The new summer Afternoon and High Tea menus have been created by The Savoy’s Executive Pastry Chef, Daniel Pearse, and Executive Sous Chef, Francesco Coratella, and will be served in The Savoy’s Thames Foyer, an enchanting space that radiates natural light and sociable warmth.
The team has created six light, floral pastries which will herald the finest ingredients of the season - from the beautiful British strawberry to the transient mirabelle. The essence of summertime will be distilled into The Savoy Seasonal Summer Fruit Tartlet; destined to be a showstopper, the filling of the tart will vary as different fruits come into season, guaranteeing optimum flavour throughout summer months. Further evocative seasonal delicacies include the Tropical Roulade Biscuit Joconde with Mango and Passionfruit Jelly and Banana Cremeux and Pistachio Madeleines with pistachio cream, which will be served warm.
Seasonality is integral to the savoury components of the Afternoon Tea which will feature finger sandwiches and exciting new additions such as the Isle of White Asparagus Quichette and Lemon Brioche filled with Oak Smoked Salmon with Chive whipped Cream Cheese and Fennel Pollen.
Daniel Pearse commented, ‘Summer is my favourite time of the year to work as a pastry chef. The fruits that we get in to the kitchen are at their absolute best which makes creating our new line up of afternoon tea pastries that much easier. We take something at its peak and add a touch of pastry flare to craft the perfect creation. This season we have created a brand new, colourful, tasty selection of afternoon tea pastries that complement our vast selection of Jing teas that we have on offer here at The Savoy’
For this new menu, The Savoy team has worked closely with the expert team at JING to ensure that a cup of tea is never an afterthought, instead it is integral to the afternoon tea experience, accenting and drawing out the subtleties of each delicate sandwich and pastry. The Savoy will also embrace the quiet ceremony of tea drinking, ensuring that every cup is brewed at the optimum temperature and served in the perfect vessel to elevate the experience. The flavour notes of the tea have also been incorporated within the design of individual pastries, such as Apricot and Jasmine Religieuse which features jasmine tea-poached apricot compote topped with white Chocolate Feuilletine and a floral jasmine mousse.
Both JING and The Savoy champion exceptional provenance. JING sources directly from the finest tea gardens in India, Taiwan, Japan, China and Sri Lanka and emphasises the calibre and unique flavour from each terroir. The teas served at Thames Foyer are as fresh as possible, owing to JING’s commitment to picking, making and packing the teas at the source. The Savoy team have been given in-depth training by the experts at JING and will deftly guide the drinker through the menu suggesting pairings based on the flavour profiles of the teas, such as the creamy and rich Iron Buddha Oolong tea with freshly baked scones. Thomas Wickens, assistant Thames Foyer manager, is the Savoy’s tea ambassador and will be joining JING on a trip to Darjeeling, India in June to select tea from the 2nd flush to be served as part of the afternoon tea menu.
As a precursor to the entire experience, guests will be offered a cold tea infusion to cleanse the palate and guests can also add a glass of Laurent-Perrier for an additional £10 or £15 for a glass of Deutz Rosé.
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