Fashion Designer Afternoon Tea

In UK, the Berkeley London designer afternoon tea at Prêt-à-Portea is inspired by the themes and colours of the fashion world.

The Spring / Summer 2011 collection saw Victoria Beckham, Miu Miu and Tom Ford made their debut on the pastries of Berkeley’s tea stand as Prêt-à-Portea echos the season’s trends of vibrant yellow and orange, block colours, oversized flowers and white summer chic.

The menu is transformed every six months to follow the changing seasons in fashion.

The collection of cakes and fancies showcased the colours of the fashion season and in the style of the world’s fashion designers:

  • Tom Ford – light pink chiffon summer dress biscuit with rose icing and sparkly silver cuffs
  • Chloe praline – clutch topped with gold chocolate beads
  • Victoria Beckham – peach coloured sponge cake tote with chocolate crocodile print
  • Marc Jacobs – raspberry and lychee cream jumpsuit with over-sized chocolate flower belt
  • Miu Miu – vanilla bikini biscuit with navy icing and signature white bow
  • Tory Burch – strawberry and rhubarb bavarois dress with flattering gold button detail
  • Stella McCartney – citrus print dress of orange and lemon mousse topped with marzipan fruit summer dress of papaya, red currant and blueberry mousse, topped with pate de fruit
  • Jil Sander – coloured block dress of crème de menthe and coconut jelly with must-have sparkly sunglasses
  • Roger Vivier – black and white chocolate striped ‘belle de Nuit’ high-heeled shoe

Organic Tomato Juice Has Higher Polyphenol Content Than Conventional Juice

Juice from organically grown tomatoes contains higher levels of bioactive polyphenols than juice made from conventionally grown tomatoes, says a new study.

The study, published in Food Chemistry, adds to the ongoing debate about the nutritional content on organic fruit and vegetables, compared with conventionally grown varieties.

“Using principal component analysis, results show that phenolic compounds and hydrophilic antioxidant capacity were responsible for the differentiation between organic and conventional tomato juices,” wrote researchers from the University of Barcelona.

“Thus, there appear to be genuine differences in the bioactive components of organic and conventional tomato juices not previously reported.”

The fundamental differences between organic and conventional agricultural systems are in fertilization strategy and soil fertility management, which in theory affect the nutrient composition in plants and provide healthier better tasting produce.

However, previous studies on the nutrient content of organically and conventionally grown plants have generated contradicting results.

In 2009 an FSA review on the nutritional content of organic and conventional produce sparked controversy after it concluded that there are no differences.

Research conducted at the London School of Hygiene and Tropical Medicine concluded that “there is no evidence to support the selection of organically produced foodstuffs to increase the intake of specific nutrients or nutritionally relevant substances.”

However, several smaller studies have since reported higher levels of certain nutrients in organically grown produce, including strawberries.


A Country-style Pâté



2 lbs pork shoulder
2 lbs pork belly
1 lb chicken liver
1 onion, diced
2 garlic cloves
2 eggs
1 tsp salt
1 Tbsp pepper
1/2 cup brandy
1 baguette, sliced and hardened
dill gherkins

Apple Butter

4 apples, cored and quartered
1 cup water
1 clove
1 cinnamon stick



  1. Preheat oven to 275ºF.
  2. Using a meat grinder, combine all meat, onion, garlic, salt and pepper.
  3. In a mixing bowl, combine meat mixture with eggs and brandy.
  4. Place mixture in terrine mould. Bake for 1 hour.
  5. Serve with slices of baguette and gherkins.

Apple Butter

  1. In a small pot, combine all ingredients and simmer on low heat for 3 hours, or until all liquid is evaporated.
  2. Remove clove and cinnamon. Purée until smooth.
  3. Serve with pâté platter.

Yield 20 servings

Source: ciao!