High tea is a high­light at Coach man

The Tribune (NZ) - - SAVOUR -

What makes a high tea dif­fer­ent from any oth­ers?

When it’s pre­pared and su­per­vised by a Patis­serie Chef who’s trained at the Savoy and Clar­idge’s in Lon­don.

Rus­sell Chap­pell, Patis­serie Chef, at Ho­tel Coach­man, learned his craft in some of the top dining spots in the UK in­clud­ing the Blue­bird Restau­rant in Lon­don, Bach­mann’s Patis­serie near Kingston Upon Thames and the Cen­tral Pas­try Kitchen at the House of Com­mons Restau­rant.

Now he pre­sides over the Ho­tel Coach­man’s High Teas to en­sure they’re just as tasty and dis­tinc­tive as the tra­di­tional feast at the Savoy.

The next High Tea at Ho­tel Coach­man is on Au­gust 20 from 2-4pm. Book­ings are es­sen­tial.

Rus­sell’s spe­cialty in­cludes pe­tit fours, pas­tries, desserts, scones, sand­wiches, in­di­vid­ual savouries and any­thing to do with choco­late.

‘‘We es­tab­lish a classy en­vi­ron­ment with lace table­cloths, fine china, three-tier stands and food pre­pared to per­fec­tion with tea, cof­fee and a glass of bub­bly to fin­ish,’’ Rus­sell says. ‘‘My sat­is­fac­tion is to see 60 peo­ple go away happy and con­tented.’’

The Ho­tel Coach­man does the classy things well. ‘‘The way we do them is unique and is one of our spe­cial­ties,’’ owner Leonie Hapeta says.

‘‘High tea is par­tic­u­larly pop­u­lar over win­ter. It al­lows peo­ple to come out, meet friends and en­joy be­ing pam­pered with our af­ford­able high tea and get home be­fore dark,’’ she says.

By af­ford­able Leonie means $25pp which is a very com­pet­i­tive price.

While high teas are an im­por­tant part of Rus­sell’s life, his du­ties ex­tend be­yond the monthly Sun­days. He over­sees the en­tire kitchen op­er­a­tion and brings that touch of Savoy flavour and artistry to all the dishes pre­pared at La Pa­tio, the Ho­tel Coach­man’s restau­rant.

Ho­tel Coach­man’s Patis­serie Chef Rus­sell Chap­pell.

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