Prêt-à-Portea at London’s Berkeley Hotel


Friday marks the opening of the 2012 Summer Olympics, so once again it’s a perfect time to be in London. (If it seems there has been a preponderance of recent interest in the British capital, well, this does appear to be one of the city’s great moments.) Apart from all the high diving and fencing and rowing, however, we are besotted with The Berkeley Hotel’s Prêt-à-Portea, which every six months changes its menu to reflect the fashion world’s latest whims. And the highlight is always the virtual runway of couture in the form of brilliantly inventive teacakes that arrives on Thomas Goode china designed by Paul Smith. This summer the star-studded lineup includes homages to Miu Miu (a vanilla bikini biscuit), Dolce & Gabbana (a Sicilian-blueberry sponge cake wicker basket wrapped in chocolate) and Christian Louboutin (a neon-yellow high-heeled chocolate biscuit). The most whimsical item must be the Jason Wu cherry and coconut cream, eye-poppingly topped by a pink skirt and well-shod biscuit leg. Assorted loose-leaf and infused teas of impeccable quality and savory bites (chili, beef and peanut roulade!) complete the experience, which is a necessary luxury for all devotees of old-world pampering.