Kicking off the year with a sweet surprise, The Chesterfield is laying out an afternoon tea with a fanciful twist. Inspired by the Roald Dahl classic, The Chesterfield is indulging our sweet tooth with a Charlie and the Chesterfield Afternoon Tea, complete with Oompa Loompa cupcakes and chocolate scones!
The Chesterfield’s award-winning Traditional Afternoon Tea is certainly worth trying at any time of the year, but this special makeover sees sweets, cakes and teas plucked right out of the pages of the beloved book. There is a shot of fizzy lifting drink to set the mood, followed by chocolate scones, golden eggs, blueberry macaroons, and, of course, the famous scrumdiddlyumptious Wonka chocolate bars. Choose from a selection of eighteen loose leaf teas or opt for the exclusive Willy Wonka tea, made especially for the event. As well as a marvellous array of sweet treats there are also handmade finger sandwiches with a variety of fillings, from smoked salmon and cream cheese to honey-roast ham and tomato chutney.
Every guest leaves with an everlasting gobstopper and no Wonka-inspired afternoon tea would be complete without a golden ticket now would it? Each ticket contains a guaranteed prize, which is revealed to you at your next visit. In lieu of more chocolate, the treats range from a two-night weekend stay in a junior suite or an overnight stay in a superior king room to a magnum of champagne or a discount on your next afternoon tea, served with a complimentary glass of champagne.
A British tradition with a whimsical twist, the Charlie and the Chocolate Factory Afternoon Tea is available from the 7th January from 1:30pm to 5:30pm, and is priced at £34.50 per person.
To celebrate the return of this much-loved menu, we’ve asked Tom Coleman, a longstanding pastry chef at The Chesterfield, to lend us his recipe for chocolate scones, so you can enjoy some Wonka treats at home with friends and family.
Tom’s Chocolate Scones
1 lb flour (sieved)
2 oz baking powder
4 oz butter
½ pint milk
4 oz caster sugar
4 oz chocolate chips
Pinch of salt
To make double chocolate scones add two heaped tablespoons of cocoa powder to the sieved flour and baking powder before rubbing in the butter with your fingers. Add the milk, being careful not to overmix. Once the milk has been added, fold in the chocolate chips in small batches before gently bringing the mixture together by hand into a round ball. Roll out to a 1-2cm thickness and cut out using 5cm cutters. Bake at 200°C for approximately 10 minutes.
Images © Red Carnation Hotels