Afternoon Tea

Wellington Lounge at InterContinental London Park Lane has marked its official Tea Guild Accreditation with two new afternoon teas for 2012. The recently introduced Botanical Tea mixes peels, fruits, herbs and spices, and herbaceous botanicals in a surprising, sensory experience that celebrates the arrival of Spring. Royal-Tea is a selection of pretty English classics that pays homage to the hotel’s location on the site of 145 Piccadilly, the Queen’s former childhood residence.

Created by Executive Chef Paul Bates, Botanical Tea and Royal-Tea join the Wellington Lounge Afternoon Tea to create a menu that blends the best of tradition with contemporary twists.

Botanical Afternoon Tea
Celebrating the hotel’s location overlooking the iconic Royal Parks, this delicate and whimsical tea mixes citrus, berries, spices, and herbaceous botanicals for a taste of Spring. The sensory awakening begins with a botanical palate cleanser made with Kentish pears and sprinkled with juniper. Four generous open-face sandwiches including guinea fowl in a mustard seed and mayonnaise dressing topped with fried celeriac are followed by warm citrus peel scones served with quince and cardamom preserve, fresh English strawberry jam, and clotted cream. The cakes, created by InterContintental London Park Lane Pastry Chef Luis Meza, are inspired by the colours of the season and include a not-to-be-missed blueberry macaroon.

Botanical Tea is paired with a Champagne cocktail that blends homemade vanilla bean syrup and cardamom bitters with very dry NV Brut Moet & Chandon.

The Royal-Tea
Royal-Tea honours its location on the site of former royal residence with a dainty selection of pretty English classics that are fit for a Queen. To mark the Queen Elizabeth II Diamond Jubilee celebrations, Royal-Tea will present long-time favourites created with a selection of British ingredients. Dishes include the Queen’s favourite coffee and walnut cake, and preferred tipple, Gin & Dubonnet.

The Wellington Lounge Tea
The Wellington Lounge Afternoon Tea presents a seasonally changing menu celebrating the best ingredients available from the British Isles. A generous selection of open-face sandwiches are followed with warm home-baked scones served with Kentish strawberry jam, Cornish clotted cream and decadent desserts.

Executive Chef Paul Bates has created the extensive Wellington Lounge tea menu and worked with London Emporium Tea Palace to develop blends that are exclusive to InterContinental London Park Lane and complement the various dishes.