London Pastry Chef Launches High Tea SeriesBy Robert Hickey | December 18, 2013 By Robert Hickey | December 18, 2013
Toronto's Shangri-La hotel will be hosting renowned UK pastry chef Nicholas Patterson for a high tea popup series in January to celebrate the soon-to-open Shangri-La London hotel.The week long event series will take place at hotel's lobby lounge from January 13 to 19 and Patterson's appearance will signal the debut the new afternoon tea menu. Prior to joining Shangri-La, Patterson was most recently head pastry chef at London's Claridge’s, where he was awarded the Tea Guild’s "Best London Afternoon Tea" award in 2006 and 2011. He also spent two years between Paris and Tokyo working for French pastry icon Pierre Hermé.
The high tea menu for Toronto will include original creations like Temptation (chocolate ganache, raspberry compote, chocolate sponge and soft chocolate cremeux), Coco (coconut dacquoise biscuit and Kalamansi lime curd topped with ginger and coriander infused pineapple), and "Café au Lait" (vanilla mascarpone cream, coffee cream brulee centre, white chocolate flakes and coffee-soaked sponge cake). The savory items include a selection of finger sandwiches: lobster and chive with curried-mayonnaise on brioche roll; roasted chicken and grain mustard mayonnaise on mixed seed bread; egg and cress with crispy Serrano ham on brown bread. For traditionalists, warm chamomile and traditional plain scones are served with housemade berry preserve and Devonshire cream with tea chosen from over 75 premium selections.
The new menu debuts on January 13 and is priced at CAD$39 per person or CAD$25 per child and is served daily from 2:00 to 5:00 p.m. in the Lobby Lounge.
January 13 to 19, 647-788-8888