The British summer social calendar is pretty impressive; it’s a season of sport, art, culture, picnics and Champagne – we would add sun but you never can be quite sure. From polo and rowing to opera and racing, the British summer is certainly a busy one and whilst we try to get to many as we can, we’re quite happy with an edible journey.
Recently launched, The Four Seasons new afternoon tea is just that: a journey through British summertime. Created by Executive Chef Romuald Feger and Executive Pastry Chef Loic Carbonnet, the tea begins with summer sandwiches made from British produce. We’re talking about coronation chicken from Rhug Estate in Denbighshire with green apple and raisin; Devonshire white crab, crème fraiche and spring onion; Lambton and Jackson fresh smoked salmon from Maldon with a sweet pea mousse and a Ploughman’s with Holden’s Farm Hafod Cheddar cheese and pickles.
The journey then gets going with the cakes. Starting at The Chelsea Flower Show which is portrayed as a lemon and rose Battenberg cake, the journey will stop at Ascot (with a roasted Kona coffee bean crémeux inspired by the ladies’ hats) before taking courtside seats at Wimbledon for a choux pastry and cherry compote with pistachio crémeux or for those sitting on Henman Hill/Murray Mound a strawberry and cream lady finger served with pink Champagne pearls. The final stop will be at Glyndebourne Opera Festival with a Pimm’s infused baba with Oldroyd Farm’s rhubarb and elderflower mousse.
Of course scones will make an appearance too both raisin and plain served with Cornish clotted cream, lemon curd, summer pudding jam and a Yorkshire rhubarb and Tahitian vanilla bean jam. Sip on a Jing tea or raise a toast to the British summer with a glass of Veuve Clicquot Brut.
The Journey Through British Summertime Afternoon Tea is now available at the Four Seasons and is served daily 3pm – 6pm.