The Biltmore Mayfair has partnered with Boodles to present an afternoon tea offering inspired by the British jeweller’s classic pieces.

The tea features an array of pastries and desserts crafted by The Biltmore’s pastry chefs to echo the soft hues of Boodles’ pink diamonds.

For example, the Apple and Vanilla Pearls is inspired by the Boodles Luna Pearl Rose Gold pendant. Smooth Opalys white chocolate ganache and slow-cooked apple compote are combined to emulate the interplay of light and shadow on a polished pearl, finished with white chocolate pearls atop vanilla sable.

Meanwhile, the Flower Choux with Jivara features milk chocolate ganache montée and blueberry gel reminiscent of the Flower Pink Diamond Platinum and Rose Gold ring and is a nod to the intricate designs often seen in Boodles’ floral-inspired collections. Dried meringue adds a crisp, light texture.

Elsewhere, the Pear and White Chocolate Heart embodies the sentimental aspects of jewellery design, often seen in Boodles’ heart-shaped motifs. This dish features a combination of Opalys white chocolate mousse and caramelised pears, set on a vanilla sable.

The Chocolate Explosion cake is a tribute to the bold. Guanaja chocolate mousse, hazelnut praline, crystallised chocolate and brownie cake come together with a sugar flower on top. The Lemon and Chamomile Boodles Shortbread finishes off the dessert list.

Savoury highlights include crab tartlets with crushed avocado, kaffir lime, yuzu gel and pickled mustard seeds; tomato tartare is paired with burrata, crispy basil and black olive tapenade tartlet; while Hereford roast beef is complemented by onion chutney, grain mustard mayo, micro rocket and brioche onion bread.