The Drawing Room at Brown's Hotel

Spelt bread

Brioche bread

White bread

Malted bread (Supplement of £40 for 10g of caviar if requested)

Japanese bread

Served with homemade strawberry jam and cornish clotted cream

Seeded multigrain bread

Seeded multigrain bread

Spelt bread

White bread

White bread

“Japanese Matcha”

Deep, rich and malty, it has notes of caramel and burnt sugar. Delicious black, becoming sweet and chocolatey with the addition of milk.

A traditional Earl Grey blended with pure bergamot oil from the ancient orchards of Calabria. A bright infusion, with exhilarating citrus notes.

There are notes of chocolate and a malty richness. With a short infusion, you can find a silky subtlety with intense cacao aromas. With a longer extraction, it becomes creamier and malty.

A bright, fresh tea, highly fragrant and floral, it is light and elegant as a green tea whilst combining malty notes and dark chocolate.

A rare find, whole leaf black tea with a full body and biscuity aroma. There are notes of gingerbread and late summer honey.

A rare black Japanese tea hand crafted, smooth, soft, buttery mouthfeel with flavours of walnuts and enoki mushrooms. A rare contrast of sweetness and umami.

A rich, peaty black tea smoked using traditional wood fires. The bark is left on the wood for a resinous depth of flavour.

A beautiful blend of black teas enhanced with cinnamon, cardamom, cloves, ginger, black pepper and turmeric.

An aged tea from the Yunnan Province - the home of Pu`erh Tea. Silky as well-water with deep earthy flavours and umami notes.

The first tea grown in England. A consistent and awakening blend of exclusive hand-picked Tregothnan leaves with the finest Assam, it is simply delicious with bold, malty and full-bodied flavour.

Dried fruits and honey with an elegant port wine nose and finish.

An iconoclastic blend of old and new and new world oolong teas to make something truly delicious.

A rich, highly roasted oolong. Smooth, with a woody nuttiness and notes of cherry and sweet fruit. Full bodied and complex while maintaining the brightness and soft tannins of a spring tea.

Top grade Sencha with organic Japanese brown rice. It is buttery and soft, rich, verdant notes with a deep comforting aroma of popcorn.

It is remarkably complex and deep and it has a rich mouthfeel with bright buttery notes of asparagus.

It has tropical fruits notes: mango, cooked pineapple and lychee notes yet low in acidity.

An elegant green tea, sweet and grassy with soft vegetal notes.

A delicate white tea crafted entirely from spring buds. The tea is not flavoured but carefully scented over six consecutive nights with fresh Jasmine flowers.

A fragrant and extremely beautiful whole leaf white tea. A delicate infusion with aromas of hay, peach and stewed apricots with a subtle umami note.

A beautifully balanced blend of some of the rarest mints from across the globe.

These delicate flowers are carefully dried and kept intact. Combining the petals, stem and stamen creates a beautiful, sweet and soft flavour of summer meadows.

A bright infusion of lemongrass gathered from a collective of tiny smallholder organic farms across Sri Lanka. Notes of sweet lemon drops combine with rich tingle of spice.

Hand-harvested herbal tea. Honey and toffee aromas with a flavour reminiscent of stewed apples and red berries. A soft , woody note of cedar and Moroccan souks and rich hint of cocoa nibs.

A richly delicious infusion with deep earthy notes, bright red berries, and cedar. Can be beautifully enhanced by the addition of a twist of lemon zest.

A delicious herbal infusion made from the beautiful red petals of Hibiscus Sabdariffa. These whole hibiscus flowers produce a beautiful raspberry red colour and the flavours of rich berries. Slightly tart, with a cranberry sweet finish.

A relation of the verbena and oregano plant, Koseret offers a complex and exciting flavour profile. An incredible aroma of tomato vines and basil. The taste is mildly sweet and herbaceous, with a gentle lemon finish.

Farmed organically and tenderly by Ferran Rojo Sol. The flavour is deep and heady. Almonds and honey with a delicious note of globe artichoke.

Beautifully fragrant petals from organic roses. Glorious, bright, heady and gentle; the complete antithesis to synthetic rose flavouring. Forget cloying Turkish delight or sickly Parma Violets, this is a flavour experience that cannot be missed.

A top grade organic matcha tea crafted from just the tender first flush of the Saemidori cultivar. Made from precious Tencha - shade grown green tea, the leaf is de-veined, de-stemmed and ground to a fine powder, using traditional ceramic stones. This meticulous crafting results in a tea of great depth and intensity.

An exquisitely fruity and floral white tea with notes of mango, vanilla, and elderflower. Picked just after the snow melts in the high Himalayas of Nepal. A beautifully light tea with almost no astringency but rich in flavour. Almost like a very elegant “solero” ice lolly.

Exquisite black tea, also known as Jin Jun Mei, hand rolled entirely from tender spring buds by Master Wen in the protected forests of the Wuyishan. Over 100,000 buds are needed for one precious kilo. Only a few prized kilos can be crafted each year. Over multiple infusions expect tropical fruit, honeysuckle and burnt toffee. Best enjoyed without milk.

ELDERFLOWER

BLUSH ROSE

JASMINE BELLINI

The menus at Charlie’s celebrate British culinary heritage with creative, contemporary flair, while embracing a bygone era of service. Overseen by Adam Byatt, and led by acclaimed Executive Chef Andrew Sawyer. From succulent Sunday roasts and traditional classics served from Brown’s sparkling silver trolley, to tempting sharing plates and mouth-watering desserts, Charlie’s is the quintessential contemporary British restaurant in Mayfair. For reservations: +44 (0)20 7518 4004 E-mail: charlies@roccofortehotels.com

The Donovan Bar has long been known as one of the most intimate and sophisticated drinking dens in the city playing host to gatherings of the most glamorous faces of Mayfair’s elite fashion and art scene. Newly redesigned and boasting a cocktail menu created by Salvatore Calabrese, it’s not to be missed. Enquiries: +44 (0)20 7518 4005 E-mail: thedonovanbar@roccofortehotels.com

Away from the bustling streets of Mayfair, The Spa at Brown’s Hotel awaits, an intimate sanctuary where guests can unwind and re-centre with treatments aimed at nurturing body and mind alike. For appointments: +44 (0)20 7518 4009 E-mail: thespa.browns@roccofortehotels.com

With six beautiful private rooms each with natural light, original features and a dedicated events team, Brown’s is also the ultimate destination for larger parties to indulge in afternoon tea. Enquiries: +44 (0)20 7518 4106 email: eventsatbrowns@roccofortehotels.com

Brioche bread

Spelt bread

Brioche bread

White bread

Malted bread

Served with homemade strawberry jam and Cornish clotted cream

Spelt bread

Seeded multigrain bread

White bread

Seeded multigrain bread

Spelt bread

Satemwa Estate, Shire Highlands, Malawi Hand-crafted black tea blended from harvests across a small, independent estate in the Shire Highlands. The oldest tea estate in Malawi and still family run. Deep, rich, and malty, it has notes of caramel and burnt sugar. Delicious black, becoming sweet and chocolatey with the addition of milk.

Satemwa Estate, Malawi Reggio Calabria, Italy A traditional Earl Grey blended with pure bergamot oil from the ancient orchards of Calabria. This is a classic British tea made to exacting standards. A clean and exceptionally bright infusion with exhilarating citrus notes. It can be enjoyed with or without milk, or a twist of lemon zest.

Satemwa Estate, Malawi Jun Chiyabari Tea Garden, Nepal A luxurious blend of black teas designed specifically to be enjoyed in the afternoon when a delicious pick-me-up is required. There are notes of chocolate and a malty richness. With a short infusion you can find a silky subtlety with intense cacao aromas. With a longer extraction (and milk), the tea becomes creamier and the malty, milk chocolate flavours develop even further. Exquisite on its own or as the perfect accompaniment to the great British tradition of sandwiches, scones, and cakes.

Zealong Estate, Hamilton, New Zealand A rare find from New Zealand; showcasing an innovative new tea terroir. In 1996, the Zealong Estate imported rigorously selected tea cuttings from the best tea growing regions across Asia. This whole leaf black tea is full-bodied and biscuity. Notes of gingerbread and late summer honey. Best enjoyed without milk.

Shizuoka, Japan A rare black Japanese tea hand crafted in Shizuoka by the revered master Moriuchi-san. Smooth, soft, buttery mouthfeel with flavours of walnuts and enoki mushrooms. A rare contrast of sweetness and umami. Best enjoyed without milk.

Fujian, China Remarkably smooth with flavours of rich toffee, butterscotch and vanilla. Like White Silver Tips, these spring buds are full of the sugars stored by the tea plant over winter. These tender shoots give the tea an extraordinary sweetness, unlike any other black tea. The tannins in this black tea are very low and the mouthfeel is clean and silky.

Wuyi Mountains, Fujian Province, China A rich, peaty black tea smoked using traditional wood fires. The bark is left on the wood for a resinous depth of flavour. More of a Laphroaig than a Springbank. It can be enjoyed with or without milk.

Satemwa Estate, Malawi Sikkim, India A beautiful blend of black teas enhanced with cinnamon, cardamom, cloves, ginger, black pepper, and turmeric. A quick infusion yields a subtle flavour whilst a longer steep will bring out the deeper, earthier flavours of the turmeric and the rich tannins in the tea. Using beautiful tea that is not overly tannic, it can be enjoyed with or without milk.

Yunnan Province, China An aged tea from the Yunnan Province – the home of Pu’erh Tea. Silky as well-water with deep earthy flavours and umami notes. In China it is believed to aid digestion often drunk alongside rich food.

Cornwall, England The first tea grown in England, Tregothnan’s tea is handpicked on their estate in Cornwall and is a perfect morning brew. A consistent and awakening blend of exclusive hand-picked Tregothnan leaves with the finest Assam, it is simply delicious with bold, malty and full-bodied flavour.

Fuding, Fujian Province, China A delicate white tea crafted entirely from spring buds. The tea is not flavoured but carefully scented over six consecutive nights with fresh Jasmine flowers. Once the preserve of the Chinese Imperial family. A deep and heady aroma with a light and gentle flavour.

Satemwa Estate, Shire Highlands, Malawi A fragrant and extremely beautiful whole leaf white tea. Picked from a unique field and carefully handcrafted to retain the sublime flavours. A delicate infusion with aromas of hay, peach and stewed apricots with a subtle umami note.

Top grade Sencha with organic, Japanese brown rice. Crafted by Moriuchi-san – one of the most revered tea masters in Japan, on his 200-year-old, family run, tea garden. This Sencha is buttery and soft. Rich, verdant notes with a deep comforting aroma of popcorn.

Crafted by Moriuchi-san - one of the most revered tea masters in Japan on his 200-year-old tea garden. The tea is grown on this tiny estate by Moriuchi-san with his wife and daughter. This Sencha is remarkably complex and deep. It has a rich mouthfeel with bright buttery notes of asparagus.

A hand rolled Nepalese green tea from Jun Chiyabari that truly exemplifies the idea of terroir. This early spring pick originates from one specific field, one specific harvest. Tropical fruit; mango, cooked pineapple, and lychee notes yet low in acidity.

An elegant green tea, sweet and grassy with soft vegetal notes. Can be served as an iced tea.

A Chinese Oolong loose leaf tea from Fujian - matured in port wine barrels in Porto, Portugal to produce a truly extraordinary tea. Dried fruits and honey with an elegant port wine nose and finish.

Anxi, China Hamilton, New Zealand An iconoclastic blend of old and new world oolong teas to make something truly delicious. This oolong blend combines Iron Goddess of Mercy from the ancient gardens of Anxi with the pristine new leaves of Waikato. Delicious any time of day but particularly good with food - from caviar to cake.

Taitung, Taiwan A rich, highly roasted oolong from the Eastern Rift Mountains of Taiwan. Smooth with a woody nuttiness and notes of cherry and sweet fruit. Full bodied and complex while maintaining the brightness and soft tannins of a spring tea.

England, Portugal Malawi A beautifully balanced blend of some of the rarest mints from across the globe: combining pure leaf from a 14th century Cornish Botanical Garden, a family farm in Beira Baixa of Portugal, and small holder gardens in the Shire Highlands. This caffeine-free herbal infusion is the perfect digestif.

Slavonija Podravina, Croatia These delicate flowers are carefully dried and kept intact. Combining the petals, stems, and stamen creates a beautiful sweet and soft flavour of summer meadows. Clean and subtle, these flowers are wonderfully calming and, of course, caffeine free.

Sikkim, India and Sri Lanka A bright infusion of lemongrass gathered from a collective of tiny smallholder organic farms across Sri Lanka. Carefully blended with pure ginger from the high Himalayan region of Sikkim in India. Notes of sweet lemon drops combine with the rich tingle of spice.

Cederberg Mountains, South Africa The real South African Red Bush. Beyond organic, this Rooibos is harvested completely wild in its indigenous habitat in the Cederberg Mountains. A richly delicious infusion with deep earthy notes, bright red berries, and cedar. Can be beautifully enhanced by the addition of a twist of lemon zest.

A delicious herbal infusion made from the beautiful red petals of Hibiscus Sabdariffa. These whole hibiscus flowers produce a beautiful raspberry red colour and the flavours of rich berries. Slightly tart, with a cranberry sweet finish.

From a cooperative of female farmers who have built a community and livelihood in an area of incredibly rich soil. A relation of the verbena and oregano plant, Koseret offers a complex and exciting flavour profile. An incredible aroma of tomato vines and basil. The taste is mildly sweet and herbaceous, with a gentle lemon finish.

Beautiful blossom grown on a rocky hillside amongst the Marcona almonds. Each flower is picked individually then carefully air dried on a muslin bed to prevent the blossoms from bruising. Farmed organically and tenderly by Ferran Rojo Sol. The flavour is deep and heady. Almonds and honey with a delicious note of globe artichoke.

Beautifully fragrant petals from organic roses. Glorious, bright, heady and gentle; the complete antithesis to synthetic rose flavouring. Forget cloying Turkish delight or sickly Parma Violets, this is a flavour experience that cannot be missed.

A top grade organic matcha tea crafted from just the tender first flush of the Saemidori cultivar. Made from precious Tencha - shade grown green tea, the leaf is de-veined, de-stemmed and ground to a fine powder, using traditional ceramic stones. This meticulous crafting results in a tea of great depth and intensity.

An exquisitely fruity and floral white tea with notes of mango, vanilla, and elderflower. Picked just after the snow melts in the high Himalayas of Nepal. A beautifully light tea with almost no astringency but rich in flavour. Almost like a very elegant “solero” ice lolly.

Exquisite black tea, also known as Jin Jun Mei, hand rolled entirely from tender spring buds by Master Wen in the protected forests of the Wuyishan. Over 100,000 buds are needed for one precious kilo. Only a few prized kilos can be crafted each year. Over multiple infusions expect tropical fruit, honeysuckle and burnt toffee. Best enjoyed without milk.

Heritage, the latest from Laurent-Perrier House, is a refined Chardonnay and Pinot blend aged four years, with elegant citrus, white peach, and hints of toasted bread and almonds. A true class act.

A blend of Pinot Noir, Chardonnay, and Pinot Meunier from up to 50 crus in Côte des Blancs and Montagne de Reims, offering fresh pear and apricot aromas with hints of almond, hazelnut, and acacia. Lively and balanced, with ripe fruit, crisp acidity, and a long, elegant finish.

Said to be Churchill’s favourite Champagne, Pol Roger offers vibrant green apple and pear, layered with brioche and hazelnut. Elegant, balanced, and refined.

From an excellent vintage, the 2015 offers bright citrus, floral notes, and hints of toast and hazelnut, with added complexity from 8 years’ aging. Elegant, precise and beautifully structured.

Bollinger has supplied the Royal Family since the 1880s. Its rich yet refined style blends Pinot Noir, Chardonnay, and Pinot Meunier, mostly from Grand Cru vineyards. Aged for three years, it reveals signature brioche and leesy notes, delivering a powerful yet elegant Champagne.

Founded in 1584, Gosset is the oldest wine house in Champagne. The Grand Millésime 2015 blends Pinot Noir and Chardonnay, offering candied orange, marzipan, and plum, with a crisp refreshing finish. Full-bodied yet fresh, it’s lively with a touch of salinity.

Blended from 25–30 Chardonnay crus, an excellent showcase for Champagne’s rich terroir. It reveals ripe lemon, juicy pear, and fresh peach, with tropical fruit and citrus adding brightness and a supple roundness on the palate. Exquisite!

A wine that perfectly embodies the Laurent-Perrier motto of Purity, Elegance, and Freshness. Made from 100% Chardonnay and aged for at least eight years, it’s a standout in their non-dosage range. Citrus and minerality shine, finishing long and complex.

Napoleon so admired Jacquesson that he often toasted his victories with it, even awarding the House a gold medal. Renowned for its non-dosé style, this Champagne combines bright acidity and chalky minerality with crisp green apple, pear, and citrus, finishing elegantly with hints of almond and brioche.

Unique for a prestige cuvee, Grand Siècle is always a blend of three declared vintage Champagnes, all from Grand Cru villages and aged over 10 years. Exceptionally complex, with notes of hazelnut, honey, and butter woven into a refined, silky texture.

From Marilyn Monroe to James Bond, Dom Pérignon captivates all. Bright notes of lime zest, blossom, and aniseed evolve into toasted almonds and brioche. Deeply complex yet lively and refreshing on the palate.

Blended from over 120 wines spanning more than 10 vintages, this wine delivers a depth of flavour unattainable in a single year. Layers of citrus, marzipan, and gingerbread mingle with hazelnut, brioche, and honey. Rich and full-bodied, it’s lifted by refreshing acidity and a long, complex finish.

Sir Rocco Forte’s preferred Champagne, NV Billecart-Salmon Rosé, is a refined rosé with delicate notes of wild strawberry, raspberry, and citrus, balanced by a fine mousse and a crisp, dry finish.

100% Pinot Noir, aged for 5 years for added complexity and elegance. Bursting with wild strawberry, red berry, and rose petal, it’s vibrant, refined, with a delicate mousse.

Hints of rosehip, spice and wild strawberry drift in, but nothing too serious. On the palate the fruit is lively, cushioned by a smooth, velvety texture. There’s no reason to wait.

Bollinger’s flagship Rosé is known for its fuller, structured style. Expect notes of tangerine oil, red berries, warm biscuits and walnuts. Sourced from a steep hillside in Aÿ and crafted in the Burgundian style in small oak barrels, it is produced only in truly exceptional vintages.

Krug Rosé is a regal champagne in the house’s signature style—powerful yet refined. A blend of 32 wines from six vintages (2010–2016), it shows a delicate salmon-pink hue and fine mousse. The nose has layers red fruits, citrus, florals, and subtle spice, while the palate is rich and creamy, balancing intensity with a long, mineral, saline finish.

Roederer’s Cristal Rosé is vibrant and expressive, with aromas of cherries, citrus, red berries, almonds, and white flowers over a chalky mineral base. Blended from an impressive selection of 39 old vine parcels it is full-bodied yet refined, it offers layered fruit, a silky mousse, and a long, racy finish.

A poised Rosé from the chalky hills of Sussex, blending Pinot Noir, Meunier, and Chardonnay, with wild strawberry, cherry, rose petal, a creamy texture, and a crisp finish.

Made from hillside Pinot Noir and 40% late-harvest Chardonnay this wine reflects the excellent 2018 vintage. Grown on the chalky slopes of the Stonor Valley, Oxfordshire, it shows bright redcurrant and raspberry fruit, a fresh, zesty finish, and added complexity from bottle age — a clear example of what English wine can deliver.

Sourced from vineyards in Kent and Sussex, this elegant Chardonnay opens with vibrant citrus and subtle tropical notes of guava. Layers of pastry-like autolytic character, bright acidity, and a creamy texture lead to a smooth, velvety finish.

Taittinger’s debut release from their English estate in Kent. Based on 2020 with reserve wines from 2018 and 2019 it is a blend of Pinot Noir, Chardonnay and Pinot Meunier. Bright lemon and green apple lead the nose, joined by pastry hints and a saline breeze. On the palate, fine creamy bubbles carry vibrant citrus into a sleek, elegant finish.

Jasmin, White Tea, Darjeeling

Hibiscus, White Tea, Black Tea

Muller Thurgau - Rheinhessen, Germany

Presented in a beautiful gift box

Presented in a beautiful gift box

Presented in a beautiful gift box

Presented in a beautiful gift box

Served with homemade strawberry jam and Cornish clotted cream

An special edition of Rudyard Kipling's classic, printed exclusively for Brown's Hotel

Designed by American Needle, our Rocco Forte Hotel baseball cap is made from cotton-twill, with an embroidered RF monogram

Our Rocco Forte Kids friend

Spelt bread

Brioche bread

White bread

Malted bread (Supplement of £40 for 10g of caviar if requested)

Japanese bread

Served with homemade strawberry jam and cornish clotted cream

Seeded multigrain bread

Seeded multigrain bread

Spelt bread

White bread

White bread

“Japanese Matcha”

Deep, rich and malty, it has notes of caramel and burnt sugar. Delicious black, becoming sweet and chocolatey with the addition of milk.

A traditional Earl Grey blended with pure bergamot oil from the ancient orchards of Calabria. A bright infusion, with exhilarating citrus notes.

There are notes of chocolate and a malty richness. With a short infusion, you can find a silky subtlety with intense cacao aromas. With a longer extraction, it becomes creamier and malty.

A bright, fresh tea, highly fragrant and floral, it is light and elegant as a green tea whilst combining malty notes and dark chocolate.

A rare find, whole leaf black tea with a full body and biscuity aroma. There are notes of gingerbread and late summer honey.

A rare black Japanese tea hand crafted, smooth, soft, buttery mouthfeel with flavours of walnuts and enoki mushrooms. A rare contrast of sweetness and umami.

A rich, peaty black tea smoked using traditional wood fires. The bark is left on the wood for a resinous depth of flavour.

A beautiful blend of black teas enhanced with cinnamon, cardamom, cloves, ginger, black pepper and turmeric.

An aged tea from the Yunnan Province - the home of Pu`erh Tea. Silky as well-water with deep earthy flavours and umami notes.

The first tea grown in England. A consistent and awakening blend of exclusive hand-picked Tregothnan leaves with the finest Assam, it is simply delicious with bold, malty and full-bodied flavour.

Dried fruits and honey with an elegant port wine nose and finish.

An iconoclastic blend of old and new and new world oolong teas to make something truly delicious.

A rich, highly roasted oolong. Smooth, with a woody nuttiness and notes of cherry and sweet fruit. Full bodied and complex while maintaining the brightness and soft tannins of a spring tea.

Top grade Sencha with organic Japanese brown rice. It is buttery and soft, rich, verdant notes with a deep comforting aroma of popcorn.

It is remarkably complex and deep and it has a rich mouthfeel with bright buttery notes of asparagus.

It has tropical fruits notes: mango, cooked pineapple and lychee notes yet low in acidity.

An elegant green tea, sweet and grassy with soft vegetal notes.

A delicate white tea crafted entirely from spring buds. The tea is not flavoured but carefully scented over six consecutive nights with fresh Jasmine flowers.

A fragrant and extremely beautiful whole leaf white tea. A delicate infusion with aromas of hay, peach and stewed apricots with a subtle umami note.

A beautifully balanced blend of some of the rarest mints from across the globe.

These delicate flowers are carefully dried and kept intact. Combining the petals, stem and stamen creates a beautiful, sweet and soft flavour of summer meadows.

A bright infusion of lemongrass gathered from a collective of tiny smallholder organic farms across Sri Lanka. Notes of sweet lemon drops combine with rich tingle of spice.

Hand-harvested herbal tea. Honey and toffee aromas with a flavour reminiscent of stewed apples and red berries. A soft , woody note of cedar and Moroccan souks and rich hint of cocoa nibs.

A richly delicious infusion with deep earthy notes, bright red berries, and cedar. Can be beautifully enhanced by the addition of a twist of lemon zest.

A delicious herbal infusion made from the beautiful red petals of Hibiscus Sabdariffa. These whole hibiscus flowers produce a beautiful raspberry red colour and the flavours of rich berries. Slightly tart, with a cranberry sweet finish.

A relation of the verbena and oregano plant, Koseret offers a complex and exciting flavour profile. An incredible aroma of tomato vines and basil. The taste is mildly sweet and herbaceous, with a gentle lemon finish.

Farmed organically and tenderly by Ferran Rojo Sol. The flavour is deep and heady. Almonds and honey with a delicious note of globe artichoke.

Beautifully fragrant petals from organic roses. Glorious, bright, heady and gentle; the complete antithesis to synthetic rose flavouring. Forget cloying Turkish delight or sickly Parma Violets, this is a flavour experience that cannot be missed.

A top grade organic matcha tea crafted from just the tender first flush of the Saemidori cultivar. Made from precious Tencha - shade grown green tea, the leaf is de-veined, de-stemmed and ground to a fine powder, using traditional ceramic stones. This meticulous crafting results in a tea of great depth and intensity.

An exquisitely fruity and floral white tea with notes of mango, vanilla, and elderflower. Picked just after the snow melts in the high Himalayas of Nepal. A beautifully light tea with almost no astringency but rich in flavour. Almost like a very elegant “solero” ice lolly.

Exquisite black tea, also known as Jin Jun Mei, hand rolled entirely from tender spring buds by Master Wen in the protected forests of the Wuyishan. Over 100,000 buds are needed for one precious kilo. Only a few prized kilos can be crafted each year. Over multiple infusions expect tropical fruit, honeysuckle and burnt toffee. Best enjoyed without milk.

ELDERFLOWER

BLUSH ROSE

JASMINE BELLINI

The menus at Charlie’s celebrate British culinary heritage with creative, contemporary flair, while embracing a bygone era of service. Overseen by Adam Byatt, and led by acclaimed Executive Chef Andrew Sawyer. From succulent Sunday roasts and traditional classics served from Brown’s sparkling silver trolley, to tempting sharing plates and mouth-watering desserts, Charlie’s is the quintessential contemporary British restaurant in Mayfair. For reservations: +44 (0)20 7518 4004 E-mail: charlies@roccofortehotels.com

The Donovan Bar has long been known as one of the most intimate and sophisticated drinking dens in the city playing host to gatherings of the most glamorous faces of Mayfair’s elite fashion and art scene. Newly redesigned and boasting a cocktail menu created by Salvatore Calabrese, it’s not to be missed. Enquiries: +44 (0)20 7518 4005 E-mail: thedonovanbar@roccofortehotels.com

Away from the bustling streets of Mayfair, The Spa at Brown’s Hotel awaits, an intimate sanctuary where guests can unwind and re-centre with treatments aimed at nurturing body and mind alike. For appointments: +44 (0)20 7518 4009 E-mail: thespa.browns@roccofortehotels.com

With six beautiful private rooms each with natural light, original features and a dedicated events team, Brown’s is also the ultimate destination for larger parties to indulge in afternoon tea. Enquiries: +44 (0)20 7518 4106 email: eventsatbrowns@roccofortehotels.com

Brioche bread

Spelt bread

Brioche bread

White bread

Malted bread

Served with homemade strawberry jam and Cornish clotted cream

Spelt bread

Seeded multigrain bread

White bread

Seeded multigrain bread

Spelt bread

Satemwa Estate, Shire Highlands, Malawi Hand-crafted black tea blended from harvests across a small, independent estate in the Shire Highlands. The oldest tea estate in Malawi and still family run. Deep, rich, and malty, it has notes of caramel and burnt sugar. Delicious black, becoming sweet and chocolatey with the addition of milk.

Satemwa Estate, Malawi & Reggio Calabria, Italy A traditional Earl Grey blended with pure bergamot oil from the ancient orchards of Calabria. This is a classic British tea made to exacting standards. A clean and exceptionally bright infusion with exhilarating citrus notes. It can be enjoyed with or without milk, or a twist of lemon zest.

Satemwa Estate, Malawi & Jun Chiyabari Tea Garden, Nepal A luxurious blend of black teas designed specifically to be enjoyed in the afternoon when a delicious pick-me-up is required. There are notes of chocolate and a malty richness. With a short infusion you can find a silky subtlety with intense cacao aromas. With a longer extraction (and milk), the tea becomes creamier and the malty, milk chocolate flavours develop even further. Exquisite on its own or as the perfect accompaniment to the great British tradition of sandwiches, scones, and cakes.

Zealong Estate, Hamilton, New Zealand A rare find from New Zealand; showcasing an innovative new tea terroir. In 1996, the Zealong Estate imported rigorously selected tea cuttings from the best tea growing regions across Asia. This whole leaf black tea is full-bodied and biscuity. Notes of gingerbread and late summer honey. Best enjoyed without milk.

Shizuoka, Japan A rare black Japanese tea hand crafted in Shizuoka by the revered master Moriuchi-san. Smooth, soft, buttery mouthfeel with flavours of walnuts and enoki mushrooms. A rare contrast of sweetness and umami. Best enjoyed without milk.

Fujian, China Remarkably smooth with flavours of rich toffee, butterscotch and vanilla. Like White Silver Tips, these spring buds are full of the sugars stored by the tea plant over winter. These tender shoots give the tea an extraordinary sweetness, unlike any other black tea. The tannins in this black tea are very low and the mouthfeel is clean and silky.

Wuyi Mountains, Fujian Province, China A rich, peaty black tea smoked using traditional wood fires. The bark is left on the wood for a resinous depth of flavour. More of a Laphroaig than a Springbank. It can be enjoyed with or without milk.

Satemwa Estate, Malawi & Sikkim, India A beautiful blend of black teas enhanced with cinnamon, cardamom, cloves, ginger, black pepper, and turmeric. A quick infusion yields a subtle flavour whilst a longer steep will bring out the deeper, earthier flavours of the turmeric and the rich tannins in the tea. Using beautiful tea that is not overly tannic, it can be enjoyed with or without milk.

Yunnan Province, China An aged tea from the Yunnan Province – the home of Pu’erh Tea. Silky as well-water with deep earthy flavours and umami notes. In China it is believed to aid digestion often drunk alongside rich food.

Cornwall, England The first tea grown in England, Tregothnan’s tea is handpicked on their estate in Cornwall and is a perfect morning brew. A consistent and awakening blend of exclusive hand-picked Tregothnan leaves with the finest Assam, it is simply delicious with bold, malty and full-bodied flavour.

Fuding, Fujian Province, China A delicate white tea crafted entirely from spring buds. The tea is not flavoured but carefully scented over six consecutive nights with fresh Jasmine flowers. Once the preserve of the Chinese Imperial family. A deep and heady aroma with a light and gentle flavour.

Satemwa Estate, Shire Highlands, Malawi A fragrant and extremely beautiful whole leaf white tea. Picked from a unique field and carefully handcrafted to retain the sublime flavours. A delicate infusion with aromas of hay, peach and stewed apricots with a subtle umami note.

Top grade Sencha with organic, Japanese brown rice. Crafted by Moriuchi-san – one of the most revered tea masters in Japan, on his 200-year-old, family run, tea garden. This Sencha is buttery and soft. Rich, verdant notes with a deep comforting aroma of popcorn.

Crafted by Moriuchi-san - one of the most revered tea masters in Japan on his 200-year-old tea garden. The tea is grown on this tiny estate by Moriuchi-san with his wife and daughter. This Sencha is remarkably complex and deep. It has a rich mouthfeel with bright buttery notes of asparagus.

A hand rolled Nepalese green tea from Jun Chiyabari that truly exemplifies the idea of terroir. This early spring pick originates from one specific field, one specific harvest. Tropical fruit; mango, cooked pineapple, and lychee notes yet low in acidity.

An elegant green tea, sweet and grassy with soft vegetal notes. Can be served as an iced tea.

A Chinese Oolong loose leaf tea from Fujian - matured in port wine barrels in Porto, Portugal to produce a truly extraordinary tea. Dried fruits and honey with an elegant port wine nose and finish.

Anxi, China & Hamilton, New Zealand An iconoclastic blend of old and new world oolong teas to make something truly delicious. This oolong blend combines Iron Goddess of Mercy from the ancient gardens of Anxi with the pristine new leaves of Waikato. Delicious any time of day but particularly good with food - from caviar to cake.

Taitung, Taiwan A rich, highly roasted oolong from the Eastern Rift Mountains of Taiwan. Smooth with a woody nuttiness and notes of cherry and sweet fruit. Full bodied and complex while maintaining the brightness and soft tannins of a spring tea.

England, Portugal & Malawi A beautifully balanced blend of some of the rarest mints from across the globe: combining pure leaf from a 14th century Cornish Botanical Garden, a family farm in Beira Baixa of Portugal, and small holder gardens in the Shire Highlands. This caffeine-free herbal infusion is the perfect digestif.

Slavonija & Podravina, Croatia These delicate flowers are carefully dried and kept intact. Combining the petals, stems, and stamen creates a beautiful sweet and soft flavour of summer meadows. Clean and subtle, these flowers are wonderfully calming and, of course, caffeine free.

Sikkim, India and Sri Lanka A bright infusion of lemongrass gathered from a collective of tiny smallholder organic farms across Sri Lanka. Carefully blended with pure ginger from the high Himalayan region of Sikkim in India. Notes of sweet lemon drops combine with the rich tingle of spice.

Cederberg Mountains, South Africa The real South African Red Bush. Beyond organic, this Rooibos is harvested completely wild in its indigenous habitat in the Cederberg Mountains. A richly delicious infusion with deep earthy notes, bright red berries, and cedar. Can be beautifully enhanced by the addition of a twist of lemon zest.

A delicious herbal infusion made from the beautiful red petals of Hibiscus Sabdariffa. These whole hibiscus flowers produce a beautiful raspberry red colour and the flavours of rich berries. Slightly tart, with a cranberry sweet finish.

From a cooperative of female farmers who have built a community and livelihood in an area of incredibly rich soil. A relation of the verbena and oregano plant, Koseret offers a complex and exciting flavour profile. An incredible aroma of tomato vines and basil. The taste is mildly sweet and herbaceous, with a gentle lemon finish.

Beautiful blossom grown on a rocky hillside amongst the Marcona almonds. Each flower is picked individually then carefully air dried on a muslin bed to prevent the blossoms from bruising. Farmed organically and tenderly by Ferran Rojo Sol. The flavour is deep and heady. Almonds and honey with a delicious note of globe artichoke.

Beautifully fragrant petals from organic roses. Glorious, bright, heady and gentle; the complete antithesis to synthetic rose flavouring. Forget cloying Turkish delight or sickly Parma Violets, this is a flavour experience that cannot be missed.

A top grade organic matcha tea crafted from just the tender first flush of the Saemidori cultivar. Made from precious Tencha - shade grown green tea, the leaf is de-veined, de-stemmed and ground to a fine powder, using traditional ceramic stones. This meticulous crafting results in a tea of great depth and intensity.

An exquisitely fruity and floral white tea with notes of mango, vanilla, and elderflower. Picked just after the snow melts in the high Himalayas of Nepal. A beautifully light tea with almost no astringency but rich in flavour. Almost like a very elegant “solero” ice lolly.

Exquisite black tea, also known as Jin Jun Mei, hand rolled entirely from tender spring buds by Master Wen in the protected forests of the Wuyishan. Over 100,000 buds are needed for one precious kilo. Only a few prized kilos can be crafted each year. Over multiple infusions expect tropical fruit, honeysuckle and burnt toffee. Best enjoyed without milk.

Heritage, the latest from Laurent-Perrier House, is a refined Chardonnay and Pinot blend aged four years, with elegant citrus, white peach, and hints of toasted bread and almonds. A true class act.

A blend of Pinot Noir, Chardonnay, and Pinot Meunier from up to 50 crus in Côte des Blancs and Montagne de Reims, offering fresh pear and apricot aromas with hints of almond, hazelnut, and acacia. Lively and balanced, with ripe fruit, crisp acidity, and a long, elegant finish.

Said to be Churchill’s favourite Champagne, Pol Roger offers vibrant green apple and pear, layered with brioche and hazelnut. Elegant, balanced, and refined.

From an excellent vintage, the 2015 offers bright citrus, floral notes, and hints of toast and hazelnut, with added complexity from 8 years’ aging. Elegant, precise and beautifully structured.

Bollinger has supplied the Royal Family since the 1880s. Its rich yet refined style blends Pinot Noir, Chardonnay, and Pinot Meunier, mostly from Grand Cru vineyards. Aged for three years, it reveals signature brioche and leesy notes, delivering a powerful yet elegant Champagne.

Founded in 1584, Gosset is the oldest wine house in Champagne. The Grand Millésime 2015 blends Pinot Noir and Chardonnay, offering candied orange, marzipan, and plum, with a crisp refreshing finish. Full-bodied yet fresh, it’s lively with a touch of salinity.

Blended from 25–30 Chardonnay crus, an excellent showcase for Champagne’s rich terroir. It reveals ripe lemon, juicy pear, and fresh peach, with tropical fruit and citrus adding brightness and a supple roundness on the palate. Exquisite!

A wine that perfectly embodies the Laurent-Perrier motto of Purity, Elegance, and Freshness. Made from 100% Chardonnay and aged for at least eight years, it’s a standout in their non-dosage range. Citrus and minerality shine, finishing long and complex.

Napoleon so admired Jacquesson that he often toasted his victories with it, even awarding the House a gold medal. Renowned for its non-dosé style, this Champagne combines bright acidity and chalky minerality with crisp green apple, pear, and citrus, finishing elegantly with hints of almond and brioche.

Unique for a prestige cuvee, Grand Siècle is always a blend of three declared vintage Champagnes, all from Grand Cru villages and aged over 10 years. Exceptionally complex, with notes of hazelnut, honey, and butter woven into a refined, silky texture.

From Marilyn Monroe to James Bond, Dom Pérignon captivates all. Bright notes of lime zest, blossom, and aniseed evolve into toasted almonds and brioche. Deeply complex yet lively and refreshing on the palate.

Blended from over 120 wines spanning more than 10 vintages, this wine delivers a depth of flavour unattainable in a single year. Layers of citrus, marzipan, and gingerbread mingle with hazelnut, brioche, and honey. Rich and full-bodied, it’s lifted by refreshing acidity and a long, complex finish.

Sir Rocco Forte’s preferred Champagne, NV Billecart-Salmon Rosé, is a refined rosé with delicate notes of wild strawberry, raspberry, and citrus, balanced by a fine mousse and a crisp, dry finish.

100% Pinot Noir, aged for 5 years for added complexity and elegance. Bursting with wild strawberry, red berry, and rose petal, it’s vibrant, refined, with a delicate mousse.

Hints of rosehip, spice and wild strawberry drift in, but nothing too serious. On the palate the fruit is lively, cushioned by a smooth, velvety texture. There’s no reason to wait.

Bollinger’s flagship Rosé is known for its fuller, structured style. Expect notes of tangerine oil, red berries, warm biscuits and walnuts. Sourced from a steep hillside in Aÿ and crafted in the Burgundian style in small oak barrels, it is produced only in truly exceptional vintages.

Krug Rosé is a regal champagne in the house’s signature style—powerful yet refined. A blend of 32 wines from six vintages (2010–2016), it shows a delicate salmon-pink hue and fine mousse. The nose has layers red fruits, citrus, florals, and subtle spice, while the palate is rich and creamy, balancing intensity with a long, mineral, saline finish.

Roederer’s Cristal Rosé is vibrant and expressive, with aromas of cherries, citrus, red berries, almonds, and white flowers over a chalky mineral base. Blended from an impressive selection of 39 old vine parcels it is full-bodied yet refined, it offers layered fruit, a silky mousse, and a long, racy finish.

A poised Rosé from the chalky hills of Sussex, blending Pinot Noir, Meunier, and Chardonnay, with wild strawberry, cherry, rose petal, a creamy texture, and a crisp finish.

Made from hillside Pinot Noir and 40% late-harvest Chardonnay this wine reflects the excellent 2018 vintage. Grown on the chalky slopes of the Stonor Valley, Oxfordshire, it shows bright redcurrant and raspberry fruit, a fresh, zesty finish, and added complexity from bottle age — a clear example of what English wine can deliver.

Sourced from vineyards in Kent and Sussex, this elegant Chardonnay opens with vibrant citrus and subtle tropical notes of guava. Layers of pastry-like autolytic character, bright acidity, and a creamy texture lead to a smooth, velvety finish.

Taittinger’s debut release from their English estate in Kent. Based on 2020 with reserve wines from 2018 and 2019 it is a blend of Pinot Noir, Chardonnay and Pinot Meunier. Bright lemon and green apple lead the nose, joined by pastry hints and a saline breeze. On the palate, fine creamy bubbles carry vibrant citrus into a sleek, elegant finish.

Jasmin, White Tea, Darjeeling

Hibiscus, White Tea, Black Tea

Muller Thurgau - Rheinhessen, Germany

Presented in a beautiful gift box

Presented in a beautiful gift box

Presented in a beautiful gift box

Presented in a beautiful gift box