With the arrival of autumn, Royal Botanical Gardens Kew and The Grove, found just on the outskirts of London, have launched their collaborative afternoon tea in order to support Kew’s preservation fund.
Hosted at The Grove’s Walled Garden restaurant ‘The Potting Shed’, a beautifully restored Victorian glasshouse that overlooks Jemima’s Kitchen Garden – the estate’s vegetable and herb garden where some of the ingredients for the afternoon tea have been hand-picked to create a hyper-local menu.
In The Potting Shed, guests will be treated to a wonderful selection of sweet and savoury treats curated by Ryan Thompson, The Grove’s Head Pastry Chef. Expect dishes such as grant rope hung smoked salmon, sea buckthorn, dill crème fraiche sandwich; pumpkin spiced custard with vanilla ganache; and rosemary and lemon sable biscuits topped with beautiful edible garden blossoms that have been saved throughout the summer. The menu highlights and celebrates the very best of British seasonal produce, with other ingredients sourced from sustainable and trusted UK suppliers.
Kew Gardens is devoted to understanding and protecting plants and fungi, preserving the well-being of people and combatting biodiversity loss and climate change. That’s why 10% of each afternoon tea sold will go towards Kew’s charitable fund to support them in their mission to protect plants.
The Kew Gardens Afternoon Tea will be available for both hotel guests and non-residents from 9th September to 18th November. Booking is essential and each tea is priced at £53 with a plant-based menu available as well as a children’s afternoon tea menu. To book a table, head to The Grove’s website here.