When the Langham met Wedgwood
The Langham London Hotel has been serving the best tea in the lap of luxury since 1865 – so a partnership with the quintessential British fine china manufacturer Wedgwood seemed like the perfect fit.
The Langham London Hotel meets Wedgwood – a potted history
Known as Europe’s first ’grand hotel’, The Langham opened its doors to royalty and Victorian high society in 1865. Known for early ’indulgent’ details including electric lighting, hydraulic lifts and air conditioning, it changed the landscape for luxury hotels across the world.
The Langham’s Palm Court restaurant was the birthplace of commercial afternoon tea – a ritual that proved so popular with Victorian society that every quality hotel and restaurant in London, and further afield, soon followed suit.
The Langham Hotels and Resorts now spans five continents and continues to lead the way in luxury details.
Meanwhile, Wedgwood, founded by Josiah Wedgwood in 1759, has appeared on the tables of every British monarch since Queen Charlotte – and not to mention the Vatican, the Kremlin and the White House.
Naturally, Wedgwood has been the brand of choice for some of the world’s most prestigious hotels – but its relationship with the Langham takes that partnership a step further.
What’s for tea?
The Wedgwood Afternoon Tea is set in that same Palm Court room and retains many of the traditional touches, including a pianist and trademark impeccable service.
The bone china teaware was specially designed for the partnership and is known as Langham Rose.
Under the expert eye of executive pastry chef Cherish Finden, guests are treated to a huge range of tea, sandwiches and pastries, including the Wedgwood tea cup, a white chocolate mousse with tropical jelly and dark chocolate sablé and the white cameo on blue, a strawberry and white balsamic Victoria sponge.
Finden shared this simple – but delicious – recipe with us.
Wedgwood teapot biscuit
- 100g icing sugar
- 200g butter
- 300g flour
- 4g cinnamon
- 2g salt
- Preheat the oven to 160C, gas 3. Combine the ingredients until they form a crumbly dough. Roll out to about 1cm thick and cut into teapot shapes (you can buy yours from the Cookie Cutter Shop).
- Place on a baking tray in the oven and bake until golden brown. Decorate with pink icing, as Cherish does – or we suggest putting your own stamp on them, with some of The Craft Company’s sugared daisies.