Quintessentially British Mayfair hotel DUKES LONDON is delighted to announce the launch of an exclusive afternoon tea menu – a collaboration between GBBO semi-finalist (series 7) Selasi Gbormittah and GBR Chef Nigel Mendham. Created for British Food Fortnight and available from 21st September to 6th October 2019, the new afternoon tea menu celebrates the biggest national event for British food and drink held annually.
Selasi’s collaboration with GBR’s long-standing Executive Head Chef Nigel Mendham has resulted in a menu that celebrates the tradition of British afternoon tea, featuring an array of delicately-designed sweet treats with Selasi’s signature contemporary twist and Nigel’s signature focus on exceptional ingredients. Highlights include a decadent chocolate cluster with orange cream and crunchy feuilletine and a fig and almond tart with spiced almond cream, toasted almonds and a honey glaze.
The weaving together of chocolate and citrus flavours is a signature of Selasi’s who says ‘chocolate is such a versatile ingredient. It is loved by most if not all and it pairs so well with citrus which is equally as versatile and dominant in its own right. These combinations have remained my all-time go to flavours’.
Highlights among the delightful selection of sandwiches include the H. Forman’s London-cure smoked salmon with dill cream cheese on beetroot bread and the free range egg mayonnaise, autumn truffle with watercress on white bread, reflecting Nigel’s passion for sourcing only the finest British ingredients: ‘having grown up in the Norfolk countryside, the importance of locally and sustainably sourced ingredients is fundamental to any dish at GBR and this is how we achieve the freshest and most optimal flavours in everything from the autumn truffle through to the watercress’.
Selasi shares this insistence on using seasonal ingredients – incorporating figs, which he first tasted last year while studying at the Culinary Arts Academy in Lucerne and Paris and which he’d always shied away from before: ‘figs eliminate the need for excess sugar and this tart leaves you feeling just that. A good dessert without the guilt. The natural sweetness from the figs, the spiced almond cream and the honey glaze is just one of the many flavours you’d experience’.
As Executive Head Chef of GBR, Nigel Mendham concentrates on Great British dishes and traditions in line with the hotel’s 111-year heritage. Ghanaian Selasi comes from a culture where food plays a huge part in the community, and sees food and food preparation as the perfect medium for bringing people together.
Selasi’s Signature Afternoon Tea at DUKES LONDON with Chef Nigel Mendham
– Menu –
Poached chicken, tarragon mustard mayonnaise on malted grain bread
H. Forman’s London cure smoked salmon, dill cream cheese on beetroot bread
Baked ham, smoked cheese, tomato relish on onion bread
Free range egg mayonnaise, autumn truffle, watercress on white bread
Warm savoury tart – broccoli, parmesan, avocado
Fruit scones and plain scones
Chocolate & Citrus – chocolate cluster, chocolate mousse, orange cream, sponge, chocolate feuilletine
Fig and Almond Tart – Sweet pastry, fig confit, spiced almond cream, toasted almonds, honey glaze
Choux Surprise – choux, caramel, white chocolate mousse, pear
BlackBerry Yuzu Financier – beurre noisette financier, blackberry confit, citrus syrup, yuzu glaze, soft whipped Crème Chantilly
Fine loose-leaf teas and infusions