This June, The Orangery by Searcys at Blenheim Palace presents a new afternoon tea featuring classically-inspired cakes created exclusively by world-renowned chocolatier and pâtissier William Curley.
The indulgent afternoon tea menu will be paired by Laurent-Perrier Harmony Champagne, specifically chosen by William to match his creations.
As of this month, The Orangery restaurant customers are no longer required to purchase entrance tickets to The Palace and the Formal Gardens.
William Curley’s special Afternoon Tea menu will run throughout the summer at The Orangery. Bookings for lunch or afternoon tea at the restaurant also allows guests access to the parkland of Blenheim Palace.
Savouries include classic finger sandwiches with fillings such as Searcys smoked salmon, dill and lemon, cream cheese and cucumber, and Coronation chicken, as well as a courgette and ricotta tart, followed by traditional Buttermilk scones with clotted cream and strawberry jam. Guests will then be invited to indulge in a selection of individual afternoon teacakes including Pistachio and raspberry financiers, Amedei chocolate Sacher torte, Lemon and Earl Grey macarons and Black Forest tart. They will also be able to take their pick from the cake table, where Chocolate and cherry, Lemon drizzle and Chestnut and rum are just a few of the cakes on offer.
William Curley said: “I worked at Le Manoir Aux Quat’Saisons for a number of years, so coming back to Oxfordshire has been particularly special for me.
"The most rewarding part of my work is creating new chocolates and patisserie. Experimenting with new flavours and ideas is always great fun. Everything we have created for the afternoon tea in The Orangery is handmade so I have spent time with the talented Searcys team at Blenheim Palace to ensure perfection.”
To make the occasion that bit more special, the William Curley afternoon tea can be enjoyed with a glass of chilled Laurent-Perrier Harmony champagne. Vegetarian, gluten-free and dairy-free alternatives are all available on request.
William Curley trained with some of the country’s finest chefs, including Pierre Koffmann, Marco Pierre White and Raymond Blanc, before joining The Savoy Hotel, where he became the youngest Chef Patissier in its history. He opened his own business over a decade ago, selling the finest quality chocolate creations, and achieved the Master of Culinary Arts by the Royal Academy of Culinary Arts – the highest accolade awarded to chefs in the UK, with only seven patissiers achieving the award.
Tickets to the Palace and the Formal gardens can be purchased online or at the gates.