Afternoon Tea Week
A real highlight of summertime, the 12th to the 18th of August is when Afternoon Tea Week takes place – offering you the perfect opportunity to indulge yourself a little. To help inspire you, we’ve also included some simple, yet utterly delicious recipes at the end of this blog!
When we think of afternoon tea, many of us picture luxurious hotels with gilded cutlery and bubbly on tap. For others, it’s a vision of quaint tearooms in the countryside with dainty China and lace curtains. In short, it’s a rare treat for special occasions, and a feature of an idyllic lifestyle that we long for.
Truthfully, afternoon tea is a fun activity that everyone can enjoy at home, and we want to show you how to celebrate in style next week, by throwing the perfect tea party that will impress your family and friends without breaking the bank or taking a lengthy day trip.
Before you begin to put anything together, decide on the perfect setting to create the atmosphere you want. If you prefer a more relaxed approach, your kitchen is ideal for a cosy gathering. Or, the dining room is an obvious choice, offering the convenience of having provisions near at hand to take a little pressure off your hosting duties.
Alternatively, now that we’re well into summer, don’t be afraid to explore new pastures and take the festivities out into the conservatory or garden to make the most of the sunshine while it’s here. Dress up your outdoor furniture with seat pads and cushions for the ultimate in comfort or simply spread a blanket on the lawn to enjoy your afternoon tea picnic-style. A parasol umbrella will keep the sun out of your faces, too.
Whether you’re going indoors or alfresco, the key to making your afternoon tea really special is how you set the scene. Matching table linen sets in light colours and rustic patterns are perfectly balanced between formal and casual – and our high quality, machine washable fabrics will make any accidental spills and stains easy to clean. Clip-on tablecloth weights will keep everything looking neat and protect against those sudden breezy spells.
Remember the little finishing touches – these go a long way towards achieving the overall “wow-factor” that you want to inspire in your guests. Placemats or ornate doilies are great if you have them, with a centrepiece vase of freshly cut flowers for a bloom of colour – all the better if you’ve grown them yourself.
The tea set is obviously the most important component, and though it may seem like a lot of crockery, you’ll only need the basics to serve everything in style. Invest in a good tea pot, cups, cutlery and a cake stand. (For a fuller table, try using one for sweet and another for savoury nibbles). A few extras that come in handy but are often overlooked, like a milk jug, sugar bowl and serveware are always a good idea too. Get the full set all together to keep preparations simple or shop around for separate pieces if you’re feeling more adventurous. Don’t worry if things don’t match – just embrace the quirky look, as your guests are sure to do the same.
When they arrive, greet them with a glass of something delicious - Champagne and Prosecco have the full “hotel afternoon tea” appeal. Don’t indulge yourself too much though, remember that tea is the main feature. Traditional English Breakfast and Earl Grey are a must, but you should offer a variety of different kinds to complement all your food. Mint, fruit, chai and green teas are all fantastic options that give your guests the opportunity to try something different.
Now we come to everyone’s favourite thing about afternoon tea – the food. This is a versatile meal with plenty of leeway for you to be creative with your flavours and fillings. It’s up to you whether you want to stay with classic recipes or take a more exotic path but basing your bill of fare around the key components of sandwiches, cakes and sweet treats should make sure everyone is happy and catered for.
Herbed Chicken Salad Tea Sandwiches (Makes 15)
Ingredients:
- ¼ cup plus 1 tablespoon mayonnaise
- ¼ cup plus 1 tablespoon sour cream
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped green onion
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh dill
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Pinch garlic powder
- 2 cups finely chopped cooked chicken
- ¼ cup golden raisins
- ¼ cup toasted sliced almonds
- 10 slices white sandwich bread
- ½ cup thinly sliced cucumber
Method:
- In a large bowl, stir together the mayonnaise, sour cream, parsley, green onion, tarragon, dill, lemon juice, salt, pepper, and garlic powder. Add the chicken, raisins, and almonds, stirring to combine.
- Spread a thick, even layer of chicken salad onto 5 bread slices. Evenly divide cucumber slices among bread slices. Top each with remaining bread slice. Using a bread knife, cut crust from bread and discard. Cut each sandwich into 3 rectangular shapes.
Cherry Bakewell Cake (Serves 8)
Ingredients:
- 200g butter, well softened, plus extra for greasing
- 200g golden caster sugar
- 100g ground almonds
- 100g self-raising flour
- 1 tsp baking powder
- ½ tsp almond extract or essence
- 4 large eggs
- ½ a 340g jar morello cherry conserve
- 175g icing sugar
- 5-6 tsp water or lemon juice
- 1 tbsp ready-toasted flaked almonds
Method:
- Heat oven to 180C/160C fan/gas 4 and make sure there’s a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.
- Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.
- When they’re ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you’ll want a smooth surface for the icing later on.
- When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.