A tasty day out for our lucky winners
See how our competition winners fared alongside tea-tasting expert Nick Bunston and Graham Hornigold, head pastry chef of the Mandarin Oriental Hyde Park.
The winners of our Tea Masterclass competition enjoyed a day to remember, learning the tips of the trade from international tea sommelier Nick Bunston. Nick explained how different tea blends are made, stressing the importance of exceeding customers’ expectations by serving tea as an experience – along with the margin potential and benefits of servicing tea correctly. Watch the video to see Nick’s tips for brewing a perfect cuppa and follow our steps here
Graham Hornigold, one of London’s highest acclaimed pastry chefs, went on to demonstrate how to enhance the ‘tea taste experience’, by matching specific tea blends with dessert dishes. The chef showcased his signature dishes and cooking techniques, arming attendees with the skills and knowledge necessary to enhance their tea offering.
We have also made all of our tea tasting tips available for download here.
Graham Hornigold - Head Chef Patissier, Mandarin Oriental
Graham Hornigold is the Head Pastry Chef at the Mandarin Oriental Hyde Park, London and unquestionably one of the leading pastry chefs in the UK. He is responsible for a team of 12 overseeing all dessert preparation in the hotel, including the carefully hand-crafted cakes and pastries of the legendary afternoon tea. Prior to this, Graham worked as the Executive Pastry Chef at The Lanesborough, where he collected a successful array of accolades including ‘Pastry Chef of the Year’ 2007 at the Craft Guild of Chefs Awards and four Tea Awards by the Tea Guild.
Nick Bunston - International Tea Expert
“We all know how enjoyable a great cup of tea can be, but many operators are unsure how to create a memorable ‘tea experience’ for customers. With over 40 years’ experience in the tea business, I know how hard it is for consumers to find a great cup of tea outside the home, and Unilever’s research also substantiates this. The good news is, it doesn’t have to be complicated. By offering high-quality teas with exceptional depth of flavour like PG tips and Lipton blends and following a few simple steps, operators can be sure to offer the perfect brew.”
Afternoon Tea Masterclass Menu
Scones, Plain and Sultana
Light and airy scones, served with strawberry and rose petal flavoured jams and rich thick clotted cream. Served with Lipton English Breakfast
Spiced Caramel Sacher
Moist and rich layers of almond sacher cake sandwiched with a lightly Vanilla, cardamom and star anise spiced caramel ganache.
Served with Lipton Rooibos Spice Infusion
Apple and Blackberry Choux a la Crème
Choux pastry ball, with a crisp streusel topping, filled with tart apple purée, blackberry crémeux and vanilla crème. Served with Lipton Earl Grey
Hazelnut Gianduja Feuilletine
Hazelnut Dacquise, praline flavoured feuilletine, crisp chocolate leaves and Gianduja cream.
Served with Lipton English Breakfast
Hazelnut Financier with Poached Pineapple
Hazelnut cake enriched with beurre noisette, and baked with vanilla and anise poached pineapple.
Served with Lipton Green Tea Tchae Orient
Lemon Cake
Dense lemon and poppy cake finished with lemon glazing to give a tangy finish.
Served with Lipton Lemon Tea