The Langham is set to launch a new afternoon tea, celebrating its heritage as the tradition’s birthplace during the Victorian Era.
When The Langham opened in London in 1865, it became the first hotel in the world to serve afternoon tea. Nearly 160 years later, the original Grand Hotel is launching a new offer to be served in Palm Court, the hotel’s central dining room.
The menu will celebrate this legacy with a modern twist, offering Victorian-inspired cakes, pastries and sandwiches created by Executive Pastry Chef Andrew Gravett and Chef Michel Roux.
To begin, guests will be offered a glass of Taittinger Champagne. Finger sandwiches and savouries will then be served, including roast chicken, classic cucumber, gentleman’s relish and devilled quail’s egg.
To follow, a selection of cakes and pastries such as rose-infused baba with lychee and mascarpone and orange blossom cream with almond madeleine.
Guests can then enjoy signature warm scones with Cornish clotted cream and homemade seasonal preserves, before the finale of a sharing trifle.
Served on bespoke chinaware by British designer William Edwards, the tea service features floral motifs reflective of 19th century designs.
In partnership with Jing Tea, a selection of teas has been tailored to complement the menu, comprising The Langham’s own Breakfast blend, Darjeeling 2nd Flush, Phoenix Honey Orchid and Jasmine Silver Needle.
Additionally, a new cocktail list has been created as an accompaniment, with the flavours of Earl Grey, rooibos and hibiscus, matcha and chai, infused into an array of serves.
A children’s menu features triangular sandwiches of cucumber and cream cheese and roast ham, bite-size scones, and cakes resembling Victorian toys from the era, all served on miniature cake stands and tea ware.
CREDITS
Photography: © Will Stanley Creative
