AFTERNOON TEA AT THE BERKELEY HOTEL, LONDON

I was delighted to be taken by my daughter, Aviva, to the Berkeley Hotel in Knightsbridge, London - Fig 1, to have afternoon tea together.



Fig 1 - the Berkeley Hotel




The afternoon tea which is known as a 'Prêt-à-Portea', is inspired by the themes and colours of the fashion world. The menu is changed every six months to follow the changing seasons in fashion.

This is a creative twist to the classic traditional English afternoon tea of, cakes and pastries, the Prêt-à-Portea resembling the latest catwalk designs for the style conscious, Fig 2,3,4.







Fig 2 - a 'Prêt-à-Portea' afternoon tea with fine-bone china by Paul Smith for Thomas Goode

















Fig 3 - Aviva reading the Prêt-à-Portea menu



















Fig 4 - the Prêt-à-Portea menu










The selection of loose leaf teas and herbal infusions include Loose leaf English breakfast, Earl Grey, Ceylon, Lapsang Souchong, Organic Assam, Vanilla, Pear Caramel, White Peony and the Herbal infusions Camomile Citron, Wild Blossom and Berries, Chocolate Mint Truffle and African Amber. ‘Well Being’ fruit infusions include Funky Fruits, Posh Pomelo & Melon, Gorgeous Ginger, Luscious Lemon and Amazing Apple - Fig 5









Fig 5 - the interesting array of teas








The mouth-watering selection of miniatures include savoury skewers, taster spoons, elegant canapés and tea sandwiches, as well as a collection of little cakes and pastries in in the colours of the fashion season and in the style of the world’s finest designers - Fig 6,7.









Fig 6 - the range of fashion designers featured in the afternoon tea














Fig 7 - the afternoon tea 'tray'











Such delicacies include:-

Valentino orange and ginger clutch cake closed with oversized chocolate bow - Fig 8;








Fig 8 - Valentino orange and ginger clutch cake closed with oversized chocolate bow









Bottega Veneta colour blocking pink and gold pear mousse and clementine cremeux coat with matching macaroon button - Fig 9;










Fig 9 - Bottega Veneta colour blocking pink and gold pear mousse and clementine cremeux coat with matching macaroon button









Dolce and Gabbana signature gold starred chocolate éclair dress filled with hazelnut cream - Fig 10;







Fig 10 - Dolce and Gabbana signature gold starred chocolate éclair dress filled with hazelnut cream






Stella McCartney must-have polka dot sponge cake dress - Fig 11;










Fig 11 - Stella McCartney must-have polka dot sponge cake dress










Burberry Prorsum stylish black and white double breasted chocolate biscuit coat with snow white vanilla icing - Fig 12;










Fig 12 - Burberry Prorsum stylish black and white double breasted chocolate biscuit coat with snow white vanilla icing








Miu Miu winter spice glittery high-heeled shoe biscuit - Fig 13;







Fig 13 - Miu Miu winter spice glittery high-heeled shoe biscuit








Jill Sander pomegranate and grenadine mousse dress topped with colourful chocolate flower pattern - Fig 14;








Fig 14 - Jill Sander pomegranate and grenadine mousse dress topped with colourful chocolate flower pattern








Lanvin show-stopping cassis bavarois dress with crème de mûre jelly topped with signature folded meringue - Fig 15;









Fig 15 - Lanvin show-stopping cassis bavarois dress with crème de mûre jelly topped with signature folded meringue










Sonia Rykiel striped chestnut cream and almond sponge cake dress complete with trendy metallic sparkles - Fig 16.








Fig 16 - Sonia Rykiel striped chestnut cream and almond sponge cake dress complete with trendy metallic sparkles







Various other 'items' came with the afternoon tea, including duck liver mousse on a spoon - Fig 17; a beef roll, various sandwhiches and an egg mousse roll - Fig 18.






Fig 17 - duck liver mousse on a spoon










Fig 18 - a beef roll with relish, various sandwhiches and an egg mousse roll





Prêt-à-Portea afternoon tea includes champagne and/or coffee if you want it, and all the afternoon tea is served on fine-bone china by Paul Smith for Thomas Goode.

Wording in part from the the Berkeley Hotel website.

HESTON BLUMENTHAL'S RESTAURANT AT THE MANDARIN ORIENTAL HOTEL, IN HYDE PARK, LONDON - 'DINNER'.

'DINNER' is the name of Heston Blumenthal's new restaurant in Hyde Park, London. In the past, the main meal - 'dinner' - was eaten at midday, whilst it was still light outside. But candles and, later, gaslight saw 'dinner' shift to later times. People working in the cities were taking a 'lunch' to work and having their main meal - dinner - at 5.00 pm when they got home. But even today, depending where you are in the British Isles, 'dinner' might still be served at lunchtime, but suppertime is the more preferable.

Ashley Palmer-Watts joined Heston Blumenthal at The 'Fat Duck' in Bray in 1999 when it had just received its first Michelin star. Within two years, he was promoted to Sous Chef and he became Head Chef in 2003. Since 2008, he has been the Executive Head Chef for the Fat Duck group. Ashley currently heads up the kitchen at 'DINNER' - Fig 1.










Fig 1 - the 'Dinner' restaurant with the 'pineapple logo' - the idea behind this is explained later on.









Aviva, James and I had a late sitting at 9.30pm. Walking in to the restaurant, you were immediately struck by the design of the whole space. You walked through 'wine storage areas' that were temperature controlled depending on the type of wine. Then you stepped into an 'open planned' room, that had partial walls to reduce the level of the noise. There was an 'open' kitchen' behind glass walls, and a 'chefs table' next door to the kitchen. In the 'open kitchen' the main courses are made; but there are two kitchens hidden in which cold things are prepared. There is also another kitchen downstairs where all the preparation is done. The waiting staff at 'dinner' were truly excellent, friendly and an absolute wealth of information about the 'dinner' menu.

We were seated at the table - Fig 2, on which was already placed the 'dinner' menu - Fig 3.






Fig 2 - Aviva, Barry and James at the 'dinner' table















Fig 3 - the 'starters' on the 'dinner' menu












We then had the opportunity to peruse the menu, which has its basis, cooking wise, from the 1300's onwards. Boston sourdough bread was served that was just delicious. Then the three of us chose different 'starters' - Figs 4a and b, 5 and 6.






Fig 4a - Aviva chose 'Meat Fruit' (c. 1500) which is mandarin jelly coated chicken liver parfait and grilled bread. The mandarin jelly tastes, and is real mandarin












Fig 4b - the mandarin split open to reveal the chicken parfait













Fig 5 - Barry had 'Savoury Porridge' (c. 1660) which consisted of snails cooked sous vide, girolles, garlic and fennel - it was absolutely delicious















Fig 6 - James had 'Rice and Flesh' (c. 1390) which consisted of saffron, calf tail and red wine - truly scrumptious!








Then we had the main course - Figs 6 and 7







Fig 6 - Aviva and James had different varieties of steak. The steak was cooked sous vide and was absolutely tender and extremely tasty. These steaks were served with mushroon ketchup, red wine juice and the famous Heston Blumenthal triple cooked chips













Fig 7 - Barry had Powdered Duck Breat (c. 1670) which was a piece of duck breast cooked sous vide with smoked confit fennel and umbles (liver, kidney and other portions of the inside of venison and other animals)









And then we shared two desserts - Fig 8 - Tipsy Cake (c. 1810) and Fig 9 - Taffety Tart (c. 1660)









Fig 8 - Tipsy Cake is pineapple brioche with split roasted pineapple. Hence the 'pineapple' as the logo for this restaurant













Fig 9 - Tafferty Tart with apple, rose, fennel and blackcurrant sorbet









The Sommeliars are expert in their choice of wine, and whilst we only had a few glasses of wine - it was really terrific wine that we chose.

The meal finished with a small shot glass of mint chocolate ganache, which was super.

So that was the ending to a fabulous dinner at 'dinner'. Bookings are at a premium, but if you happen to be in London - then try and go to 'DINNER' - it is fantastic and one worth the fabulous experience!

THE CULINARY INSTITUTE OF AMERICA

I had the marvelous opportunity whilst visiting my brother - David and sister-in-law - Lauren - who live in upstate New York to go and visit the Culinary Institute of America - New York campus. The Culinary Institute of America has three campuses - one in New York; one in Texas and the other in California.
The Culinary Institute of America is located in Poughkeepsie - about 50 miles north of New York city. It is in a really beautiful location on the banks of the Hudson River. The Culinary Institute of America started off as being a Seminary for priests, who at a later stage sold most of the land to the Culinary Institute of America. So the Institute has some old buildings but some very new ones as well.









Fig 1a - The Culinary Institute of America














Fig 1b - the symbol of the Culinary Institute of America within the floor of the main building.






We arrived at the Culinary Institute of America just in time for lunch. There are four restaurants run entirely by the students of the Institute - the Ristorante Caterina de' Medici restaurant; the American Bounty restaurant; the Escoffier restaurant and the Apple Pie Bakery Cafe. We went to the Medici restaurant which is of course Italian. The restaurant is entirely conducted by students - both the chefs and the waiting staff. The Medici restaurant - Fig 2









Fig 2 - Ristorante Caterina de' Medici









has quite a comprehensive menu Figs 3,4






Fig 3 - my brother David, my sister in law Lauren, and myself in the Ristorante Caterina de' Medici













Fig 4 - Lauren perusing the menu








and I ordered Bresaola with olive oil and Grana Padano; Potato gnocchi with beef ragu; and finally three mixed sorbets. I specifically ordered the gnocchi dish because I felt that being an Italian restaurant - the gnocchi should be extra special! Well they were special but not extra special - I imagine that it takes some time to get the gnocci to that 'mouth watering' level! Everything was served neatly and correctly, and full marks to the waiters and their instructors. You couldn't help but notice that some of the waiters and waitresses were a little nervous, but that added to the overall charm of the restaurant. There was a note on the menu to engage the waiting staff in conversation - and this we certainly did. And it was marvellous what we found out. One stunning factor was the cost of attending the Institute, which amounted to quite a sum of money. It was not surprising, therefore, that two members of our waiting team, had taken some time off 'mid course', to get a job and earn more money.
After lunch was complete, we went for a walk around the immediate area Figs 5,6,7,8,








Fig 5 - Lauren and Barry infront of the main building















Fig 6 - the fountain opposite the main building















Fig 7 - the education center















Fig 8 - walkway up to the main entrance








and then went on a tour of the various kitchens in which the students were taught. One of the kitchens was at the back of the Apple Pie Bakery Cafe where we saw the trainee chefs putting the final touches to some desserts. And the next kitchen we went to was the 'bulk kitchen' where most of the meals for the staff and students was cooked. It really looked like a 'production line' and I suppose - considering the large number of people attending the Institute, it would really have to be like that. The next kitchen we went to see was the bread making kitchen - Fig 9.





Fig 9 - a view into the bread making kitchen






The students working here are on 'night shift' where they start at about 10pm and work through the night to get fresh bread ready for the morning rush. They make a variety of different types of bread with an enormous variety of different seeds and grains. The next kitchen we visited was the cake making kitchen where students had to be precise and were weighing out the different constituents in preparation for their baking. They were making cakes, biscuits and brownies, and we were permitted to taste a coconut macaroon that some of the students made.

Interesting, the students are given an exercise where they are required to make the same tasting food in three different ways - one using a normal technique; one using gluten free techniques; and one using techniques for specific allergies to a particular product. This is extremely important considering that a significant number of the population are either gluten free or allergic to some particular product.

One thing that I noticed that was not readily apparent, was the almost complete absence of molecular gastronomy teaching, products or techniques. Being one who is very interested in molecular gastronomy techniques - it's absence was a little disappointing.
And finally the tour took us to all the four restaurants previously mentioned Fig 10,






Fig 10 - the outside of the the American Bounty restaurant






where the aim behind each of the restaurants was fully explained.

Really a thoroughly delightful day in an absolutely beautiful location.