An egg-stravagant Easter…

An egg-stravagant Easter...

To celebrate Easter, the Jumeirah Carlton Tower Hotel, London which featured in this year’s Gold List for its outstanding service, has introduced a chocolate theme – and a rather extravagant egg.

Weighing 30kg and covered in gold leaf, the one-metre high Belgian chocolate egg was created by Stephan Will, the hotel?s award-winning pastry chef, and his team. The egg will be on display in the Chinoiserie restaurant and is not available to eat. But children will be able to recreate a more reasonable sized chocolate eggs of their own in cookery classes with Will.

In addition, the Easter tea menu includes traditional hot cross buns, chocolate treats and, of course, tea. And the spa will be offering chocolate body scrubs for guests to indugle in. For a break from chocolate, The Rib Room is taking on a spring theme over the weekend, with spring lamb, morels, St George?s mushrooms and sea trout on the menu.

The ?Taste Of Spring? three-course menu, including half a bottle of wine, water, coffee and petit fours, starts at ?45 per person. The ?Hot Chocolate Sugar Scrub? costs ?65. Over the Easter period the Jumeirah Carlton Tower Hotel has rooms available starting from ?220 per night; bookings for 4 nights made for between 8 April and 8 May will be available for the price of 3 nights. To book call 08702 717172

In London over Easter? See our essential guide for things to do and see

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