Tea is as much an institution in England as beer. One of the several dozen great 'High Tea' experiences is at Fortnum and Mason of Piccadilly. It is an afternoon must.
Another great 'High Tea' experience is at the Savoy. While expensive it is a wonderful London tradition. I recommend the 'Champagne Tea.'
Afternoon Tea has been served at The Savoy throughout its entire history. Served in the famous Thames Foyer and accompanied by the sounds of the resident pianist, Afternoon Tea consists of a mouth-watering array of sandwiches with a variety of fresh fillings, delicate pastries, teacakes and scones with clotted cream and strawberry preserve.
Petrus at the Berkeley Hotel
The Petrus Restaurant in the Berkeley (pronounced Barkeley) Hotel is operated by Marcus Wareing under the umbrella of the the Gordon Ramsey Group.
Marcus Wareing - Petrus Chef
Catherine and I had the 'tasting menu' at Petrus which I've listed below. Foams are big right now in the world of haute cuisine. For example, the carrot soup is put in a tall shot glass (orange in colour) with the coriander foam floating on top (green in colour). To drink the soup you must pass the carrot soup through the coriander foam giving a perfect combination of flavours to the palette. An extraordinary culinary experience and that was just the beginning.
Petrus Tasting Menu
Amuse bouche *
Carrot soup with a coriander foam
Pan fried foie grad with fig compote,
spiced pears, almond purée
Scottish scallop, carrot a l`orange,
toasted sesame seeds
Roasted partridge, sweetcorn,
fresh cobnuts, tarragon jus
Pan fried halibut with scallop ragout,
Best end of salt marsh lamb
braised shoulder, carmelised shallot and fennel
green aspragus, courgette flower salad,
Cheese from the trolley
Vanilla crème, honey poached plums,
Spiced plum sorbet
* Amuses-bouche, also called amuses-gueule, are tiny bite-sized morsels served before the hors d'œuvre or first course of a meal. These, often accompanied by a proper complementing wine, are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.The word is French, literally translated to "mouth amuser" [for bouche = mouth; amuser = to amuse, to please]. The original French word, more frequently employed, is amuse-