In conversation with Mark Perkins, Executive Pastry Chef at Rosewood London

“People eat with their eyes first, so creating something visually beautiful is just as important as ensuring it tastes exceptional.”

 - Mark Perkins

Mark Perkins

Mark Perkins is Executive Pastry Chef at Rosewood London, where he has played a central role in shaping the hotel’s pastry programme for more than two decades. With over 30 years’ experience in luxury hospitality, he is recognised for his highly creative, art-led approach to patisserie, particularly through Rosewood London’s celebrated Art Afternoon Tea series, which draws inspiration from major works of art to create intricate dessert collections. In this interview, he discusses the latest edition of the series dedicated to Claude Monet, marking both the centenary of the artist’s passing and ten years of Art Afternoon Tea at the hotel. Perkins reflects on how Monet’s paintings, gardens in Giverny and artistic legacy influenced both the design and flavour profiles of the new collection.

The latest edition of Rosewood London’s Art Afternoon Tea series is dedicated to Claude Monet. What drew you towards this artist?

As we celebrate 10 years since launching Art Afternoon Tea at Rosewood London, it felt fitting to honour another significant milestone in the art world - the centenary of Claude Monet’s passing. Monet’s work continues to inspire generations of artists through its movement, colour and emotion, and his connection to nature aligned beautifully with the creative direction we wanted to explore for this year’s collection.

Monet Inspired Art Afternoon Tea, Third Course. Image courtesy of Rosewood London.

What was the creative process of developing the new art cakes and how did Monet’s paintings inspire not only their aesthetics but their flavour profiles?

The creative process always begins with the artist themselves - exploring their life, surroundings and inspirations helps shape both the visual identity and flavour profile of each cake. With Monet, we looked closely at his paintings, his gardens in Giverny, and elements of French culinary heritage to bring the collection to life.

The Water Lily Pond was inspired by Monet’s famous water lily paintings and the gardens of Giverny. We also drew inspiration from Monet’s favourite cake, Gâteau Vert - a pistachio cake. Cherry blossom trees featured heavily in the gardens and appear throughout his work, so we combined pistachio with cherry to reflect both the landscape and the seasonality of spring.

The Water Lily Pond, Monet Inspired Art Afternoon Tea. Image courtesy of Rosewood London

Woman with a Parasol was inspired by the movement within the painting - the flowing dress, wildflowers and feeling of a summer breeze. Apricot, vanilla and rosemary became the core flavour combination, while an infusion of London Tea Exchange Emperor’s Seven Treasures tea, with its peach and floral notes, added another layer that connected the pastry to the tea experience itself.

Woman with a Parasol, Monet Inspired Art Afternoon Tea. Image courtesy of Rosewood London.

Impression, Sunrise takes inspiration from Monet’s depiction of the harbour at Le Havre, where he grew up. The warm peach tones of sunrise informed the design, framed with brushed chocolate to echo the artwork. For the flavour profile, we referenced the classic Peach Melba, created by legendary French chef Auguste Escoffier, combining peach, raspberry and almond.

Impression, Sunrise, Monet Inspired Art Afternoon Tea. Image courtesy of Rosewood London.

Rosewood London has an impressive reputation as a cultural destination. How much does the hotel's art collection and identity shape what happens in your kitchen?

Rosewood London’s cultural identity and art collection are a constant source of inspiration for the pastry kitchen. From the hotel’s architecture and interiors to its ongoing artistic collaborations, creativity is embedded throughout the property. That inspiration influences everything we do, from afternoon tea concepts and seasonal menus to amenities and special projects. Art is always evolving, and that continual evolution encourages us to keep pushing creatively within the kitchen as well.

Pastry is often described as the most technical discipline in the kitchen. Do you see it as more of a science or an art?

Pastry is a science, precision is essential, and even the smallest change to a recipe or method can completely alter the final result. But at the same time, it is also an art form. People eat with their eyes first, so creating something visually beautiful is just as important as ensuring it tastes exceptional. The balance between technical precision and creativity is what makes pastry so special.

You have been the hotel’s executive pastry chef for over two decades. What do you know now that you wish you'd known at the start?

Experience teaches you so much, both professionally and personally, and I believe you never stop learning. One of the biggest things I’ve learned over the years is that hospitality is ultimately about people - their personalities, passion and the energy they bring to a team.

Skills and technical knowledge can always be developed, but genuine passion and character are much harder to teach. Building a great team is about bringing together individuals with different strengths, perspectives and personalities, and creating an environment where they can grow together.

Monet Inspired Art Afternoon Tea, First Course. Image courtesy of Rosewood London.

The [Quick] #FLODown:

Last song you listened to?

Fever Dreams, Alex Warren

Last book you read?

Never Flinch, Stephen King

Can’t live without…?

Laughter

Dream dinner guest (dead or alive)?

My wife

The Art Afternoon Tea at Rosewood London is currently priced at £80 per person for the Traditional Art Afternoon Tea and £108 per person for the Champagne Art Afternoon Tea. From 25 May, the pricing will change to £68 per person from Monday to Thursday and £78 per person from Friday to Sunday. Book now

Instagram: @chefmarkperkins
LinkedIn: Mark Perkins