Summer Afternoon Tea at the Conrad London St James

Summer Afternoon Tea at the Conrad London St James
Created by Executive Pastry Chef Diana Sedlakova, who has elegantly blended the tradition of a classic afternoon tea with contemporary flavors and techniques, the Summer Afternoon Tea is served in the stylish Emmeline’s Lounge, so named after the 19th century British political activist Emmeline Pankhurst.

There is an extensive range of tea varieties from Harney & Sons to choose from including Earl Grey blue flowers and Jasmine sliver needle. Tea sommeliers are on hand to ensure a personalized experience, giving guests the opportunity to breathe in the aroma of each before making their selection. Alternatively guests can opt for a little extra luxury with free-flowing champagne available during the weekday and weekend services.

The menu starts with a selection of savories including a prawn and crab Bloody Mary or pea and mint panna cotta, followed by sandwiches that include many familiar flavours such as coronation chicken on caraway bread and honey and mustard Wiltshire ham on cranberry bread as well as twists on classics like the pickled cucumber with lemon and mint cream cheese on beetroot bread.

Cakes and pastries follow the savouries including dishes such as raspberry and pistachio choux bun or the strawberry and cream pearl, a mirror-glazed sphere of strawberries and cream on a crunchy nest of delicate pastry threads. Finally, no afternoon tea would be complete without fresh scones, clotted cream, strawberry jam and, in this case, a zesty lemon curd.

On Saturdays, afternoon tea is accompanied by live Jazz, the perfect addition to this quintessentially British treat.

Traditional Afternoon Tea - £35 per person (Served daily 13.30pm – 6.00pm)
Free-flowing Champagne Afternoon Tea - £49 per person (Monday – Thursday 13.30pm – 6.00pm)
Free-flowing Champagne Afternoon Tea - £54 per person (Friday – Sunday 13.30pm – 6.00pm)

For further details or to make a reservation, please visit or call +44(0) 20 3301 8080.

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