Serving up the perfect afternoon tea

Afternoon Tea in the Park Terrace Lounge

Inspired by the championships, the team in the Park Terrace has created a special ‘Wimbledon Afternoon Tea’ with cakes named after the famous faces and features including Lemon McEnroe, Sharapavlova and Roddick’s Roulade.
The perfect precursor to an evening watching Roger Federer, Rafael Nadal or our very own Andy Murray, the Wimbledon Afternoon Tea can be enjoyed from 20 June to 3 July.
Here at the Royal Garden Hotel our Afternoon Tea has been recognised by the Tea Guild as meeting an exceptionally high standard and complying with afternoon tea etiquette. Tea and in particular Afternoon Tea has grown in popularity in recent years and has become a must do when visiting London.
The rise of Afternoon Tea stems back to Anna, the 7th Duchess of Bedford who complained of ‘having that sinking feeling’ during the late afternoon. The solution was a pot of tea and a light snack, taken privately during the afternoon; and this concept has evolved in to a famous British tradition.

Enjoying Afternoon Tea in the Lounge

At the Royal Garden Hotel, afternoon tea is served in the relaxed Park Terrace lounge, overlooking Kensington Gardens. It is the perfect setting to sit and unwind after a hard days shopping or as a special treat.
Afternoon Tea is served between 14.00 and 17.30 in the lounge and booking is essential. Give our reservation team a call on 0207 361 1999 to reserve your table!

HOW TO… Open a bottle of champagne

Opening a bottle of Champagne

Every bottle of champagne or sparkling wine (with a few low-end exceptions) has foil wrapped around the outside of the cage. In the old days, some foil was lead-lined to keep mice from eating into the cork of wine, but in modern times you just remove this foil. Click here to watch the video
Here’s our simple guide on what to do next:
1. Once you’ve removed the foil, keep the cork pointed in a safe direction, and keep one thumb on it just in case. Corks can loosen over time, so even if you think you’re not ready to pop the cork yet, the bottle may have a different idea!
2. Undo the wire cage. This cage ensures that the cork doesn’t pop out of the bottle until you are ready. Loosen it gently, being sure to keep a thumb on the cork to prevent unexpected surprises.
3. The cage is off. Hold the cork in one hand (usually under a towel, if you have one), and the base of the bottle in the other. Turn the Bottle, not the cork, slowly and gently. You want the cork to ease off with a soft “whoof”, not with a pop.
4. The cork has just eased off. You have managed to save the bubbles and air from being lost (never mind the Champagne!) and should now quickly pour it out. Slide the towel around to the neck of the bottle for pouring.
5. You can now pour, with or without the towel. If you become experienced at this, you’ll find a quick turn of the bottle when you’re done pouring each glass will catch the drops on the edge of the lip. Pour down the sides of the glasses to minimise head and therefore bubble waste.
6. The glasses are poured! Raise them, and give a toast to celebrate!
HALF PRICE CHAMPAGNE!
Right now in Bertie’s Bar you can enjoy a bottle of Canard Duchêne Champagne for only £27.50 with our Half Price Champagne offer.
Simply quote ‘Half Price Champagne Offer’ when you arrive.
Whether you working in London, shopping for a new wardrobe or sightseeing in London, there can be no better way of ending your day. Or why not begin your evening in style for a fraction of the price.
This incredible offer is available Monday to Saturday from 5.00pm-8.00pm. Or alternatively you can enjoy it by the glass for only £5.50. This exclusive promotion is available for parties of up to 6 people and includes a maximum of 2 bottles per order. Please note this offer may also be subject to availability.

HOW TO… Decant a bottle of wine

Massimo De Venuto Decanting Red Wine

There are three reasons why decanting wine can be a good idea. Older red wines, especially vintage wines, can have sediment; decanting aerates the wine; and – of course – the decanter adds an elegant touch when serving the wine. Watch our How To video here
Here’s our simple guide to decanting your wine:
1. A couple of days before you plan to open the bottle, stand it upright.
2. Come serving day, assemble what you’ll need: a wide-mouthed decanter or elegant pitcher, a candle, and a corkscrew.
3. Carefully remove the foil capsule, shaking the bottle as little as possible.
4. Uncork the bottle.
5. Light the candle.
6. Hold the bottle so you can see the candle flame through the bottle’s shoulder, where it flares out under the neck.
7. Tilt the bottle, and gently pour the wine into the decanter. You want a thin, steady stream with no gurgling.
8. Watch the flame through the wine in the bottle as you pour.
9. If there is sediment, you will see it as a thin dark stream moving up the inside of the bottle.
10. Continue pouring slowly and steadily until the sediment climbs into the neck of the bottle and then stop.
TOP TIPS
Slow and steady is the key. With practice you’ll be able to pour all but the last half-inch of wine before the sediment reaches the mouth of the bottle. Be careful not to hold the bottle directly over the candle flame, or soot will blacken it and you won’t see the sediment.
Of course, if you’d rather leave it to us, there is a wonderful selection of wines available in our two restaurants, Bertie’s Bar and via room service.
And right now at the Park Terrace, we’re offering the perfect accompaniment to your favourite glass of wine – our fantastically priced Lunch de jour
Priced at £15.50 for just two courses and £20 for three courses, this exquisite menu offers exceptional value for money.
Let us spoil you with freshly sourced seasonal produce, a relaxed yet vibrant atmosphere, 5* service and views onto Kensington Gardens.

Tags: 5 star hotel in london, Bars in London, Customer Service, decanting red wine, finding restaurants in London, fine wine, Five Star Hotel, how to videos, London hotels, Park Terrace Restaurant, Royal garden Hotel, Royal Garden Hotel in London
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STAFF LAUDED FOR LONG SERVICE

Friday, June 3rd, 2011

Staff Enjoying the Long Sevice Awards

At a special awards ceremony, 20 employees were honoured for five years or more at the hotel, while a further 25 were commended for 15 years (and, in some cases, considerably more) of loyal service.
Amongst the long-serving staff were General Manager Graham Bamford and Bertie’s Bar Manager Luis Cobas, who has been at the Royal Garden for more than 40 years.
The Royal Garden Hotel has always prided itself on its truly 5-star standards and we believe that having staff with a wealth of experience is central to the warm, friendly and efficient service that our guests experience every time they come to the hotel.

General Manager Graham Bamford (left) presenting an award

Underpinning every department within the hotel are individuals with the knowledge and experience to meet and often exceed customer expectations, and – apart from anything else – we know that our regular guests like to see the same friendly faces whenever they are in London.
With staff given the opportunity to both progress within their department or move into other areas of the hotel, we have been able to create career paths and develop loyalty that not only benefits our staff and the hotel but also means that we have hundreds of years of experience and expertise on call to ensure guests are looked after from the moment they walk through the door.
As a continuing commitment to high standards of service, we are currently encouraging guests to provide us with as much feedback as possible. Whether it is via our facebook page, twitter account or via TripAdvisor, we’d love to know what you like about the hotel and what you’d like us to improve.
Royal Garden Hotel Long Service Awards 2011
(15 years) Tino Verducci, Manuel Rebon, Luis Garcia Cobas, Jean Blacklock, Susan Newland, Christophe Lambert, Max Lenders, Jonathan Lowrey, Barbara Elliott, Nicole Davies, Evelyn Gonzales, Nicholas Hollands, Basil Taylor, Steven Munkley, Joao Malho, Nimfa Morillo, Isabella Brightey, Josefina Jones, Nour-Eddine Yacoubi, Bogumil Sur, Gillian Evans, John Pexton, Paul Bodenham, Peter Bodenham, Graham Bamford,
(5 years) Sultan Raja, Dariusz Czarny-Bojanowicz, Javier Garcia, Gloria Dennett, Aurelija Dimale, Danguole Zikiene, Elwra Jonkuviene, Miroslawa Hachula, Angel Marco Conca, Susie Wadsworth, Amit Chakrawati, Kiril Slavchey, Christopher Munroe, Edson Zuniga Cutipa, Alex Carroll, Koudou Fabrice Bleyiri, Felicity Hall, Seung-Jin Lee, Adam Faries, Patrick De La Mar