No city does elegance - or afternoon tea - like London, discovers Patricia Greig.
Don't get me wrong, I am proud to have been born an Irish girl with a fire in my belly and no silver spoon in my mouth, and have absolutely no time for pomp and parades. But as I grew up my grandmother would keep me in line by asking daily "Would you do that if the Queen was here?" as I spooned soup towards rather than away from me, or put my elbows on the dinner table. As I grew older, people started to ask me where I was from, perhaps mistaking politeness for a "posh accent". It was only when I arrived in London that I realised, judging by the ease of which I settled in to the Langham Hotel that politeness was a language I could speak fluently, and how deeply ingrained my well-mannered and gracious grandmother's lessons truly are.
The Langham has reigned in London since 1865. Ladies in dainty pink skirt suits flutter around, matching the roses in the lobby that are replaced as often as possible lest the flowers begin to droop. The hotel is in the world-renowned West End on Regent St and the nearest tube station is at Oxford Circus where the Central, Bakerloo and Victoria lines meet. The hotel has 380 rooms, all of which combine Victorian charm with discreet modern amenities and brilliant service you barely need to ask for, or see. I found rose macarons beside my bed whenever I fancied one, and to this day it is a mystery how they continued to appear, yet I never saw the person responsible for their existence.
The Langham is also home to three of London's highly regarded dining experiences: the classic and elegant Roux at the Landau; the chic Artesian Bar and Langham London's crown jewel, Palm Court, which is so pretty it glitters. If I was Odysseus exploring London, Palm Court would be the home of the Lotus-Eaters.
The room is an Aladdin's Cave of afternoon tea. It buzzes - in a very civilised way - as the creme de la creme, or those who want to be, indulge in, well, cream mostly. Sandwiches (with the crusts cut off, thank you) are carefully filled with delightful combinations: cucumber with cream cheese and chives to smoked mountain ham with Comte cheese and white truffle oil.