Tea for 2

I love the odd spot of afternoon tea. There’s something so quintessentially English about this culinary art form, working your way through the sandwiches, the scones (with all that gorgeous clotted cream) and then the cakes, all washed down with tea. I remember up to about four or five years ago, some of the 5 star hotels in London would serve an opulent all-you-can-eat affair of unlimited quantities of sandwiches, scones and cakes. This doesn’t seem to be the norm anymore, which is probably better for my waist line, but is being sorely missed by my greedy little foodie disposition.

Having eaten at Sketch before, at both The Lecture Room and Library (the one star Michelin restaurant), and The Gallery (the less formal dining room), I thought it might be time to try out The Parlour, the third of the dining areas at Sketch. The patisserie on display look delectable, and there is a long list of amazing sounding concoctions on their cake menu such as the ‘Gariguette Tartlet’, (strawberry and black pepper cream tartlet, strawberry and tomato tartare, loukoum-rose water and strawberry icing); the ‘Red Pepper and Manjari Tart’, (manjari ganache with a flourless chocolate biscuit filled with preserved red peppers on a sweet dough base); and the ‘Hojicha éclair’ (pâte à choux filled with hojicha cream, hojicha fondant). All of these are priced at £5 each.

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Pâtisserie display at Yauatcha

Having afternoon tea at a Chinese restaurant might seem like a strange concept, but when that restaurant is Yauatcha, a one-star Michelin Restaurant, it seemed like something worth trying. Yauatcha’s creator is the famous restaurateur, Alan Yau of Hakkasan fame. Alan sold his majority shareholding in both these restaurants in 2007, although he still maintains a management interest. Alan Yau aside, part of my desire to try the afternoon tea at Yauatcha was also due to the spectacular and mouth-watering pâtisserie display in the restaurant front. If you have ever walked past it, you might know what I mean.

Preparing for a spot of afternoon tea at Yauatcha, or any other decadent high tea location, requires a strategy similar to the kind that you might adopt for a major sporting event. Truth be told, I’ve never participated in a major sporting event, nor even a little one, so this is pure speculation on my part. But I imagine that you have to be disciplined in terms of what you eat, otherwise you might not last the distance or perform to your optimum. In this instance, a lack of preparation could have jeopardised my ability to gorge on all the delectable sandwiches and scrumptious cakes, and that was simply not on.

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