After the successful creation of both dessert and cocktail complementing Penhaligon’s Quercus and Endymio fragrance’s throughout June, we are delighted to have extended into the season with a newly inspired dessert.

The ELISABETHAN ROSE –

Behold the famous Tudor rose – the flower of England. Inspired by the coming together of houses York and Lancaster, this airy Eau de Parfum is a harmonious union of rose, hazelnut leaf and vetiver.

Taking the notes and flavours from this distinctive fragrance Ben has curated a dessert that will leave guests always wanting more.

Dish:

Choux | Raspberry | Rose | Hazelnut

Indulge into the perfect wine pairing, carefully chosen to balance the palette between both dessert and wine, Head Sommelier Marcello recommends the: Pacenzia, Tenute Orestiadi, Vendemmia Tardiva, Zibibbo IGT

Chef Patron Ben Murphy says it is an honour to collaborate with a British institution like Penhaligon’s for such a momentous occasion. It has been such a pleasure working with the team to choose the perfect scents that have inspired our desserts and cocktail over the season!