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A New High Tea Tradition at Dublin’s Westbury Hotel

The plush hotel honors the very best in local design with new pastries inspired by the works of top contemporary Irish craftsmen and women.

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Design and cuisine have long gone hand in hand, as anyone who’s ever stopped to admire their meal before devouring it understands; but, the Westbury Hotel in Dublin, Ireland, has taken the notion one step further by adding a new twist to the High Tea tradition, inspired by the best in local craftsmanship.

Tucked into a corner off Dublin’s famously hip Grafton Street, the five-star, family-owned hotel has long been a popular destination for the classic afternoon ritual, thanks to their modernistic Gallery featuring a private art collection. But now through October 17, timed to the biennial release of Portfolio: Critical Selection 2015-2016, published by the Design & Crafts Council of Ireland, the hotel’s pastry chef Tatjana Upelniece-Kiselova takes the room’s artful ambiance up a notch, serving up a delightful array of miniaturized morsels that bear a resemblance to the works of top Irish designers. Think a dulcey panna cotta, peach, and caramel treat based on a wooden vessel designed by Liam Flynn; a sour cream mousse with blackberry cremoux inspired by a sculptural neckpiece by Angela O’Kelly; a chocolate éclair with lemon curd taken from a walnut and ash chest of drawers by Cillian O S Suilleabhain; a vanilla cheesecake with Earl Grey ganache inspired by the clay vessels of Jack Doherty; and a blueberry rollage with chocolate mascarpone Chantilly drawn from the glasswork of Karl Herron.

With the addition of tea sandwiches and scones, and you’ve got a recipe for spoiling your dinner, but don’t skip a reservation at the hotel’s excellent brasserie-style Balfes restaurant to complete the Westbury experience. $50 per person, $60 with champagne; $384 for High Tea Package with stay at hotel; 353-1/679-1122; doylecollection.com.

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