Illustration: Jackson Rees
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Will Self takes afternoon tea at the Savoy

It’s an all-you-can-eat buffet and soup kitchen combined.

I’ve written before in these pages about the terms of my grandparents’ gustatory existence: born in the late 1880s, they stuck fast to their ­agglutinative Victorian roots by putting away three square meals every day, and a couple of hefty snacks hardly less angular. Even as a child I thought they must be involved in some strange act of religious mortification (my grandfather was a lay preacher and president of the Modern Churchmen’s Union) in so flagellating their own insides.

Breakfast was tolerably full and English, with eggs, bacon, grilled tomatoes, several rounds of toast, and sausages so thoroughly baked we named them “Granny’s Wooden Sausages”. Elevenses was bearable, because it consisted at most of a Bakewell tart, and possibly a Welsh rarebit. Lunch was solid – but by then we’d usually been out for a windswept walk on the seafront (they lived in Brighton) and so could just about choke the meat down, if not all of the three veg, and the roly-poly jam pudding. Making so much as a feint towards the cheeseboard was well beyond me until I reached my teens. However, even at that age, by the time tea hove into dyspeptic view the game was usually up.

My grandparents’ cook, the redoubtable Doris, would lay the table for exactly 4.30: white lace tablecloth; floral-patterned Royal Doulton crockery; silver teapot and hot water jug; cow creamer, honey pot, etc. There would be a plate of cucumber sandwiches, one of ham or tongue, and one of fish paste. There would be scones, or triangles of buttered white bread. The pièce de la résistance was an ornate cake stand, atop which sat the brown and menacing presence known as “Doris’s Chocolate Cake”, a ­comestible of such legendary heft and density that my father maintained, were anyone to choke down a slice without adequately masticating, that its sharp corners could be seen poking through the taut walls of their belly.

Anyway, you can imagine that with such childhood experience I have never found myself lying in some foreign field and wondering whether the church clock stands at ten to three – let alone if there’s still sodding honey for tea. But an American friend was in town and wanted the whole English-afternoon-tea experience, so I arranged to meet her at the Savoy. True, you can summon a repast styled “afternoon tea” in many less elevated establishments, but it usually consists of a desiccated macaroon and a stewed solecism of Twinings English Breakfast. If you want the real and authentic afternoon tea, such as would have gladdened Doris’s heart, it has to be the Savoy.

Mind you, I can never enter in under the art deco portico of the great hotel without thinking of Georges Bataille’s emetic-erotic classic Le bleu du ciel, which opens with the dissolute protagonist, Henri Troppmann, holed up in the Savoy with his still more rackety lover: a dipsomaniacal English aristocrat whose sobriquet, Dirty, is amply justified – the reader realises – when she calmly pisses herself in front of the chambermaid. I felt pretty dirty myself, striding across the foyer in my scuzzy blue jeans and descending to the famed Thames Foyer, the fons et origo of that great British institution, the thé dansant. Waiting for the maître d’ to find my name in the reservations ledger, I reflected that my adipose grandparents could have done with a lot more corybantic ­activity and rather less of Doris’s chocolate cake – and then my friend arrived, and beneath the wan, vernal light that fell from the restored glass cupola, we began seriously pigging.

A selection of finger sandwiches, including Wiltshire bone ham on coriander bread and coronation chicken on olive bread; freshly baked scones with home-made lemon curd and clotted cream; pastries, including a particularly toothsome éclair filled with vanilla pastry cream and slathered with lavender icing – and the whole schmozzle washed down with lashings of flowering osmanthus tea. Mmm-mm. You may wonder, gentle and socialistic reader, what possible justification I can provide for pigging out so egregiously in such a fat-cat environment. The answer is simple: afternoon tea at the Savoy is billed at a flat rate, £50. Steep for a stopgap smackerel, but not quite so appallingly plutocratic if you treat it as an all-you-can-eat buffet.

So we kept on – calling for more finger sandwiches (smoked salmon with lemon-infused crème fraîche and watercress this time), more pastries and yet more blooming osmanthus. The trolley was stopping at our table so frequently that other tea-timers were beginning to look askance; I’d drunk so much diuretic I was in danger of doing a Dirty, while my companion was surreptitiously unzipping her skirt to allow for further expansion. Then they brought the cake. I suppose in homage to Doris I should have had the Three Chocolates, but I couldn’t risk it, so instead carefully took the slice cut for me by the waiter and enfolded it in a napkin together with some spare finger sandwiches and a rather dishevelled scone.

A few hundred yards along the Strand from the Savoy, a “selection” of London’s homeless gathers each evening to receive soup and sandwiches from the Sally Army. I beat the evangelists to the punch with my Savoy doggie bag, which seemed to hit the spot – although an ex-soldier on crutches said the Three Chocolates cake was “a little on the heavy side”.

Doris would have approved.

Will Self is an author and journalist. His books include Umbrella, Shark, The Book of Dave and The Butt. He writes the Madness of Crowds and Real Meals columns for the New Statesman.

This article first appeared in the 26 June 2015 issue of the New Statesman, Bush v Clinton 2

NANCY JO IACOI/GALLERY STOCK
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There are only two rules for an evening drink: it must be bitter, and it must be cold

A Negroni is the aperitif of choice in bars everywhere from London to Palermo - and no wonder.

The aperitif has the odd distinction of being the only alcohol that can always rely on a sober audience: it is the opener, the stimulant, a spur to the appetite for good food and good conversation. This preparatory beverage is considered the height of sophistication, and certainly nobody labouring in field or factory ever required a pep to their evening appetite. Still, to take a drink before one starts drinking is hardly clever behaviour. So why do it?

One reason is surely the wish to separate the working day from the evening’s leisure, an increasingly pressing matter as we lose the ability to switch off. This may change the nature of the aperitif, which was generally supposed to be light, in alcohol and character. Once, one was expected to quaff a pre-dinner drink and go in to dine with faculties and taste buds intact; now, it might be more important for those who want an uninterrupted meal to get preprandially plastered. That way, your colleagues may contact you but they won’t get much sense out of you, and pretty soon they’ll give up and bother someone else.

The nicest thing about the aperitif, and the most dangerous, is that it doesn’t follow rules. It’s meant to be low in alcohol, but nobody ever accused a gin and tonic or a Negroni (Campari, gin and vermouth in equal portions) of that failing; and sherry, which is a fabulous aperitif (not least because you can keep drinking it until the meal or the bottle ends), has more degrees of alcohol than most wines. An aperitif should not be heavily perfumed or flavoured, for fear of spoiling your palate, yet some people love pastis, the French aniseed drink that goes cloudy in water, and that you can practically smell across the Channel. They say the scent actually enhances appetite.

Really only two rules apply. An aperitif should be bitter – or, at any rate, it shouldn’t be sweet, whatever the fans of red vermouth may tell you. And it must be cold. Warm drinks such as Cognac and port are for after dinner. Not for nothing did Édith Piaf warble, in “Mon apéro”, about drowning her amorous disappointments in aperitifs: fail to cool your passions before sharing a table, and you belong with the barbarians.

On the other hand, conversing with your nearest over a small snack and an appropriate beverage, beyond the office and before the courtesies and complications of the dinner table, is the essence of cultured behaviour. If, as is sometimes thought, civilisation has a pinnacle, surely it has a chilled apéro carefully balanced on top.

The received wisdom is that the French and Italians, with their apéritifs and aperitivos, are the experts in these kinds of drinks. Certainly the latter are partial to their Aperol spritzes, and the former to such horrid, wine-based tipples as Lillet and Dubonnet. But the English are good at gin and the Americans invented the Martini. As for Spain, tapas were originally snacks atop a covering that kept the flies out of one’s pre-dinner drink: tapa means lid.

Everywhere, it seems, as evening approaches, people crave a drink that in turn will make them salivate: bitterness, the experts tell us, prepares the mouth to welcome food. The word “bitter” may come from “bite”, in which case the aperitif’s place before dinner is assured.

I like to think that a good one enables the drinker to drown all sour feelings, and go in to dinner cleansed and purified. Fanciful, perhaps. But what better lure to fancy than a beverage that exists only to bring on the evening’s pleasures?

Nina Caplan is the Louis Roederer Pio Cesare Food and Wine Writer of the Year

Nina Caplan is the 2014 Fortnum & Mason Drink Writer of the Year and 2014 Louis Roederer International Wine Columnist of the Year for her columns on drink in the New Statesman. She tweets as @NinaCaplan.

This article first appeared in the 22 September 2016 issue of the New Statesman, The New Times