One expects the British tradition of afternoon tea to be rather straightforward—tea in delicate cups, pastries on intricate tiers. But, thanks to Head Pastry Chef Biju Joshwa, afternoon tea at The Palm Court in the Sheraton Grand London Park Lane is anything but expected.
The idea is that keeping the menu fresh, including changing it eight times per year and always looking for new approaches, helps The Palm Court’s tea tradition stand out in a crowd of tea times. That doesn’t just mean exciting new flavors, although Joshwa’s use of seasonal flavors like rhubarb, cardamom and saffron during summer does spice things up. It also means beautiful presentation. “When it comes to pastry and dessert, people eat with their eyes,” Joshwa says, “It has to be delicious, but it also has to be beautiful, to be ‘wow’!”