The Georgian has been serving lavish delicacies to London’s elite since 1911, showcasing some of the most luxurious takes on British cooking. Having undergone a recent makeover, The Georgian has entered its next era, while preserving Harrods’ rich heritage and status as a purveyor of quintessentially British luxury goods. In its newest chapter, The Georgian’s kitchen is headed up by Calum Franklin, formerly of Rosewood London’s Holborn Dining Room and Public House in Paris, and who is renowned for his ultra-refined approach to classic British cookery.
Recalling the roaring twenties, the time when the tea room first flourished, The Georgian’s makeover involved threading flashes of opulence throughout the space. Art deco original features have been maintained, illuminated by the 25 chandeliers gilding the ceiling. There’s also a live pianist, offering a jazzy soundtrack to the experience and all in-keeping with transporting guests to the height of the jazz age.
The afternoon tea menu is rooted in tradition, but is elevated by fabulous additions to old reliables. The amuse-bouche on offer is a classic recipe from 1960 - a tender slow-cooked short rib served with crispy potato and black-garlic caviar. ‘Savouries and sandwiches’ feature a Godminster cheddar and caramelised onion tart, a Faroe islands salmon sandwich, and a confit duck and orange marmalade sandwich, served on tomato bread. Sandwiches are far from simple here - a crispy treacle roast celeriac sandwich involves six-hour marinated celeriac, with tempura-style porcini, and served on Japanese milk bread. A tea sommelier accompanies afternoon tea, offering tailor-made blends.
The evening dinner menu brings snacks of Carlingford oysters and Oscietra caviar, followed by starters of smoked rabbit pate, Devonshire crab tart and a smoked-haddock Scotch egg. But the real star of the show comes with the pie selection. Chef Calum Franklin has garnered an international reputation for his inventive pies, packed with creative flair. This is showcased in the pie menu: take for example The Georgian Pie Experience - a slow-cooked shoulder of British lamb, encased in intricately decorated pastry, and served with ratatouille, anchovy tempura and sweetbreads, and served with a lamb consomme.