This Autumn, Great Scotland Yard Hotel unveils a spirited new Afternoon Tea Menu inspired by the building’s iconic history and infamous tales. Featuring showstopper culinary techniques and rare ingredients, the new menu is an artwork in itself and joins the extensive gallery of work that tells the extraordinary story of Great Scotland Yard Hotel that currently adorns its marble walls.
Deeply embedded in the nostalgia of this former Police Headquarters, each dish takes guests on a journey of escapism through different chapters of the building’s careening history and greatest stories, beginning with Sir Robert Peel’s ‘bobbies’ to the modern day – and many in between. Each serving represents a different chapter of its time, fact or fiction, that will leave guests wanting to return time and time again.
The hotel’s chefs have spent months researching both flavour and infamy to curate this one-of-a-kind menu, which offers an afternoon tea which is both amusing and conversation-provoking as the distinctive menu of savoury and pastry dishes are inspired as tongue-in-cheek representations of the building’s iconic history.
Launching this September, the new menu demonstrates The Parlour’s passion, proficiency and devotion to detail in creating a stimulating culinary experience, all with an intelligent link back to the history around which they are centred. In a merging of creative skills that is unique to the hotel, the team have once again constructed a palatable menu of entertaining delight. The resulting Afternoon Tea menu is charming and a delectable representation of the talents and historic references that have merged to create them.
Highlights From the Menu:
1829
Pertinently stamped with 1829, which is when the building was founded as the headquarters to the Metropolitan Police in foggy London, an egg truffle mayo sandwich with chives is served with a twist. The playful menu does not skimp on witty references to the hard-edged criminals, with this dish served on a glass-toped tables replete with ‘evidence’ from robberies.
Writer’s Ink Pot
With no shortage of stories of law, order, scandal and intrigue filling these legendary red brick and Portland stone walls, Writers Ink Pot is inspired by the many authors and poets whose handiwork touched this building and its surrounds: Jack the Ripper’s crimes were investigated here – Lewis Carroll was one of the many suspects – Charles Dickens accompanied constables on their rounds and Arthur Conan Doyle made the home of London’s top police detectives a part of his Sherlock Holmes tales – to name but a few.
Made with dark chocolate and orange battenberg, this dessert reveals flavours of yellow fruit followed by notes of roasted almonds and freshly baked bread. The name comes from the word “Taïnos”, indicative of Dominican Republic’s inhabitants when Christopher Columbus arrived.
Great Scotland Yard Dream Key Choux
Characteristically smooth on the palette, this is the ultimate apple crumble choux and provides guests with a powerful eating experience. Indicative of its charismatic namesake, the Choux is served with an original detective Sherlock Holmes magnifying glass, which for many years at the police headquarters, a 2½” hand-held magnifier was an essential forensics tool for detectives, handling crime scene investigations.
With the main ingredient of Waina, which means “vanilla bean” in Spanish, this cake offers aromatic notes. Its slightly beige tone from the use of Waina, delivers intense aromas of fresh milk interspersed with cream that combines harmoniously with a touch of bourbon vanilla.
Masters of Disguise
Inspired by Inspector Charles Frederick Field, who joined the force upon its establishment in 1829, like Field himself, Masters of Disguise, brings an unrivalled playfulness to the menu. A good friend of Charles Dickens, the author used him as a model for the all-knowing, charming Inspector Bucket in his novel Bleak House. Field retired as a chief of the detective branch in 1852, however his legend lives on in Great Scotland Yard Hotel to this day through the hotel’s moustache and monocle icon depicted here – which has weaved its way throughout every nook and cranny of the property – and even translated to this Autumn afternoon tea menu.
Brimming with historic and artistic expression, diners can enjoy this pumpkin and hazelnut moustache pastry, with notes of grilled cocoa, warm spices, and nuts. The ingredients transport diners to Vanuatu, an island country in Melanesia, where Valrhona discovered a rare and unique cocoa.
The afternoon tea is available from 2nd September 2024.
Bookings can be made here, or by calling 02079254 700.
For more information about the Great Scotland Yard Hotel, visit www.greatscotlandyard.com.
