In April 2018 I travelled to Nanjing, China to work on an afternoon tea concept for a restaurant called Frenzy Fountain.
The interiors and the client were a dream to work with, and the brief was ‘Botticelli, the sea, Chinese folk tales and the birth of Venus’ so you know, perfect.
The tea included edible chocolate gold coral on a bed of toasted almond sand, with a mini chocolate oyster shell you can pick and eat, filled with passionfruit ganache and a chocolate pearly. Plus flower jellies and matcha and dragon fruit seashell cakes.
Have a look at more of the photos in our stories
They have invited me back this Summer to create a new collection so watch this space!