For someone who is well educated, I have my moments of utter idiocy.

Most recently, I was standing in London’s Grosvenor Square awaiting my tour and tea at The Chancery Rosewood, musing that the US Embassy was located somewhere in the vicinity. I looked at all four sides of the Square, trying to identify the embassy, before finally realizing that I was looking directly at it.

And that The Chancery Rosewood was, indeed, the very same building.

The US Embassy moved to Nine Elms in 2018 after selling the Grosvenor Square property’s lease to Qatari Diar. Work began on transforming the building in 2021, and Rosewood opened its second London property in September 2025. The first, Rosewood London, is in Holborn.

Now my curiosity was piqued even more. The building is unmistakably 1960s, and I couldn’t imagine how you turn an embassy into a hotel. This wasn’t an historic house or stately home, after all. I was to learn that buildings from the 1960s are now considered historic—which I believe means that, by association, I am too—and that the sheer brilliance of celebrated British architect Sir David Chipperfield knows no limits.

Because of the building’s historic status, the iconic 35-foot golden aluminium eagle that once graced the roof of the embassy had to remain, despite plans for it to be moved to the new embassy. The eagle was created by artist Theodor Roszak from melted-down US Air Force B-52 bomber aircraft.

Today, you can sit practically beside it at The Eagle Bar.

I was secretly rather pleased that it wasn’t allowed to move. It adds a wonderful element of charm and mystique to the building. Things from the Sixties should always be appreciated.

We then made our way to the delightful Jacqueline’s, named for Jacqueline Kennedy Onassis, for afternoon tea.

As you enter Jacqueline’s, the view of Grosvenor Square immediately catches your eye. But your peripheral vision will almost certainly lead you to the right, where a spectacular display of pâtisserie awaits—the creations of renowned pâtissier Marius Dufay, whose work helped bring Jacqueline’s to the attention of the Best Afternoon Tea 2026 awards within months of opening.

Brilliance was becoming something of a recurring theme.

The interiors are elegant and sophisticated, but decidedly comfortable, with beautiful rose-pink hues. Don’t expect chintz and lace. This is afternoon tea for the 21st century. We sat by the window overlooking Grosvenor Square and, looking from the inside out, I finally managed to orientate myself.

When I owned a tea room, we offered about 19 loose-leaf teas. I thought that was a lot.

Jacqueline’s has more than 120.

Thankfully, there is a tea sommelier, Kelvin, to help navigate the choices. We left ourselves entirely in his capable hands and allowed him to surprise us with a different tea—or two—for each course.

Most tea rooms give you one tea.

Jacqueline’s gives you as many as you want.

Before we had eaten a morsel, we were presented with a tasting of three cold teas. As a Brit, I am usually horrified by the very notion of iced tea, despite having lived in Florida for 35 years. These weren’t iced, however. They were cold—and very good. The final one was a sparkling hibiscus tea that would make a wonderful mocktail.

Although I couldn’t help thinking that a shot of vodka might have been rather nice.

Around the same time, our amuse-bouche arrived: colourful smoked Oscietra caviar and barbecue blini, a lovely contrast of smooth and crunchy. I had made sure not to eat anything before our 3pm tea.

I was ready for this.

Next came the sandwiches: four perfectly cut fingers on a variety of house-made breads, with a wonderfully balanced array of fillings.

Chargrilled Courgette and Minted Goat’s Curd on White Bread
Always good to see a creative vegetarian twist on cucumber and cream cheese.

Portland Brown Crab, Baby Gem Lettuce and Marie Rose Sauce on Japanese Milk Bread
Japanese milk bread, or shokupan, is known for its exceptionally soft, fluffy texture and slightly sweet flavour. This was a rather posh alternative to the classic prawn Marie Rose sandwich.

Wimbledon Smokehouse Smoked Salmon, Horseradish Cream and Watercress on Rye Bread
I thought the horseradish overpowered the smoked salmon slightly, but I am a simpleton who could happily eat smoked salmon with Irish butter all day long.

Roasted Corn-Fed Chicken Breast, Parmesan and Caesar Dressing on Granary Bread
Move over, Coronation Chicken.

We were offered seconds on the sandwiches, but even though I am a sucker for smoked salmon, I knew what was still to come.

Kelvin appeared with two more teas: Chocolate Velvet and the Chancery House Blend. Understand that without Kelvin, I would have stuck to my usual Darjeeling. This is precisely why a good tea sommelier is worth their weight in tea leaves.

I’ve come across a few places recently that serve a palate cleanser between the sandwiches and scones. Jacqueline’s takes a particularly imaginative approach with Watermelon Kakigori, a traditional Japanese dessert made from ice shaved into exceptionally fine flakes.

It was refreshing, delicate and a lovely pause before the next course.

And then came the scones.

Perfectly sized. Traditional plain and raisin. No funky flavours. No unnecessary attempts to reinvent something that doesn’t need reinventing. Just beautifully crafted scones.

Since afternoon tea is a multi-course affair, I have never understood the tendency towards mammoth scones that could double as doorstops. These were perfect little nuggets, served warm with Devonshire clotted cream and two homemade jams: apricot, and strawberry and Tiaré gardenia.

Delicious.

I could have eaten the apricot jam all day.

Never mind that. I could have bathed in it.

The presentation throughout was thoughtful. We each had our own plate of sandwiches, while the warm scones arrived in a basket. Then, for the grand finale, the prettiest tree-like stand appeared in the centre of the table, laden with the seasonal desserts.

Peach Tropézienne, Rose Cream and Brioche

Fig Charlotte, Fig Leaf Panna Cotta and Marmalade
The only permissible marmalade at afternoon tea, as far as I am concerned.

Passion Fruit Tart, Coconut Ganache and Pineapple Tuile

Guanaja Chocolate Brownie, Nut Praline and Chocolate Mousse

I was always told that you shouldn’t serve brownies—or cupcakes—at afternoon tea.

I am prepared to reconsider.

My friend and I both saved the brownie until last. Funny how that happens with chocolate.

Our final tea was Sobacha, made from roasted buckwheat. It tasted remarkably similar to the barley tea I drink, and apparently shares many of its perceived health benefits, including potential benefits for cholesterol management. A worthy tea choice for anyone who indulges in afternoon tea with some regularity.

And indulge we did.

The tea at Jacqueline’s is beautifully paced and, in my opinion, merits the price. We spent almost two hours sitting, talking, eating and idly taking in the room and the view over Grosvenor Square. We discussed our next trip, our next tea and, naturally, where we might find something equally memorable.

The Chancery Rosewood has managed something rather extraordinary. It has taken a building that I initially thought looked like a rather forbidding piece of 1960s architecture and transformed it into something elegant, warm and thoroughly modern without erasing its history.

And Jacqueline’s has created an afternoon tea that is every bit as considered as the hotel itself.

There is creativity without gimmickry, tradition without stuffiness and enough tea to keep even the most devoted tea drinker happily occupied.

This is definitely one we will revisit.

Hours: 1 PM to 6 PM daily.

Dress code: Smart Casual. No flip flops or activewear.

Reservations needed: 24 hours in advance.

Price: 95 GBP per person. Sandwiches and scones refillable at no extra cost. Pick as many teas as you like from the extensive list.

Children’s tea: No separate menu but children are accommodated, most likely at no charge depending on age. Call ahead to enquire.

Special diets: Vegan and gluten free. Please advise when reserving.

Do I recommend? 100% yes.