Whenever we eat out I like to find out about the chef who has lovingly prepared our food. So at a recent bloggers Afternoon Tea at the Hotel la Tour, it was my chance to get acquainted with senior chef de partie Rachel Dorrell.
Born and raised in Birmingham, 23-year old Rachel studied at University College Birmingham before beginning her career as a pastry chef.
Rachel’s culinary career started at New Hall Hotel and Spa, Sutton Coldfield. Working under Chef Kirk Bick, Rachel quickly developed her skills as a pastry chef and focused her talent into creating a very high standard of food. Her love of baking and talent for designing seasonal dishes soon provided her with the opportunity to take on her role as Senior Chef de Partie at Hotel La Tour.
After sampling both the Winter and Spring afternoon teas that Rachel has created, I can attest that the delicate cakes taste as good as they look. The attention to detail and use of seasonal ingredients with a witty twist are excellent – no soggy bottoms here.
The new Spring menu features bite-sized banana and chocolate macaroon, lime and ginger cheesecake, raspberry and mascarpone tart, opera gateau and gluten free muffins, which starts at an exceptionally reasonable £19.95. (Welsh rarebit, hummus and selection of sandwiches for starters alongside the traditional scones and clotted cream are also part of the tea.)
Rachel has had one of her recipes featured in the Great British Cookbook and one day she hopes to open her own tearoom and patisserie.
Lets hope it will be within the Midlands so we don’t have to go too far to go for her delightful confections!