Latest news with #afternoonTea
Forbes
05-07-2025
- Entertainment
- Forbes
Secrets And Scones: A Spy Themed Afternoon Tea Launched In London
A watch you can eat. Raffles London London doesn't exactly have a tea shortage. You can sit in Mayfair with a £12 cup of something floral, eat cucumber sandwiches in Belgravia, or sip Earl Grey under a chandelier that could concuss a small child if it ever came loose. That's all fine. Predictable, even. But now? There's a tea service in town that's a bit more… covert. Raffles London, which recently opened in the old War Office building (yes, that one), is now hosting an afternoon tea called Secrets & Spies. And before you roll your eyes—no, it's not a costume party. Nobody's handing out trench coats. You don't need a code word. It's actually very restrained, and more to the point: it's really good. The War Office, for anyone who missed that particular history class, was where Churchill worked, where MI9 was born, and where a fair number of young intelligence officers were quietly ushered in, briefed, and then sent off to play dangerous games in occupied Europe. It's heavy stuff. And now, weirdly but wonderfully, it's where you can get scones. The tea's held in The Drawing Room, which is all velvet and quiet lighting—basically what you'd expect if you imagined a very rich relative's living room and then doubled the ceilings. You sit down, you're handed a menu, and if you squint just slightly, you can almost hear old war secrets still echoing in the corners. Let's talk about the food. It's themed, yes, but not obnoxiously so. The standout is a dessert called Time to Spy, a blackcurrant-and-dark-chocolate cake that looks like a pocket watch—more specifically, like the kind spies carried in the 1940s. You almost don't want to eat it. But then you do. Other sweets are inspired by real women who served in the Special Operations Executive during World War II. Noor Inayat Khan. Odette Sansom. Violette Szabo. These aren't made-up characters—they were real, brave, terrifyingly cool women who worked behind enemy lines and often didn't come back. Each dessert nods to one of them through flavor or design. It's subtle, not sentimental. If you catch the references, great. If you don't, you'll still get a really nice tart out of it. The savory food leans traditional but with a few small changes that make it feel more thoughtful. The chicken sandwich, made with high-quality poultry, is paired with parmesan instead of the usual mayonnaise, which keeps it lighter while still adding flavor. The smoked salmon has been cured with beetroot, and it's served with lemon confit and horseradish cream, which adds a bit of brightness without overpowering the other flavors on the plate. Cucumber sandwiches are there too, of course, but in this case, they're layered on rye bread and softened with cream cheese and a little mint, which makes them more refreshing than expected. The ham is honey-roasted and served with caraway bread and a slightly tangy spread that complements the richness of the meat. Even the egg sandwich has been given a bit more care, using Arlington eggs and a grain mustard that adds texture and just enough bite to make it interesting without complicating it. Rather than overwhelming you with too many choices, the tea selection offers a carefully curated range that has been thoughtfully chosen. The house blend, created especially for The OWO, combines black tea with a touch of rose petal for a floral note that doesn't feel overly sweet or perfumed. There's also a Churchill blend, which leans toward a smoky profile, thanks to the lapsang, and includes a hint of ginger to add warmth. In addition to those, you'll find familiar names like Darjeeling and Earl Grey—nothing surprising, but all of it well prepared and served with quiet confidence. What really gives the whole experience its character, though, is the room itself. The Drawing Room still carries the feel of its former life as part of the War Office, not through obvious decoration or forced storytelling, but in the quiet way the space holds its history. You notice it in the layout, in the weight of the architecture, and in the small moments—like sipping tea while sitting just a few feet from where military briefings once took place. Will you leave changed? Probably not. But you'll leave charmed. And maybe—just maybe—you'll look over your shoulder as you walk out, half-expecting to spot a trench-coated figure watching from the corner. Because in this room, secrets aren't just part of the décor. They're baked right in.
The Guardian
02-07-2025
- General
- The Guardian
Jam tarts and summer pudding cake: Nicola Lamb's recipes for baking with mixed berries
First up, a crostata-inspired jam tart that's perfect for afternoon tea or nibbling throughout the day. Fennel seeds in the buttery pastry give a subtle flavour surprise, although you could omit them, or try coriander seeds or ginger instead. A small batch of jam is surprisingly quick to make, but you can, of course, use shop-bought, or make use of one of those jars living rent-free in your cupboard. Then, a summer pudding-inspired cake that makes a delightful centrepiece – the juices from the berries absorb into the top third of the sponge, giving it a gorgeous, ombre tone that looks as beautiful as it tastes. Use a mixture of whatever berries are plentiful; frozen will work well, too. Prep 5 min Cook 1 hr 10 min, plus cooling Chill 1 hr Serves 8 For the sponge3 large eggs 20g vegetable oil 40g whole milk 120g caster sugar 100g plain flour 1½ tsp baking powder A pinch of flaky salt For the soak 550g mixed berries, fresh or frozen and defrosted 100g caster sugar For the cream300ml double cream 30g caster sugar (optional, depending on how sweet the fruit is) Heat the oven to 180C (160C fan)/350F/gas 4 and line a 20cm square tin. Separate the eggs, and put the whites in the bowl of a stand mixer, if you have one. Whisk the oil and milk into the yolks. Whisk the egg whites until foamy, then add the sugar a tablespoon at a time, whipping on high speed until you have a stiff, glossy meringue. Whisk a quarter of the meringue into the yolks to lighten, then sift over half the flour and the baking powder, and fold in. Fold in half the remaining meringue, followed by the remaining flour. Finally, fold in the last of the meringue and a pinch of salt – the batter should be very airy. Pour into the lined tin and spread with a spatula. Gently tap the tin on a counter to burst any large air bubbles, then bake for 30 minutes, until golden and firm. Leave to cool completely, then take out of the tin and put it in a larger tray or serving tin. Poke holes all over the top with a skewer or fork. Meanwhile, in a saucepan, simmer the berries, sugar and 100g water for two to three minutes (eight minutes, if using frozen berries), until the berries release their juices. Strain, catching the juices in a bowl, then leave the juices to cool for 15–20 minutes (you should be able to dip in your finger comfortably). Set aside two tablespoons of juice to decorate, then pour the rest slowly all over the sponge, not forgetting the edges. Collect any juice pooled in the tray and pour it back over the sponge. Set aside 120g of the berry pulp, then spread the rest on top of the cake. Whip the cream and sugar to medium peaks, then gently fold in the reserved pulp to make a rippled effect. Save a few large berries for the top, then spread the cream over the sponge, and drizzle on the reserved syrup and berries. Chill for at least an hour before serving. Prep 5 minChill 30 min+ Cook 1 hr Serves 8 For the quick berry jam300g mixed berries (frozen are fine)150g caster sugar 30g lemon juice For the shortbread dough1½ tsp fennel seeds 80g light brown sugar 120g room-temperature butter, plus extra for greasing1 egg (about 50g)240g plain flour ½ tsp baking powder ½ tsp flaky salt To finish (optional)Demerara sugarFennel seedsCreme fraiche or yoghurt, to serve Put the jam ingredients in a saucepan and bring to a boil on a medium heat. Cook, stirring occasionally, for about 15 minutes, until glossy and thick, then test the set: put a teaspoon of jam on a small plate, pop it in the freezer for two minutes, and it should form a skin that wrinkles when you drag a finger through it, without refilling the gap. If not, cook the jam for another two minutes and retest. Pour into a clean container, leave to cool, then seal and store in the fridge. For the shortbread, blitz the fennel seeds and sugar in a blender until fine (or crush the fennel in a mortar, then mix with the sugar). Mix in the butter for a minute or two, until combined and somewhat airy, then mix in the egg. Stir in the dry ingredients until the mix comes together into a soft dough, then wrap and chill in the fridge for at least 30 minutes, or overnight. When you are ready to bake, remove the dough from the fridge and let it soften to room temperature (you can knead it a bit to warm it up). Meanwhile, heat the oven to 190C (170C fan)/375F/gas 5 and grease a 23-24cm fluted tart tin with butter. Set a quarter of the dough aside, then press the rest evenly into the base and sides of the tin. Now spread 200-250g of the jam on top (save any excess for porridge or toast). Pinch off little pieces of shortbread from the reserved dough, and use these to cover the jam, leaving a few small spaces for it to peep through. Sprinkle with demerara sugar and fennel seeds, then bake for 25-30 minutes, until golden – the jam should be bubbling in places. Once cool enough to handle, take the tart out of its tin and leave to cool before serving with a spoon of creme fraiche or yoghurt, if desired. Nicola Lamb is a pastry chef and author of the weekly Kitchen Projects newsletter and Sift, published by Ebury Press at £30. To order a copy for £27, go to
The Guardian
02-07-2025
- General
- The Guardian
Jam tarts and summer pudding cake: Nicola Lamb's recipes for baking with mixed berries
First up, a crostata-inspired jam tart that's perfect for afternoon tea or nibbling throughout the day. Fennel seeds in the buttery pastry give a subtle flavour surprise, although you could omit them, or try coriander seeds or ginger instead. A small batch of jam is surprisingly quick to make, but you can, of course, use shop-bought, or make use of one of those jars living rent-free in your cupboard. Then, a summer pudding-inspired cake that makes a delightful centrepiece – the juices from the berries absorb into the top third of the sponge, giving it a gorgeous, ombre tone that looks as beautiful as it tastes. Use a mixture of whatever berries are plentiful; frozen will work well, too. Prep 5 min Cook 1 hr 10 min, plus cooling Chill 1 hr Serves 8 For the sponge3 large eggs 20g vegetable oil 40g whole milk 120g caster sugar 100g plain flour 1½ tsp baking powder A pinch of flaky salt For the soak 550g mixed berries, fresh or frozen and defrosted 100g caster sugar For the cream300ml double cream 30g caster sugar (optional, depending on how sweet the fruit is) Heat the oven to 180C (160C fan)/350F/gas 4 and line a 20cm square tin. Separate the eggs, and put the whites in the bowl of a stand mixer, if you have one. Whisk the oil and milk into the yolks. Whisk the egg whites until foamy, then add the sugar a tablespoon at a time, whipping on high speed until you have a stiff, glossy meringue. Whisk a quarter of the meringue into the yolks to lighten, then sift over half the flour and the baking powder, and fold in. Fold in half the remaining meringue, followed by the remaining flour. Finally, fold in the last of the meringue and a pinch of salt – the batter should be very airy. Pour into the lined tin and spread with a spatula. Gently tap the tin on a counter to burst any large air bubbles, then bake for 30 minutes, until golden and firm. Leave to cool completely, then take out of the tin and put it in a larger tray or serving tin. Poke holes all over the top with a skewer or fork. Meanwhile, in a saucepan, simmer the berries, sugar and 100g water for two to three minutes (eight minutes, if using frozen berries), until the berries release their juices. Strain, catching the juices in a bowl, then leave the juices to cool for 15–20 minutes (you should be able to dip in your finger comfortably). Set aside two tablespoons of juice to decorate, then pour the rest slowly all over the sponge, not forgetting the edges. Collect any juice pooled in the tray and pour it back over the sponge. Set aside 120g of the berry pulp, then spread the rest on top of the cake. Whip the cream and sugar to medium peaks, then gently fold in the reserved pulp to make a rippled effect. Save a few large berries for the top, then spread the cream over the sponge, and drizzle on the reserved syrup and berries. Chill for at least an hour before serving. Prep 5 minChill 30 min+ Cook 1 hr Serves 8 For the quick berry jam300g mixed berries (frozen are fine)150g caster sugar 30g lemon juice For the shortbread dough1½ tsp fennel seeds 80g light brown sugar 120g room-temperature butter, plus extra for greasing1 egg (about 50g)240g plain flour ½ tsp baking powder ½ tsp flaky salt To finish (optional)Demerara sugarFennel seedsCreme fraiche or yoghurt, to serve Put the jam ingredients in a saucepan and bring to a boil on a medium heat. Cook, stirring occasionally, for about 15 minutes, until glossy and thick, then test the set: put a teaspoon of jam on a small plate, pop it in the freezer for two minutes, and it should form a skin that wrinkles when you drag a finger through it, without refilling the gap. If not, cook the jam for another two minutes and retest. Pour into a clean container, leave to cool, then seal and store in the fridge. For the shortbread, blitz the fennel seeds and sugar in a blender until fine (or crush the fennel in a mortar, then mix with the sugar). Mix in the butter for a minute or two, until combined and somewhat airy, then mix in the egg. Stir in the dry ingredients until the mix comes together into a soft dough, then wrap and chill in the fridge for at least 30 minutes, or overnight. When you are ready to bake, remove the dough from the fridge and let it soften to room temperature (you can knead it a bit to warm it up). Meanwhile, heat the oven to 190C (170C fan)/375F/gas 5 and grease a 23-24cm fluted tart tin with butter. Set a quarter of the dough aside, then press the rest evenly into the base and sides of the tin. Now spread 200-250g of the jam on top (save any excess for porridge or toast). Pinch off little pieces of shortbread from the reserved dough, and use these to cover the jam, leaving a few small spaces for it to peep through. Sprinkle with demerara sugar and fennel seeds, then bake for 25-30 minutes, until golden – the jam should be bubbling in places. Once cool enough to handle, take the tart out of its tin and leave to cool before serving with a spoon of creme fraiche or yoghurt, if desired. Nicola Lamb is a pastry chef and author of the weekly Kitchen Projects newsletter and Sift, published by Ebury Press at £30. To order a copy for £27, go to
Forbes
01-07-2025
- Entertainment
- Forbes
Where To Eat And Drink In London For Wimbledon 2025
To commemorate Wimbledon, restaurants, bars and hotels around London have launched a whole slew of ... More tennis-inspired programming. Wimbledon, one of the world's most prestigious tennis tournaments, draws crowds from all over London and the world, bringing endorsements from brands like American Express, Champagne Lanson, Rolex and Ralph Lauren. It's known to be one of the most sought-after tennis events—and it's not just because of the beloved strawberries and cream dessert (although it would make complete sense if that were the case). To commemorate Wimbledon, restaurants, bars and hotels around London have launched a whole slew of tennis-inspired programming. On the grounds, there are incredible onsite offerings, too. From fun Wimbledon afternoon tea experiences to tennis-themed cocktails, here are some of the best places to eat and drink in London for Wimbledon 2025. Created by award-winning pastry chef Michael Kwan, The Dorchester will have a fun tea experience in ... More honor of Wimbledon. Created by award-winning pastry chef Michael Kwan, The Dorchester will have a lavish tea experience in honor of Wimbledon. Dishes for the experience include finger sandwiches (like smoked duck and strawberry sable, green pepper cream and watercress), alongside sweet options like classic scones with clotted cream and jam or summer berries with cream, blackcurrant and blackberry cake. La Terrasse is an incredible outdoor space at the Rosewood London. Set in the hotel's Èpoque-style courtyard, La Terrasse is an incredible outdoor space at the Rosewood London. For Wimbledon, the terrace will have traditional British strawberries and cream, a double deuce cocktail and the L'Instant Glacé (a shaved ice and strawberry cocktail) available for the duration of the tournament. At all L'ETO locations, you can grab a variety of Centre Court treats. At all L'ETO locations, you can grab a variety of Centre Court treats, including the Wimbledon Whirl (a chocolate biscuit tucked inside a chocolate tennis ball) or the Match Point Tart (a crunchy strawberry and pistachio tart). The 1 Hotel Mayfair has introduced Tennis on The Terrace. In honor of Wimbledon, the 1 Hotel Mayfair has introduced Tennis on The Terrace (a new in-suite offering for the tournament). A great alternative for those who can't get tickets, the experience includes a live match screening set up, a private Pimms bar, a summer BBQ menu that is served in the suite, strawberries and cream and lawn chairs. The Rubens at the Palace has tapped its beloved pastry chef to create an exclusive tennis-themed ... More pastry in collaboration with Lanson Champagne. Helmed by Paula Stakelum, the Global Director of Chocolate and Pâtisserie for Red Carnation, The Rubens at the Palace has tapped its beloved pastry chef to create an exclusive tennis-themed pastry. The treats be served up at the onsite pop-up, which is in collaboration with Lanson Champagne and will include live tennis screenings for those looking to watch the matches. Fulham Pier has just debuted a 'Summer Services' series. For a family-friendly experience, Fulham Pier, a new cultural hub on the banks of the River Thames, has just debuted a 'Summer Services' series. The sporting event will kick off with Wimbledon and include a tennis-themed kids table, riverside DJs and Wimbledon-inspired food stalls. Those arriving from abroad can partake in Chase Travel's Sapphire Reserve Trip package. The exclusive experience is available for Sapphire Reserve cardmembers and includes a three-night trip to London with accommodation at Claridges, access to the Chase Travel Court Club (which is set within the grounds and gives those part of the experience Fortnum & Mason hampers) and so much more. The exclusive Wimbledon afternoon tea at the St. James Hotel is a real treat. With championship-inspired patisserie and classic tea sandwiches, the exclusive afternoon tea at the St. James Hotel is a real treat. Snack on Lavazza coffee mousse tennis balls, Lanson champagne choux and a Sipsmith vodka trifle, alongside warm scones, clotted cream and strawberry jam. GAIA Mayfair will have a limited-edition dessert. To mark the tournament, GAIA Mayfair will have a limited-edition dessert, a Strawberry Cheesecake layered with hazelnut crumble and strawberry compote. The Mediterranean atmosphere is ideal for a lunch pre or post-tennis matches. Boxcar Bread & Wine will have a special Strawberries and Cream Danish. For Wimbledon, Boxcar Bread & Wine will have a special Strawberries and Cream Danish. The buttery pastry will be filled with pastry cream and fresh English strawberries and topped with dried strawberries. The Coral Room will serve up two limited edition Rathfinny cocktails. Throughout the tennis tournament, The Coral Room will serve up two limited edition Rathfinny cocktails, Mrs Barker's Sgroppino and The Fred Perry Spritz. Those looking for a Wimbledon-themed treat can also snag a special wild strawberry cheesecake with one of the drinks as part of The Summer Set. La Petite Maison's pop-up at The Boodles is a fantastic place to watch top tennis players warm up ... More for the tournament. Hidden on the grounds of one of Britain's most beautiful private estates, La Petite Maison's pop-up at The Boodles is a fantastic place to watch top tennis players warm up for the tournament ahead. The pop-up will have a dedicated presence on the lawns alongside a menu of signature dishes, including grilled options and the spot's signature Tomatini. Templeton Garden will have BBQ from the grill, ping pong tables and gin spritzes available on picnic ... More blankets. In partnership with Sip Smith, Templeton Garden will have BBQ from the grill, ping pong tables and gin spritzes available on picnic blankets. The experience allows guests to partake in their own personal tournament and enjoy the beautiful London weather. Where To Eat And Drink On The Wimbledon Grounds Perched on the iconic Hill, the Amex Pavilion is a great place to grab a drink and cool off during the tournament. The top deck, which has a viewing platform, will have a rooftop bar serving up Pimm's and other delicious drinks. American Express will also have a fan experience pop-up onsite, which will include tennis ball customization, tennis games, and places to capture the moment. A signature of Wimbledon is strawberries and cream. The dedicated stands have a Wimbledon strawberry-themed takeaway cup, ideal for snacking on the treat on the go or bringing courtside.
Associated Press
30-06-2025
- Business
- Associated Press
An Autumnal Pairing: Hotel Chinzanso Tokyo and Kubota Sake Present a Japanese Twist on Afternoon Tea
The Collaboration Offers a Fusion of Seasonal Washoku, Sake and the British Afternoon Tea Tradition TOKYO, JP / ACCESS Newswire / June 30, 2025 / Hotel Chinzanso Tokyo, renowned for its cultural heritage and hospitality, is delighted to announce a limited-time collaboration with Asahi Shuzo's Kubota sake. This exclusive experience, available from September to November 2025 at the hotel's traditional Ryotei Kinsui restaurant, commemorates two milestone anniversaries: the 40th anniversary of Kubota sake and the 100th anniversary of Hotel Chinzanso Tokyo's iconic three-story Sake Afternoon Tea at Hotel Chinzanso Tokyo Guests can look forward to a seasonal menu that features 13 varieties of Kubota sake, showcased through both sake-infused creations and expertly curated pairings. Suite room guests can also enjoy an exclusive sake pairing event in the hotel's Executive Lounge, Le Ciel. This immersive dining experience highlights the harmony of Japanese flavors and aesthetics. The selection of autumnal dishes features ingredients such as chestnuts, figs, apples, persimmons, and matsutake mushrooms, which pair wonderfully with Kubota sake varieties. Notable menu items include chestnut-fig seasonal vegetable pairings and an apple compote tart infused with Kubota Hyakujyu sake. A standout feature is the Kubota sake tasting set, offering some of the brand's most celebrated sake varieties, including Kubota Manjyu, Kubota Senjyu Akiagari, and the limited-edition Kubota Manjyu Original Yeast. Guests will also enjoy a Kubota Sparkling Sake welcome drink and leave with an ochoko sake cup. 'Our afternoon tea offers international guests a singular way to experience Japanese culture,' remarks Tomohiko Chihiro, General Manager of Hotel Chinzanso Tokyo. 'By reimagining afternoon tea with seasonal washoku and premium sake, we hope to delight those who are curious about Japanese hospitality and culture.' During the event period, guests staying in suite rooms will have access to the hotel's Executive Lounge where they can enjoy a light meal paired with a three-sake tasting flight of Kubota sake varieties. KUBOTA Afternoon Tea Information: About Hotel Chinzanso Tokyo Hotel Chinzanso Tokyo is one of the city's most iconic luxury hotels with over 70 years of history. The property includes 265 guest rooms/suites, eight restaurants, an executive lounge, 38 meeting/banquet rooms, and a full-service spa with a Japanese onsen. Its award-winning garden has a wide variety of botanicals, including more than 100 cherry trees and 1,000 camellia trees. The standout feature of the garden is the " Tokyo Sea of Clouds,' a recreation of the natural phenomenon that can usually only be found in the mountainous regions of Japan. The hotel is owned and managed by Fujita Kanko Inc., a publicly traded tourism industry corporation headquartered in Tokyo. For more information, please visit Contact InformationTAMLO Ltd. SOURCE: Hotel Chinzanso Tokyo press release
