News

Taking tea is a tradition steeped in history... Read on to find out more and get our Head Chef Ed’s Scone recipe.

First joining us in 2004, Matthew is a familiar face to many. Now, 18 years later as Senior Maitre D’, Matthew shares what he loves most about The Wolseley – from the unrivalled buzz of breakfast service to his favourite dish on the menu…

“Breakfast is a meal apart” – AA Gill, Breakfast at The Wolseley

Breakfast is something of a Wolseley institution, and what other cocktail has quite the association with this most sacred of meals than the Bloody Mary. Read on to find out how we make ours.

From making our much-loved Afternoon Tea each day, to creating new dishes for the menu throughout the year – find out what a typical day looks like for our Pastry team here at The Wolseley.

Handcrafted in-house by our Pastry team over the course of three days, we delve a little deeper in to the history of this iconic British cake – and why it’s become something of a guest favourite.

Rich and hearty, our Haggis & Duck Eggs is one of our most popular breakfast dishes. Learn how to make it at home.

Often the first face many people see when arriving at The Wolseley, Helen Scott had her first foray into hospitality later on in life after a successful career with the Queen Alexandra’s Army Nursing Corps.

Situated just a stone’s throw from The Wolseley, lie a plethora of uniquely British retailers and cultural institutions – many of which are well worth a visit come festive season.