Food & beverage
Celebrating tradition but always evolving
It is no surprise that the overwhelming popularity of afternoon tea soon found its way into hotels in Britain. Afternoon tea has since transformed into the ceremony it is known for today, often accompanied by a glass of champagne to mark the occasion. The very first hotel to include this light meal was The Langham hotel, which opened in 1865. “It was The Langham, London which popularised this tradition by being the very first hotel to feature this brand-new meal offering on its menu when we first opened our doors,” says Hayley Baker, director of food and beverage at The Langham. “Since then, we have been serving our iconic afternoon tea in the historic Palm Court; the beating heart of the hotel.” The hotel’s afternoon tea menu changes seasonally and is constantly reimaging its offering to offer guests an indulgent experience. “Led by the renowned Chef Michel Roux Jr and The Langham’s executive pastry chef, Andrew Gravett, our menu stays close to tradition and celebrates all things British, using beautiful locally sourced ingredients,” explains Baker. The experience starts with a glass of champagne, delicious finger sandwiches, a ploughman’s cheese scone and exquisite pastries, and what Baker calls the “pièce de résistance”, the hotel’s homemade scones. “The experience ends with a sharing cake that guests can take home as a souvenir to enjoy later.” At The Savoy, which opened its doors in 1889, afternoon tea has also always been a feature of the menu and by the 1920s it was a tradition served in the Thames Foyer. Originally an outdoor terrace for guests to enjoy the view of the Thames, it was eventually incorporated into the main restaurant with English weather being what it is. According to The Savoy and surviving menus of the 1920s, sandwiches and patisseries were already an established part of its afternoon tea offerings with toast, English muffins, ice cream, fruit salad, boxes of chocolates and even hot gaufres available on request. “Throughout the history of The Savoy, it’s always been a traditional afternoon tea in terms of what we offer,” says Malcolm Maitland-Walker, Thames Foyer manager at The Savoy. “It’s a quintessential British offering; we’re not trying to reinvent the wheel of any kind, but we’re sticking to something that is quite classic and has to be done correctly.”
More than just sandwiches and scones Since afternoon tea’s adoption by The Langham and The Savoy, and other hotels such as The Ritz and Claridge’s, the tradition has become synonymous
Hotel Management International /
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Left: The Savoy Hotel continues to offer a traditional afternoon tea for its guests.
Below: The Langham, London, serves its iconic afternoon tea in the hotel’s historic Palm Court.
Opposite page: The Langham hotel was the first to feature afternoon tea when it first opened in 1865.
with luxury hotels. Far from the daily indulgence of over 150 years ago, the experience is one that hotels offer as an occasion to indulge in. “[It is] an experience that is often associated with celebrations and special occasions,” Baker says. “Its refined nature, the skills required to create those delicate patisseries, the theatre, the service lends itself perfectly to a luxury hotel environment.” Guests take the opportunity to dress up, paying homage to the elaborate affair and stylishly dressed ladies of old, and enjoy the experience of “being looked after and spoilt”. “It’s on a lot of people’s bucket list,” agrees Maitland-Walker. Many guests come to The Savoy to enjoy the grandeur of the Thames Foyer, the
Langham hotel; The Savoy
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