APPETISERS
The Art of Taking Tea The rituals of afternoon tea are steeped in tradition, but
The joyful offering features pastries from award-winning
diners at Bulgari Hotel London are in for a significantly more
Italian pastry chef and chocolatier-in-residence Gianluca
modern approach. This September, the hotel celebrated its
Fusto too. The treats focus on autumnal combinations of
10th anniversary by calling on the acclaimed British-Nigerian
Italian dried fruits with almond, pistachio, hazelnut and
multidisciplinary artist Yinka Ilori to transform its offering
peanut, designed to reflect the geometry and vibrancy of the
of dainty sandwiches and cakes into an immersive experience
tea stands. Highlights include Pistacchio, a choux pastry filled
incorporating his provocative and playful sensibilities.
with pistachio mousse, nougat and praline, and Mandorla, an
The Yinka Ilori X Bulgari Hotel London Afternoon Tea
orange biscuit, almond cream and orange compote.
launched on 16 September to coincide with the opening of the
“My designs for this collaboration celebrate London’s
artist’s first institutional show at the city’s Design Museum.
cultural mosaic and the joy of coming together over food,”
The installation centres on a series of sculptural tea stands
explains Ilori. “The tea stands are based on the geometry
featuring interlocking spheres that represent cultural variety,
of the sphere and the meeting of different cultures, and I
and also includes a vibrant takeover of the building’s façade
hope people will gather at the hotel and enjoy a vibrant and
and a limited edition run of 200 colourful linen napkins.
colourful dining experience through the afternoon tea.”