Executive Pastry Chef Nicholas Patterson, Shangri-La Hotel, At The Shard, London will be making an appearance at Toronto’s Shangri-La Hotel.
Executive Pastry Chef Nicholas Patterson, from the soon-to-open Shangri-La Hotel, At The Shard, London, will make a guest appearance at Shangri-La Hotel, Toronto’s Lobby Lounge from 13 to 19 January 2014. With his distinct British flair, Chef Patterson will delight Toronto diners with an array of his best creations for the Shangri-La Hotel, Toronto’s daily High Tea.
Named ‘UK Pastry Chef of the Year’ at the Craft Guild of Chefs’ awards in 2008, Chef Patterson’s wealth of patisserie experience, together with his original flair, has earned him an array of accolades. Prior to joining Shangri-La, Chef Patterson was most recently head pastry chef at Claridge’s, where he created some of London’s most eye-catching edible gift items and secured the Tea Guild’s ‘Best London Afternoon Tea’ in 2006 and 2011. He also spent two years between Paris and Tokyo as Chef De Poste with the renowned French Pastry Chef, Pierre Hermé.
On his first visit to Shangri-La Hotel, Toronto’s Lobby Lounge, Chef Patterson will bring to the city his best selection of signature pastries, to be featured on Shangri-La Hotel,Toronto’s new High Tea menu debuting 13 January. Executive Pastry Chef Patterson, and Shangri-La Hotel, Toronto’s Executive Chef Damon Campbell, and his team of expert pâtissier, have drawn inspiration from Patterson’s award-winning ‘Best Afternoon Tea’ to create the new High Tea menu for Toronto. Pastries will include: the “Temptation” with layers of chocolate ganache, raspberry compote, chocolate sponge and soft chocolate cremeux; the “Coco” with a coconut dacquoise biscuit, kalamansi lime curd, topped with ginger and coriander infused pineapple; and the “Café au Lait” with vanilla mascarpone cream, coffee cream brulee centre, white chocolate flakes and coffee soaked sponge. Other menu items include a selection of finger sandwiches: lobster and chive with curried mayonnaise on brioche roll; roasted chicken and grain mustard mayonnaise on mixed seed bread; egg and cress with crispy Serrano ham on brown bread; and favourites like Scottish smoked salmon and cream cheese on whole meal bread; and cucumber, apple and cream cheese on white bread. To finish on a sweet note, guests can savour warm chamomile and traditional plain scones served with house-made berry preserve and Devonshire cream while sipping tea chosen from over 75 premium selections.
Torontonians will be able to enjoy Chef Patterson’s High Tea Menu in the Lobby Lounge at Shangri-La Hotel, Toronto throughout January and February. The new menu debuts on January 13 and is priced at CAD$39 per person or CAD$25 per child and is served daily from 2:00 to 5:00 p.m. in the Lobby Lounge. The High Tea service will be accompanied by live performances from award-winning pianist Thompson Egbo-Egbo, a recipient of the Duke of Edinburgh Gold Award in the province of Ontario. Complementing the High Tea, the week of January 13 to 19 will find “London Calling” to guests with special entertainment, contests and English luxury brands.
For more information or to make reservations, please call 647-788-8888 or email boskreservations.slto@shangri-la.com. For online reservations please visit http://www.opentable.com/bosk-at-shangri-la-hotel-toronto.
*All prices are exclusive of gratuity and HST.
About Nicholas Patterson
With a career spanning 20 years in some of the most prestigious hotel pastry kitchens and patisseries in London and Paris, Nicholas Patterson joins Shangri-La Hotel, At The Shard, London as executive pastry chef. Overseeing a team of experienced pastry chefs and cake specialists, Chef Nicholas will be responsible for all of the confectionary items served within the hotel. Chef Nicholas was most recently head pastry chef at Claridge’s, where he created of some of London’s most eye-catching edible gift items and secured the Tea Guild’s ‘Best London Afternoon Tea’ in 2006 and 2011. Prior to this, he oversaw the design development of 14 patisseries at French bakery specialists, Maison Blanc, and spent two years between Paris and Tokyo as chef de poste with Pierre Hermé. Previous roles also include the day-to-day kitchen management and staff training within some of London’s finest luxury hotels, such as The Dorchester and Cafe Royal.
