MORE ABOUT THIS EXPERIENCE
Fresh from the success of their beloved Couture Summer Tea, the Halkin Hotel has teamed up with renowned pâtissier William Curley to create the perfect autumn tea experience. A premium selection of Japanese teas and fantastic couture cakes makes for an afternoon treat that is perfect for autumn, balancing sweet and tart flavours for a combination that will make you wish tea time lasted all day.
Once you are seated in the beautiful confines of the Halkin Hotel's dining room, with its subtly elegant combination of fine wood and silk, you will choose from a wide selection of premium Japanese teas and infusions, courtesy of the tea experts at Jing. Next you will be served your couture cakes, which include an Apricot Wasabi Entremet, which has layers of pistachio sponge, chocolate cremeaux, wasabi ganache, and apricot compote. The Dark Chocolate Pyramid Mousse, with jasmine crème brulee, caramelised mandarin and chocolate sponge, is a delicately flavoured sweet. The Chestnut and Yuzu Almond Sweet Pastry Tart is created from an almond and chestnut sponge, Yuzu marmalade, and chestnut mousse topped with Italian meringue. The Raspberry and Green Tea White Chocolate Casket has raspberry mousse, green tea crème brulee and green tea sponge. Simply delicious! All of these amazing cakes are served alongside a selection of freshly prepared savouries and scones.
It's hard to imagine that anyone could improve on the age-old tradition of afternoon tea, but Halkin Hotel, along with William Curley, have found a way to elevate that tradition to couture cuisine. So go ahead, treat yourself to the flavours of the East!learn more
BET YOU DIDN'T KNOW
William Curley, one of the most famous pâtissiers in Britain, has had a passion for desserts from the very beginning. And it would seem that his passion has paid off, as he has been dubbed the "Best British Chocolatier" by the Academy of Chocolate five years in a row. Together with his wife Suzue, also a pâtissier, the couple is the power duo of British desserts.
Born and raised in a small town in Fife, William began cooking early on and soon earned an apprenticeship at the luxury Gleneagles Hotel. Next he spent six years working with world-class chefs and pâtissiers in Michelin-starred establishments, learning the craft of dessert making and honing his skills as a pâtissier. At the age of 27 he was appointed Chef Pâtissier at The Savoy, the youngest person to ever hold the position! It was at The Savoy that he met his wife, Suzue, a pâtissier who was born in Osaka, Japan and is known in part for her melding of Eastern and Western traditions. The couple have subsequently worked together creating their signature style of elegant desserts.
William has been honoured with a number of awards, including The William Heptinstall Award, The Craft Guild Pastry Chef of the Year, and British Dessert of the Year, and more. As a team, William and Suzue have won Gold at a number of international culinary competitions, including the Culinary Olympics in Germany in 2004. It's hard to imagine a sweeter team!