up hints to inform your own baking. This event will doubtless appeal to the keen cooks among Japan Society members, but could also be a special Christmas or Valentine’s gift. Please let us know if you would like a gift certificate for a loved one.
The menu at this event is as follows*:
1. Nibbles served with Japanese sake
• Sansho pepper biscuit with smoked salmon
• Wasabi puff topped with caviar
2. Palate cleanser
3. Served with a small shot of Amedei hot chocolate
• Miso financier served with sea salt caramel cream
• Houji-cha sable sandwiched with Amedei Gianduja cream
4. Japanese Forest Gateau served with Houji-cha
Amedei Chocolate & cherry gateau accompanied with matcha cream
*Please note that the menu may be subject to change. We will be serving bite-sized portions for consumption during the event, so will not provide take-away containers. Guests are encouraged to enjoy the refreshments during the evening, with the specially paired drinks.
Suzue Aoyama-Curley is a Pastry Chef and Food consultant. Brought up in Osaka, Japan,Suzue moved to UK in 1995 to study culinary art at Le Cordon Bleu. After obtaining Le Grand Diploma at Le Condon Bleu, she started her career at Claridges. In 1999 she became a Pastry Chef at The Savoy, in charge of tea pastry. In 2000, she won Gold award in afternoon tea pastry, salon culinaire, London – the first Japanese to do so. In 2004, she opened the boutique William Curley in Richmond with her former partner. The William Curley brand was awarded the Best British Chocolatier for 5 years from 2007 by The Academy of Chocolate. Since 2016 she has set up own workshop business.