Afternoon Tea is a wonderful thing. So good is it, in fact, that very few actions could make it better.
Cloud 23 of Deansgate’s Hilton however, have managed it. They have made it pink.
If afternoon tea is wonderful and pink afternoon tea an unbeatable treat, then a pink AND charitable afternoon tea is surely imperfectible.
The candy-hued, decadent meal will be served as a way of raising money for Breakthrough and their admirable efforts to eradicate, and raise awareness for the disease. The spread will be available throughout October.
John McLaughlin, General Manager of the Hilton said:
“Perfect in Pink” afternoon tea gives guests a chance to enjoy a pretty and delicious treat whilst supporting a fantastic charity.”
John is not wrong in any respect. The afternoon tea is both pretty and delicious, largely owing to the menu being created by the hotel’s Executive Chef, Stuart Duff, and his talented pastry team.
Among the savoury delights Simon and I are treated to mini sun-dried tomato quiches, a potato & beetroot wrap, prawn marie-rose on a mini bagel (which I obviously didn’t eat, being allergic), in addition to sandwiches – ham & mustard and smoked salmon.
All very nice and well presented. But of course, that’s not we’re here for. Especially as I don’t really like beetroot, salmon or – obviously – prawn.
The superiority of the sweet ‘courses’ to other afternoon teas of the city is considerable.
Raspberry and rosewater jelly topped with cream didn’t hit the sides, and offers (admittedly, posh) nostalgia to jelly and ice-cream childhoods. I LOVE IT.
Red velvet cupcakes and cherry scones with jam and clotted cream join the fray, with raspberry frangipane tart finishing us off.
And if you’re really that hard to please and still feel as though you haven’t been treated, then the pink 1930’s cosmopolitan cocktail (gin, cointreau and raspberry syrup) should sort you right out. And you’re still allowed a cup of tea.