A highly Instagrammable (and tasty) afternoon tea has arrived in London

Spring has landed at Hyde Park! Well if the nature isn’t starting to blossom, the new afternoon tea at The Lanesborough certainly is. This afternoon tea has had me in Instagram heaven and I couldn’t wait to find out more about their new collaboration with renowned cake-designer Peggy Porschen.  Peggy is certainly no stranger to The Lanesborough’s kitchen as she held her first prestigious pastry chef position there in 1999. This month, I talk to The Lanesborough’s Head Pastry Chef Kevin Miller about the new menu as we delve into the expertise behind afternoon tea.

Your afternoon tea is very noticeably pink! Can you explain how you colour your pastries?

We use some concentrated food colourings to achieve the various hues of pink in the afternoon pastries. In some of our recipes we do use reductions of purees to add colour and along with that some flavour as well. For less flavour effects and more colour, hibiscus flowers could be infused into a syrup and even beetroot juice reduction is an option as well as they are both powerful in their colour tones when used in moderation

This afternoon tea is definitely an Instagrammer’s dream, especially as it is set in the beautiful surrounds of the Celeste room. While it is a quick click on a camera to some, can you tell us the preparation that has gone into creating this?

We had the Peggy Porschen team visit us at The Lanesborough hotel for a full training day to make and become familiar with the afternoon tea items as well as understanding the Peggy Porschen artistry and detail in her sweet treats. It has then taken a few attempts to recreate and produce the items in our kitchen to the same standards. We also had to find out what will work for us best on a day to day service aspect as well as learning some sugar flower and piping techniques which are essential to make Peggy’s creations come to life. We have been in close contact with Peggy and her team the past number of weeks and have also had a fun and creative time in creating gluten free and vegan alternatives so that all guests will be able to enjoy an experience of the Peggy Porschen afternoon tea here at The Lanesborough

I am intrigued to see ‘Peggy’s Pink Pavlova’ on the menu. Can you tell me more about this unique creation?

A pavlova is a meringue-based dessert with a crisp meringue with soft centre topped with cream and fresh fruit usually as a large piece to cut and share. Peggy has made hers a bit more unique by creating an individual, marbled white and pink meringue nest which is then filled with homemade strawberry jam and Chantilly cream, finished with a strawberry wedge, viola flower and lemon balm cress.

As part of the afternoon tea experience, guests are invited to try one of Peggy’s signature layer cakes from the cake trolley. The cake trolley is a new addition but can you tell me what is so special about the layer cakes?

I think the layer cakes are a different side of Peggy’s repertoire and to also have that to offer our guests is a real treat. The cakes are expertly cut and layered with precision and well finished with clean simple garnishing but its all about the flavours each which has inside. The flavour will start from the sponge that could be infused during baking or brushed with a flavour infused syrup and put together with a complimentary flavoured frosting to balance it. The frosting acts as glue to bind the layers but also creates separation of flavour to define the cake more. Some flavours of Peggy’s cakes tantalise your thoughts and deliver sweet emotions on your palate.  

I am a cupcake fan so I am thrilled to see you are serving two different types of cupcake. Can you tell our readers at home your tip to make the perfect cake which doesn’t pull apart when the wrapper comes off?

With regards to a cupcake the ratio of sugar to flour to butter should be 1:1:1 as this will create the best stable structure in the cupcake and also have moisture from the butter fat keeping the cupcake from drying out too much during baking process. Another small trick is to allow the cupcakes to cool on a wire rack a few minutes after coming out of the oven as this prevents the cupcakes from “sweating” in the cases which usually causes them to tear when peeling away the casing.

Could you tell us the types of scones you are serving?

We will be serving our traditional buttermilk scones in 2 varieties of plain and golden sultana to pair along the artistic pink sweet items. These will be accompanied by our house-made strawberry jam and Devonshire clotted cream, simple but the best way to enjoy a great scone.

To read more and to view the full menu and price click here.