Heads up, London-bound fashionistas! This week, The Berkeley will launch its latest Prêt-à-Portea collection to celebrate the best designs of Spring/Summer 2013.
Prêt-à-Portea at The Berkeley was created to add an inspired twist to the classic elements of the traditional English afternoon tea with cakes and pastries resembling the latest catwalk designs. The menu changes with the seasons, and this spring, snacks that recreate Balenciaga dresses and Jason Wu bags will bring London’s most recent Fashion Week to tasty life.
This seasons’ Prêt-à-Portea at The Berkeley includes snacks like Jason Wu’s coconut “Carolyn” hatbox-shaped cake bag sandwiched in retro leopard print chocolate and Prada’s Geisha-like white chocolate and Grand Marnier oversized coat embellished with red poppies. Inspired by queen bees, Alexander McQueen’s yellow honeycomb cream oversized dress is topped with marzipan bee. Balenciaga, meanwhile, is represented by a modern monochrome dark and white chocolate mousse dress set on a pine nut brownie topped with flamenco ruffles. Stepping out on trend this summer is Manolo Blahnik’s slingback chocolate biscuit heel with baby blue icing topped with pearls.
And if that weren't cool enough, The Berkeley has partnered with Wedgewood to produce a bespoke collection of fine-bone china for Prêt-à-Portea, launching this season with the Spring/Summer Collection. Wedgewood has created a multicolored diamond pattern to embellish the Prêt-à-Portea china. and the exclusive porcelain collection will be available for purchase through the hotel.
Prêt-à-Portea is served in The Caramel Room at The Berkeley.