From 11 June to 30 September, The Orangery by Searcys at Blenheim Palace presents the ‘Pink T’ a swinging 60s afternoon tea in honour of one of the decade’s finest creations, Laurent-Perrier’s Cuvée Rosé.
This new menu was exclusively created by Searcys’ Culinary Director, chef Darren Deadman to mark the oasis features era-defining food classics, Served on antique vinyl’s as place mats, the menu highlights include Coronation Chicken, Egg and Cress finger sandwiches and an open sandwich of Smoked Salmon on Rye bread. Guests are invited to indulge in sweet treats in all shades of pink from the opulent Laurent-Perrier Cuvée Rose Jelly to Strawberry macaroons and the bright Red Velvet Cupcake – all accompanied with a glass of Laurent-Perrier Cuvée Rosé.
Launched in 1968 in a unique shape inspired by the champagne bottles from the time of King Henri IV, Cuvée Rosé defied convention using innovative winemaking techniques, resulting in the conception of the UK’s most-loved rosé champagne. Using the highest quality Pinot Noir grapes, Cuvée Rosé is one of the few rosé champagnes that is made by leaving the grape juice in contact with the black grape skins to impart colour and flavour, instead of blending red and white wines. These pioneering processes gives Cuvée Rosé its highly expressive bouquet, extraordinary depth and freshness, and delicious red berry flavours that have made it a benchmark for all rosé champagnes. From its launch in 1968, Cuvée Rosé soon became a firm favourite and has remained so 50 years on.
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