Afternoon Cheese

Brasserie Max at Covent Garden Hotel

Available from 21st April

Served daily, from 1pm - 6pm

From £56 per person

Wide shot of Afternoon Cheese on a table at Brasserie Max

Experience Afternoon Tea like never before at Brasserie Max. At first glance, it may resemble a traditional display complete with delicate pastries and scones, but look a little closer and you will find a thoroughly savoury affair - our very own Afternoon Cheese. We have re-imagined the much loved teatime staples using a versatile selection of British cheeses from our friends at Neal's Yard Dairy.

Close up portrait shot of Afternoon Cheese on a table at Brasserie Max

Expect rich cheddar scones topped with goat's curd and condiments. In place of finger sandwiches, a Welsh rarebit-stuffed doughnut takes centre stage. The pastries, although echoing the elegance of éclairs and macarons, are entirely cheese-led. Look forward to the likes of:

Colston Bassett éclair with pickled walnut and chives
Ragstone and caramelised onion macaron
Baron Bigod on malt and prune loaf
Lincolnshire Poacher burnt cheese tart

Paired with beautifully made English wines from Gusbourne, this decadent display is a celebration of British cheese in its most playful and delicious form.

Close up portrait shot of scones with jam and cream, on a table at Brasserie Max

£56 per person / £72 per person with a glass of Gusbourne Blanc de Blancs, 2017

All About The Cheese...

Explore the variety of British cheeses supplied by our friends at Neal's Yard Dairy. You can learn more about the work of Neal's Yard Dairy on our Journal here.

Colton Bassett Stilton
(Nottinghamshire)

A supremely elegant blue. Creamy, buttery and gently sweet, with delicate veining and a long, mellow finish. (Made by Billy Kevan)
Ragstone
(Herefordshire)

A soft goat’s cheese with a dense, fudgy texture and bright, lemony freshness reminiscent of crème fraîche. (Made by Charlie Westhead)
Baron Bigod
(Suffolk)

An indulgent Brie-style cheese. Silky beneath the rind with subtle mushroom notes. (Made by Jonny Crickmore)
Lincolnshire Poacher
(Lincolnshire)

West Country Cheddar meets Comté in this savoury, nutty hard cheese. (Made by Jon Collins)
Westcombe Ricotta
(Somerset)

Fresh with a light, fluffy texture but still full of flavour. (Made by Richard and Tom Calver)
Hafod Cheddar
(Ceredigion)

Farmhouse style and beautifully balanced, with a soft, buttery texture and grassy depth. (Made by Becky and Patrick Holden)
Montgomery's Cheddar
(Somerset)

A world class traditional cheddar - complex and deeply savoury, helped by two years of ageing. (Made by Jamie Montgomery, Steve Bridges and Tim Griffey)