The Bite Magazine - Spring/Summer 2026 - Issue 39

bitetravel The Athenaeum Fancies & Foliage Afternoon Tea T he Athenaeum Hotel & Residences’ Fancies & Foliage Afternoon Tea reimagines a classic British ritual with a lighter, nature‑led touch inspired by the hotel’s Living Wall, an iconic 10-storey vertical garden spanning 329 square metres, housing over 2,000 plants, and the greenery of London’s Royal Parks. Served in 116 at The Athenaeum on Piccadilly in Mayfair, London, the experience begins with delicate sandwiches before moving to warm plain and raisin scones with strawberry and raspberry jam and gener‑ ous clotted cream. Pastry Chef Sergei’s cakes and pas‑ tries take cues from fondant fancies, offering a playful, handcrafted finale. Guests can personalise their tea through a blending element, or elevate the occasion with free‑flowing Prosecco. The menu spans traditional, vegetarian, vegan and gluten‑free options, each centred on thoughtful sand‑ wiches, warm scones and a curated selection of cakes and pastries. Enhancements include English sparkling wine, Champagne or bottomless Prosecco for 90 min‑ utes for an additional cost. For a more immersive twist, the Tea Blending Trolley, guided by experts trained by Master Tea Blender Alex Probyn, invites guests to explore up to 45 bespoke ingredients, including English‑grown teas from Tregothnan in Truro, Cornwall, and seasonal botani‑ cals, before creating a personalised blend paired with a cocktail. Cream Tea is also available for those seeking a simpler treat: freshly baked scones with Cornish clotted cream, strawberry jam, and artisan tea. www.athenaeumhotel.com/eat-and-drink/after‑ noon-tea Images courtesy of Sauce Communications