Shangri-La Ho­tel, At The Shard, Lon­don marks royal nup­tials

Global Times – Metro Beijing - - ENTERPRISE -

To cel­e­brate the wed­ding of Prince Harry and Meghan Markle, Shangri-La Ho­tel, At The Shard, Lon­don is de­lighted to launch the Royal Botan­i­cal Af­ter­noon Tea and The Royal Cel­e­bra­tion Ex­pe­ri­ence.

The Royal Botan­i­cal Af­ter­noon Tea takes its in­spi­ra­tion from the tra­di­tions of the Bri­tish royal fam­ily and its soon-to-be “princess,” Meghan Markle. The tea ser­vice fea­tures a de­light­ful se­lec­tion of botan­i­cal-themed cakes, scones and freshly made sand­wiches and is served at TÎNG, the ho­tel’s sig­na­ture res­tau­rant and lounge. TÎNG is sit­u­ated 128 me­ters above ground and has stun­ning views of Lon­don’s most iconic land­marks.

Mark­ing Prince Harry’s in­ti­mate pro­posal over a home­cooked roast chicken, and as ev­ery royal bou­quet con­tains a sprig of myr­tle to sym­bol­ize hope and love, a roast chicken and myr­tle sand­wich stars in the new menu. The myr­tle tra­di­tion be­gan in 1840 when Queen Vic­to­ria mar­ried Prince Al­bert and con­tin­ued with the Duchess of Cam­bridge’s wed­ding to Prince Wil­liam six years ago.

Ex­ec­u­tive Pas­try Chef Heather Ka­niuk and her team have del­i­cately crafted a se­lec­tion of sweets, tak­ing in­spi­ra­tion from flow­ers grown in the royal gar­dens. Stem­ming from Queen Vic­to­ria’s love of vi­o­lets, which sym­bol­izes mod­esty and fi­delity, a cas­sis vi­o­let mac­aron fea­tures black­cur­rant con­fi­ture and vi­o­let crème. The menu’s rasp­berry, rose and ly­chee mousse is in­spired by a sil­ver-pink rose dat­ing back to the 1950’s called the “Queen Elizabeth Rose” which was named af­ter Queen Elizabeth II, Bri­tain’s long­est reign­ing monarch.

A new caramelized ap­ple and el­der­flower tart, cherry blos- som with choco­late and vanilla roulade, and milk choco­late re­ligieuse with Earl Grey tea and grape­fruit com­pote, also raise a toast to the up­com­ing nup­tials. The Royal Botan­i­cal Af­ter­noon Tea is dec­o­rated with pink pe­onies, Markle’s fa­vorite flower.

With a 14-year ca­reer in some of the most revered pas­try kitchens and patis­series in Lon­don, the US and Canada, Chef Ka­niuk leads a tal­ented team at Shangri-La Ho­tel, At The Shard, Lon­don. She is re­spon­si­ble for all the pas­try and con­fec­tionary items served at the ho­tel, in­clud­ing the in­tri­cate ShangriLa sig­na­ture cakes at LÁNG, the lo­cal cafe and wine bar, and af­ter­noon tea and dessert of­fer­ings at TÎNG, as well as pri­vate events, wed­dings and in-room din­ing.

Chef Ka­niuk’s pas­sion is cre­at­ing qual­ity and imag­i­na­tive pas­tries and de­vel­op­ing her team mem­bers. She is firmly com­mit­ted to up­skilling and train­ing her team to give them the best start in the in­dus­try and help at­tract new chefs to her craft.

Pho­tos: Cour­tesy of Shangri-La Ho­tel, At The Shard, Lon­don

A suite at Shangri-La Ho­tel, At The Shard, Lon­don; Be­low: The Royal Botan­i­cal Af­ter­noon Tea

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