So far, I would say that Claridge’s is my favorite hotel eva. So, when I saw that Claridge’s was offering masterclasses, I knew I wanted to take one. I happened to find a class on one of my all time favorite subjects too: afternoon tea! Of course I had to book it, and I’m so glad I did. It all started with this lovely invitation:
So, it was off to Claridge’s I went. Tea and coffee was served, and then we were ushred into the kithens downstairs. Now that was actually a really cool thing to see. I bet it’s part of the hotel that most people will never get a chance to appreciate. It is a huge warren of kitchens that encompasses some terribly expensive real estate. This is where the magic happens. It isn’t glamourous, but I guess you wouldn’t expect it to be. This is, after all, a highly professional kitchen. They sat us down in “the Butchery”, where we were introduced to Chef Nick.
The first thing he taught us was how to make scones. These are the very same scones that Claridge’s serves as part of their famous afternoon tea. He took us thorugh it step by step and showed us the ovens where they are baked (along with all the other delicous patisserie)–gosh, it really smelled good in there. Out of the corner of my beady little eyes I could see racks and racks of delicious baked goods. It took every ounce of self control I had to keep my inner piggy in line. I can’t tell you how badly I wanted to snatch and gobble a delicous croissant when nobody was looking. I was really well behaved that day. Mr P wasn’t there, and so if I got caught doing something a little evil, I wouldn’t have him around to sort everything out for me (he is so good at that). Anyway, the scone recipe seemed quite straight forward, and definitely doable for a home baker, so I am really looking forward to trying that in my own kitchen.
After that, Chef Nick showed us how he makes pastry cream. That pastry cream was later used to make a Vanilla Millefeuille, and a stunning Ispahan (a desert based on a rose water macaron and rasberries). I have to admit, those two recipes were a little out of my depth. They were quite complicated and require a lot of skill and knowledge of pastry making. Nevertheless, it was fascinating to see all the effort and preparation that go into those tiny delacies that are served as part of the afternoon tea service. They really are like little masterpieces. Who know, maybe one day when I am feeling particualarly adventurous, I may try making that ishpan–it was heavenly.
As an aside, I asked the chef a couple of questions about macaron making, and do you know what he said? He said that even in Claridge’s, they have batches of macarons that come out crap (althought that’s not his exact wording LOL). It’s kind of nice to know, after all my macaron mishaps, that even professional chefs find those little confections so tricky. It made me realise that I have been way to hard on myself when it comes to making macarons. There’s no shame in conceding that I just can’t make the high quality, fabulous tasting macarons that one can find baked by the great pâtissiers. It is a complicated process that, in all honesty, is best left to professionals (though that doesn’t mean I am not going to keep trying).
Of course, at this point, after seeing those delcious treats being made, we were feeling kind of hungry. The people at Claridge’s served us the most elegant lunch. I was a little taken aback that they would feed us such beautiful food as part of a day course. I guess this is a mark of a good hotel: first class, all the way.
Included here is a creamy pea soup with a wonderful hint of lime, a few beetroot crisps and got cheese cheese with salad garnish, scallop and some mashed potatoes, and a spring inspired risotto.
This was followed by some sweet treats. Amongst them were the scones and deserts we watched the chef make in class, as well as some others. The scones were served with mounds of clotted cream and superb Marco Polo jam by Marriages Freres.
At the end of the class, they gave us a little Claridge’s doggy bag to take goodies home with us. I brought an Ispahan home to my Mr P 
. And if all that wasn’t fab enough, they also gave us some little additional goodies (some tea, jam, and a Claridge’s pen–a nice one). It was such an awesome experience. Here’s the thing, first time I went there for Mr P’s birthday I had an amazing time, but now I have an even greater appreciation for this wonderful hotel. I’ll definitely be back!
This sounds like it must have been brilliant! I’m very envious!
wow, drooling! beautiful food and photos!
I know it might be hard to well behave there : ).
Ohhh so lucky! What a fabulous experience that must have been? Can I ask for the scone recipe? I’d love it if you would post it – the world MUST know about it!
this looks so tasty….what a great event and the doggy bag
that’s awesome that you could take some of it home 
Oh that would have been sooo interesting and yum the food you got looks delish honey….so nice you remembered Mr P
hugs and xxx DJ
I was just talking to a friend about attending a high tea at some place in NYC that she goes crazy for. Problem is…I want your high tea, with those gorgeous desserts like the Ispahan macarons. I would havw to travel pretty far, though. huh? LOL Definitely worth it!!
BTW..is it weird if I just uttered ‘Oh god’ Oh ‘God’ Oh God’ over your speckled banana bread, again? lol
What an experience!! Can I sign up now. The color or that pea soup is amazing. Sounds like a wonderful day of learning and fine dining. xo
Truly awesome experience! Your are so lucky ! Foods look perfect and delicious ! Thanks for sharing.