About Empress Honey
2011 marked the first year of the honeybees from Executive Chef Kamal Silva. We produced over 1,300 pounds of honey that was used in the hotel's Pastry Shop, versatile dining outlets including Afternoon Tea and sold in The Fairmont Store. This year, we have doubled our honeybees, which will be 1.6million by end of summer with about 2,600 pounds of honey, and will now include a honey wheat ale production by local Hoyne Brewery.
About Afternoon Tea
Tea has been served at The Fairmont Empress since opening 1908 and served more tea than UK hotels with an estimated 500,000 cups of tea served in the Tea lobby annually. A full complement of tea facts are available on our website www.fairmont.com/empress