10
the World Of Hospitality
Claridge’s
Afternoon Tea Re-Examined
At Claridge’s
Famous for this most English of institutions for almost
150 years, Claridge’s elevates the ritual of afternoon tea
to a new level with an unprecedented amount of detail
and gastronomic attention. The unrivalled experience
features a menu of over twenty carefully sourced
teas, expertly complemented by delicious finger
sandwiches, warm scones and sweet pastries.
The centrepiece of the afternoon tea is, of course,
the drink itself. Tea connoisseur, Henrietta Lovell of
the Rare Tea Company has scoured the globe to find
a selection of exquisite tea from small, little known
producers, which all use sustainable farming practices.
Working hand in hand with Claridge’s Executive Chef,
Martyn Nail, Lovell has painstakingly selected teas
that will complement the food on offer.
The skilfully curated selection has been sourced from
some of the oldest tea plantations in China, Sri Lanka,
Africa, India and even the UK. The teas are all natural
containing no additives, preservatives or flavourings.
Lovell has also developed a delicious Claridge’s Blend,
which is re-blended every season, much like a
fine wine.
Among the highlights of the menu are a White Silver
Tip from the mountains of Fujian in far eastern China
and one of the most prized teas in the world; the rare
Malawi Antler which is made from the shoots of the
tea plant and cannot be found anywhere else in the
UK, and an Earl Grey from Tregothnan, a walled tea
garden in Cornwall that has been producing beautiful
teas since the 14th century.
Following special training all Claridge’s waiters are
adept at the correct way to prepare the perfect cup of
tea. The exact amount of tea is weighed before being
brought to the table along with water at the optimum
temperature, which is used to steep the tea to the
guest’s preferred strength. Once served, the remaining
water is drained off the leaves ready for a second
infusion – which experts regard as being even better
than the first.