• Prêt-à-Portea

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    • Afternoon Tea

      The Berkeley’s legendary designer afternoon tea, Prêt-à-Portea, is inspired by the themes and colours of the fashion world. The menu of mouth-watering delicacies with a fashionista twist is transformed every six months to follow the changing seasons in fashion.

    • Sittings:

      Prêt-à-Portea service:
      1pm - 5.30pm daily

      Dress Code:
      Elegant smart casual; no shorts, vests, sportswear, flip-flops, ripped jeans or baseball caps.

      Served in the Collins Room

    • Make a Reservation

      To make an online Afternoon Tea reservation at The Berkeley, please click the link below.

      Gluten and nut free can be catered for. Please mention any dietary requirements in the notes section at time of reservation and allow 24 hours' notice.

      The Berkeley afternoon tea reservations can be made up to ninety days in advance only.



    London’s original fashionista tea, Prêt-à-Portea at The Berkeley, is 10 years old. In celebration of this marvellous milestone, our collection for AW16/17 is the 10 Greatest Hits.

    Pastry chef Mourad Khiat has chosen 10 of his favourite creations from the past 10 years: fashion moments from an array of distinguished designers, recreated as exquisite biscuits, bakes and fancies.

    A mouth-watering selection of miniature savoury skewers, taster spoons, elegant canapés and tea sandwiches.

     £52.00 per person 
    A 12.5% discretionary service charge will be added to your bill. 

    Your Fashionista's Tea includes 

    A delicate collection of cakes and fancies inspired by the world’s finest designers.

    Dolce and Gabbana’s duo of blackcurrant bavarois and star anise pannacotta, topped with chocolate owl dress design.

    Jason Wu’s romantic cherry bavarois and coconut cream topped with playful pink skirt and biscuit heel.

    Manolo Blahnik’s Hangisi quintessential pointy toe stiletto ginger biscuit.

    Burberry’s classic trench coat chocolate biscuit with creamy royal icing.

    Charlotte Olympia’s dramatic cinnamon biscuit boot with black and red icing.

    Simone Rocha’s ethereal embroidered tulle dress vanilla éclair filled with salted caramel crème patissière.

    Nicholas Kirkwood’s pearl pump sachertorte layered with raspberry, chocolate ganache and Valrhona crémeux topped with delicate silver pearls.

    Jimmy Choo’s glittery gala pointed-toe shoe velvet praline cream cake with hazelnut croquant and sweetheart bow.

    Lanvin’s almond sponge, honeycomb and chocolate mousse draped with a light meringue ruffle.

    Moschino’s blood orange Victoria sponge ‘yellow M’ handbag encased in red chocolate.

    Loose leaf teas & herbal infusions
     Prêt-à-Portea Savoury Loose Leaf Tea Pairings 
    • Nilgiri Frost, Bohea Lapsang, Ceylon & Rose, Assam Breakfast, Earl Grey
    • Iron Budda
    • Whole Peppermint leaf, Whole Chamomile Flowers, Lemongrass & Ginger
    • White Peony
    • Jadesword Green
    Sweet Loose Leaf Tea Pairings
    • Earl Grey
    • Wuyi Oolong
    • Jasmine Silver Needle
    • Blackcurrant & Hibiscus
    Premium Savoury Loose Leaf Tea Pairings 
    • Monkey Picked Iron Budda, Phonenix Honey Orchid - £2 supplement
    • Dragonwell Green - £2 supplement, Matcha Supreme - £3 supplement
    • Vintage Cooked Puerh - £6 supplement
    Cold Infused Teas (£9 supplement)
    • White Peony
    • Assam Breakfast
    • Blackcurrant & Hibiscus
    • Whole Chamomile flowers
    • Champagne Afternoon Tea


      Champagne Prêt-à-Portea
      - With a glass of Laurent-Perrier
      £62.00 per person

      - Additional glass £15.00 

      A 12.5% discretionary service charge will be added to your bill.

      Couture Champagne Prêt-à-Portea 

      - With a glass of Laurent-Perrier Rosé, Bollinger Rosé or Ruinart blanc de blancs
       £70.00 per person
      - Additional glass £24

      A 12.5% discretionary service charge will be added to your bill.

    • Prêt-à-Portea, High-Fashion Bakes & Biscuits

      Mourad Khiat Pret a Portea Book   Detail  
      To celebrate the 10th anniversary of Prêt-à-Portea, we are delighted to announce the launch of a new book, Prêt-à-Portea, High-Fashion Bakes & Biscuits.

      The book showcases a collection of over 20 secret recipes and baking techniques from the hotel’s head pastry chef Mourad Khiat, featuring key fashion styles from the world’s leading designers over the past 10 years.

      Prêt-à-Portea, High-Fashion Bakes & Biscuits (published by Laurence King) is available to buy from the Collins Room at The Berkeley, or can be ordered on Amazon.

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