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The secret to this tea is in the spelt

The founder of Mulberry serves a very distinctive afternoon tea

The secret to this tea is in the spelt

September 17 2011
Lindsay Macpherson

His Somerset-made handbag designs are regulars in the accessories department, but now the edible – but no less covetable – wares of Mulberry founder Roger Saul have found their way into Harvey Nichols.

From Saturday September 17, celebrating the launch of British Food Fortnight, Saul (in his new role as organic spelt farmer) will be debuting his own take on a very British tradition: the afternoon tea. Saul’s Sharpham Park spelt flour, a more nutritious alternative to wheat, has been used to create a line-up of treats including freshly-baked sourdough bread, fluffy scones, passion fruit pavlova with popping candy, and sweet palets au chocolat with candy floss swirls. The fifth-floor food market will stock pastries, cakes and muffins baked by Sharpham Park baker Sally Clarke alongside a wide variety of spelt products (pearled spelt, artisan spelt pasta, and the intriguingly-named speltottos – spelt risotto, for the uninitiated).

To complete the fifth-floor takeover, the restaurant executive chef, Jonas Karlsson, has also got in on the act, crafting spelt-infused creations for the à la carte menu such as kirsch-poached cherry clafoutis, Kentucky bourbon ice cream and an indulgent Manjari chocolate fondant.

Afternoon tea from £22.50, or £29.50 with champagne.