Waldorf Astoria Edinburgh—The Caledonian
Princes Street, Edinburgh EH1 2AB
hilton.com/en/hotels/ednchwa-waldorf-astoria-edinburgh-the -caledonian/
+44-131-222-8832
Like The Balmoral, this was originally a railway hotel owned by the Caledonian Railway’s Edinburgh Princes Street Railway Station. Opened in 1903 and nicknamed The Caley, it was constructed on top of the stone station building that had replaced a much older wooden station that burnt down in 1890. In 1965, Princes Street Station was closed and demolished, making extra space for this very grand luxury hotel to expand and create a new lounge area. Known as Peacock Alley, the magnificent lounge is an extravagance of style and luxury. As visitors settle into their very comfortable armchairs, they will quickly realise that they are seated in an area that was once outside the hotel. The old station’s concourse and ticket office were covered over to create this glorious space that is now the perfect place to take afternoon tea, drink cocktails, or have lunch or dinner. Why Peacock Alley? Because there was a time when only the very finest ladies and gentlemen strutted like peacocks into the lounge, where they could show off the very latest in flamboyant and colourful fashions. Today, the mood is much more relaxed, but elegant attire still suits this gorgeous part of the modern hotel.
The sumptuous blue and soft rose pink décor creates a gentle, relaxing ambience in which to enjoy afternoon tea. The menu offers a delicious taste of Scotland and Scottish history—for example, savouries such as smoked salmon, smoked venison with plum and ginger compote, and Cock-A-Leekie tart with prune ketchup, based on a very traditional Scottish soup that combines leeks, peppered chicken stock, barley or rice, and prunes. Pastries, too, take inspiration from aspects of Scottish life and food. Cranachan is a very traditional dessert created to celebrate Scotland’s raspberry harvest and combines Drambuie cream, heather honey, oat crumble, and fresh raspberries; and Caley Cream is the hotel’s interpretation of a custard cream biscuit that combines a vanilla flan with whipped Tonka chocolate ganache (Tonka beans are the seeds of an Amazonian rainforest tree and have an aroma and taste that are reminiscent of vanilla and cinnamon). And the well-chosen tea menu offers plenty of traditional favourites to pair with all those unusual and tempting flavours. The entire experience is truly wonderful and should be on everyone’s list of afternoon tea greats!
