Royal afternoon tea with chef Cherish Finden

If there is one event I would not have missed this year, it would be chef Cherish’s workshop that was held at ToTT.

Busy in the top notch The Langham Hotel in London, the chef’s visits to Singapore are far and few in between, hence I literally jumped on the occasion to witness her baking prowess as she prepares a genuine traditional English Afternoon Tea.

Dedicated to her audience

Though we were a tad intimidated initially, it dissipated as soon as we were warmly greeted by the chef with a large smile that was full of kindness. Right from the start, she kept us entertained, nurturing us like a mother even.

Then, before kicking off the class, chef Cherish stressed on the kitchen basics of safety and hygiene, along with the most important rule: discipline. After all, baking is all about science, chemistry and respecting proportions.

A traditional English tea time

A bright red strawberry jam with whole fruits was the first recipe we tried our hands on. If you think making jam does not require technique or ingredients, it sure does demand patience. Stirring over low heat, chef Cherish recommends using unripe fruits for a better and more natural taste. She also suggested adding lemon juice to reduce sweetness, enhance flavour and thicken the texture.

The institutional tea theme would not have been complete without the iconic scones – here they were flavoured with lavender and munake honey. Showing us how to knead the dough, we silently watched the beautiful movements and tried to replicate them back at our station. Chef Cherish warned us not to over knead the dough, but simply to relax or soften it. Sincerely kind and dedicated to provide us with the best advice, she, along with her assistants came to each of our stations to help and ensure the success and understanding of her recipes. She even made more dough in case someone did not manage to achieve the right texture.

Refined, detailed and oh so English!

The last item to craft was the ‘cinnamon shortbread Daisy teapot’. Preparing the shortbread by carefully cutting them with a teapot cutter was a piece of cake – pun intended – compared to the meticulous decor. From gently rolling out the pink sugar paste to nimbly placing the delicate and tiny flowers, everything required good control – no shaky hands allowed. Such a satisfying feeling to complete it though, especially when you get to hold a work of art that’s ready to be savored!

A giver

Throughout her workshop, we could tell chef Cherish was giving her best, sharing her passion and skills without reserve. We also felt her energy and excitement to teach in her beloved Singapore. Beyond her many titles and accolades, she has indeed won our hearts.

Chef, we do look forward to your next visit around a cup of tea!

Céline Manoukian

Photo credit: WGS