Highly acclaimed pastry chef Eric Lanlard, owner of Cakeboy Cookery School in London shares some great tips to enjoy an Afternoon Tea. As Chef for the Royal Ascot Afternoon Tea, Chef Lanlard prepared around 6,500 Afternoon Tea servings this season including 20,000 scones. Queen Anne founded Ascot Racecourse in 1711 and even stopped there often on her ride from Windsor for an Afternoon Tea before there was a racecourse. According to Chef Lanlard, a royal approach to prepare your scones is the Cornish way with jam first and then clotted cream on top. However, this remains a constant cuisine debate with Cornwall vs Devon. The Devonshire way is to put the clotted cream on first and then the jam. Either way, an Afternoon Tea is always a scrumptious treat.
It was a special treat that Chef Lanlard baked a lemon cake for me as we commemorated a ten year reunion since last seeing each other.
He also brought a precious Cake-boy teddy bear for my grandson. Here is a photo of his delicious cake.
After studying in France, Chef Lanlard moved to London to work with Albert and Michel Roux at age 22 and became Head Pastry Chef in two years. Check out his fantastic cookbooks, including Afternoon Tea
Speaking of Afternoon Tea, this Kitchen Chat was recorded at Rosewood London where I recently stayed. After our Kitchen Chat, my friend May Wong and her dog George joined me for an Afternoon Tea. You will enjoy the pairing of art with an Afternoon Tea at Rosewood London. This month’s artist was David Hockney, and Pastry Chef Mark Perkins created delicacies inspired by David Hockney’s artwork. Here are some photos from this spec
Savor the day!