The Dorchester hotel in London had an afternoon tea pop-up at the RHS Chelsea Flower Show this year, but it was completely booked when I bought my tickets in January. Instead, I decided to go to their hotel on Park Lane where they were also serving RHS Chelsea Flower Show afternoon tea for the week. This was also on my "London Bucket List" because I've seen previous themed flower show teas, and they look so beautiful.
The Chelsea Flower Show champagne afternoon tea takes place in the hotel's restaurant The Promenade, a beautiful area of the hotel with high ceilings, statues, and carved ceiling and coving with gold-plated details. The hotel has been serving afternoon tea since 1931. The afternoon tea comes with Laurent-Perrier Brut or Cuvée Rosé Champagne.
For the event, floral designer Phillip Hammond has created the beautiful floral displays in the hotel.
First up, the champagne. I had the standard, and the bloke had the Rosé. The standard was the same that we had at the flower show.
Afternoon tea consisted of several 'courses'. The first 'course' was salmon with avocado and cavier on a biscuit base. An edible flower petal was presented on top in line with the theme.
Next up, we had a selection of sandwiches: egg, cucumber, chicken, salmon, and beef.
I opted for The Dorchester Blend afternoon tea, which is a standard black tea. The bloke wanted to try one of the Scottish teas, which has a surplus cost of £12.00. The Scottish teas had a smokey peat flavour/scent, and it reminded me of the flavour of whisky (minus the alcohol, of course). The tea was prepared differently from standard tea in that it was brewed in a glass pot.
Our second 'course' consisted of a small pot of white chocolate mousse and strawberry jelly.
This was followed by scones, and we had the choice of clotted cream and blackcurrant or strawberry jam.
The pastries were then delivered. First up, a cheesecake was served with a candied edible flower. I dislike cheesecake, so the bloke had this one and he assured me that it was tasty.
I had the dark chocolate with salted caramel 'handbag'. This had a white chocolate ladybug and three sugared flowers. The chocolate and salted caramel was good quality.
We were told to eat the round pastry first, which we did, because it is meant to be enjoyed cold. It was a creamy peach mousse with a rice and chocolate base. This was my favourite of the pastries.
The butterfly pastry was a shortbread and lemon treat with a white chocolate butterfly and a slight caramel taste.
After we finished, we were brought the final 'course', which consisted of chocolate and almond cake and another type of cake. A pot of lemon curd was also provided to have with the cakes.
We enjoyed our afternoon tea, and I will highlight that the service was particularly good and our diertary needs were catered for.