Spring is here, but sadly it hasn’t sprung in Toronto yet. We’re still experiencing the harsh cold weather. But, that won’t stop us from celebrating the first week of Spring. The latest weather forecast shows a promise of double degree weather next week (crossing my fingers).
A week ago, Fairmont Royal York invited a few of their favourite Toronto bloggers to get a taste of their new Spring tea Menu. I was delighted of course as High Tea is my favourite past time.
Fairmont Royal York is one of the most iconic places to visit in Toronto, I love the importance it plays in the History of Toronto. Dating back 1843 when Captain Thomas Dick first built four brick houses, then became a hotel and was sold and bought back again and finally on June 11, 1929, It opened to the Public as Royal York. It was the tallest building in the British Commonwealth and quickly set the hospitality standard of the day. I could go on and on about the history but I’ll save that for another day. I still have yet to discover more of the Hotel.
Going back to the event, They are also hosting an Easter Brunch in EPIC Restaurant and Afternoon Tea on April 18, if you’re looking for a place to bring your family you can find more details HERE
I also chose to wear this baby blue and white stripes together with Ted Baker’s SS17 Beige Bag. which surprisingly matches the event’s theme.
Fairmont Royal York Hotel’s visit won’t be complete without posing a tourist photo with one of their concierge in front.
And with the iconic clock inside the hotel.
They also launched the feature lobby installation, L’oeuf de Royale, and will be on display until April 18 you can read more details HERE
After registering at front, we were ushered inside to see a beautiful set up of High Tea.
Complete with all the delicious bites you can imagine.
The scones are my favourite to eat when attending any high tea. They were freshly baked and still warm.
Of course there are some beautiful cocktails too.
Afterwards, headed to the Easter Egg design table.
Where we met the hardworking Executive Chef, Robert Mills was on hand to speak to Easter traditions at Fairmont Royal York and showcased his creative talents with a unique glamorous egg decorating activity
He also helped me design my own Easter egg, which was a very comical situation indeed.. You could tell I don’t bake that much often.
Here I am getting ready for the action. Making sure sleeves are up and everything else is clean.
It was actually harder than I imagined but It was really fun activity to do.
Chef Robert was very patient with me.(Thank God!) I even sprayed the gold spray all over my hand and again another round of laughter.
We also had a good amount of gold flakes (yes real gold but edible!) sprinkled on my easter egg.
I also added some of the little chocolate balls.
And voila! The finished product!. I couldn’t be more happy with my own design, simple yet elegant.
Which deserved another round (excuse) of Prosseco, cheering for a job well done (on the easter egg).
After a few bubbly and lots of desserts as dinner, the chap and I were ready to call it a night. We went home with our own designed easter egg. I don’t know about you but I’m saving my chocolate egg till Easter! too pretty to eat it now. Any plans for Easter?