High tea is a highlight at Coach man
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.