The Time I Tackled the Cakewalk…..
Getting a front row seat for the Berkeley’s Spring Prêt-à-Portea afternoon tea is like finally treating yourself to that Chanel bag you’ve been eyeing - pure bliss. Enjoying cakes inspired by Gucci, Michael Kors, and Oscar de la Renta among others is the perfect way to spend the afternoon.
A Tea of Distinction and Taste
The Prêt-à-Portea afternoon tea was first launched with the spring/summer 2005 season. 32 seasons later, with the aid of many respected fashion editors, the tea has represented 105 different designers in delicious cake form.
This season’s highlights include Gucci’s pink silk tuxedo, Michael Kors’ romantic handbag, Lavin’s bold & joyful platform heels, and Schiaparelli’s gold sequin mini dress.
Tea starts with a duo of delicious savouries - Charred & smoked duck breast on laminated brioche & Heritage tomato tartare with chilled white asparagus velouté, followed by a selection of traditional finger sandwiches.
The selection of sandwiches included:
Roast corn fed chicken, basil, parmesan & mustard mayonnaise, lettuce on rye bread
Home smoked & cured Scottish salmon, sundried tomato mayo, beef heart tomatoes, watercress on onion bread
Boursin brown butter cream, cucumber, French sorrel on pain de mie
Peppered pastrami, smoked mustard mayonnaise, rocket, Snowdonia cheddar on malt brown
Burford brown hen's egg mayonnaise, mustard cress on white bread
And no tea is complete without scones with clotted cream and jam.
A Carefully Curated Haute Couture Selection
Head Pastry Chef, Mourad Khiat, approaches each season with a keen eye, never sacrificing taste for design, Khiat seeks out patterns, shapes, and signature items that excite him. Armed with ideas, Khiat starts playing with ingredients to create delicious representations of the season’s fashionable moments.
This season’s highlights include:
Gucci’s pink silk tuxedo reimagined as a bourbon vanilla mouse and sponge, layered with peach compote and glazed with iridescent pink icing
Michael Kors’ romantic handbag filled with pink roses as a classic Victoria sponge with fresh strawberry jam and wrapped in a white chocolate cylinder with piped flowers of lime butter cream
Lavin’s bold and joyful platform heel as a perfectly piped chocolate biscuit
Schiaparelli’s gold sequin mini dress with huge shoulders and a mammoth collar is represented with a caramel sponge, dark chocolate & hazelnut praline and topped with an equally impressive shimmering, chocolate collar
Oscar de la Renta’s striking orange gown is recreated as an apricot bavarois, with flavours of salted honey, apricot ganache and topped with a meringue peplum frill
Saint Laurent’s white jumpsuit with rose motif is presented as the show-stopping cake to share - an oversized red rose made of lychee mouse with fresh raspberry set on a glossy white coconut cake and finished with a green chocolate leaf
Richard Quinn’s spring/summer 22 collection featured a billowing buttercup yellow gown and is reimagined as a chocolate wafer cone filled with fresh fruit compote and topped with a bright yellow chocolate collar with a pineapple and star anise sorbet.
The Berkeley does service so well. From the first pour of champagne to the final clearing of plates, the staff at The Berkeley made me feel well looked after.
The Prêt-à-Portea has both vegan and vegetarian offerings in addition to their traditional offering from £64.00 per person, include a glass of champagne from £74.00 per person.
Please note: From 30 May - 12 June 2022, The Berkeley will be serving their Platinum Jubilee edition of Prêt-à-Portea only, both from £79 per person. This will include their fashion-inspired delicacies, as well as seasonal treats and choice of a glass of champagne or a mocktail.