Review: The Langham Afternoon Tea Book

One look at The Langham Afternoon Tea Book has me swooning over delicious cakes, pretty pastries and decadent tarts.

It’s enough to encourage me to recreate those sweet treats and savoury bites at home.

The new book features fabulous recipes and also traces the history of afternoon tea.

There’s an interesting foreword by English-French chef extraordinaire Michel Roux Jr, head of Le Gavroche, one of the most famous restaurants in the UK.

He says that since collaborating with The Langham 15 years ago, he’s developed a deep appreciation for afternoon tea.

“This book makes my mouth water, among the recipes are some of my favourites, including a roast cauliflower and gentlemen’s relish which is pure delight,” he says.

He loves how it combines sweet and savoury tastes wrapped in pillowy, light bread.

But it’s the Honey Cake that Roux Jr, selects as the most perfect afternoon tea cake you could wish for.

He even admits he’s been known to have a slice for breakfast.

The Book

The beautifully illustrated volume celebrates the elegant art of afternoon tea with recipes from classic cucumber sandwiches and freshly baked scones to refined patisserie creations.

It also includes tea-pairing guidance and a section dedicated to patisserie fundamentals.

These hints will help readers to master the techniques behind one of The Langham’s most enduring culinary traditions.

To mark the book’s publication, a selection of Langham hotels around the world will introduce themed afternoon tea sets inspired by its recipes.

Each participating property’s set will include one or more featured items, served alongside additional varieties of cakes, scones and sandwiches.

Langham hotels participating include Hong Kong, Shanghai, Xintiandi, Shenzhen, Jakarta, Melbourne, Gold Coast, Chicago, Pasadena and London.

What’s in the Book

The sandwich chapter features a recipe for a delicious classic cucumber with clotted cream treat, plus coronation chicken created to commemorate Queen Elizabeth II in 1953.

The Little Cake chapter offers beautiful small, delicious morsels such as the Tonka, fig and blackberry cakes and stunning red velvet cakes.

Chapter Three concentrates on Sharing Cakes including a recipe for The Langham Pink Battenberg and those famous honey cakes.

Biscuits feature in chapter four – how could you pass up double dark chocolate cookies or Langham pink cookies.

Fluffy scones and jam feature in chapter five with the recipe of The Langham’s famous scones and earl grey sultana scones.

Chapter six is devoted to the basics including caramel sauce, anglaise sauce and vanilla Chantilly.

The verdict

Even if you aren’t an accomplished cook, it’s fun trying these fabulous recipes.

The History of Afternoon Tea at The Langham

Afternoon Tea has been an integral part of Langham’s offering; its London flagship opened its doors in 1865.

It was the first Grand Hotel to present the experience to the public.

The custom of afternoon tea is widely associated with Anna Russell, the 7th Duchess of Bedford, who is often credited with introducing the mid-afternoon ritual of tea accompanied by sandwiches, cakes and scones to bridge the long hours between lunch and dinner.

What began as a private refreshment among Britain’s aristocracy, however, soon evolved into a cherished social occasion.

When The Langham, London opened its doors in 1865 as Europe’s first Grand Hotel, it helped bring the tradition beyond aristocratic drawing rooms and into the grand public spaces of luxury hotels. Served in the hotel’s Palm Court restaurant, afternoon tea quickly became a defining feature of the property and a gathering place for London society.

More than 160 years later, the ritual remains closely associated with The Langham and continues to be enjoyed by guests around the world.

Tea Pairing

The Langham teas are chosen to enhance the character of the food in subtle, delicious ways.

Here’s what to keep in mind.

Black Tea

Bold, malty, tannic: sometimes with notes of dried fruit or spice.

Goes well with Aged Westcombe Cheddar, Farmhouse egg and cress sandwiches and roast beef and caramelised onion. Also rich, creamy and savoury desserts and classic pastries with butter and caramel.

Green Tea

Grassy, slightly bitter, vegetal, fresh, cuts through richness.

Goes with classic cucumber and clotted cream sandwiches and raspberry and jasmine cake rolls.

Oolong Tea

Floral, toasty, sometimes creamy or fruity, it sits between green and black tea.

Goes well with smoked fish and meats, good bridge for savoury and sweet-spicy flavours. Try classic Coronation chicken sandwiches or salmon with watercress and horseradish.

White Tea

Delicate, floral, slightly sweet, dry.

Goes well with goat’s cheese, roots and garden-fresh flavours. Also great with light sponges, madeleines and The Langham Pink Battenberg.

Herbal Tea

Floral, citrussy, minty and spiced.

Goes well with earthy or bitter savoury pairing including roast cauliflower and gentleman’s relish. For an aromatic lift try it with honey cake.

Hints for a Great Afternoon Tea at Home

Start with sandwiches, one fish, one meat and one vegetarian.

Choose simple cakes and scones – serve jam and cream in attractive individual pots.

Use good quality tea, music, and fresh flowers to contribute to an enhanced ambience.

From $49.99