BLUEBIRD Afternoon Tea – London

24 Apr 2019

As expected for an institution in the heart of Chelsea, BLUEBIRD is as elegant as it is stylish. With a range of lavish reds and dark browns the interior feels warm and sophisticated. The restaurant has has earned its legendary title and has become a hotspot for food lovers, attracting locals, countrywide visitors and tourists. One reason why I would return to BLUEBIRD would be to take guests, the calm environment is great for conversation, not to mention the impressive service and food quality.

We visited on a sunny Friday afternoon, with the place buzzing with groups enjoying the delicious selection of cocktails im the glorious sun. Afternoon tea is served on the first floor of BLUEBIRD, and on our visit a specially set up Rubik’s Cube theme was housed with the dining area, the 80s themes decor specially set up for a limited time added an element of fun to what is come be be expected of the traditional afternoon tea. Bright colour block tables made for the perfect instagram backdrop!

Afternoon tea comes with a selection of finger sandwiches, scones, assorted cakes and a glass of Moet&Chandon brut imperial Champagne. They have a large range of traditional and exotic teas to offer. I tried the Flowering osmanthus, a tea from Fujian, China. It was very impressive, upon serving the flower was in a bud, but over a short about of time it opened in the hot water releasing the full intense flavours. Other interesting teas such as Darjeeling 2nd flush or Herbal Infusions are also on offer.

Sandwiches were but into rectangles and came with fillings such as salmon and creme cheese and slices of tender salted beef. The scones were still warm and came with clotted creme, but it was the homemade jam that really made them special. The selection of cakes included a large macaroon, banoffee slice and a mini eclair. All of which were delicious, you will not be disappointed with the food quality at bluebird.

Afternoon Tea at BLUEBIRD is priced at £22.50 per person or £29.50 with a glass of champagne.

By Cristian Burbano