NEW AFTERNOON TEA MENU AT THE METROPOLE HOTEL FEATURES SEASONAL PRODUCE

 SEASONAL PRODUCE INSPIRES NEW AFTERNOON TEA MENU AT 

THE METROPOLE HOTEL 

Teatime at The Met for Pierce Lowney, Director of Food and Beverage at Trigon Hotels and Sandra Murphy, Group Brand and Communications Manager at Trigon Hotels. Pic: Brian Lougheed 

Seasonal and locally grown produce have inspired a new Autumn Afternoon Tea at the Metropole Hotel. 

The hotel's team is committed to supporting local suppliers and using seasonality when designing the menus. Trigon Hotels, which includes the Metropole Hotel and the Cork International Hotel, works with more than 20 local growers and producers and is always looking for new partners.  

Head Chef at the Metropole Hotel, Mark Cronin, and the team of chefs have transformed blackcurrants, chestnuts and pumpkins into delicate pastries and cakes to encapsulate the flavours of Autumn for the latest afternoon tea menu.

The sweet and savoury selection includes Blackcurrant and Ginger Delicacies on Crushed Hazelnuts, Freshly Baked Chai-Spiced Scones served with Folláin Blackcurrant Jam, and Poached Prawns in Lemon Mayonnaise on Edward Buckley Soda Bread.

The Autumn Afternoon Tea costs €40 per person and will be served in the Met Tea Room. It is available daily from 12pm to 4pm throughout the Autumn months. 

Pierce Lowney, Director of Food and Beverage at Trigon Hotels, said: “Autumn foods are rich in colour and flavour, and our team of chefs have designed an Afternoon Tea menu that brings the best of Autumn flavours to every bite. People can escape the cold and wet weather by relaxing in the Met Tea Room with delicious treats washed down with a cup of chai tea.”

On the menu is: 

PATISSERIE

Blackcurrant and Ginger Delice on Crushed Hazelnuts 

Revisited Famous MET Trifle 

Chocolate Marquise with Fig Jam & Candied Chestnuts 

Pear & Salted Caramel Choux Bun

BAKERY

Freshly Baked Chai Spiced Scones, Folláin Blackcurrant Jam, Irish Salted Butter and Fresh Cream 

White Chocolate & Chai Blondie, Toasted Pecan

Iced Pumpkin Bundt Cake

SAVOURY

Smoked Chicken, Fennel & Grape Crostini 

Pastrami, Dijon Mayonnaise, Emmental & Baby Lettuce Leaves on White Bread 

Poached Prawn in a Lemon Mayonnaise on Edward Buckley Soda Bread 

Cucumber, Mint and Crème Fraiche on Granary Bread

Pre-booking is essential and reservations can be made online https://www.themetropolehotel.ie/dining/the-met-cork/afternoon-tea/

press release