five star london, luxury hotelsEvents In London September 2013

Jubilee at Browns

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Rocco Forte Browns Hotel in Mayfair are celebrating the Diamond Jubilee by offering a host of celebratory offerings to commemorate this historic occasion. Located in the heart of the Jubilee Celebrations, Browns Hotel is an ideal location to make the most of the Jubilee events.

Taking place from the 1st to the 10th of June. These offerings are centred around the Jubilee celebrations and range from Jubilee Afternoon Tea in the charming English tea room, a luxurious Jubilee accommodation package, a diamond pedicure in the Spa and Jubilee cocktails in the Donovan Bar.

Indulge in the 'Jubilee Celebration Package' and begin your time in London with a decadent Jubilee Afternoon Tea for two in the quintessentially British and hugely charming English Tea Room.  Then retire to one of the rooms and suites, elegantly decorated by Olga Polizzi, to find a bottle of Ruinart Rose Champagne and welcome gifts, including a Fortnum and Mason commemorative Jubilee plate and a copy of ‘Our Queen’ by Robert Hardman.

Start the next day with a sumptuous English Breakfast in HIX at The Albemarle before visiting Garrard, the world’s oldest jewellers, conveniently located next door to Brown’s Hotel on Albemarle Street.  Lose yourself amongst the jewels on a private tour of the Garrard Diamond Jubilee Exhibition that explains the incredible Royal heritage of this magnificent jewellery house.

The English Tea Room will be serving Jubilee Afternoon Tea from 1st – 5th June.  This includes uniquely regal pastries such as a Crown Jewels macaroon, Battenberg cake, lemon posset teacup, Lady Grey macaroon, pistachio cake and Boozy trifle as well as the traditional offerings of sandwiches and scones.

The Donovan Bar will also be raising a glass in celebration of The Queen's Diamond Jubilee with the creation of Jubilee Cocktails. The Donovan Bar’s mixologists will be presenting a selection of regal Chase Vodka & Gin cocktails.  Choose from ‘Windsor’s Diamond’ made from saffron infused Sipsmith gin mixed with grapefruit bitters, hibiscus syrup served on an Absinth spritzed glass or ‘Royal Plum’.

                                                          

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