It is that time again, hotels are releasing their festive afternoon teas
, getting ready for the run up to Christmas. What a better way to get into the mood than a themed tea? Afternoon teas are always welcome in my book especially during the colder weather, it is a great time to catch up with old friends.
I was lucky enough to get a chance to experience the Conrad’s Snow Queen afternoon tea before everyone else…what a treat! Now, i’m going to share it with you all… You know how I do!
The beautiful 5* Conrad hotel is perfectly situated in the heart of London, a stone throw away from St. James’ Park tube station, making it the perfect location.
Head pastry chef Zoe Wager set the theme of Snow Queen, wanting to get away from all the iconic symbols of Christmas like presents, christmas trees and fairy lights yet trying to make it festive all in the same way. Zoe explained how she has always been a huge fan of snow and felt it would be a perfect alternative for this years Christmas tea. The theme therefore follows a white and blue pattern which I think looks absolutely stunning!
The main stand boasted of some wonderful goodies; perfectly baked plain and raisin scones served with clotted cream, strawberry jam and berry curd. Salt beef, cheese and salmon finger sandwiches, salmon blinis with caviar, mini tartlets with poached pear and walnuts and prawn cocktails. Everything tasted so delicious, so you’re definitely in for a treat!
Wait, what about the sweet treats? Oh, the best part is coming…
ALL THE YUMMIES. Little snow storm pieces, which are like frozen white chocolate combs, coconut liquor based cream with a mint macarons on top, chocolate and icing cake pops, blackcurrant and cardamon cakes, blackberry kisses and cremé patisseries with blackberries.
But how could we forget the free-flowing champagne?! I don’t think any Christmas tea can get better than this!
Tea, treats and champagne – what is there not to love? Treat yourself with a little bit of London luxury. The tea officially launches on the 23rd November to early February 2016, so get your bookings sorted in advance as I can tell this is going to be one hell of a tea!
Until next time…