Last updated on July 1st, 2016
CAN YOU TAKE A BREAK TODAY? Good. Because I’d like to invite you to Afternoon Tea. Here are the cucumber sandwiches, the freshly-baked scones with clotted cream and jam, the raspberry tarts, and, of course, the cups of fragrant tea that will refresh our winter-weary spirits at the midway point between lunch and dinner:
I was introduced to Afternoon Tea in the late 1990s. That was when my partner and I made several trips to London. Our dear friend Harold Brown, who, at the time, was Princess Margaret’s butler, often invited us to tea at his fabulously-decorated flat at Kensington Palace. And other tea-excursions were enjoyed at Richoux on Piccadilly Circus, and at the home of author Hugo Vickers and his lovely wife Elizabeth.
All these teas had something in common, regardless of venue. The finger-fare was served on a 3-tiered stand, with cucumber (or watercress or smoked salmon) sandwiches placed on the lower rung; plain scones on the second; and sweet “somethings” on the top rack.
As for the tea itself, it was loose, not bagged. The English — at that time, anyway — were appalled at the thought of cheap, bagged tea. Good for them.
If, on some leisurely Sunday, you’d like to host your own Afternoon Tea, let this tutorial serve as your guide:
Let’s start with the Cucumber Sandwiches. For these you’ll need a loaf of French Sandwich Bread, or Pain de Mie. I make Pain de Mie in a covered “Pullman Pan” in order to achieve a perfectly rectangular loaf (pictured above) that can be sliced very thinly. Here’s the recipe.
If you don’t have a Pullman pan, you can always make the same bread in an ordinary bread pan. Just weigh the top down with a baking sheet and a couple of bricks (or a cast-iron pan), as described here.
Cut the bread into 1/8-inch slices.
Then remove the crusts. It’s really easy to remove crusts from a rectangular loaf of bread.
Oh. Be sure to save the crust-trimmings. You can freeze them for stuffing, or grind them up for bread crumbs.
Spread two slices of bread with softened butter. Traditional cucumber sandwiches are not made with mayonnaise or any other kind of spread.
Now peel a cucumber, and cut it into paper-thin slices. I use a mandoline (pictured above) for such slicing-jobs. You can pick up a mandoline at any kitchen supply store. It is not an expensive gadget.
I cut my slices so thinly that you can see daylight behind them.
Oh, the things I do for you.
But I don’t mind. I value our friendship.
Place a single layer of cucumber on one slice of the buttered bread. You could add more than one layer, but then the cucumbers might fall out when you take a bite. And then you’d lose your air of dignity.
Sprinkle a tiny pinch of salt and freshly-ground black pepper over the cucumbers.
As further insurance against wayward cucumbers, flatten the sandwich with your hand.
Use a very sharp knife to cut the sandwiches. You can cut some sandwiches into triangles…
And other sandwiches into rectangles. Rectangles, I can assure you, present themselves very nicely at tea time.
Arrange the tea sandwiches on the bottom rack of your 3-tier stand.
What’s that? You don’t have a 3-tiered stand? Then arrange the sandwiches on your prettiest platter.
And then promise me you’ll buy a 3-tier stand. Believe me, it won’t go the way of your Fondue pot. You’ll use it every time you serve Afternoon Tea. And that should be at least once a week, my dear.
Arrange fresh, homemade scones on the second tier. And by “scones,” I don’t mean the big, clumpy things that contain cranberries, currants or raisins. Traditional English Cream Scones are small, delicious, and plain. I make them this way.
And what to place on the top shelf? Well, something sweet, but tiny. I purchased little jam-filled tarts from my local bakery, and topped each one with a fresh raspberry. Please forgive me for cheating this way. Next time I serve you Afternoon Tea, I’ll make my “sweet somethings” entirely from scratch. And that’s a promise.
To make the tea, first pour a few inches of boiling water into the tea pot. Swirl the water in the pot, and then pour it off. The boiling water is meant to warm, or “prime,” the pot.
And by the way, we’re having Earl Grey tea. I hope that’s alright with you. The tea is infused with oil of bergamot, which gives it a beautiful, floral scent.
You can simply place the tea leaves in your pot, and then add boiling water. But then you’ll need a tea-strainer when it comes time to pour the tea.
Because I could not find my tea-strainer today, I placed the loose tea in an unbleached tea-packet. Such packets are available at gourmet shops, kitchen-supply stores, and some supermarkets. They are handy indeed.
How much tea to use? Well, traditional wisdom says to use one teaspoon per cup, plus one more for the pot. So that is the formula I use. You see, I’m a traditional sort of guy, especially when it comes to hosting a tea party.
Let the tea steep for 7-10 minutes. Then remove the paper tea-holder.
Shall we head into the parlor? I’ve just lit a fire there.
Your comfort is very important to me.
As you can see, I’ve placed the 3-tiered stand at the center of the table, and arranged at each place setting a cloth napkin, a cup and saucer, and a small plate. There is a small butter-knife set atop each plate. The knife is for spreading the cream and jam we’ll enjoy on our scones.
Pictured above is the small ramekin of clotted cream. I obtained a jar of this delicious stuff from my local farm store. Why my farm store should sell clotted cream from England, I do not know. But I’m glad they do. You’ll notice that I placed a small knife in the clotted cream. This knife is not for smearing cream on scones. I’ll explain its purpose in a moment.
The strawberry preserves are in a small white bowl. And there is a spoon stuck in there. I’ll explain why in a moment.
And here is the sugar for tea. I used raw sugar cubes, because…well, because raw sugar cubes are traditional. I set them in a small, pierced silver basket equipped with a glass liner. I found this little sugar-bowl at Camden Place in London.
I did not set a pitcher of cream on the table, because I can’t bear the taste of cream and tea. Cream and coffee, yes. But not cream and tea. You might have a different opinion.
Anyway, before we dive into our tea and accoutrements, let me offer you some basic facts and tips concerning Afternoon Tea:
Fact #1: Only the host (or hostess) is permitted to pour the tea. There is no reason for this rule. It’s simply…tradition.
Fact #2: Afternoon Tea is not “High Tea.” High Tea is a full meal, at which meat is always served, but tea (I’m not kidding here) is entirely optional. Afternoon Tea, which is what we are enjoying just now, is a light repast, intended to tide us over before dinner is served.
Tip #1: To be polite, never scoop the clotted cream or preserves directly from their serving bowls and onto your scone. Instead, proceed this way:
Scoop up a dollop of cream, and place it on your plate. Do the same with the preserves.
Then tear off a small piece of scone, and spread it with some of the cream and preserves you placed on your plate. Eat the morsel of scone.
Tip #2: When you sip tea, hold the saucer in the palm of your hand. This is easy to do, and doing it shows the world that you have impeccable manners.
And speaking of manners, you can forget all about them when you join me for Afternoon Tea. I don’t care how you eat your scones or sip your tea.
I only ask that you never refer to Afternoon Tea as “High Tea.”
Well. I hope you enjoyed our tea party as much as I did. Promise me you’ll visit again, okay?
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Deonna says
Signing up for all your goodies 🙂
Sarah says
Thank you for briefly transporting me out of my office chair.
Kim R says
I’ll bring the lemon curd!
Suzanne says
What keeps the cucumber sandwiches from getting soggy? I would guess the butter keeps the moisture from the bread. This looks like great fun! Maybe I’ll try it someday. I would especially enjoy it during these dark, cold winter days.
Debby says
Thank you for a wonderful break in my day, I love how you bring us all into your kitchen and home and I am much refreshed after such a lovely tea.
My father in law (of 22 years) is from England and I decided to surprise him at Christmas breakfast with fresh made scones. After much research and many “almost” recipes I settled on the one I thought was the most authentic. I waited anxiously as every one enjoyed their meal to see if I had succeeded only to find out …he had never had a scone before.
The difference in our recipes is buttermilk and a touch of cinnamon. We have fallen in love with scones at our home and I often give them as gifts at Christmas, they are so perfect after all the rich foods and super sweet treats. Thank you for sharing, Debby.
Kevin Lee Jacobs says
Suzanne – You are right — the butter seals the bread, and keeps it from getting soggy.
Brenda Johnson says
This looks lovely Kevin! I would expect nothing less from you! Warm and inviting…..well done!
Danielle LaPorte says
Love your instructions! I’m planning an afternoon tea for friends for Valentine’s Day and it was nice to review your method beforehand. I have served many a cream tea in my time as my partner flies back and forth between Canada and London regularly so I have my own source of all things British. He is going to bring me some clotted Devon cream on his next return. Thank you so much for brightening up the day for me.
Sylvia Neal says
I enjoyed this very much! Thanks for the invite.
Erin says
This was such a lovely tea!
I watched Downton Abbey on PBS online last night. My favorite line uttered by the Countess: “Oh I’m so sorry, I thought you were a waiter.”
I guffawed like the commoner I am.
badger gardener says
Now that is a tea party I’ll gladly join : )
Billie says
I wish that we were neighbors.
Kate says
Kevin, your china is fabulous! Is it old? I adore high tea, especially in warm weather when my dear friend hosts in her lovely English-style garden. A great teapot and good, loose tea is a must. Thank you for the invitation!
Erin says
Thank you. This is the best post I have read in ages. I felt like I was there. I live in Sidney just north of Victoria BC. I haven’t been for a long time, but at the empress hotel in Victoria they pride themselves on their High Tea. Well now I know, it really isn’t High Tea. It was not a meal, no meat, rather an afternoon tea.
Kevin Lee Jacobs says
Hi Kate – So glad you like the china. It is the “Moonlight Rose” pattern from Royal Albert. I purchased my set in London many years ago. But I think it is available in the U.S., too.
Donna B. says
Oh Kevin… we’re all invited, yes?
Your presentation is impecable! And I thorougly enjoyed seeing the traditions of tea drinking in England!
The whole set of dishes are stunning… I can imagine, too, that one could create the look of a 3-tiered-stand by using different sized plates and spacers to elevate each level… [incase they cannot source a proper stand. :D]
I want to eat many cucumber sandwiches right now!
joe gilbert says
kevin, we sell clotted cream as well as many other unsual items for our great cliental that loves to cook. as you know we are not your usual farm stand….and we like that,
Angela @ Cottage Magpie says
Oh, thank you so much!!! I have always wanted to have a real English tea, but not being English or having traveled to England, I never knew for sure what was really authentic and what was Americanized. So I will be saving this post for future reference!!!
~Angela~
Erin Brady says
I just love this post Kevin! Thank you! I’ll definetly be hosting an afternoon tea once the weather warms up.
Eric says
can you do a contest and the winner can come to this tea? looks so inviting. I’d vote many times for it.
Diane says
I wish your lovely home was in my part of the country and I was one of your special friends. And I would hope you would invite me to join you for tea one day. Do you ever allow guests to bring goodies to add to the menu or is that considered an insult? I think if I had another life to live, I would love to be a pastry/dessert chef. I love making things sweet. Thanks for a glimpse into your home once again.
Nancy Carr says
I love this post. I am still in a fun spirit after reading it. What a joy you and your tea information has brought me. Thank you so much.
FreshChef says
sweet!
Marye D says
I just love this tea post… I am a new subscriber and this is my favorite post so far! Just love your blog… it inspires me!
Emily Phillips says
How wonderfully elegant!! I would love to be there for tea with you!!
Marian Sole says
You got it exactly right Kevin, including the “afternoon tea” vs “high tea”. Scones in my future tiday
Heather O'Shaughnessy says
Beautiful tea and I just love your beautiful Blue Rose service and china. By the fire is an exquisite place to have afternoon tea. Thank you so much for the invite and info!!
Mary M-S says
I’m feeling as close to British as I ever will! You have delighted us, Kevin, I almost expect a footman to come by any moment now with a tea refill. No, wait. I didn’t have a first cup yet. The scone recipe sounds heavenly. Alas and alack, can’t do dairy and I wonder if I’ll just have to make cashew ‘milk’ to try it because, no doubt, soy milk simply won’t do!
For a long time I’ve felt there are two kinds of people in the world: those that love Earl Grey and those who detest it as tasting like soap. Though I fall into the latter category with a big splash, I am open-minded to my EG-loving friends and do not discriminate against them.
In addition to Downton Abby, I’m reading, and loving, the Robin Paige mystery series set in late Victorian England. I can’t wait to do a real tea.
Beverly, zone 6 eastern PA says
Reading this was like taking a vacation!
Melissa Horton says
I’m addicted to your posts Kevin! Many, many thanks. I love all your pointers…palm the saucer, etc. What about fresh dill on the cucumber sandwich? Npw I am craving a tea party!
Melissa Horton says
Also, I love your table cloth. What table are you using? Just curious. so PERFECT!
Queen of the Click says
Amazing ! I wish I was your neighbor so you would invite me to have tea with you guys!!
Sheila Long says
Dear Kevin,
Thank you ever so much for such a lovely tea on such a cold day (there’s frost on the ground here).
You’ve started my day in a most delightful way!
Cheers,
Sheila
Pamela Terry says
Oh my goodness! Loved every word, picture and feeling this conjured up! Delightful! All the comments are wonderful too ! You are a master ! Beautiful presentation , thank you !
Valerie C. says
Very nice! Thank you for the afternoon tea. I loved it. My mom always made little cherry tarts and called them Maid of Honors. They were so good 🙂
Jayne Lauchu says
Thank you for afternoon tea. It was lovely. I remember as a young girl we would fairly often have tea and cucumber sandwiches. And scones were an important part of our life also.. It was at those times that my mother would tell me stories about Grandpa McInnis, her father and Aunts Edith, Jeananne and Pearl. She would tell me stories about her family who were from Great Britain (of Scottish /Irish decent) and how they “did things” ; how they “loved their tea and scones” etc; and what funny “sayings” they had. I loved hearing those stories. I spent the same type of special times with my father whose ethnicity was Rusin/Ukrainian. He would share his stories of his family. I learned so much and cherish those memories.
Andreas says
Beautifully written and photographed, a real joy to read! I used to work at the Meridien Hotel on Piccadilly in the late eighties, where our afternoon teas in the Oak Room Lounge were always accompanied by a harpist. People generally had to queue and wait for a table. Our afternoon tea chef always made impeccable sandwiches: egg and cress on white, gruyere on white, smoked salmon on brown and cucumber on brown bread. She’d slice the cucumber lengthways (none of the seeds ever made it into a sandwich) and salt them lightly to allow them ro release excess water, so her sandwiches never got soggy. She’d stack four different sandwiches on top of one another, slice off the crusts and then cut them into three fingers. Voila, three portions of sandwiches. And the sandwiches always got decorated with a little mustard and cress. On our tea stands the top layer was too small for pastries, so it was used for small jam pots to go with the scones, and the pastries served afterwards on fresh plates. It was all so refined and civilised 🙂
Sonya Maness-Turner says
What a delightful few minutes I’ve enjoyed with you just now. Thank you for the tutorial with detail and beautiful photographs. I will know what to expect and how to behave next time.
Last week, my husband and I enjoyed tea at a small local shop, The Isles, in Reno, NV. We had never taken Afternoon Tea before. What a beautiful way to spend time with someone you care deeply for. And true to form, the scrumptious scones were served on a 3 tiered plate. We enjoyed lemon curd, clotted cream, and raspberry jam with them.
Gretchen Mercer says
Scones with clotted cream and jam – Oooooh Kevin, what a delightful repast! I spent the past week in the hospital and believe me, your Tea was just what the doctor ordered. So nice to have you in mty life.
Victoria says
What a wonderful repast! I do have my 3-tiered server and I only use a loose tea(Ambrosia is my favorite) but your darling, small, pierced silver basket with the glass liner is Charming! I will have to find one.
Thank you for a lovely read. I might just try your scone recipe this evening when I have my tea and treats while watching Downton Abbey. Sunday nights are heavenly.
Victoria says
p.s. – I wish there was a “like” button for the comments your readers leave. You have some wonderful comments here! 🙂 My very best regards to all.
Laurie says
What a perfect sunday afternoon! Thank you for the pleasure. I think that I’m saving this post for future Sunday afternoons. It was lovely and so thoughtful of you! This is something that bears repeating :).
JaneM says
Delightful! Thank you for brightening this dreary day!
Cherylann McGuire says
Looks just yummy, but I cannot wait to try your recipe for homemade English Muffins – they looked spectacular!
Dianne Rabchak says
Lovely as always. Thank you Kevin.
Morgan says
Thank you for sharing with us Kevin, what a lovely tea!
Mary says
Such a delightful time for tea. I loved your post and your photos. Thank you!
Tess says
Thank you! Your explanation and photos are great. I put get a 3-tiered stand on my to do list this week.
Kate says
My friend Margaret, who was born in England over 80 years ago, explained to me that if more than one person pours tea, the second one will become pregnant. That is a bit of English lore that makes the party more fun, don’t you agree? 🙂
Thanks for this lovely tea party. Great recipes and a warming bit of fun for a very cold winter’s day here.
dori says
Oh Kate, you solved the mystery for me. I did not know . Just don’t pour tea. It is so much easier than the alternatives.
Kevin Lee Jacobs says
Kate – Ha! I’m with Dori. Now the “only one person pours the tea” business makes perfect sense. Thank you.
Teri Hardman says
Had a wonderful afternoon with you at your lovely home. Thanks ever so much.
Jeri says
I LOVE afternoon tea and I just recently purchased a 3-tier stand for the purpose. Your tea was lovely but missing my favorite component…..lemon curd. It is sooooo good on those scones with the clotted cream and since I have three lemon trees, I make my own. the Meyer lemons are particularly spectacular for this.
Allison says
I agree with Sarah, thank you for transporting me out of my office and into your parlor. What a delightful time I had!
Sarah says
In thanks for the lovely tea, here’s a favorite tea resource – http://uptontea.com/. Their sampler size is just delectable.
Deb says
pure delightful decadence
Marcia says
Where did you get your china set? I think it is beautiful.
Kevin Lee Jacobs says
Hi Marcia – I purchased the pieces in London, but they are probably available in the U.S., too. The pattern is “Moonlight Rose” from Royal Albert (a division of Royal Doulton).
Naomi says
Mmmm, such decadence! A very lovely time was had by all–did you have actual guests? It would be such a shame if no one actually ate the yummy fare. Well, of course you and your partner would enjoy it. But I hope there were real guests. Either way, thanks for the experience and I now do want a three-tiered serving tray! Never tho’t to need one before. Oh, oh, must go, time for Downton Abbey! ( I recently read that one may actually visit the 300-room house that is the setting for the stories. I now must find a way to get to England!)
Elaine says
Hi Kevin – I’ve watched your tea party presentation several times now. It’s always when we’re having a cold miserable winter day, like today. So I thank you for the wonderful presentation and brightening up my day 🙂
Ginger Blymyer says
What a wonderful tea. I remember a tea we put on at the Conway New Hampshire library. I made the cucumber sandwiches, and it was so much fun. I had always dreamed of doing something like that. I filled the whole center work space over and over. I also made little ham sandwiches too. It was all such a hit with everyone and raised lots of money for the library. It was so appropriate for that wonderful old building to host a tea. Thanks for all your recipes.
bebe croteau says
I love your royal albert moonlight roses bone china tea set .. afternoon tea is so much nicer with lovely made in England bone china …
Laurie Jimenez says
Kevin, I am so very blessed to have found your site. Beautiful, just beautiful!
Deborah Gideon says
My Jamaican mother-in-law would be so happy with your description of afternoon tea. She was always correcting us ill-mannered Americans about high tea vs. afternoon tea and many other etiquette discretions, One pet peeve was how Americans enter their homes on the side door rather than front doors…oh, there were so many!
Kevin Lee Jacobs says
I already love your mother-in-law. And speaking of entrance-ways, when we bought this ancient house, previous owners had created a driveway that lead to the not-so-nice backdoor. We reconfigured the drive so that visitors are now directed to the infinitely more gracious front door — just as they were in the 19th century.
Vicki says
Hi Kevin,
I follow your lovely blog, and just re-found this wonderful post.
We celebrate Victoria Day in Canada, and since my name is Victoria, I always host Afternoon Tea. It’s a tradition that my family and friends look forward to each year, and come to Vancouver from far and wide.
mary martinez says
hi, Kevin,
i love all your wonderful tip’s and treats. i have a dear friend from Scotland that i was able to have many afternoon tea’s but she moved now i have tea with my grand baby she is 5 a few bits of my tea service has got chipped but the joy of teaching her is well worth it for Christmas i found her a full tea set napkin rings and all with bunny’s full size she does not like the kid sets as we always used my set we use a tea ball and she loves our weekly tea time she likes fruit teas best before she came along the set we use was just on a shelf for looks and i used my old fav. but i must say when she laughs and sip’s her tea a few broken bits here and there are no big thing lol i just bought a new pot for a gift to my niece i know we will enjoy many cups from it and she loves earl gray but i like milk in my tea so if i were there would you let me i so love your stuff and have learned a lot from you and love your home thank you for allowing us to have a peek into your lives, mary
betty troutman says
this isnt a perfect world–but your part of it seems to be…and how i enjoy it…b.
Joanna says
You always make everything look so classy and elegant! Thank you for inspiration Kevin 🙂
Liz Burke says
I adore your site Thank You for sharing your wonderful Life…<3
Tara Burgess says
Kevin, it’s the tannins in the tea that make cream in tea deplorable. I drink PG Tips and use only skimmed milk. You’ll never find a fat globule floating on top with skimmed milk.
I enjoy everything you do! I know it’s late but I just started 10 jugs today. Zone 6a
Jane wasniewski says
Oh Kevin, my mouth is watering for all three tiers! I have never had the luck to be invited to a tea at the palace but fell in love with England a few years ago, I wanted to be left in the cotswolds, like forever! For some reason my family all loves anything English, one of my dearest friends is a 91 year old warbride from England. I will tuck this tea away for another time, I love your blog. Jane
Susan Guagliumi says
A British friend gave me this recipe for clotted cream years ago and it is Fab. Use a bain Marie to slowly and lowly heat a pint of heavy cream (recipe calls for double cream – a local dairy would probably have the best stuff). As the clotted cream forms on the top, just scoop it off and refrigerate. I use the depleted liquid for baking the scones – extra liquid freezes well for baking. Easy peasy and DEELISH!
Carly says
I read every word of this post with great delight. Note if only I could eat every morsel of those scones… Yum! 🙂
Susan L. Golden says
I thoroughly enjoyed your 20th Anniversary post and then found myself perusing your other posts from the past and my eyes popped open wide when I saw this one! I’m sure that I read it before and I have had an Afternoon tea a number of times. However, I plan to have one this coming October in celebration of starting a chapter of the Tasha Tudor Society in my own town! I will be making my 6th visit to Tasha’s home and gardens the weekend before and will be primed to meet the new members of my chapter! The Tasha Tudor Museum in Brattleboro, VT is encouraging kindred spirits from all over the country and the world to extend the joy brought about by coming to know Tasha Tudor and her amazing lifestyle no matter where you live! I am so excited to finally be doing this and a welcoming Tea (something Tasha adhered to throughout her 92 years) is the perfect introduction to Tasha’s world. Thank you for the pleasant reminder of proper etiquette and I assure you, I have numerous 3 tiered serving pieces to chose from (many of which I have made myself)! As always, thank you so much for your wonderful blog. It is always a treasure!
Kevin Lee Jacobs says
Hi Susan – Nice to hear from you. I, too, am a fan of the late Tasha Tudor.
Garden Maven says
Sorry Kev, can’t go along with the “high tea” explanation completely. High tea has to include hot dishes (not necessarily only meat… can be beans on toast, welsh rarebit on toast, etc.) as opposed to afternoon tea which has only cold dishes (‘cept for the tea of course!). I’m ex-pat therefore have creds, and a mater who was terribly proper, don’t you know, so it must be so! Ps enjoying your blog. Will try the “chicken to die” for this week!
Darlene Snyder says
Cheerio Kevin,
We visited Kensington Palace earlier today. Wish Harold had asked us to pop in for some tea.
Enjoying London. Came for the Chelsea Flower show.
Wish you were here.
Toodles,
Darlene
Lois says
Thank you for these pointers, AND the clarification between the teas! I’m going to do this for friends, but my presentation won’t be as enjoyable unless I let them read your commentary! So much fun…….
Sunni says
I’d love to join you in Afternoon Tea. Everything looks cozy and inviting. I disagree though; after the time you took to explain, educate us and provide a lovely tea presentation (no matter how we love our guests) only a clod would not follow traditional protocol. I’ll try not to spill on the lovely white table cloth. Happy New Year Kevin to you and yours…including the four leggeds.
Sue says
Hi Kevin I just love your posts and read them when I can
I really enjoyed reading about your afternoon tea.
it brought back a lot of memories and has inspired me to start a new tradition of afternoon tea even if just once a month to have friends over
thank you so much
God bless
and happy New Year
Sue
Ardelle F Tuxen says
As much as I do love serving tea for friends, I have begun serving cucumber sandwiches at more casual lunches and they have become the most requested sandwiches. When I do that with my plentiful garden cucumbers I slice them lengthwise with the mandolin – faster. We often enjoy lunch in the backyard with fresh vegetables – possibly some gazpacho – anyway – we love cucumber sandwiches – we don’t wait – or have time for – formal tea too often. Gee, the seed catalogs are arriving in bundles already and I’m dreaming of gardening once again. Happy New Year Kevin and Mr. Fox – and all your followers as well.
Sheri S Wentland says
It’s been a rough day and this briefly transported me out of ‘real life’ and provided me with a slice of refreshment, encouragement, and rest. Thank you
Mabel says
Thank you so much for sharing an inspirational tradition! Inviting friends to enjoy this fabulous afternoon tea. We all love you
Happy New Year
Christa Fraser says
Hi Kevin,
Earlier this year I treated myself and my oldest, dearest friend to Afternoon Tea at the Prince of Wales Hotel in Niagara-on-the-Lake in Ontario. It was wonderful! Next time I will host it at my house with your wonderful recipes, which is pretty well what we had when we paid $90.00 per person at the Prince of Wales! Happy New Year!
Christa
Elaine says
You are truly a gem, Kevin, and I so enjoy ready and learning your recipes! I do so love loose leave tea and scones with jam and a wee touch of clotted cream!
Kathy Bence says
Kevin, if I didn’t love you before (and I did!!) I do now! I’m an Anglophile who lived in Scotland 3 years and LOVE afternoon tea. Love Earl Grey–has to be Twinings. Love scones and all those teatime goodies. Thanks for sharing this with Americans who don’t usually know of the glories of an English tea.
patrice says
Happy New Year Kevin. Thank you for the wonderful recipes and the instructional video
Lori says
Everything seems so dainty….a fun read for a Sunday morning.
mlaiuppa says
Came here to brush up as I am planning a “low tea” for my Mom for sometime in April before Easter. She is 92 and pretty frail so I am inviting a few of her friends over. I will have two 3-tiered stands, one for sweets and one for savories. I will be picking up some take out from a local tea shop that does British teas, plus I will be making cucumber sandwiches and scones.
How “low” will I go? Well, all of the china is vintage California souvenirs featuring bears, quail and poppies. The creamer and S & P too. I am having a teapot made with the graphic from our state song “I Love You, California” printed on it. I’ll be wearing the same graphic on a t-shirt and instead of cups and saucers I will have souvenir mugs that the ladies attending will be able to take away and keep as a remembrance. A rather relaxed California version of a tea.
I’m considering adding some deviled eggs and sushi as it is California.
I’m trying to keep the cooking and prep as minimal as possible as it upsets my Mother for me to get her kitchen dirty. Having a few of the ladies visit will be exciting enough for her.
But I am excited to collect all of my California souvenirs, plates, tablecloth, apron, etc. all together and use them for a “tea”, no matter how un-English it might end up being.
Lucky me, I have a pullman bread pan. Didn’t really know what it was for but now I do and I’m looking forward to trying it out. I can make clotted cream and lemon curd in advance so the day of the tea the only thing I’ll be doing at the last minute would be assembling the cucumber sandwiches with the bread I baked the day before and picking up some take out from the local tea shop on the morning. Oh, and bake the scones at the very last minute so they will still be warm.