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Kimpton Fitzroy London has launched The Tea Behind the Titanic, a new afternoon tea inspired by the hotel’s architectural connection with RMS Titanic.
The experience is served in Fitz’s Brasserie, the hotel’s dining room originally designed by architect Charles Fitzroy Doll in 1898.
Doll subsequently designed the first-class dining saloon aboard RMS Titanic, drawing on elements of the interiors he had created at the Bloomsbury hotel.
The afternoon tea explores that connection through both the setting and a menu influenced by early 20th-century dining.
Guests are introduced to the story through a specially curated menu detailing the architecture of the hotel, RMS Titanic’s first-class dining saloon and Doll’s work.
Kimpton Fitzroy London’s patisserie team has also drawn on dishes and recipes from the Edwardian period while incorporating details inspired by the hotel’s own interiors.
When talking about the development and creation of the new Titanic-inspired Afternoon tea, Russell Ford, Executive Chef at Kimpton Fitzroy London commented: “Creating The Tea Behind the Titanic was a journey of discovery for the team. We looked back at dishes and recipes from the era, including those served aboard the RMS Titanic, and brought those flavours into a modern Afternoon Tea. While taking inspiration from the architecture, shapes and colours of Fitz’s Brasserie, the room that inspired the first class dining saloon on the RMS Titanic. Every pastry has its own story to tell, but my favourite has to be the Lucky George centrepiece. We created a special dragon mould for the cake, based on the gold dragon statue on the second floor whose twin was aboard the Titanic, making it a real talking point and a fitting tribute to the history and character of the hotel.”
Savoury dishes include Irish smoked salmon with yuzu and dill crème fraîche on rye bread, truffled Burford Brown egg mayonnaise with cress on wholemeal bread, and chicken mayonnaise and tarragon served in a bridge roll.
The sweet selection includes Waldorf pudding scones, taking inspiration from the historic dessert served as part of a dinner menu aboard RMS Titanic.
These are accompanied by Irish buttermilk scones with Cornish clotted cream and Seville orange and tangerine marmalade.
Further pastries include the D-Deck éclair, finished with Valrhona dark chocolate glaze and filled with Madagascar vanilla bean diplomat cream.
A peach and Chartreuse mousse cake takes its visual inspiration from the blush-coloured marble detailing within Fitz’s Brasserie.
The Lucky George centrepiece referenced by Ford is based on the hotel’s gold dragon statue and forms another connection between the property and RMS Titanic.
The Tea Behind the Titanic combines the hotel’s architectural history with an afternoon tea menu designed to interpret elements of Edwardian dining through a contemporary format.
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