Four Seasons Hotel London at Park Lane Launches “A Journey Through British Summertime” Afternoon Tea

Published on : Thursday, June 2, 2016 (6)In celebration of the start of summer, Four Seasons Hotel London at Park Lane has created an exclusive “Journey Through British Summertime” afternoon tea paying homage to the season renowned for its historical social events.


Created by the Hotel’s distinguished Executive Chef Romuald Feger and Executive Pastry Chef Loic Carbonnet, guests can savour an exceptional selection of sandwiches, desserts and pastries inspired by the British social season. Taking cues from Wimbledon Tennis Championships to The Chelsea Flower Show and Glyndebourne Opera Festival, Chef Romuald has focussed on his passion for produce, using high-quality British ingredients sourced from the finest suppliers across the country to skilfully create this unique afternoon tea concept.


The Journey Through British Summertime afternoon tea commences with a delicious selection of sandwiches made with locally sourced produce including coronation chicken from Rhug Estate in Denbighshire with green apple and raisin; English cucumber, cream cheese, breakfast radish and mint; Lambton and Jackson fresh smoked salmon from the foodie hub of Maldon, sweet pea mousse and lemon balm; hand-picked fresh white crab from Devon, crème fraiche and spring onion; and a ploughman’s with Holden’s Farm Hafod cheddar cheese and pickles.


Executive Pastry Chef Loic has created a stunning selection of dainty desserts taking guests on a journey through a quintessentially British summer. Start the season at the Chelsea Flower Show with a lemon and rose Battenberg cake, and a slice of apricot, organic lavender and bee pollen cake. Next stop is Ascot Racecourse for a roasted Kona coffee bean crémeux, cocoa sable and hibiscus jelly inspired by the ladies’ hats; courtside seats at Wimbledon are the vision behind the choux pastry and cherry compote with pistachio crémeux, while those who’d rather watch from the hill can enjoy a strawberries and cream lady finger served with pink champagne pearls. End the summer on a high note with a picnic at Glyndebourne Opera Festival enjoying a Pimm’s-infused baba with Oldroyd Farms rhubarb and elderflower mousse. Afternoon tea traditionalists can indulge in raisin or plain scones served with Cornish clotted cream, lemon curd, Yorkshire rhubarb and Tahitian vanilla bean jam or a sweet summer pudding jam.


To accompany the Journey Through British Summertime afternoon tea, guests can choose from a selection of Jing teas including Sichuan Dew, Early Grey or Darjeeling, all chosen to complement the summer tones of the tea; or with a glass of Veuve Clicquot Brut.


Source:-Four Seasons

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