"Where are the scones...?"

Last month, l sat down with Thomas Schuerch Director of Food and Beverage for Nobu Hotel Portman Square.?

We talked about what makes afternoon tea at Nobu Hotel London Portman Square so unique (where are the scones???) - the recent collaboration with BYREDO and food pairing with Canton Tea

JT: You recently relaunched Afternoon Tea at Nobu Portman Square. What can guests expect from the Nobu afternoon tea?

TS: We refresh our afternoon tea across the year with a spring, summer, autumn and winter menu - so there is always something fresh to enjoy.

We recently finished a successful partnership with BYREDO and our autumn afternoon tea will be launched in early November.?

Soon after we move into our festive afternoon tea which is our most popular.?

Last year we were fully booked every weekend in December - which was a great success.

JT: What do you think was behind that?

TS: I think with all the tourists coming for Christmas shopping they are looking for an experience that is unique and different. There is only so much Turkey and mince pies you can eat!

JT: The London afternoon tea market is a crowded space. What sets the Nobu Portman Square Afternoon Tea apart from more traditional offers?

TS: We want to give our guests an added experience with their afternoon tea and another reason to talk about it.?

Our recent partnership with BYREDO was a great example. They were launching a new fragrance called Mojave Ghost, so we developed a white chocolate cheesecake dessert in the shape of their perfume bottle with the flavour of magnolia and violet - the perfume’s main fragrances. Guests also received a gift of BYREDO perfume to take home.

This really put us on the map, because we are not traditionally thought of as a destination for afternoon tea.

Our menu also sets us apart.?

Everything has a Nobu touch. We do not serve finger sandwiches. Instead, we serve a beef tataki ‘sando’.?

Our other savoury dishes include tuna and yellowtail cup sushi; miso chips with spicy salmon and a chicken kara-age with creamy aji Amarillo.?

Many of our desserts have a Japanese twist, such as ‘Bergamot , Wakamomo peach mousse’ and ‘Sencha green tea, peppermint, basil cake’.

JT: That sounds delicious. What about the scones - have you left them out?

TS: [laughing] Well, when we first presented the new menu we left the scones out and the first question that came back was, “Where are the scones?”.?

So…we put the scones back on the menu! They also have a twist - we serve them with yuzu curd and raspberry mint jam.?

JT:? We sourced a number of unique Japanese teas for your new menu. What has been the response to the Smoked Sakura Black and Roasted Lemongrass?

TS: They have been really well received. People are intrigued to try something different and want to enjoy authentic Japanese teas from small producers. They also pair really well with our menu which elevates the experience for our guests.?

JT: Do you have a favourite tea?

TS: I actually love Lapsang Souchong, so I am enjoying the Smoked Sakura Black which is smoked using cherry blossom wood from the Ichiro Distillery in Chichibu.

JT: You have been working with Canton for a number of years - what makes the partnership work for you?

TS: For me it’s about the quality. We like to work with smaller suppliers and who really care about the quality of their products and the care they give to their customers. We get that with Canton.

You are also very strong on sustainability and ESG which is very important for us. Training is also very important.

JT: How does training help?

When we are offering a unique and niche selection of Japanese teas to our guests, the staff need to know what they are serving and what to recommend to pair with every food.

It’s just like wine. Each tea has the potential to really enhance the food that you are eating.

As I said, I like Lapsang Souchong which is smoky and pairs well with stronger tasting foods, but it would overpower a lighter dish. With training from Canton our staff are more confident to make recommendations and to help guests try something new.

JT: So looking to the autumn season - what can guests look forward to when dining at Nobu Portman Square?

TS: The new autumn afternoon tea menu is going to be fantastic. Our Executive Chef and Head Pastry Chef are always looking to create new and unique flavours and ensuring our guests have a different experience every time we change our menu. We want our Afternoon Tea to be different from anything you can get elsewhere.

To book Afternoon Tea at Nobu Hotel London Portman Square:

https://www.nobuhotels.com/london-portman/offers/afternoon-tea/

Photo Credits: Nobu Hotel Portman Square