Move over, Chelsea bun. Step aside, hot cross bun. There’s a new bun in town — and trust me, it’s worth queuing for. Say hello to the Mayfair Bun, a beautiful little creation I recently discovered at Brown’s Hotel, right in the heart of Mayfair. It’s their modern take on Britain’s long-standing love affair with buns, but with some extra sparkle (and many more layers).
They only bake 33 daily — one for every layer of delicate pastry inside and as a nod to Brown’s historic address at 33 Albemarle Street. Arriving just before 11 a.m. to claim one feels like a little ritual, knowing you’re part of something quietly special.
It’s not just the craftsmanship that makes it stand out. The honey comes from Rhug Estate in North Wales, where the bees forage freely amongst wildflowers in the Dee Valley. You can taste the difference — light, floral, with a whisper of citrus and heather. Baked in beeswax, glazed with that golden honey, and dusted with bee pollen, it’s indulgent without being heavy, the treat you savour slowly or share with someone you like enough.
What I love most is how it nods to Britain’s rich baking history — from Chelsea buns to Bath buns to the classic Easter hot cross bun — while still being something entirely new. And in a lovely touch, £1 from every bun sold goes to Bees for Development, a charity close to my heart that uses beekeeping to support communities and biodiversity worldwide.
If you’re in London this summer, make time for it. A bun with a story always tastes better.
We’ve always had a soft spot for Brown’s Hotel — it’s one of those places that feels both grand and familiar, like an old friend you’re always happy to see. Our connection to it runs a little deeper, too. We first met the brilliant Ross Sneddon, now Executive Pastry Chef for Rocco Forte Hotels, when we stayed at The Balmoral in Edinburgh. We first tasted his magic there, so it all made perfect sense when we heard he was behind the Mayfair Bun.
On a recent visit, we met Ross at Charlie’s — the hotel’s quietly elegant dining room named after Lord Charles Forte, the family patriarch. It’s the kind of place where roast beef is carved from a gilded trolley right at your table, and where the menu nods to classic British dishes with just enough modern mischief to keep you on your toes.
Michelin-starred Adam Byatt curates the menu, and the connection is generational — his grandfather once worked at Brown’s too. It’s those little stories and threads of history that make places like this feel special.
We were served amazing canapes before having the crisp Cornish crab salad and the must-have grilled Dover sole—the best in the land, I was told.
Ross and I talked for hours about life, politics, beliefs, pastry, and finding sweetness in small moments, and left with a reminder of why Brown’s is one of those places we always return to.
About Bees for Development – an international charity using sustainable, nature-based beekeeping to alleviate poverty and support biodiversity. Since 1993, they have worked in over 50 countries, helping vulnerable communities—including women, people with disabilities, and marginalised groups—build resilient livelihoods with bees. Their work supports all 17 UN Sustainable Development Goals. The charity is proudly supported by its President, Her Majesty The Queen , a passionate beekeeper, alongside an esteemed list of patrons, including Monty Don, Hugh Fearnley-Whittingstall, Baroness Anita Gale , Kate Humble, Martha Kearney, Professor Tom Seeley, Sting, and Lemn Sissay.
About Brown’s Hotel, part of the Rocco Forte Hotels Group, epitomises British elegance and luxury. It is located in the heart of Mayfair and boasts 115 beautifully designed rooms and suites, each crafted by Olga Polizzi. Known for its rich history and exceptional service, the hotel offers a range of exquisite dining experiences, including Charlie’s restaurant and The Donovan Bar, making it a proper London landmark.
Related blogs:
Haste ye back – our visit to Balmoral in Edinburgh
Brown’s Best Furry Friends – our staycation at Brown’s Hotel.
