Georgian House Hotel is Five-star in every regard (read my review here). It’s a cosy boutique bed-and-breakfast with the addition of a delicious and worthy afternoon tea in their Pimlico Pantry. Upcycled Afternoon Tea!
The new Upcycled Afternoon Tea is prompted by the best of motives, but it also ticks all the boxes for those who are looking for classic teatime treats: Is it attractive? (tick); does it offer both sweet and savoury items? (tick); is its satisfying and great value for money? (tick).
According to research conducted by WRAP in 2017, a total of 3,415,000 tonnes of waste was disposed of in the food sector every year. Over 40% of a hotel’s waste is food. It’s a staggering statistic and rather shameful. Chef Fern at the Georgian House Hotel Pimlico Pantry shows that a new approach to food wastage is achievable and, in fact, appreciated by afternoon tea aficionados, and particularly those looking for something a little different.
Ingredients of this upcycled tea are comforting and familiar
I say ‘a little different’ because the ingredients of this upcycled tea are comforting and familiar but totally contemporary in combination. Mushroom stalks and cucumber ends, ugly avocado, cheese crumbs and bacon offcuts, are now being upcycled. They, with a bit of imagination and skill, are presented on a traditional 3-tier high-tea cake stand by the chefs at Georgian House.
The plates contain Mushroom Stems and Lardon Cuttings on Toast; call it mushroom and bacon on fine grilled bread and it takes on a rather classier persona.
Flaked Smoked Salmon and Smoked Mackerel Trimmings on Bruschetta is moist and full of flavour.
Leftover Spinach, Sussex Slipcote Cheese and Breadcrumb Burger is substantial and tangy. It’s fried and served in a brioche bun with ripened avocado purée from surplus avocado that might have had a slight blemish and therefore likely be discarded. What a waste that would have been.
Cheese and Thyme Scone contains cheese shavings and herb stalks, but one would never know it. It’s just a lovely savoury scone.
There is plenty to charm the sweet-lovers too! Lemon Meringue Pie is made with leftover egg whites and lemons, and the base is made from broken biscuits. Well, they were going to be broken, anyway!
There is a unique Tea and Apple Doughnut made with burst English Breakfast tea bags used to infuse doughnut dough; and there is a sweet bruised-apple jam filling. This is a flavourful dessert that works so well in these cold winter months.
Then there is drink. Yes, one has the usual choice of regular teas but try the Re-invigorated Prosecco Cocktail made from flat Prosecco (from bottles, not leavings on the tables) mixed with East London Liquor Gin.
The chefs at the Pimlico Pantry have evidently given this upcycled afternoon tea a great deal of thought and it’s a success. I look forward to the day when all restaurants are making such culinary and ethical strides. Our grandparents had the sense to use every morsel of good food, so why don’t we? Enjoy! I did!
The afternoon tea costs £35pp and bookings must be made 24 hours in advance.
For more information, please visit www.georgianhousehotel.co.uk/food-menu/
Georgian House Hotel
35-39 St George’s Drive
Phone: +44 (0)20 7834 1438
Hotel and restaurant review by Chrissie Walker © 2018