The Royal Lancaster Hotel is celebrating this year’s Chelsea Flower Show with a decadent floral Afternoon Tea served in the hotel’s Lancaster Lounge. The tea will include a range of sandwiches, floral pastries and cakes and a selection of fine teas. Guests will also be treated to a complimentary glass of Perrier-Jouët Champagne in true Chelsea style.
The Chelsea Flower Show Afternoon Tea will be available in the Lancaster Lounge from Tuesday 19 May until Saturday 23 May 2009.
Chelsea Flower Show Afternoon Tea
A selection of freshly prepared finger sandwiches:
Smoked Scottish Salmon with Cream Cheese and Chives
Cucumber with Dill
Egg Mayonnaise with Mustard Cress
Traditional Ham with English Mustard
Smoked Chicken with Spring Onions and Mayonnaise
Cornish Crab Meat and Prawns with Seafood Sauce
Warm Scones with Clotted Cornish Cream and Strawberry Preserve
A selection of floral fancies:
Mille Feuille of Raspberry and Rose Petal
Lavender and Lemon Cheesecake
Mini Elderflower Brulee
Wild Rose and White Chocolate Opera
Chocolate Cup Filled with Dark Chocolate and Jasmine Cream
Mango Tartlett with Crystalised Violets
A choice of fine teas and a Glass of Perrier- Jouët Champagne
£25 per person
The Royal Lancaster Hotel is renowned for its panoramic views over Hyde Park and London’s famous skyline. It is only a few minutes’ walk from the bustling shopping districts of Oxford and Bond Street, internationally famed West End theatres, museums and tourist attractions.
Royal Lancaster Hotel, Lancaster Terrace, London W2 2TY
Reservations on 020 7262 6737 or visit www.royallancaster.com
Following the success of last year’s limited edition RHS Chelsea Flower Show Liberty of London scarf and Manolo Blahnik shoe, the Royal Horticultural Society, organiser of the world’s most famous flower show, has given its seal of approval for Pearl Restaurant & Bar to introduce a brand new cocktail in honour of the prestigious horticultural show.
Created by the head mixologist at Pearl, Gustavo Bertolucci, the delicious RHS Chelsea Flower Show Cocktail has a floral bouquet, is garnished with a Singapore Orchid, and captures the essence of the RHS Chelsea Flower Show in a Martini glass.
The cocktail is a luxurious blend of London’s finest Tanqueray Gin, Kwai Feh lychee liqueur, Ruinart Rosé Champagne, cranberry juice, cranberry syrup, and orange bitters, making a refreshing and elegant summer drink.
Pearl Restaurant & Bar will be the only venue in London where the deliciously English cocktail will be available. It will be offered at Pearl for a six week period from the 1 May 2009 and throughout this year’s RHS Chelsea Flower Show, from 19-23 May 2009, priced at £13.75. The cocktail will also be showcased at two official pre-show parties.
The RHS Chelsea Flower Show attracts 157 thousand visitors from around the world. Pearl is delighted to be involved with this prestigious occasion, which is the first major event of the British summer season.
The RHS Chelsea Flower Show Cocktail
25 ml Tanqueray Gin
25 ml Kwai Feh lychee liqueur
25 ml cranberry juice
10 ml cranberry syrup
Dash orange bitters
Ruinart Rosé Champagne
Shake the gin, lychee liqueur, cranberry juice,
cranberry syrup and orange bitters in a Boston Shaker
Double strain into a cocktail glass
Top up with Ruinart Rosé Champagne
Garnish with a Singapore Orchid
Pearl Restaurant & Bar on 020 7829 7000 or visit www.pearl-restaurant.com
Vivek Singh, Executive Chef of Westminster’s fine-dining Indian restaurant, The Cinnamon Club has put together an all-vegetarian floral garden menu, in celebration of the diverse botanicals on display at the nearby RHS Chelsea Flower Show (19-23 May 2009) and the ever-successful
National Vegetarian Week (18-24 May 2009).
Housed in the Grade II former Westminster library, a short taxi-ride from the Chelsea Flower Show, this revered restaurant is the ideal lunch and dinner venue to complement these two great events.
The floral garden menu includes eight innovative and inspired courses brought to life by Vivek Singh’s famous deft touch and inventive use of Indian spices. Showcasing how to incorporate flowers into Indian cooking, the menu promises to delight and refresh discerning vegetarians and carnivores alike.
Hibiscus and rose petal bellini
Essence of tomato and basil shorba
chicory and rocket flower, edible gold leaf
Grilled asparagus spears with kadhai spices
yoghurt and chive flower kebab
Crisp zucchini flower with tamarind vegetables
Elderflower & anise sorbet
Grilled aubergine with roasted spring vegetables
tomato quinoa, citrus morel and saffron sauce
Rose petal and milk
carom seed crumble, sweet cicely jelly
Coffee and petit fours
The floral garden menu is available throughout May 2009 at £60 per
The Cinnamon Club The Old Westminster Library, 30-32 Great Smith Street, London, SW1P 3BU T: 020 7222 2555