The sweet studio of Burch and Purchese has been operating for a few years now. Owner Darren Purchese is behind the miraculous little creations that come out of the kitchen – combinations of crumb, sponge, mousse, custard and all sorts of sweet treats, all adding up to an experience you travel through on your tastebuds.
Popcorn and honeycomb rubble, passionfruit 'clouds', and those are salted caramel lakes in those tart cases. Salted. Caramel. Lakes.
The Langham provides a beautiful backdrop for high tea. The seats are low and soft, but the tables are positioned so that a languid hand can reach over for a casual scone. The tea is served with sandwiches and scones, the Langham's usual first and second courses for high tea. On the top plate, though, is the real treat – a Burch and Purchese mini-degustation of sweets.
Burch and Purchese supply six sweet treats: for us there were a passionfruit meringue, a chocolate caramel and hazelnut profiterole, a strawberry and mint cake, toffee honeycomb bark, salted caramel choc tartlet and a Burch and Purchese tube of raspberry and champagne.
This was all served with choice teas and coffees (I had the hot cinnamon tea and it was very refreshing: my companion had Darjeeling, one of the Langham's own blends which involved apple and raspberry at some point and an Oolong).
Of course I am a fan of Burch and Purchese. I really can't see how you couldn't be. Combining this with the excellent service and sublime experience of a slow high tea at the Langham, and you have the perfect luxurious treat.