Travel Information: Covid19 Notice

14 March 2019

Press Release

BECK AT BROWN’S INTRODUCES ITS APERITEAVO MENU IN COLLABORATION WITH LALANI & CO: THE PERFECT PRE OR POST THEATRE TEA PAIRING EXPERIENCE

Tea drinking, a signature British pastime has been enjoyed with acute etiquette for more than 300 years. Building on the rich history of Brown’s Hotel and celebrating this quintessential 300 age-old custom, Beck at Brown’s has collaborated with Lalani & Co to introduce a contemporary twist on Britain’s renowned love for tea.

The new AperiTEAvo menu features fine tea and tea-infused cocktails alongside a selection of delectable dishes. Lalani & co’s exclusive single batch teas are handpicked and harvested at 6000ft in Jun Chiyabari Garden, Nepal to leaves milled by stone in Japan. Guests are invited to enjoy the single batches alone or theatrically incorporated into refined cocktails including Mr Brown’s Old Fashioned, a classic reinvented, with Kyoto Oolong infused Cognac Frapin or the Nitro-green cocktail, reflecting the vibrancy of the green tea field landscape in Japan, a velvety cocktail infused with Nitro, Matcha and Dry Vermouth, served smooth, over ice. Each drink is intricately paired with an AperiTEAvo, designed by Executive Head Chef Heros De Agostinis and his inspirational team; each dish is created using seasonal ingredients to complement the distinctive flavour of the tea ensuring a unique gastronomic experience. The three-course menu (also available in a vegetarian option) is designed to ignite taste buds and stimulate senses; the AperiTEAvo menu features the following dishes:

Rock Oyster with blackberry, hibiscus tea jelly and beetroot cream

Paired with:

Himalayan Imperial Black Autumn 2017, Jun Chiyabari Garden Hile Nepal Batch J189

Or

Imperial Side Car: Himalayan Imperial Black infused Cognac Frapin, Bitter, Cointreau, lemon juice

Tacos with apple and smoked duck

Paired with:

Kyoto Oolong 2017, Nakai-San Gardens, Kyoto Micro Batch 170706 20kg

Or

Mr Brown’s Old Fashioned: Kyoto Oolong infused Cognac Frapin, Bitter and cane sugar syrup

Or

Mrs Brown’s Classic Champagne Cocktail: Kyoto Oolong infused Cognac Frapin, Bitter, cane sugar syrup and Champagne

Brik pastry tartelettes with smoked salmon and potato horseradish salad

Paired with:

Lalani & Co Organic Matcha Green Velvet

Or

Nitro-green: Nitro Matcha, Drouin Calvados Selection and Dry Vermouth served over ice

Located in the heart of Mayfair, this interactive, theatrical tea pairing experience is perfect for a pre theatre dinner before the curtain goes up or a late night bite.

The AperiTEAvo menu is priced at £45 per person (alcoholic option) or £30 per person
(non-alcoholic option) and available in Beck at Brown’s from 5.30pm until 12 midnight - Monday- Sunday.

- Ends -

Notes to Editors:

Brown’s Hotel

Brown’s Hotel, quintessentially British with an Italian flair. London’s first hotel boasts 115 authentically-designed rooms and suites designed by Olga Polizzi each plays tribute to the hotel’s illustrious heritage and world-renowned charm. The Kipling Suite, the jewel in Brown’s crown of suites, honours Rudyard Kipling who famously wrote ‘The Jungle Book’ at the hotel. Home to some of London’s finest dining experiences, Brown’s signature Donovan Bar takes inspiration from its namesake, iconic 1960’s photographer Terence Donovan; Beck at Brown’s, the restaurant, serves seasonal Italian fare by renowned three Michelin-starred chef Heinz Beck; and The English Tea Room, where Queen Victoria took tea, honours the quintessentially British custom of serving traditional afternoon tea. Welcome to Brown’s Hotel. Where history endures and the legacy continues.

www.roccofortehotels.com/browns-hotel

Beck at Brown’s

Beck at Brown’s, managed by three Michelin-starred chef, Heinz Beck, offers a casual dining menu consisting of classic Italian dishes, reinvented using the finest seasonal British ingredients. The restaurant, designed exclusively by Olga Polizzi, is a perfect blend of Heinz’s contemporary flair with the hotel’s British heritage.

Hotel press contact:

Aria Gianquitto, PR Manager at Brown’s Hotel
Email: Agianquitto@roccofortehotels.com
Bronwen Batey, Regional Director of Marketing for Brown’s Hotel and The Balmoral
Email: bbatey@roccofortehotels.com

Rocco Forte Hotels

Established by Sir Rocco Forte and sister, Olga Polizzi in 1996, Rocco Forte Hotels is a collection of 11 individual hotels and resorts. All of the hotels are landmarks, both old and new, occupying magnificent buildings in exceptional locations. Led by a family who has been in hospitality for four generations, the hotels are united by their distinctive approach to service ensuring guests experience the best of the cities and surrounding areas.

Rocco Forte Hotels comprises: Hotel de Russie, Rome; Hotel Savoy, Florence; Verdura Resort, Sicily; The Balmoral, Edinburgh; Brown’s Hotel, London; The Charles Hotel, Munich; Villa Kennedy, Frankfurt; Hotel de Rome, Berlin; Hotel Amigo, Brussels; Hotel Astoria, St Petersburg. 2019 openings: Puglia, Rome and Shanghai. 2020 sees the opening of Grand Hotel Villa Igiea.

roccofortehotels.com

Media Enquiries:

Natalie Rucellai, Group Communications Director, Rocco Forte Hotels
Email: nrucellai@roccofortehotels.com
Daniela Moore, Group Communications Executive, Rocco Forte Hotels
Email: dmoore@roccofortehotels.com