Afternoon tea with Sarah Frankland

Sarah Frankland Head Pastry Chef

There is no greater satisfaction for me than seeing a guest enjoy a dessert I have created with my team.

Tried and tested classical techniques are the foundation for all pastry work; yet I love to give my desserts a modern twist, using a variety of flavour combinations with less sugar and fewer fats where possible.

I am a great believer in exploring new techniques with colleagues who share my passion for chocolate and pastry, helping them develop a signature style of their own.

Pastry Chef of the Year 2019 Craft Guild of Chefs

A brief history of Afternoon Tea The most quintessential of English customs is not as old as you might think. In the mid-19th century it was common to take only two meals a day, breakfast and dinner, with the latter usually served around 8pm. Anna, the seventh Duchess of Bedford, countered her afternoon pangs of hunger by having bread and butter, cake and tea brought to her boudoir. Before long she was inviting friends to join her for “tea and a-walking the fields”; and soon afterwards all of fashionable society was sipping tea and nibbling sandwiches in drawing rooms in the middle of the afternoon.

Even Queen Victoria began to engage in the ritual and her influence led to largerscale ‘tea receptions’ which were less prescriptive on time and catered for as many as 200 guests.

Afternoon Tea today is a light meal of sandwiches – usually cut into fingers – sweet pastries, cakes and scones with clotted cream and jam. It has become an occasional indulgence, the perfect way to while away a relaxing afternoon, or to come together and enjoy a special celebration.

Pennyhill Park Afternoon Tea Choose from an extensive range of loose leaf tea or coffee

Our favourite finger sandwiches Surrey pesto chicken and red pepper Hill House Farm salt beef, mustard ketchup Chapel Farm egg mayonnaise, mustard cress British cheese ploughman's, heritage tomato and apple chutney

Apple parfait, blackberry and Chambord granita

Plain and fruited scones, British strawberry conserve, Surrey Hills cream

Seasonal classic pastries with a modern twist Éclair Hibiscus whipped ganache, ruby chocolate, red berries Yuzu drizzle cake Pennyhill Park honey whipped ganache, yuzu gel Tart Peach compote, toasted almond mousse Macaroon Cocoa nib ganache, cherry confit £42.50 “There are few hours in life more agreeable than the hour dedicated to the ceremony known as Afternoon Tea.” Henry James Please advise us of any food allergies or intolerances.

A discretionary service charge of 12.5% will be added to your final bill. All prices include VAT

Celebrate with a glass or a bottle of sparkle…

Ridgeview Bloomsbury Brut

£12.50 / £68

Ridgeview Fitzrovia Rosé

£17.50 / £84

Ridgeview Blanc de Noirs

£18.50 / £95

Ridgeview Rosé de Noirs

£19.00 / £99

Taittinger Brut Reserve N.V

£15.00 / £78

Taittinger Brut Prestige Rosé

£19.00 / £89

Please advise us of any food allergies or intolerances In accordance with the Weights and Measures Act 1985, the measure for the sale of spirits and liquors on the premises is 35ml or multiples thereof Wines are served by the measure of 125ml If a listed vintage is unavailable an alternative will be offered where appropriate A discretionary service charge of 12.5% will be added to your final bill. All prices include VAT

Ultimate Afternoon Tea Start your afternoon in style with a glass of vintage Ridgeview Blanc de Noirs* Mushroom brioche rarebit, shaved truffle, Norbury blue Our favourite finger sandwiches Surrey pesto chicken and red pepper Hill House Farm salt beef, mustard ketchup Chapel Farm egg mayonnaise, mustard cress British cheese ploughman's, heritage tomato and apple chutney Apple parfait, blackberry and Chambord granita

Plain and fruited scones, British strawberry conserve, Surrey Hills cream

Enjoy with a glass of vintage Ridgeview Rosé de Noirs* Seasonal classic pastries with a modern twist Éclair Hibiscus whipped ganache, ruby chocolate, red berries Yuzu drizzle cake Pennyhill Park honey whipped ganache, yuzu gel Tart Peach compote, toasted almond mousse Macaroon Cocoa nib ganache, cherry confit £62.50 “I could not live without Champagne. In victory I deserve it. In defeat I need it” Winston Churchill *served in 75ml glass Please advise us of any food allergies or intolerances.

A discretionary service charge of 12.5% will be added to your final bill. All prices include VAT

Pastry Glossary of Terms Conserve Preparation made by preserving fruit with sugar; jam or marmalade.

Crémeux Crémeux means “creamy” in French, crémeux is softer in texture than a ganache but not as light as a mousse. Éclair - choux pastry A very light pastry made with egg which is typically used for éclairs and profiteroles. A pâtissier called Avice developed the paste during the 18th century and created choux buns. Marie-Antoine Carême perfected the recipe in the 19th century – and that is the choux pastry we know today.

Ganache A filling of a chocolate and cream emulsion, used in confectionery such as cakes and truffles. A ganache can also be whipped to achieve a lighter airy texture.

Macaroon Originated in Venice in the 13th century. The modern popular style of macaroons we see today are also known as ‘Parisian macarons’ and were created by French pâtissier Pierre Desfontaines while working for his grandfather Louis-Ernest Ladurée.

Parfait A frozen dessert made from a base of sugar syrup, egg and cream. A light textured dessert often used as a palate cleanser between savoury and sweet courses. The word “parfait” originates from the French word meaning “perfect”.

Ruby chocolate A chocolate made from the ruby cocoa bean, giving it a distinctive fruity flavour and pink colour.

Yuzu A Japanese fragrant citrus fruit, often used as a lemon substitute in modern desserts.

Tea Menu Black Our selection of black teas are made from large leaf offering a wealth of flavour which cannot be found in common black tea.

Pennyhill Park Tea

Our finest English Breakfast tea is a delicious combination of high altitude grown broken orange pekoe black teas which have been blended to produce a full bodied tea with delicate flowery and spicy undertones.

Assam, Bargang

Assam Bargang tea comes from an estate located on the north banks of Brahmaputra river in the Sonipur district in Northern India. The leaves are broken, which helps to give it a strong and creamy infusion, perfect for those looking for a more powerful Assam.

Earl Grey, Anhui Province, China

Its distinct flavour is a result of combining high quality Chinese black tea and oil of bergamot. This Earl Grey is a beautifully scented tea with a flowery and citrusy flavour, which remains the embodiment of the finest English tea.

Darjeeling Goomtee, India

Goomtee is ranked among the top gardens in the Darjeeling district and produces luscious green leaves with hues ranging from oaky-brown to light green. This tea offers a deliciously smooth and refreshing cup with distinctive muscatel characteristics.

Soothing Indian

A soothing infusion which has a lovely warming effect on the body. The infusion develops a well balanced tea with hints of sweetness and flowers. It is a complex infusion of spices combined with sweetness from liquorice root. You should avoid this tea if you suffer with high blood pressure or are pregnant.

Lapsang Souchong

This tea is a speciality of the Fujian Province in China. The leaves are put through several stages of preparation which culminates in the teas being hung in baskets over smoking pine wood fires to dry. This creates an intensively rich and smooth flavour that lingers for a while with distinctive smoky notes.

Christmas Tea

Slightly smoky China-Ceylon blend infused with Indian spices is truly an experience not to be missed at Christmas! It has aromatic spices grounded by woody tea notes. Best time to drink this beautiful blend is in the afternoon.

Decaffeinated Ceylon, Sri Lanka

A full bodied Ceylon black tea with spicy undertones, without the caffeine.

White White teas have a sweet flavour and soft texture without the vegetal quality of green tea. They are refreshing and easy on the palate.

Jasmine, Silver Needle, China

Characterised by lightness of white tea buds delicately scented with beautiful Jasmine flowers. A light and refreshing velvety tea.

White Apricot

A fusion tea that combines the refined character of a white tea with honey like sweetness of apricot pieces. The flowery undertones of Marigold and Rose round off the flavour creating a truly delightful and refreshing tea.

Green A great green tea is instantly accessible; offering vibrant grassy flavours and a sublime natural sweetness. Green tea has been the drink of connoisseurs in the East for centuries.

Dragon Well, Zhejiang Province, China

Lung Ching Dragon Well is one of the most famous Chinese green teas worldwide, renowned for its quality and remarkable flavour. True Lung Ching tea, with its unique flat and crisp leaves, is grown only in the Hangzhou area in Zhejiang province.

This light tea smoothly combines the classic green tea character with a sweet and slightly fruity aroma.

Jasmine Chun Hao

This elegant green tea, once harvested and dried, is layered with fresh jasmine blossoms overnight.

This traditional scenting process is repeated for a few nights, resulting in a uniquely fragrant and floral tea.

Cherry Blossom

A delicious Japanese green tea which is blended with peony flower petals, rose petals and cherries to produce a beautifully balanced tea with a distinctively cherry undertone.

Oolong Tea Oolongs are somewhere between green and black teas. A hybrid of sorts, this category of teas incorporates the best of both worlds to create something unique and wonderfully complex.

Organic Red Oolong, China

This is a top China superior fancy Oolong organic tea with slight honey notes. The bright amber coloured cup develops a lovely flowery fragrant aroma. The taste ranges from mildly spicy notes with sweet soft hints of honey to almost earthy rye bread.

Rooibos Tea A Rooibos, also known as Red Bush, originates from South Africa and is a caffeine free herbal tea renowned from its unique flavour profile as well as a wide range of health benefits.

Rooibos

The high grade, organic red tea is characterised by a bright red cup and a creamy sweetness with a fruity aftertaste.

A well rounded medium bodied tea with a refreshing sweetness and undertones of nuttiness.

Rooibos Vanilla

This tea is a lovely blend of Rooibos and vanilla which combine to produce a delicious flavour, which is uniquely Rooibos but with a light sweet fragrance of vanilla.

Herbal Tea Our herbal teas are created using freshly picked and dried whole herbs, flowers or fruits. They are packed with flavour and aroma and naturally caffeine free.

Very Berry

An exciting pure fruit tea consisting of a wide selection of berries and a few other dried fruits, such as papaya. The deep red cup is characterised by a vivid fruitiness and a pleasing sweetness that is balanced by the tart hint of hibiscus.

Zest Tea

Zest tea or lemon and ginger, is a delicate and refreshing herbal tea. It contains lemongrass, lemon peel and ginger. It is marked by a tangy aroma and an invigorating lemon flavour with a spicy finish.

Whole Chamomile Flowers

Floral and deeply soothing whole chamomile flowers. Fresh and light with flavours that cleanse and calm.

Whole Peppermint Leaf

Insistent, deep minty flavour with an almost oily mid-palate subsidising cleanly towards an intense finish.