PRÊT-À-PORTEA RETURNS FOR SPRING / SUMMER 2023

About The Berkeley

Nestled between bustling Knightsbridge and leafy Belgravia, The Berkeley is the essence of contemporary chic and innovative luxury. Stunning rooms and suites are accompanied by Michelin-starred cuisine from Marcus Wareing, a fashion favourite afternoon tea at Prêt-àPortea and Cedric Grolet at The Berkeley, courtesy of one of the world’s most famous pastry chefs. Complete with the Blue Bar and The Berkeley Bar & Terrace for drinks, the Bamford Wellness Spa and a rooftop pool with jaw dropping Hyde Park views, The Berkeley continues to surprise and enchant.

The Berkeley has unveiled its Spring/ Summer 2023 Prêt-à-Portea collection – a playful and stylish selection of couture cakes inspired by designers from Kenzo to Moschino. A firm favourite with fashionistas with a sweet tooth, Prêt-à-Portea gives a contemporary twist to afternoon tea with a collection of bold catwalk-inspired creations.

This season’s collection opens with Loewe’s viral Anthurium dress, reimagined with Sacher sponge, espresso caramel and Valrhona 70% chocolate mousse, set on a croustillant base and topped with a chocolate flower. The Berkeley pastry team pays a heartfelt homage to the late and great Vivienne Westwood with a Madagascar vanilla biscuit portrait intricately iced, complete with iconic red hair.

Hermès’ tasselled bucket bag is crafted out of Victoria sponge sandwiched with apricot jam, wrapped in chocolate and finished with a chocolate feather plume. Moschino’s vibrant ensemble is made with tropical mousse with a banana and passion fruit centre, set on Sablé Breton biscuit and finished with a meringue flamingo.

Two designers appear in Prêt-à-Portea this season for the very first time: Zimmermann’s playful striped co-ord is a cylinder of joconde sponge, filled with blueberry bavarois. This is topped with a chocolate skirt and wafer thin biscuit legs, akimbo. US label Thom Browne’s avant-garde look is a fraise des bois tart with strawberry crémeux, topped with a lime and mint truffle and red chocolate hat.

Finally, the season’s showstopper takes inspiration from Kenzo with a cake designed to share – a velvety citrus cream with lemon confit and coconut gel, set on a Sablé biscuit base and topped with sugar flowers.

The Spring/Summer season of Prêt-à-Portea is served from 1pm - 5.30pm every day, priced from £80 per person.

To make a reservation for Prêt-à-Portea visit the-berkeley.co.uk/restaurants-bars/ afternoon-tea