Could this be London’s most festive afternoon tea?

This festive season we urge you to experience a quintessentially British tradition of Afternoon Tea with a joyously Christmas twist served in the sophisticated surroundings of The Tea Lounge at The Biltmore Mayfair – one of our favourite luxury hotels located in Mayfair’s prestigious Grosvenor Square.

Christmas is a time for treating ourselves and indulging so what better way to do this than by feasting on glorious baked goods and generously filled finger sandwiches all to be washed down by the finest teas?

Walk through the winter wonderland themed lobby to the plush Tea Lounge where you will be greeted by warm and welcoming staff and a sumptuous afternoon tea menu fit for even the fussiest diners.

Indulge in a delicious selection of delicate finger sandwiches, chose from turkey with Christmas stuffing, mulled wine cured salmon or honey roast ham. Freshly baked scones with clotted cream and preserves, and magnificently crafted patisserie including homemade Christmas stolen, Mont Blanc Christmas tree and cassis, and a decadently festive pear bavarois chocolate mousse holly candle.

 

Here is the full enticing menu if you haven’t already been tempted;

SANDWICHES 

Roast Laurel Farm Turkey, Christmas Stuffing, Mayo on Cranberry & Blueberry Bread

Mulled Wine Cured Salmon, Chive Crème Fraîche on Brown Bread

Cucumber and Truffle Cream Cheese on Caraway Bread

Treacle Honey Roast Ham, Old Grain Mustard, Pickles, Watercress on White Bread

SCONES

Warm Sultana and Plain Buttermilk Scones

Cornish Clotted Cream, Raspberry and Strawberry Preserves

SWEETS

Homemade Christmas Stollen

Mont Blanc Christmas Tree, Cassis, Pear Bavarois

Chocolate Mousse Holly Candle

Pistachio, Raspberry Financier Santa

Ginger and Milk Chocolate Tartlet, Sesame Nougatine

If you can, request the sofa opposite the fire for an even more cozy afternoon tea experience and don’t forget the champagne…

The Biltmore’s festive afternoon tear runs from now until 31st December and can be booked here.

Mitra Msaad

Editor in Chief