The Langham Hotel — Review by Bon Appetit
London, United Kingdom — British Afternoon Tea
This documentary-style review follows Andrew Gravit, executive pastry chef at The Langham Hotel in London, through a full day of creating England's oldest afternoon tea service. The video showcases the extraordinary precision, artistry, and attention to detail that goes into producing 100-190+ afternoon teas daily, with handcrafted components from tempering chocolate to rolling seasonal cakes to cutting over 1,000 sandwiches. The Langham's commitment to quality, seasonal British ingredients, and accommodating dietary needs demonstrates why this 160-year-old tradition remains a special occasion experience.
What was great: The meticulous craftsmanship and precision in every component of afternoon tea, including handmade scones with perfect elasticity, chocolate bonbons with Earl Grey ganache, freshly made strawberry jam, creative seasonal cakes with Victorian glass house inspiration, and over 1,000 carefully prepared sandwiches daily with traditional flavors like champagne-infused cucumber and coronation chicken.
What could improve: Nothing mentioned
The Dishes
The Langham's afternoon tea is a masterclass in classical British pastry and culinary technique. The foundation includes handmade scones that are small and delicate, made with careful hand-kneading to achieve the perfect elasticity and fine crumb texture. They arrive still warm from the oven, designed to be a vehicle for the hotel's signature strawberry jam and clotted cream. The jam itself is made fresh daily using strawberries sourced from a Kent farm during the ideal season, cooked to exactly 62 degrees Brix for perfect set and consistency.
The chocolate components are equally impressive. Dark chocolate bonbons are infused with Earl Grey tea ganache and hand-dipped using a tempering machine that maintains precise chocolate temperatures to ensure a perfect snap and shine. The cakes are architectural creations inspired by Victorian glass houses, featuring white exteriors reminiscent of snow with fruity, delicate centers made from watermelon plums and light ginger sponge.
The sandwich selection showcases traditional British flavors executed with precision. Cucumber sandwiches feature champagne-infused cucumber on delicate long slices of bread, while salmon is paired with fennel, and chicken comes as a coronation variety on paprika bread with rocket and peppers. Each loaf contains nine to ten sandwiches built in perfect layers, then sliced with surgical precision by Ralden, the hotel's dedicated sandwich maker of 11 years.
The Experience
The experience of Langham afternoon tea is built on remarkable organizational systems and genuine care for guests. The pastry kitchen operates with military precision, receiving daily sheets that detail VIP guests, allergies, and dietary requirements. The team manages around 100 covers daily but can reach 180-190, producing 1,400-1,500 pieces of pastry per day. What stands out is the hotel's commitment to inclusivity: they run two simultaneous tea services - a traditional tea and an identical vegan, gluten-free, nut-free, and halal version - ensuring all guests have equal choices and presentation.
The atmosphere in the kitchens is one of quiet professionalism mixed with genuine affection among the team. Andrew Gravit leads a multi-generational crew including Bridget the sous chef, Oscar the apprentice, Charlie the commis, and Lei, with whom Andrew has worked nearly 10 years. The Palm Court, the dining space, originally featured a glass roof, and the seasonal aesthetic of the tea reflects this architectural history.
Value and Pricing
While specific pricing isn't mentioned in the transcript, the $$$$ price range is suggested by the hotel's five-star luxury status, the 160-year heritage, and the extraordinary labor intensity. Each afternoon tea involves contributions from multiple specialized team members including the executive pastry chef, sous chef, commis cooks, sandwich specialists, and designers. The seasonal focus on British ingredients and the level of customization for dietary needs and special requests clearly positions this as a premium offering.
Notable Moments
The executive pastry chef's role is to get it as good as we can. What we want is that the guest leaves this hotel with a really good impression of the products that we made. It's that simple.
For me, the scone is a utensil that is used to serve the cream and the jam. If we can make the texture nice, that gives a good blend with the cream and the jam, then people don't want anything else, right?
He can do anything fancy, but give me cucumber every time.- Andrew's personal preference for the simple cucumber sandwich, which he eats whenever he visits the sandwich kitchen.
The creation of the Langham Bear as a room amenity is particularly touching, with the pastry team explaining that guests specifically request it when returning, and children receiving it create lasting memories. Before Christmas, nearly 400 bears line the kitchen tables in a factory-like production line.
The Verdict
The Langham Hotel's afternoon tea represents the gold standard of British hospitality and pastry craftsmanship. This experience is best for those seeking an authentic, refined celebration of British culinary tradition with meticulous attention to quality, consistency, and care. It's an occasion that justifies its premium positioning through transparency into the extraordinary effort, skill, and passion that goes into every single component. Whether you're a local Londoner or international visitor, the Langham's afternoon tea is a living piece of British heritage that continues to evolve while respecting its 160-year legacy.