TEAROOMS • FOOD • TEA • TABLE SETTINGS ANNUAL

British
ISSUE

Downton Abbey
TEA TREATS
Pages 42

JULY/AUGUST 2020 Vol 17, Issue 4

$5.99 US $7.99 CAN
..................

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AFTERNOON ON FAVORITE
ON F E TETEA
T E TREASURES
Tea at Sketch
ch B
Pages 55
British Blends
dss of Manchester
Pages 15 Pages 47
DISPLAY UNTIL AUGUST 11,
1, 2020
JULY/AUGUST 2020
..................................
VOLUME 17 . ISSUE 4

Tea —
“
the cups that cheer
but not inebriate.
—WILLIAM COWPER ”
teatimemagazine.com 2
table of contents

21

61 55
Embellishments Infusions Departments
13 Necessary Things: 17 The Perfect Cup: 7 Come for Tea
English Effects Keep Calm and Steep On A note from the editor
Teatime treasures and treats Lessons from History
9 Dear TeaTime
15 Our Favorites: 47 The Tea Experience: Letters from readers
British Blends Teatime in Manchester,
Something for all tastes City of Cotton 11 Tea Events Calendar
From industrial past to energetic present Events in July and August
19 Treasured Teapot:
Silver in the Summer 54 History Through Art 63 Resources for Readers
WM Hutton & Sons’ WMT22 The Met’s British Galleries’ exploration Essential information
of teatime
65 Advertisers’ Index
55 Think Sketch for Tea A guide to supporting companies
Indulgences A deliciously different experience
65 Recipe Index
21 A Cheery Teatime 58 The Tea Diaries: Helpful directory of featured foods
A table bedecked with Royal Albert wares Teatime with Technology
A virtual tea party
31 English Elegance

}
A quite proper afternoon tea 59 Farm to Cup
The story of Williamson Tea ON THE
41 Gluten-free Scone: COVER
Floral Kiss 61 Hen Party at the A Coalport Ming Rose
Elderflower and apricot Top of the World tea set, featured in the
Wedding festivities on the table setting for
42 The Official Orkney Islands “English Elegance” (page 31),
Downton Abbey is beautifully stately.
Afternoon Tea Cookbook Cover photography
Recipes for sweet treats from the new book by John O’Hagan
Styling by Courtni Bodiford
3 TeaTime July/August 2020
 NEW
BOOK!

Teatime
BIRTHDAYS
Afternoon-Tea Celebrations
for All Ages
from the editors of TeaTime magazine

C elebrating a birthday is a momentous

occasion. And what better way to
commemorate it than with a tea party?
This collection of 10 afternoon-tea menus
includes table settings and recipes idyllic
for a range of themes—from a little girl’s
fairy-inspired party to a Jurassic-themed
one for boys to a Parisian-glam Sweet 16,
as well as several elegant options for adults.
Each set of scones, savories, and sweets
has a perfectly paired tea to complement
each course, and our tea-steeping guide
ensures each infusion is properly prepared.
With more than 90 recipes in its 136 pages,
TeaTime Birthdays will make party-planning
simple, and each menu is certain to delight
invitees and, especially, the guest of honor.

3 EASY WAYS TO ORDER

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P.O. Box 8510 • Big Sandy, TX 75755 800-361-8059 TEATIMEMAGAZINE.COM/BIRTHDAY

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 July/August 2020 Volume 17, Issue 4

EDITORIAL

EDITOR Lorna Reeves GROUP CREATIVE DIRECTOR

CONTRIBUTING EDITORS Deanna Rippy Gardner
Jane Pettigrew, James Norwood Pratt, ART DIRECTOR
Bruce Richardson Leighann Lott Bryant
ASSOCIATE EDITOR Britt E. Stafford
SENIOR COPY EDITOR Rhonda Lee Lother SENIOR ST YLIST Sidney Bragiel
EDITORIAL ASSISTANT ST YLIST Courtni Bodiford
Katherine Cloninger
TEST KITCHEN DIRECTOR Irene Yeh
CREATIVE DIRECTOR/PHOTOGRAPHY FOOD ST YLISTS/RECIPE DEVELOPERS
Mac Jamieson Laura Crandall, J.R. Jacobson, Kathleen Kanen,
SENIOR PHOTOGRAPHER John O’Hagan Tricia Manzanero, Vanessa Rocchio,
PHOTOGRAPHERS Taylor Franklin Wann
Jim Bathie, William Dickey, Nicole Du Bois, ASSISTANT FOOD ST YLIST/
Stephanie Welbourne Steele RECIPE DEVELOPER
Anita Simpson Spain
SENIOR DIGITAL IMAGING SPECIALIST CONTRIBUTING FOOD ST YLIST/
Delisa McDaniel RECIPE DEVELOPER
DIGITAL IMAGING SPECIALIST Clark Densmore Janet Lambert

D I G I TA L M E D I A A D M I N I S T R AT I V E
MARKETING DIRECTOR Kristy Harrison HUMAN RESOURCES DIRECTOR
MARKETING COORDINATOR Hannah Crowe Judy Brown Lazenby
ONLINE EDITOR Janece Maze IT DIRECTOR Matthew Scott Holt
DIGITAL DESIGNER Stephanie Lambert DEALER PROGRAM MANAGER
Janice Ritter
ADMINISTRATIVE ASSISTANT/EDITORIAL
Alex Kolar

I N T E G R AT E D M A R K E T I N G S O LU T I O N S
ACCOUNT DIRECTORS MARKETING COORDINATOR Gretchen Norris
Mary-Evelyn Dalton ADVERTISING PRODUCTION REPRESENTATIVE
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Katie Guasco [LA, MS, AR, TX] For assistance with advertising, please call (888) 411-8995.
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DIGITAL AND SOCIAL BRAND PARTNERSHIPS
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PRESIDENT/COO
EVP/CFO Mary P. Cummings
EVP/OPERATIONS & MANUFACTURING
Eric W. Hoffman PRESIDENT/CCO Brian Hart Hoffman
VP/DIGITAL MEDIA Jon Adamson
VP/CULINARY & CUSTOM CONTENT
Greg Baugh Brooke Michael Bell
VP/SHELTER CONTENT Cindy Smith Cooper

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©2020 Hoffman Media, LLC. Printed in the USA.
Exclusive Note Cards
Five lovely images grace each of these elegant sets of 10 (6.5×4.625-inch) blank note cards with
envelopes. These note cards contain frame-worthy photography from the pages of TeaTime and are
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editor’s letter

come for tea

Tea is a powerful beverage, one that has played a key role in
world history for centuries. The mere thought of that amazes
me, and yet, I cannot imagine doing without tea. By the same
token, I daresay that many of us never thought we would
have to do without going to afternoon tea at our favorite
tearooms or would be prevented from attending a tea
festival, traveling abroad, or hosting a group of friends for
teatime in our homes. And yet, as I write this letter, the novel
coronavirus has forced us to cancel or change plans, includ-
ing the re-scheduling of our TeaTime retreat to London and
Lancashire, England, from May to now October 2020. (Turn
to page 12 for the new dates and to find out how to register.)
Instead, we find ourselves having scones and tea alone in our
homes and dreaming about what we will do when this time
of sheltering in place is over.
Inspiration and information abound in this British-themed issue of TeaTime, from delicious recipes
inspired by English ingredients and teatime traditions to interesting articles on an array of topics. In hopes
of inspiring us to connect with friends and loved ones in new ways, subscriber Sylvia Evans recounts a
virtual tea party she had with her granddaughters in “Teatime with Technology” on page 58. Our London-
based contributing editor, Jane Pettigrew, had a marvelous time exploring Manchester in Northern
England. Read about her top-five must-visit tea venues, beginning on page 47. TV personality Kerry Vincent,
of Food Network fame, and her husband, Doug, had afternoon tea at Sketch the last time they were in
London. Her entertaining article about the experience at this notable restaurant begins on page 55. Travel
writer Rebecca Reuter tells us about her hen party at a tearoom on the Orkney Islands of Northern Scotland
(page 61) and shares a picture of the scone tower that replaced a traditional wedding cake.
Downton Abbey fans will be delighted to read about a new cookbook that focuses on afternoon tea,
beginning on page 42, as well as trying a few recipes from the book, including a delectable scone and a pair
of other sweet treats. It has always amused me what the various characters in that series—the Dowager
Countess, in particular—were able to accomplish over tea. It is, after all, a powerful beverage that can
bring people together, whether in person or virtually, but can also be enjoyable, as C. S. Lewis once said,
in solitude.

Wishing you peace, health, and many enjoyable tea moments,

Lorna Reeves, Editor

7 TeaTime July/August 2020

 dear TeaTime
A Stirring Story
“I have just finished reading my
January/February issue of TeaTime mag-
azine and wanted to tell you how much
I enjoyed the story by Elizabeth Poteet
[page 61]. She is a wonderful writer, and
I felt particularly envious of her relation-
ship with her father and tea. Th anks for
sharing such a heartwarming story!
MAY KITAGAWA
via email
TeaTime Tea Sandwiches
“Thank you for sharing and showing the
most lovely finger sandwich shapes, fi ll-
ings, and decorations. I needed plain yet
delicious and good-looking sandwiches
for traveling to an event. Using these
ideas will make me feel like a profes-
sional. Kind regards.”
ELIZE BUCHANAN
via teatimemagazine.com
Appreciation for TeaTime
“I start looking for the next TeaTime
magazine as soon as I receive your cur-
rent one. Every page is so interesting,
fi lled with new tea information, and the
settings are gorgeous.”
DELORESLOCUT
via Instagram
Your Comments, Please
We truly enjoy hearing from our readers. Connect with us on social media, or write to us at teatime@hoffmanmedia.com or at Dear TeaTime,
TeaTime Magazine, 1900 International Park Drive, Suite 50, Birmingham, AL 35243. Your comments might be printed in an upcoming issue.
9 TeaTime July/August 2020
“With the world gone a bit ‘crazy,’ thank
you for your lovely, soothing, and
delightful posts! Please keep them com-
ing. I’m sharing them with my friends
and making plans for a lovely tea. Th is,
too, shall pass!”
LILA BURNER HOUSDEN
via Facebook
“On our 35th day of isolation, my kinder-
gartner and I decided to look through
our issues of TeaTime magazine to find a
recipe to ward off the crazies. We made
A Social-Distancing Solution the Blueberry-Goat Cheese Scones from
“Enjoying the French theme of [the Jan/Feb 2018, and it was the perfect way
March/April] issue of TeaTime magazine! to fi ll an afternoon (and our little kids’
A great read with a perfect cup of tea is tummies).”
a lovely way to a peaceful calmness in WHITNEY CONARD
these crazy days. Hope all that read this THEUNREADSHELF
are healthy and taking time to enjoy via Instagram
their loved ones!”
MACKIE LAKE HOUSE
via Facebook
“Enjoying the March/April issue
(finally!) with a pot of Harney & Sons’
Queen Catherine tea steeped in a teapot
I found in an antique shop and using
a cup I inherited from my mom. She
introduced me to TeaTime and all things
tea. She would have been over the moon
about the French issue. Especially in
these uncertain times, having this to
enjoy on a Sunday makes it all the more
enjoyable. Thanks.”
PAIGE JULIET SEGRELL
via Facebook
Photograph by Whitney Conard
“My TeaTime subscription gets me
through even the most difficult of times.”
PATTIETIERNEY
via Twitter

Lemon Cupcakes
with Lavender Frosting
Makes 48 miniature or 16 regular
6 tablespoons unsalted butter, softened
¾ cup granulated sugar
6 tablespoons sour cream
½ teaspoon vanilla extract
1 tablespoon fresh lemon zest
3 large egg whites, room temperature
1¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup whole milk
1 tablespoon water
3 tablespoons fresh lemon juice
Lavender Frosting (recipe follows)
Garnish: culinary dried lavender and
lemon slice pieces
• Preheat oven to 350°. Set 48 mini cup-
cake liners in the wells of a mini muffin
pan or 16 cupcake liners in the wells of a
regular muffin pan.
• In a large bowl, beat together butter and
sugar with a mixer at medium speed until
fluffy. Add sour cream, vanilla extract, and
lemon zest, and mix for 1 minute.
• In a medium bowl, beat egg whites until
frothy, approximately 2 minutes. Add egg
whites to sugar mixture, and mix well
until incorporated.
• In another bowl, whisk together flour,
baking powder, and salt.
• In a small bowl, stir together milk,
1 tablespoon water, and lemon juice.
• Add half of dry ingredients to butter
mixture. Mix well. Then add half of wet
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• Bake until a wooden pick inserted in stars Courtney Kelly,
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• Place frosting in a piping bag fitted special place brimming
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cupcakes. If desired, decorate with dried greenery, miniature fairy
lavender petals and lemon slice pieces. accessories, soothing
fountains, and host to
Lavender Frosting book club teas. But when
Makes 3 cups a neighboring business
owner turns up dead,
1 cup unsalted butter Courtney must enlist
4 cups confectioners’ sugar, the help of some magical
more if needed friends to clear her name.
2 to 3 tablespoons whole milk
1¼ teaspoons lavender extract*,
more if desired ABOUT THE AUTHOR: Agatha
½ teaspoon vanilla extract Award–winning Daryl Wood
Gerber writes the French
• In a small bowl, beat butter until Bistro Mysteries, as well as
smooth. Add 2 cups confectioners’ sugar, the nationally best-selling
and mix until smooth. Beat in 2 table- Cookbook Nook Mysteries.
spoons milk and extracts until smooth. She also writes stand-alone
Add remaining 2 cups confectioners’ sugar. suspense, which includes the
(If necessary, add more confectioners’ titles Day of Secrets and Girl on
sugar or the remaining 1 tablespoon milk the Run. Daryl loves to cook,
to achieve correct consistency.) and she has a frisky golden-
doodle named Sparky who
*We used Lavender Extract Natural keeps her in line.
from Olive Nation, olivenation.com or
617-580-3667. For more cozy mysteries, visit
KensingtonCozies.com.

tea events calendar
11
Celebrate America Teatime
10:30 a.m.
Anna Marie’s Tea Shop
Liberty, Missouri
Show your appreciation for the United
States of America at a red, white, and
blue celebration full of food, tea, and
camaraderie. Sip, savor, and socialize at
this patriotic tea party honoring those
who have contributed to our privileges
in this country. Th is event costs $28
per person. Reserve your spot and learn
more by calling 816-792-8777 or visiting
annateashop.com.
79
August
18
Jane Austen Weekend:
Persuasion
The Governor’s House in Hyde Park
Hyde Park, Vermont
Austenites won’t want to miss this
weekend full of literary-inspired activities
from a Regency-style dinner with English
country dancing to quill-pen letter
writing to an English afternoon tea with
a lecture on taking tea in the time of
Jane Austen. Packages for the entire
weekend are available, or participants
can opt to purchase tickets for individual
segments. Advance reservations are
required. To learn more, call 802-888-6888
or visit onehundredmain.com.
If you would like to publicize a tea event in your area, please send details and information at least four months before
the event date to teatime@hoffmanmedia.com or to Tea Events Calendar, TeaTime Magazine, 1900 International Park
Drive, Suite 50, Birmingham, AL 35243. Your event could be included in a future issue.
11 TeaTime July/August 2020
July18
15
Princess and Heroes Tea Party
11:30 a.m. to 1:00 p.m.
The Rosemary House and Sweet
Remembrances Tea Room
Mechanicsburg, Pennsylvania
Parents and children are invited to an
unforgettable afternoon tea spent among
beloved characters. Hosted in the herb
garden, this outdoor festivity, which costs
$30 per person, is a perfect summertime
activity with a menu everyone will love.
To hold your place at this event, call
717-697-5111. For more information,
visit therosemaryhouse.com.
Butterfly Tea Party
10:30 a.m. to 12:30 p.m.
Texas Discovery Gardens
Dallas, Texas
Perfect for guests of all ages, the Texas
Discovery Gardens at Fair Park welcome
you to come dressed in fancy fi nery at
this must-attend affair full of treats,
tea, arts, and crafts, as well as a variety
of activities, followed by a special trip
to the Butterfly House for the daily
butterfly release. Tickets for this event,
which range from $2 to $12, also includes
admission in the gardens. For more
information or to purchase your tickets,
visit txdg.org.
Tea Fest PDX
9:30 a.m.
World Forestry Center
Portland, Oregon
Gather with fellow tea enthusiasts for a
daylong festival celebrating tea culture.
Attendees will be able to peruse through
the wares of an impressive selection of
vendors, discover an abundance of new
teas and accessories, and learn from
seasoned professionals in the industry.
For more information or to register for
this annual event, visit teafestpdx.com.
22
Tea with Elvis
1:00 p.m.
Belle Grove Plantation
King George, Virginia
Join the King of Rock ’n’ Roll for the
afternoon as Belle Grove Plantation
hosts Elvis for afternoon tea. Enjoy
delightful recipes made from some of
Elvis’s favorite foods. Sip your cup of tea
while being serenaded by the King with
tunes like “Heartbreak Hotel” and “Lonely
Tonight.” Tickets for this event cost $40
if purchased on or before July 24, or
$50 from July 25 to August 22. You can
purchase your ticket and learn more about
this tea party at bellegroveplantation.com.
tell
us!
 R TO
EG D
IS AY
TE !
R
PRESENTS

TeaTime in Britain
LONDON AND LANCASHIRE, ENGLAND
October 4–11, 2020
We’re taking TeaTime on the road this year and heading across the pond,
so you can be steeped in English tea wares, history, and traditions and learn
recipes for classic British tea fare. This weeklong trip will begin and end
in London, with travel to the picturesque English countryside.

Tea tasting with Jane Pettigrew Daily afternoon teatime Cooking classes with Jon Whaite

SPACES ARE LIMITED!

Visit teatimemagazine.com/retreats/teatime-britain-2020/ for more information.
 necessary things

English Effects
Delight your inner Anglophile
with these lovely tea treasures.

Classically British
The iconic Big Ben caddy from Ahmad Tea comes with a varied
selection of beloved English teas. ($15.50 for 40 teabags,
ahmadteausa.com or 800-637-7704)

Modern Beauty
Perfect Cup Adorned with black-and-
The gorgeous Camellia teacup and saucer instantly white botanicals, this
elevates teatime to an elegant affair. (£70.00, stylish three-tiered cake
fortnumandmason.com or +44 20 7734 8040) stand by British artist
Sarah Horne is perfect
for almost any tea table.
($139.99, tasteofbritain.com
Commemorative or 770-242-8585)
Blend
Harney & Sons celebrates
The British Galleries at
The MET with a tea-riffic
tribute to England’s long-
time favorite beverage.
(Read more on page 54.)
($10 for 20 sachets,
harney.com or 888-427-6398)

Bespoke Collection Charming Details

This keepsake set from Newby, decorated with Insulate your freshly steeped
drawings by English designer Matthew Williamson, tea with this beautiful
includes three specialty blends. ($150 for boxed set velvet tea cozy, evocative of
or $45 per caddy, newbyteas.us
newbyteas or 917-819-0574) a summer English garden.
($29, aprilcornell.com or
888-332-7745)

Top It Off
ff
Scrum
Scrumptious Lemon Curd &
Lavender
Laven is a delicious twist
ist
on aan afternoon tea staple
ple
and pair
pairs perfectly with warm m
scones. ($6.95,
( britsusa.com or
785-843-2288) 8)

13 TeaTime July/August 2020

 Memories made with every cup.
Family Owned and Operated, Traditional English-style Tea Room, Homemade Scones, Sandwiches, Quiche, Desserts, and High Tea
Host your special occasion here: themed event, bridal shower, baby shower, or rehearsal dinner. Reservations Recommended.
787 West Montrose Street | Clermont, FL 34711 | 908-670-2305
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Visit our website for more details! www.erikastearoom.com

teatimemagazine.com 14
 our favorites

Fortnum & Mason’s We Are Tea’s English Breakfast

Queen Anne Blend Super Berry Infusion Tea AHMAD TEA
WILLIAMSSONOMA MARK T. WENDELL TEA COMPANY ahmadteausa.com • 800-637-7704
williams-sonoma.com • 877-812-6235 marktwendell.com • 978-635-9200 TEACUP: Wedgwood Hathaway Rose
TEACUP: Wedgwood Charnwood TEACUP: Royal A lbert Serena “This British brew offers a bold taste
“Just one sip of this commemorative “In addition to a beautiful bright liquor, from the blend of Assam, Ceylon, and
blend will tell you it was created with this bagged tisane releases a fruity taste Kenyan teas. For an authentic cup, enjoy
royalty in mind. Its tippy Assam and that requires no additional sweetener. with milk or sugar, or both!”
FBOP Ceylon teas yield a smooth, yet It is an idyllic drink for summertime.” —Katherine Cloninger, editorial assistant
full-bodied, infusion.” —Courtni Bodiford, stylist
—Lorna Reeves, editor

British Blends
From traditional black teas to a caffeine-free tisane, there’s
e’s something for all tastes.

Ringtons’ Fairtrade Earl Grey Taylors of Harrogate’s Mrs. Fry’s Blackcurrant Tea
TASTE OF BRITAIN Afternoon Darjeeling ROSE TREE COT TAGE
tasteofbritain.com • 770-242-8585 BRITS rosetreecottage.com • 626-793-3337
TEACUP: Royal A lbert Moss Rose britsusa.com • 785-843-2288 TEACUP: Royal A lbert Flower of the
“Those seeking a strong black tea will TEACUP: Wedgwood Swallow Month—Violet
thoroughly appreciate the balance of “The leaves of this brew, which come “The natural fruity notes in this blend
citrus notes from the characteristic from the highest gardens of the of Indian and Ceylon teas make it a
bergamot fl avor in this Earl Grey.” Himalayas, release a smooth infusion wonderful beverage morning, afternoon,
—Janice Ritter, dealer program manager with a slightly astringent aftertaste.” or evening.”
—Britt Stafford, associate editor —Leighann Bryant, art director

...............................................................................................................................................................................................................................
A GENTLE REMINDER: Most black teas and tisanes can be steeped in 212° (boiling) water for 3 to 5 minutes. However, some tea
purveyors may recommend less-than-boiling water, so please consult the packaging for the ideal temperature and infusion time.

All cups and saucers are available from Replacements, Ltd., 800-737-5223, replacements.com.

15 TeaTime July/August 2020

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 the perfect cup

Keep Calm
and Steep On
Lessons from history
Text by Bruce Richardson
Image from Benjamin Press Archives

A
s German bombs fell on London in September 1939,
the British government faced a dilemma they had
feared for some time. How would they protect
the vital commodity that fueled an empire?
That fuel was tea.
The London tea auctions, begun in 1679, soon came
to a halt, and the Ministry of Food commandeered the
nation’s tea stocks. Mincing Lane, the center of London’s
tea trade, was bombed in 1941, and half of the brokers’
offices and records were destroyed. More than 8,000
tons of tea were damaged that year. By 1942, most of the
contents of 30 tea warehouses along the River Thames
had been dispersed to 500 locations across the country
for safekeeping.
Attempts at rationing took place, but somehow there
was always tea to be had. The Rationing Division went
so far as to dictate that a pound of tea had to serve 260
cups of beverage—one hundred more cups than usual.
Tea was the great “cheerer-upper” of the war. Every-
one from the Queen downward can attest that civilians
and military alike turned instinctively to the solace of
the kitchen teapot, mobile canteen urn, or an improvised
trench-built tea kettle. Their beloved tea ritual bound the
nation together throughout their darkest hours.
Water burners were lit in mobile tea canteens even
before the flames of burning buildings were extinguished
so that fire brigades and ambulance drivers might have a
cup of tea as they completed their recovery tasks.
Tea carts were spotted not only in the bombed-out
streets of London but also on the back lines of the war’s
battlegrounds. Hot tea followed the Allied troops as they
crossed France after D-Day. Grateful communities from
around the world raised funds to sponsor rolling tea
wagons that brought a bit of home comfort to battle-
weary soldiers.
The workers aboard these mobile units were most
often greeted with, “That was a lovely cup of tea.” But the
British have strong feelings about their national bever-
age. Novice tea makers were likely to be scolded with,
London street scene following an air raid circa 1940.
“Bring me another cuppa tea like this, and I’ll report you
to the Council!”
Clean water, too, was hard to come by, which
prompted some wags to say, “Not so bad. Got a bit of a
funny taste, though.”
Never mind that these workers were trying to cobble
together a proper pot of tea in a war zone! There was
nothing they could do but keep calm and steep on.
The world is again facing dark and difficult days as
we deal with the effects of the COVID-19 virus, and tea
is once more proving to be a vital fuel in our battle, as
many online tea suppliers are reporting increased sales.
Our rekindled love affair with tea has meant that many
families consider tea to be one of the staples of the home
cupboard.
As it has done for thousands of years, the comforting
ritual of tea is bringing a cup of serenity to frightened
minds. As it was in Britain 80 years ago, our common
benediction with fellow tea drinkers around the world
might well be, “Keep calm and steep on.”
TeaTime Contributing Editor Bruce Richardson is
Master Tea Blender at Kentucky’s Elmwood Inn Fine
Teas and coauthor of A Social History of Tea, available
at elmwoodinn.com.

17 TeaTime July/August 2020

teatimemagazine.com 18
treasured teapot

Silver IN THE SUMMER

The adaptability of WM Hutton & Sons’ WMT22
sterling teapot makes it a becoming accessory for
a variety of summertime celebrations.

D
ating to 1800, WM Hutton & Sons—originally called
William Hutton—had a very humble start as a silverware
firm in Birmingham in the United Kingdom. Once the
company had established itself as an important player in
the silver industry, William Hutton, its eponymous
founder, moved the business almost 100 miles north
to Sheffield. Throughout its 130-year history, the
family-run manufacturer developed a variety of wares,
including the WMT22 teapot. The ribbed body and
intricately designed shoulders of this piece, along
with the contrasting geometric handle, create a
versatile adornment that can be used for a stylish
summer soirée or a casual celebration.

Text by Britt E. Stafford / Photography by Nicole Du Bois

 IInvite
it friends
vite f i d tot a regal affair
with a table featuring the
WMT22 teapot, creamer,
and sugar bowl, set with
the Baroque gilded edges of
Coalport’s Admiral White & Gold
dinner plates and Sandringham
Gray salad plates, teacups, and
saucers. Complete the motif
with the florid components
of Crown Linen Designs’
Stately Jubilee Victorian Linen napkins and
Towle’s Old English flatware.

F a ffun, summertime
For ti
gathering, the WMT22 teapot,
creamer, and sugar bowl
star against soft blue linens
when complemented by the
striking navy and gilt designs
on Wedgwood’s Touraine salad
plate, teacups, and saucers, and
Royal Crown Derby’s Ashbourne
dinner plates. Golden Juilliard’s
Beautiful Blues flatware by Oneida adds a hint
of luxury to the affair.
teatimemagazine.com 20
 A Cheery Teatime
A table bedecked with an assortment of Royal Albert wares
and a buffet featuring savories, scones, and sweets aplenty set the ambiance
for a lively and jovial afternoon tea.
Photography by John Bathie / Recipe Development/Food Styling by Janet Lambert / Styling by Courtni Bodiford

teatimemagazine.com 22
“Nowhere is the English genius of domesticity more notably
evident than in the festival of afternoon tea.”
—George R. Gissing, Isabel Clarendon, Volume 1

Cucumber–Blue Cheese
Canapés
Makes 8
4 slices firm white sandwich bread
3 tablespoons mayonnaise
1 teaspoon blue cheese crumbles
½ teaspoon chopped parsley
⁄ teaspoon ground black pepper
½ English cucumber
Garnish: parsley leaves
• Using a serrated bread knife in
a gentle sawing motion, trim and
discard crusts from bread slices.
Cut bread slices into 8 (2½x1½-inch)
rectangles.
• In a small bowl, stir together may-
onnaise, blue cheese, parsley, and
pepper until combined. Spread a
layer of mayonnaise mixture onto
bread rectangles.
• Using a sharp knife, cut cucumber
in half lengthwise. Using a man-
doline, cut 32 very thin lengthwise
slices from cucumber halves.
• Arrange 4 cucumber slices width-
wise in a shingled, parallel fashion
on mayonnaise side of each bread
25 TeaTime July/August 2020
rectangle, trimming cucumber slices
to fit bread rectangle.
• Garnish each canapé with a parsley
leaf, if desired. Serve immediately, or
cover with damp paper towels, place
in a covered container, and refriger-
ate for up to an hour before serving.
Egg and Watercress
Tea Sandwiches
Makes 12
6 hard-cooked eggs, peeled and
chopped
1 cup coarsely chopped watercress
½ cup mayonnaise
1½ tablespoons prepared English
mustard*
¼ teaspoon salt
⁄ teaspoon ground black pepper
6 slices firm white sandwich bread
• In a medium bowl, stir together
eggs, watercress, mayonnaise,
mustard, salt, and pepper until
combined.
• Spread a thick, even layer of egg
salad onto 3 bread slices. Top each
with a remaining bread slice to make
3 whole sandwiches.
• Using a serrated bread knife in a
gentle sawing motion, trim and dis-
card crusts from each sandwich to
create a 3-inch square. Cut each sand-
wich diagonally into 4 equal triangles.
Serve immediately, or cover with
damp paper towels, place in a covered
container, and refrigerate for a few
hours until serving time.
MAKEAHEAD TIP: Egg salad can be made
up to a day in advance, placed in
a covered container, and refrigerated.
*We used Colman’s Original English
Mustard.
Ham and Cheddar
Tea Sandwiches
Makes 12
⁄ pound English Cheddar cheese*
¼ cup mayonnaise
2 tablespoons prepared English
mustard*
8 slices firm honey wheat bread
8 large slices deli-style ham
• Using a cheese slicer, cut very thin
slices of cheese horizontally from
cheese block.
• In a small bowl, stir together mayon-
naise and mustard until combined.
• Spread a layer of mayonnaise mix-
ture onto 8 bread slices. Arrange
2 ham slices each on 4 bread slices.
Place cheese slices over ham. Top with
remaining bread slices, spread side
down, to make 4 whole sandwiches.
• Using a serrated bread knife in a
gentle sawing motion, trim and dis-
card crusts from each sandwich to cre-
ate a 4½x2½-inch rectangle. Cut each
sandwich into 3 (2½x1½-inch) rect-
angles. Serve immediately, or cover
with damp paper towels, place in a
covered container, and refrigerate up
to 2 hours before serving.
*We used Lincolnshire Poacher cheese,
available at Whole Foods, and Colman’s
Original English Mustard.
 TEA
sommelier
....................................................................

A trio of teas from Simpson & Vail,

inspired by acclaimed British authors,
is sure to please teatime guests.
Order online at svtea.com
or by ringing 800-282-8327.

SAVOURIES COURSE:
Charles Dickens’ Black Tea Blend

SCONE COURSE:
Lewis Carroll’s Black Tea Blend

SWEETS COURSE:
Brontë Sisters’ Black Tea Blend
 Walnut-Currant Scones
Makes 15
2½ cups all-purpose flour
⁄ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
4 tablespoons cold, unsalted butter,
cubed
⁄ cup chopped toasted walnuts
⁄ cup dried currants*
1 cup plus 1 tablespoon cold heavy
whipping cream, divided
½ teaspoon vanilla extract
Garnish: sanding sugar
• Preheat oven to 375°. Line a
rimmed baking sheet with parch-
ment paper.
• In a large bowl, whisk together
flour, sugar, baking powder, and
salt. Using a pastry blender or
2 forks, cut in cold butter until it
resembles coarse crumbs. Add wal-
nuts and currants, stirring until
combined.
• In a small bowl, stir together
1 cup cold cream and vanilla
extract. Add cream mixture to flour
mixture, stirring until a dough
begins to form. Working gently,
bring mixture together with hands
until a dough forms.
• Turn out dough onto a lightly
floured surface, and knead gently
until smooth by patting dough and
folding it in half 4 to 5 times. Using a
rolling pin, roll out dough to a 1-inch
thickness. Using a 2-inch round cut-
ter dipped in flour, cut 15 scones
from dough, rerolling scraps as
needed. Place scones 2 inches apart
on prepared baking sheet.
• Brush tops of scones with remain-
ing 1 tablespoon cream. Garnish
tops of scones with sanding sugar,
if desired.
• Bake until edges of scones are
golden brown and a wooden pick
inserted in centers comes out clean,
18 to 21 minutes. Serve warm.
Recommended Condiments
• Clotted Cream
• Boysenberry Preserves
*If desired, before using currants, soak
them in very hot water for 3 minutes.
Drain well. This rehydrates currants
and keeps them moist while baking.
teatimemagazine.com 28
Ginger Hob Knob Cookies
Makes 34
¾ cup all-purpose flour
¾ cup old-fashioned oats
¾ teaspoon baking soda
½ teaspoon salt
3 tablespoons chopped crystallized
ginger
½ cup unsalted butter, softened
½ cup granulated sugar
1 tablespoon whole milk
1 teaspoon golden dessert syrup*
¼ teaspoon vanilla extract
1 (4-ounce) bar white chocolate
• Preheat oven to 300°. Line 2 rim-
med baking sheets with parchment
paper.
• In a medium bowl, whisk together
flour, oats, baking soda, salt, and
ginger until combined.
• In a large bowl, beat together
butter and sugar with a mixer at
medium-high speed until thick and
creamy, approximately 3 minutes.
Beat in milk, syrup, and vanilla
extract. Using a rubber spatula, fold
flour mixture into butter mixture
until combined.
• Using a 1 teaspoon-levered scoop,
portion dough. Roll dough portions
into balls between palms of hands.
Place dough balls 2 inches apart
on prepared baking sheets. Flatten
each dough ball with a damp finger.
• Bake until edges of cookies are
golden brown, 18 to 20 minutes.
Let cookies cool for 1 minute.
Transfer cookies to a wire cooling
rack and let cool completely. (Cook-
ies should be very crisp.)
• Melt white chocolate according to
package directions. Transfer melted
chocolate to a piping bag, and cut
a small hole in tip of bag. Drizzle
melted chocolate onto cooled cook-
ies. Let sit until chocolate hardens.
• Store at room temperature in an
airtight container with layers sepa-
rated by wax paper for up to 3 days.
*We used Lyle’s Golden Dessert Syrup.
If not available, substitute 1 teaspoon
honey.
29 TeaTime July/August 2020
Sticky Banoffee Cake
Makes 16 servings
¾ cup unsalted butter softened
⁄ cup firmly packed dark brown
sugar
 large eggs
 cup mashed ripe bananas
(approximately 3 bananas
½ teaspoon vanilla extract
¾ cup allpurpose flour
1½ teaspoons baking powder
¼ teaspoon salt
Toffee Caramel Sauce (recipe follows)
Garnish: fresh banana slices
• Preheat oven to 350°. Spray an
8-inch square baking pan with
cooking spray. Line with parchment
paper and spray paper with cooking
spray.
• In a large bowl, beat together
butter and brown sugar with a
mixer at medium-high speed until
well combined, approximately
2 minutes. Add eggs, one at a time,
beating well after each addition.
Add mashed bananas and vanilla
extract, beating until incorporated.
• In a medium bowl, whisk together
flour, baking powder, and salt until
combined. Add flour mixture to
butter mixture, beating until well
combined. Using an offset spatula,
spread cake batter into prepared
pan.
• Bake until a wooden pick inserted
in center comes out clean, 25 to 27
minutes. Let cool completely in pan.
Remove cake from pan.
• Increase oven temperature to broil.
Line a rimmed baking sheet with foil.
• Using a long serrated knife, trim
top of cake to create a level, even
surface. Place cake, cut side down,
on prepared baking sheet.
• Using an offset spatula, spread
⅓ cup Toffee Caramel Sauce over
top of cake. Broil cake 6 inches from
heat until toffee sauce is bubbling,
approximately 1 minute. Carefully
transfer cake to a cutting surface.
Using a sharp knife, cut cake into
16 (2-inch) squares.
• Just before serving, top with
additional sauce and garnish with
banana slices, if desired.
Toffee Caramel Sauce
Makes 1⁄ cups
1 cup firmly packed light brown sugar
½ cup unsalted butter, softened
½ cup heavy whipping cream
⁄ teaspoon salt
• In a medium saucepan, stir
together brown sugar, butter, and
cream over medium-high heat until
butter melts and mixture is well
combined. Bring mixture to a boil.
Reduce heat to medium-low and
boil gently until mixture thickens,
stirring constantly, approximately
8 minutes. Use immediately.
Raspberry-Elderflower
Fool
Makes 6 (2-ounce) servings
6 ounces fresh raspberries
3 tablespoons castor sugar*
3 tablespoons elderflower liqueur**
1 cup cold heavy whipping cream
2 tablespoons confectioners’ sugar
¼ teaspoon vanilla extract
Garnish: fresh raspberries and
fresh mint
• In a medium bowl, using a fork,
lightly crush raspberries. Add castor
sugar and liqueur, stirring until com-
bined. Let macerate for 30 minutes.
• In a large bowl, beat together
cream, confectioners’ sugar, and
vanilla extract with a mixer at high
speed until thickened. Add raspberry
mixture to cream mixture, stirring
to swirl together. Divide among
6 (2-ounce) serving glasses.
• Garnish with a fresh raspberry and
sprig of mint, if desired. Serve imme-
diately, or place serving glasses on a
rimmed baking sheet and refrigerate
up to 2 hours before serving.
*If castor sugar is not available, extra-fine
granulated sugar may be used instead.
**We used St. Germain.
 English Elegance
Invite fellow Anglophiles to don their best attire and gather for an
afternoon tea full of traditional British-inspired fare.
Photography by John O'Hagan
O Hagan / Recipe Development/Food Styling by Janet Lambert / Styling by Courtni Bodiford

teatimemagazine.com 32

Beef Wellington Stacks
Makes 9
1 (17.3-ounce) package frozen
puff pastry (2 sheets)
1 large egg
1 tablespoon water
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
Mushroom-Dijon Aïoli (recipe follows)
9 slices deli-style London broil beef
9 slices prosciutto
2 cups loosely packed baby arugula
• Preheat oven to 400°. Line a
rimmed baking sheet with parch-
ment paper.
• Let puff pastry thaw slightly but
still remain firm. Using a sharp
knife, cut 1 puff pastry sheet into
9 (2¾x2¼-inch) rectangles. Place
puff pastry rectangles on prepared
baking sheet.
• Using point of a sharp knife, cut
33 TeaTime July/August 2020
27 leaf shapes from remaining puff
pastry sheet.
• In a small bowl, whisk together
egg and water. Brush egg mixture
over puff pastry rectangles. Arrange
3 leaves atop each rectangle. Brush
leaves with remaining egg wash.
• Bake until puff pastry is puffed
and deep golden brown, 13 to 15
minutes.
• In a small bowl, whisk together
olive oil and vinegar.
• Using a sharp knife, carefully cut
puff pastry rectangles in half hori-
zontally. Spread Mushroom-Dijon
Aïoli onto each cut surface of puff
pastry rectangles. On bottom half
of each rectangle, arrange a roast
beef slice, folding to fit. Top each
with a prosciutto slice and arugula,
and drizzle with olive oil mixture.
Cover each with a decorative puff
pastry half, aïoli side down. Serve
immediately.
“Under certain
circumstances, there are
few hours in life more
agreeable than the hour
dedicated to the ceremony
known as afternoon tea.”
—Henry James
Mushroom-Dijon Aïoli
Makes ⁄ cup
1 teaspoon unsalted butter
½ teaspoon extra-virgin olive oil
1½ cups sliced white button
mushrooms
1 tablespoon finely chopped shallot
1 tablespoon water
1 teaspoon fresh thyme leaves
⁄ teaspoon salt
⁄ teaspoon ground black pepper
1 tablespoon mayonnaise
1 tablespoon country-style Dijon
mustard
¼ teaspoon Worcestershire sauce
⁄ teaspoon fresh ground pepper
• In a small sauté pan, heat butter
and olive oil over medium-high heat
until butter melts. Add mushrooms,
shallot, 1 tablespoon water, thyme,
salt, and pepper, stirring until com-
bined. Cover with lid and lower
heat to medium-low. Let cook until
mushrooms are soft and tender,
approximately 7 minutes. Remove
lid and cook off all liquid, increasing
heat if necessary. Transfer mush-
room mixture to a cutting surface
and let cool completely.
• Using a sharp knife, chop mush-
rooms finely. Transfer mushroom
mixture to a small bowl. Add may-
onnaise, mustard, Worcestershire
sauce, and pepper, stirring until
combined.
MAKEAHEAD TIP: Mushroom-Dijon Aïoli
can be made one day in advance, stored in
a covered container, and refrigerated.
 Marmite and Cheese
Honey Cups
Makes 15

15 frozen mini phyllo cups, thawed

½ cup unsalted butter, softened
1 teaspoon honey
1 tablespoon Marmite
⁄ cup White Stilton cheese crumbles
Garnish: microgreens

• Bake phyllo cups according to

package directions.
• In a small bowl, beat together
butter and honey with a mixer at
high speed until light and fluffy.
Transfer honey butter to a piping
bag fitted with a large open star tip
(Wilton #1M).
• Place Marmite in a separate pip-
ing bag, and cut off a very small
portion of the tip. Pipe a small but-
ton (approximately ¼ teaspoon)
of Marmite into each phyllo cup.
Sprinkle cheese crumbles over
Marmite. Pipe a honey butter rosette
into each cup, covering cheese.
• Garnish with microgreens, if
desired. Serve immediately or let
sit at room temperature for up to
2 hours.

Trout Mousse and Radish

Sandwiches
Makes 12

1½ tablespoons water
1 teaspoon unflavored gelatin
4 ounces smoked trout
½ cup sour cream
1 tablespoon prepared creamy
horseradish
1 tablespoon snipped fresh dill
1 tablespoon fresh lemon zest
1 teaspoon heavy whipping cream
⁄ ground white pepper
12 very thin slices whole wheat bread
36 very thin slices radish*
• In a small bowl, stir together
1½ tablespoons water and gelatin.
Let sit until gelatin dissolves.
• Remove and discard trout skin.
Using a fork, flake trout into pieces.
• In the work bowl of a food proces-
sor, pulse together trout, gelatin
mixture, sour cream, horseradish,
dill, lemon zest, whipping cream,
and pepper until combined. Trans-
fer trout mousse to a container and
refrigerate until cold and firm, at
least 6 hours.
• Preheat oven to 350°. Line a
rimmed baking sheet with parch-
ment paper.
• Using a serrated bread knife, trim
and discard crusts from bread slices.
Cut bread slices into 24 (2½x1-inch)
rectangles. Place bread rectangles
onto prepared baking sheet.
• Bake until firm and crisp, 7 to 10
minutes. Let cool completely.
• Place 3 radish slices on each of
12 bread rectangles, overlapping slices.
• Transfer cold salmon mousse to a
piping bag fitted with a large open-
star tip (Wilton#1M). Pipe mousse in
a scrolled shell pattern on top of rad-
ish layer.
• Cover each with a remaining bread
rectangle. Serve within 1 hour.
*We used a Kyocera adjustable
mandoline.

teatimemagazine.com 34
 TEA
sommelier
....................................................................

Treat teatime guests to three flavorful

infusions that are perfectly paired with
the foods of each course.

SAVOURIES COURSE:
Hampstead Tea’s Organic English Breakfast Tea
marktwendell.com • 978-635-9200

SCONE COURSE:
Elmwood Inn Fine Teas’ Black Currant Black Tea
elmwoodinn.com • 800-765-2139

SWEETS COURSE:
Ahmad Tea’s Lemon & Ginger Herbal Tea
ahmadteausa.com • 800-637-7704
 Orange Cream Scones
Makes 13
2½ cups all-purpose flour
⁄ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons fresh orange zest
4 tablespoons cold unsalted butter,
cubed
½ cup plus 1 tablespoon cold
heavy whipping cream, divided
2 large eggs, divided
½ teaspoon vanilla extract
• Preheat oven to 375°. Line a
rimmed baking sheet with parch-
ment paper.
• In a large bowl, whisk together
flour, sugar, baking powder, salt,
and orange zest until combined.
Using a pastry blender or 2 forks,
cut in cold butter until it resembles
coarse crumbs.
• In a small bowl, whisk together
½ cup cold cream, 1 egg, and vanilla
extract. Add to flour mixture, stir-
ring until a dough begins to form.
Working gently, bring mixture
together with hands until a dough
forms.
• Turn out dough onto a lightly
floured surface, and knead gently
4 to 5 times. Using a rolling pin, roll
out dough to a 1-inch thickness.
Using a 2-inch fluted round cutter
dipped in flour, cut 13 scones from
dough, rerolling scraps as needed.
Place scones 2 inches apart on pre-
pared baking sheet.
• In a small bowl, whisk together
remaining 1 tablespoon cold cream
and remaining egg until combined.
Brush egg mixture over tops of
scones.
• Bake until edges of scones are
golden brown and a wooden pick
inserted in centers comes out clean,
18 to 21 minutes. Serve warm.
R
Recommended d d Condiments
C di t
• Devonshire Cream
• Orange Marmalade
teatimemagazine.com 36
 Lemon Drizzle Cake
Makes approximately 12 servings
1 cup unsalted butter, softened
1¼ cups plus 2 tablespoons
granulated sugar, divided
1 tablespoon fresh lemon zest
4 large eggs
2 cups self-rising flour, sifted and
divided
¼ teaspoon vanilla extract
Lemon Syrup (recipe follows)
Garnish: assorted fresh berries and
edible flowers*
• Preheat oven to 350°. Spray a
9-inch springform pan with cooking
spray. Line bottom with parchment
paper and spray paper with cooking
spray.
• In a large mixing bowl, beat together
butter, 1¼ cups sugar, and lemon
zest until light and fluffy, approxi-
mately 3 minutes. Add eggs one at
a time, beating well after each addi-
tion, adding 2 tablespoons flour with
the last egg to help prevent curdling.
Add vanilla extract, stirring until
incorporated. Using a rubber spat-
ula, fold in remaining 1¾ cups plus
2 tablespoons flour until combined.
• Using an offset spatula, spread bat-
ter into prepared pan, creating a level
surface. Tap pan gently on counter-
top to level and reduce air bubbles.
• Bake until edges of cake are golden
brown and a wooden pick inserted
in center comes out clean, 43 to 45
minutes. Let cake cool in pan for
5 minutes. Using a skewer, deeply
pierce cake at least 20 times. Slowly
pour Lemon Syrup over cake, let-
ting it absorb. Sprinkle remaining
2 tablespoons sugar over cake. Let
cake cool completely in pan. Remove
from cake pan.
• Garnish with fresh berries and
edible flowers, if desired. Serve
immediately.
MAKEAHEAD TIP: Lemon Drizzle Cake
can be made up to 3 days in advance and
stored at room temperature in an airtight
container. Garnish just before serving.
37 TeaTime July/August 2020
*We used Micro Sun Daisies from Gour-
met Sweet Botanicals, 800-931-7530,
gourmetsweetbotanicals.com
Lemon Syrup
Makes 1 cup
⁄ cup water
⁄ cup granulated sugar
½ cup strained fresh lemon juice
• In a small saucepan, heat ∕ cup
water and sugar over medium-high
heat, stirring occasionally, just until
water simmers and sugar dissolves.
Let cool. Add lemon juice, stirring
until combined. Use immediately.
Custard Cream Cookies
Makes 30
1 cup unsalted butter, softened
½ cup firmly packed light brown sugar
2¼ teaspoons granulated sugar
½ teaspoon salt
1 large egg
¾ teaspoon vanilla extract
¼ teaspoon almond extract
3 cups all-purpose flour
Embossing rolling pin*
Custard Cream Filling (recipe follows)
Garnish: edible dusting powder**
• In a large mixing bowl, beat together
butter, sugars, and salt with a mixer
at medium-high speed until thick
and creamy, approximately 2 minutes.
Add egg, vanilla extract, and almond
extract, beating until combined.
Using an offset spatula, fold in flour
until incorporated. (If necessary, use
hands to bring dough together.)
• Turn out dough onto a lightly
floured surface, and divide in half.
Shape each dough half into a disk,
and wrap in plastic wrap. Refriger-
ate for at least 60 minutes.
• Preheat oven to 400°. Line several
rimmed baking sheets with parch-
ment paper.
• Working with one dough half at a
time, turn out dough onto a lightly
floured surface. Using a rolling pin,
roll out dough to a ∕-inch thickness.
Lightly flour top of dough. Lightly
flour an embossed rolling pin. Using
embossed rolling pin, roll pin over
dough once to imprint pattern. Using
a 1¾-inch fluted square cutter, cut
30 cookies from dough. Using a thin-
edge metal spatula, carefully transfer
cookies to prepared baking sheets.
Repeat with remaining dough half.
• Bake until edges of cookies are
barely lightly golden brown, approxi-
mately 7 minutes. Let cookies cool
completely.
• Place Custard Cream Filling in a
piping bag fitted with a medium
round tip (Wilton #12). Pipe Custard
Cream Filling around edge of flat side
of half of cookies, filling in outline.
Cover with remaining cookies, pat-
terned side up.
• Using a dry, clean paint brush,
brush edible dusting powder on tops
of cookies, if desired. Serve immedi-
ately, or store cookies in an airtight
container and refrigerate, up to
2 days. Let cookies come to room
temperature before serving.
*We used a Uspacific embossing rolling
pin, available from amazon.com.
**We used Kerry Vincent Pastels Berry
Mist Edible Dusting Powder from CSA
Sugar Art. Visit csasugartart.com for
retailers.
Custard Cream Filling
Makes 1¼ cups
1¼ cups confectioners’ sugar
¼ cup British custard powder*
½ cup unsalted butter, softened
1 tablespoon whole milk
• In a large mixing bowl, beat
together confectioners’ sugar, custard
powder, butter, and milk with a mixer
at medium-high speed until com-
bined, 3 to 4 minutes. Place Custard
Cream Filling in a covered container
and refrigerate until slightly chilled,
approximately 20 minutes. (Mixture
should be soft enough to pipe onto
cookies.) Use immediately.
*We used Bird’s Original Custard Powder.

Cherry Bakewell Tartlets
Makes 8
4 tablespoons salted butter
2 large eggs
¼ cup extra-fine granulated sugar
¼ cup plus 2 tablespoons almond
flour
Tartlet Shells (recipe follows)
¼ cup cherry preserves, divided
½ cup sliced almonds
• Preheat oven to 350°.
• In a small saucepan, heat butter
over low heat until browned and
fragrant. Remove from heat and let
cool slightly.
• In a medium bowl, whisk together
39 TeaTime July/August 2020
eggs and sugar. Add browned
butter, whisking until blended.
Add almond flour, folding until
incorporated.
• Place Tartlet Shells on a rimmed
baking sheet. Using a levered
2-teaspoon scoop, portion 1 scoop
preserves into each prepared Tart-
let Shell. Divide almond mixture
among tartlet shells. Arrange sliced
almonds on top of filling, covering
surface.
• Bake until filling is firm, 13 to
15 minutes. Let cool completely.
Carefully remove from tartlet pans.
Store tartlets in an airtight con-
tainer at room temperature and
serve within a day.
Tartlet Shells
Makes 8 (3½-inch)
1½ cups all-purpose flour
¼ cup granulated sugar
⁄ cup confectioners’ sugar
¼ teaspoon salt
½ cup plus 2 tablespoons very cold
unsalted butter, cubed
1 tablespoon ice-cold water
• Lightly spray 8 (3½-inch) tartlet
pans with cooking spray.
• In the work bowl of a food proces-
sor, pulse together flour, sugars, and
salt until combined. Add cold but-
ter, pulsing until it resembles coarse
crumbs. With processor running, add
1 tablespoon ice-cold water, pulsing
until mixture comes together and a
ball of dough forms.
• Turn out dough onto a lightly
floured surface, and divide in half.
Shape each dough half into a disk,
and wrap in plastic wrap. Refrigerate
for at least 30 minutes.
• Preheat oven to 375°.
• Working with one dough portion at
a time, turn out dough onto a lightly
floured surface. Using a rolling pin,
roll out dough to a ¼-inch thickness.
Using a tartlet pan as a guide, cut
4 shapes from each dough portion.
Being careful not to stretch dough,
place dough pieces on top of pre-
pared pans. Lightly press dough into
bottom of pans, trimming excess as
needed. Using a rolling pin, roll over
tops of tartlet pans to trim excess
dough. Using the wide end of a chop-
stick, press dough into indentations
in sides of pans. Place tartlet pans on
a rimmed baking sheet, and freeze
for 15 minutes.
• Place a 5-inch square of parchment
paper in each tartlet pan, letting ends
extend over edges. Add pie weights.
• Bake for 10 minutes. Carefully
remove pie weights and parchment.
Using a fork, prick bottoms of tartlet
shells.
• Bake until light golden brown,
8 to 10 minutes more. Let cool com-
pletely in pans. Leave shells in pans
and use immediately.
 gluten-free scone

Floral Kiss
Elderflower, an iconic
British flavor, pairs beautifully
with dried apricot for a
delectable scone that is perfect
for any teatime.

Photography by Nicole Du Bois

Recipe Development by Lorna Reeves

Elderflower-Apricot
Scones
Makes 11 to 13

2½ cups gluten-free all-purpose

baking flour*
4 teaspoons baking powder
½ teaspoon salt
5 tablespoons unsalted butter, cubed
¼ cup plus 2 tablespoons caster sugar
½ cup chopped dried apricots
...........................................

3 medium eggs, divided, beaten

The rich, fruity notes of a darker oolong, such as
¾ cup whole milk, divided
this offering from Grace Tea Company, make it
½ teaspoon elderflower extract**
an ideal choice for sipping along with this luscious
¼ teaspoon vanilla extract
teatime treat. Order online at gracetea.com

• Line a rimmed baking sheet with TEA or by phone at 978-635-9500.

parchment paper.
• In a large bowl, whisk together
sommelier Wu Yi Rock Oolong

flour, baking powder, and salt.

Using fingers, rub in the softened
butter as lightly as possible until
mixture resembles coarse crumbs.
Stir in sugar, and then stir in
apricots.
• In a medium bowl, whisk together
2 eggs, ½ cup plus 2 tablespoons
milk, and extracts. Add to flour
mixture, stirring until a dough
begins to form. Working gently,
bring mixture together with hands
until a dough forms.
• Turn out dough onto a floured*
surface, and gently knead by pat-
ting dough and folding it in half
5 or 6 times. Using a rolling pin, roll • Bake until scones are lightly
out dough to a 1-inch thickness. golden, 16 to 18 minutes. Serve
Using a 2-inch round cutter dipped immediately.
in flour*, cut as many scones as
possible from dough. (Press cutter *We used Bob’s Red Mill Gluten Free
straight down, being careful not to 1-to-1 Baking Flour.
twist it.) Place scones on prepared **We used Elderflower Flavor Extract
baking sheet. Let scones rest at from Olive Nation, olivenation.com
room temperature for at least or 617-580-3667.
30 minutes and up to 1 hour.
• Preheat oven to 400°. R
Recommended d d Condiments
C di t
• In a small bowl, whisk together • Devonshire Cream
remaining egg and remaining • Orange Marmalade or Apricot Jam
2 tablespoons milk. Brush egg
mixture over tops of scones.

41 TeaTime July/August 2020

 The Official
Downton Abbey
Afternoon Tea
Cookbook
Recipes for an Edwardian-Era Affair

Text by Britt E. Stafford

Cast Photography ©2010–2015 Carnival Film & Television Limited
Recipes Adapted from The Official Downton Abbey Afternoon Tea Cookbook
Food Photography by John Kernick

A
lmost five years after
the conclusion of the
popular television
series D
Downton Abb
Abbey andd a year following the release
of the franchise’s feature film—along with the anti-
cipation for a sequel—the fanaticism for the British
historical drama ceases to fade. Whether it’s the
fascination with the theatric entanglements among
characters or the Anglophilic admiration for past
British style and traditions, avid fans continue to want
more. The Official Downton Abbey Afternoon Tea Cookbook,
a new tome released in April 2020, brings the spirit of
the series to the beloved British tradition of teatime.
For those who aspire to host afternoon tea in the
style of the characters of Downton Abbey, this book
offers an in-depth look at how the aristocracy and
serving staff might have enjoyed tea. Published by
Weldon Owen International in partnership with
Carnival Films (the company that produced the movie),
this cookbook features an impressive collection of
recipes, broken up into four chapters: Scones, Biscuits
& Cookies; Cakes & Tarts; Tea Sandwiches & Savory
Bites; and Curds, Preserves & Creams. This assemblage
is perfect for those looking to recreate a traditional tea
party that would please even the Dowager Countess.
Toothsome fare, such as English Cream Scones and
Battenberg Cake, are accompanied by vivid photography
and stills from the show and film, making the book an
immersive read for fans wanting a glimpse into life in
the Edwardian period and the 1920s.

teatimemagazine.com 42

The fare for The Official Downton Abbey Afternoon Tea Cookbook
drew inspiration from treats the seen throughout the show and film.
In addition to a collection of recipes for savories, scones, and sweets,
the tome also offers a thorough history of afternoon tea and a guide
for proper attire and etiquette in the Edwardian period.
43 TeaTime July/August 2020
“Most of the recipes in the book would have been
treats the family would have encountered on their cake
stands,” explains food historian Regula Ysewjin, who
managed the historical research for book. “Others are
those that they might have encountered on a trip to
Paris. None of the recipes would have looked odd to the
family, which we thought was important.”
Despite its title, The Official Downton Abbey Afternoon
Tea Cookbook holds more than recipes in its pages. A
thorough introduction, written by Regula, guides read-
ers through the nuances of tea traditions for the upper
class and nobility in contrast with the downstairs serv-
ing class, as well as a detailed history of afternoon tea
from its introduction to British society to the emergence
of public tearooms. Readers will also learn the impact tea
had for female empowerment through social gatherings
and the transformation of women’s attire.
“Afternoon tea was experiencing its height in popular-
ity in the era in which Downton Abbey was set,” Regula
notes. “Therefore, its custom doesn’t differ too much
from a grand afternoon tea in a London hotel today. It’s
tradition! And that is important to Brits. In village tea-
rooms, the custom is far more relaxed, as it would have
been in the tearoom in Rippon, where Lady Rose meets
with her beau.”
From cover to cover, The Official Downton Abbey
Afternoon Tea Cookbook contains content for not only
Downton Abbey devotees, but also those who appreciate
afternoon tea.
.........................................................................................................
The Official Downton Abbey Afternoon Tea Cookbook is
available for purchase for $25 through Amazon, amazon.com.
“How comforting it is
that there really are a
few good people left in
the world.”
—Lady Edith Crawley

English Cream Scones

Makes 10

Scones have been essential to the

British teatime tradition since the
mid-nineteenth century, when,
according to legend, the fashion-
able Duchess of Bedford ordered
her servants to sneak the small
cakes and hot tea into her room
for an afternoon snack. In time,
she began inviting her friends to
join her for afternoon tea, and this
homey ritual became a social trend.
Queen Victoria, hearing of the new
convention, soon began hosting
fancy-dress tea parties. The tradi-
tion continued into the twentieth
century, with Mrs. Patmore serving
scones to Lord and Lady Grantham
at her bed-and-breakfast in season
6 of Downton Abbey.

2 cups (250 g) all-purpose flour, plus
more for the work surface
1 tablespoon baking powder
2 teaspoons sugar, plus 1 tablespoon
for sprinkling
1 teaspoon salt
½ cup (70 g) dried currants
¾ cup plus 2 tablespoons (200 ml)
heavy cream
FOR THE TOPPING
1 egg white, lightly beaten with
1 teaspoon water
• Preheat the oven to 425°F
(220°C). Have ready an ungreased
sheet pan.
• In a large bowl, whisk together
the flour, baking powder, the
2 teaspoons sugar, and salt. Using
a large spoon, stir in the currants
and cream just until combined.
Using your hands, gently gather the
dough together, kneading it against
the side of the bowl until it holds
together in a rough ball.
• Lightly flour a work surface and
turn the dough out onto it. Roll
out the dough about ¾ inch (2 cm)
thick. Using a 3-inch (7.5-cm) round
cutter, cut out rounds from the
dough, pressing straight down and
lifting straight up and spacing them
as closely together as possible. Place
the dough rounds at least 2 inches
(5 cm) apart on the sheet pan.
Gather up the dough scraps, knead
briefly on the floured work surface,
roll out the dough again, cut out more
rounds, and add them to the pan.
• Using a pastry brush, lightly
brush the tops of the scones with
the egg white mixture, then sprin-
kle evenly with the remaining sugar.
• Bake the scones until golden,
10 to 12 minutes. Transfer to a wire
rack to cool. Serve warm or at room
temperature.
Recommended Condiments
• Devonshire Cream
• Raspberry Jam
• Orange Marmalade
TEA ETIQUETTE
A scone should always be torn in two
rather than cut with a knife, which
would make the scone seem heavy.

teatimemagazine.com 44
 Madeleines
Makes 12
These seashell-shaped French tea
cakes were a customary addition to
the afternoon tea tray at Downton
and were kept in biscuit jars by
the beds of Mary, Edith, and Sybil
for late-night snacking. They were
also a favorite of Matthew, whose
middle-class upbringing showed
when, on his first visit to Downton,
he loaded up his plate with the
small, delicate cakelike madeleines.
4 tablespoons (60 g) unsalted butter,
melted and cooled, plus room-
temperature butter for the pan
½ cup (60 g) all-purpose flour,
plus more for the pan
2 eggs
⁄ cup (70 g) granulated sugar
¼ teaspoon salt
1 teaspoon pure vanilla extract
Confectioners’ sugar, for dusting
(optional)
• Preheat the oven to 375°F
(190°C). Using a pastry brush, coat
the 12 molds of a madeleine pan
with room-temperature butter,
carefully coating each and every
ridge. Dust the molds with flour,
45 TeaTime July/August 2020
tilting the pan to coat evenly and
then tapping out the excess.
• In a bowl, using an electric mixer,
beat together the eggs, granulated
sugar, and salt on medium-high
speed until light and fluffy, about
5 minutes. Beat in the vanilla. Turn
off the mixer and sift the flour over
the egg mixture. With the mixer on
low speed, beat in the flour until
fully incorporated. Turn off the
mixer again and, using a rubber
spatula, gently fold in half of the
melted butter just until incorpo-
rated. Fold in the remaining melted
butter just until blended.
• Scoop a heaping tablespoonful of
the batter into each prepared mold.
Bake the madeleines, rotating the
pan back to front halfway through
baking, until the tops spring back
when lightly pressed with a finger-
tip, 10 to 12 minutes. Remove the
pan from the oven, immediately
invert it onto a wire rack, and tap
the pan on the rack to release the
madeleines. If any of them stick,
turn the pan upright, loosen their
edges with a butter knife, and then
invert and tap again. Let cool com-
pletely. If desired, lightly dust the
tops with confectioners’ sugar just
before serving.
Battenberg Cake
Makes 8 to 10 servings
Also known as a domino cake or
church window cake, this almond-
flavored checkerboard-style con-
fection was named in honor of the
1884 marriage of Queen Victoria’s
granddaughter Victoria to Prince
Louis of Battenberg. Because of
anti-German sentiment in Britain
during World War I, the Prince gave
up his German name and dynastic
titles in 1917 and took an English
name, Mountbatten (the surname
of the current Prince Philip of
England, his grandson).
FOR THE CAKE
¾ cup (170 g) unsalted butter,
at room temperature, plus more
for the pan and foil
1⁄ cups (170 g) all-purpose flour,
plus more for the pan and foil
⁄ cup (40 g) almond flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (200 g) granulated sugar
3 eggs, at room temperature
¾ teaspoon pure vanilla extract
½ teaspoon pure almond extract
¼ cup (60 ml) milk
1 to 3 drops red or pink food coloring
FOR ASSEMBLY
⁄ cup (105 g) apricot jam
Confectioners’ sugar, for dusting
1 tube (7 oz/198 g) marzipan
(preferably white)
• To make the cake, preheat the
oven to 325°F (165°C). Lightly
butter the bottom and sides of an
8-inch (20-cm) square cake pan
with 2-inch (5-cm) sides. Cut an
8x12-inch (20x30-cm) rectangle
of aluminum foil. Fold it in half
crosswise to create an 8x6-inch
(20x15-cm) rectangle. Fold both
ends toward the centerfold to make
an edge 2 inches (5 cm) high from
the center. Crease the edges of the
folds (top and both bottom) firmly
and unfold the sides. It will look
like an upside-down T. Arrange the
foil sheet in the greased pan (the
center fold will divide the pan into
two separate sections each 8x4
inches/20x10 cm). Lightly butter
the foil and flour the sides of the
pan and the foil.
• In a bowl, whisk together the
all-purpose flour, almond flour,
baking powder, and salt. In a large
bowl, using an electric mixer, beat
the butter on medium speed until
smooth, about 1 minute. Increase
the speed to medium-high, add the
granulated sugar, and beat until
fluffy and lighter in color, 2 to 3
minutes. Add the eggs, one at a
time, beating well after each addi-
tion and adding the vanilla and
almond extracts along with the final
egg. On low speed, add about half
of the flour mixture and mix just
until blended, then add the milk
and again mix until blended. Add
the remaining flour and mix just
until blended. work surface. Using a serrated 5 inches (13 cm) of the marzipan.
• Divide the batter in half (about knife, cut away the domed top to Arrange a pink cake strip on the
14 oz/400 g each). Scrape half level the cake. Trim the four sides left side on top of the jam, press-
of the batter into one side of the to make them even, then measure ing gently. Spread a thin layer of the
divided pan and spread evenly. Add the height of the cake (about jam over the inside edge of the cake
1 drop of the food coloring to the 1¼ inches/3 cm). Using a ruler, cut strip and arrange a plain cake strip
remaining batter and fold until the layer lengthwise into 2 strips next to it. Gently press the strips
evenly colored, adding more food that are the same width as the together. Spread a thin layer of
coloring as needed to achieve the height of the cake. You should now jam over the tops of the strips and
pink intensity desired. Scrape the have 2 strips of equal height and repeat with the remaining strips
pink batter into the other side of width. Repeat with the remaining and jam, stacking the cake strips in
the pan and spread evenly. cake, leveling the top and cutting reverse order like a checkerboard.
• Bake the cakes until a toothpick into 2 strips. You should now have • Spread a thin coating of jam over
inserted into the center of each side 4 strips of equal height and width. the top and sides of the stacked
comes out clean, 32 to 34 minutes. Trim all 4 strips to equal length strips. Lift one side of the marzi-
Let cool in the pan on a wire rack (about 7 inches/18 cm long). pan over the cake, pressing gen-
for about 15 minutes. Run a thin- • Lightly dust a work surface with tly to adhere to the side. Using a
bladed knife around the inside of confectioners’ sugar. Place the fingertip, brush a little water over
the pan to loosen the cake sides. marzipan on the dusted surface the marzipan edge on the top of the
Invert a rack on top of the pan and, and, using a rolling pin, roll out cake. Repeat with the other side of
using potholders, grip the pan and the marzipan into an 8x11½-inch the marzipan, again pressing gen-
the rack and invert together. Gently (20x29-cm) rectangle. Lightly dust tly against the side of the cake and
lift off the pan, peel away the foil, with more confectioners’ sugar if then pressing on the overlapping
and let the cakes cool completely. the marzipan is sticky. Trim off portion of the marzipan to seal the
• To assemble the cake, in a small the edges to make a 7x10½-inch edges. Turn the cake over so the
saucepan, warm the jam over (18x26.5-cm) rectangle. seam is on the bottom and then
low heat until fluid, then pass it • Arrange the marzipan with a long wrap in storage wrap. Refrigerate
through a fine-mesh sieve set over a side facing you. Using an offset for at least 1 hour or up to 3 days.
small bowl, pressing on the solids. spatula, spread a thin layer of the Serve chilled or at room tempera-
• Place a cake, top side up, on a jam crosswise down the center ture, cut into slices.

teatimemagazine.com 46
 the tea experience

Teatime in Manchester,
CITY OF COTTON
From industrial past to energetic present
Text by Jane Pettigrew
Photograph Courtesy of Marketing Manchester, marketingmanchester.com

B
efore the 18th century, Manchester was a flourishing market town that thrived on the wool trade. Then, at
the beginning of the Industrial Revolution in the 1760s, it found itself at the heart of the cotton industry,
as water-powered cotton mills sprang up in the north and east of the city. As weaving, spinning, and textile
design expanded in nearby towns, Manchester became the marketplace and distribution centre for raw cotton
and woven and spun yarn. Solid brick-built warehouses, smart office buildings, ostentatious banks, and a
Royal Exchange, where traders met to do business every week, dominated the city. And, although the area also
became important for engineering, foundries, and other heavy industry, by the mid-19th century, Manchester
was affectionately known as Cottonopolis.
Today, Manchester is going through a period of revival and regeneration. Reclaimed warehouses have become
bars, tearooms, restaurants, galleries, music venues, and performance spaces. It is young, vibrant, exciting, multi-
cultural, cutting edge. It’s a city of festivals, fashion, a world-renowned music scene, markets, canals, art galleries,
and museums—and plenty of good places to drink tea. Tea was, of course, extremely important during the noisy,
relentless days of the cotton mills. As more and more people left farm jobs and took employment in the heavy
mechanized industries, tea—made with safe boiled water, diluted with milk, and sweetened with sugar—offered
the comfort of a hot drink and the caffeine and energy that helped workers keep going through long, gruelling
10- or 12-hour shifts.
The following five hotels and tearooms, the best the city has to offer, all have close links to Manchester’s past
industries but also fit naturally into its energetic present.

47 TeaTime July/August 2020

 Photograph Courtesy of The Lowry Hotel
THE LOWRY HOTEL
50 Dearmans Place, Chapel Wharf, Salford, Manchester M3 5LH
+44 161 827 4000 • thelowryhotel.com
Manchester’s best loved artist is L. S. Lowry (1887–
1976), whose distinctive urban landscapes, with their
matchstick people and dogs, mirror the harsh, rather
bleak past life of the industrial city. Lowry worked and
exhibited around Salford, the dock area of the city, and
it is here that the award-winning Lowry Hotel, named
for the artist, dominates Chapel Wharf with its tall
curved glass façade and vast luxurious lobby, where
twinkling lights and very friendly staff offer a lovely
warm welcome.
Afternoon tea is served in the recently refurbished
first floor River Restaurant with views over the
River Irwell, an important trading route during the
Industrial Revolution. The bright room is immediately
appealing with its eye-catching bronze, tangerine, and
caramel colour scheme, cascading plants, and warm
amber lighting. A piano plays gently in the background
as the chic circular cake stand is delivered to the table,
bearing neat finger sandwiches, lovely light scones with
thick strawberry preserves and rich Cornish clotted
cream, and a selection of superb pastries. Goodies—
such as passionfruit and white chocolate gâteau, redcur-
rant and fromage frais roulade, and matcha green tea
and muscovado caramel gateaux—change through the
seasons in tune with special events.
The tea list tells its own fascinating story and con-
nects the hotel with local tea company Tea from the
Manor, owned and run by the energetic James Green.
James started his tea business in 2005 after a highly
distinguished career in the army and markets his teas
Photograph Courtesy of The Lowry Hotel
Photograph Courtesy of James Green, Tea from the Manor
with as much dedication and commitment as he gave
to his years in the military. As he explains, “Tea is cen-
tral to a life of soldiering in good times and in times of
conflict, and this gave me the drive and passion to set
up Tea from the Manor.” The list of some 70 teas and
herbals that he supplies to The Lowry Hotel include
classic black, white, and green teas, and a number of
flavoured blends. These include the special Lowry Blend
that mixes black tea with a hint of citrus and a gener-
ous scattering of blue flowers and rose and sunflower
petals in honor of Lowry, who did sometimes introduce
splashes of colour to the grey industrial backdrop of
his paintings. Tea from the Manor also make tea tim-
ers from old cotton bobbins that once fed the looms in
those now redundant mills. The Lowry Hotel’s After-
noon Tea gently reminds guests of all the most impor-
tant chapters in the city’s story—L. S. Lowry, the city’s
industrial past, the waterways and trading routes, the
current revitalization, and quality loose-leaf tea that
continues to refresh and sustain Manchester today.
teatimemagazine.com 48
 the tea experience
Photograph by Filmsprockets
SUGAR JUNCTION
60 Tib Street, The Northern Quarter, Manchester M4 1LG
+44 161 839 1444 • sugarjunction.co.uk
What is today known as Manchester’s Northern Quar-
ter was the site of the city’s first cotton mill, opened
in 1783, and by the 1840s, had become the epicentre
of the textile industry, where wealthy merchants lived
cheek by jowl with the poor who depended on the mills
for their livelihood. The regeneration of the district
today has given it an appealing bohemian charm and
has encouraged the opening of independent fashion
stores, music shops, bars, quirky restaurants, art-
ists’ studios, and vintage clothing boutiques located
in reclaimed warehouses and shops. Sugar Junction, a
much-loved neighbourhood tearoom, is located in what
was once one of Tib Street’s famous pet shops, and
the welcoming interior has a vintage style that com-
bines the rough simplicity of bare brick walls, assorted
wooden chairs and tables (some converted from classic
sewing machine bases), piles of well-thumbed hard-back
49 TeaTime July/August 2020
Photograph by Filmsprockets
Photograph by Jane Pettigrew
books, an old delivery bicycle hung on the back wall,
and a whimsical mix of 1930s and 40s pictures and dec-
orative objects on walls and shelves. It is comfortable,
relaxed, companionable, and serves excellent food,
alcoholic drinks, and 18 types of quality tea. The tiered
Afternoon Tea stand includes sandwiches with various
fillings that change daily, a fruit scone with dollops
of jam and clotted cream, and amazing pastries and
slices of home-baked cake chosen from the selection of
the day (such treats as raspberry and white chocolate
gâteau, lemon and blueberry cakes, Guinness cake,
Victoria sponge, and berry and passionfruit gâteau).
Table wares are mix-and-match vintage, and teas include
all the classics plus blends such as Tea at Tiffany’s
(bergamot-infused black tea with lemon zest and rose
petals), Northern Quarter (black tea blended with cara-
mel and hops), and Cherries Are a Girl’s Best Friend
(Japanese sencha with rose petals, cocoa shells, and
cherry flavour). Everything here is blended perfectly to
create a really sociable and cheery tearoom.
RICHMOND TEA ROOMS
46 Sackville Street, Manchester M1 3WF
+44 161 697 4474 • richmondtearooms.com

Going out to tea at Richmond Tea

Photography Courtesy of Richmond Tea Rooms

Rooms, in an old shipping warehouse
in The Gay Village, takes you into
the quirky, witty, Alice In Wonderland
world of rabbit holes, outsize playing
cards on the chess-board walls, giant
pocket watches, signposts that say
“Tea Party,” “Somewhere,” “Go Back,”
and notices demanding, “Eat Me”
and “Drink Me.” And there are lots
and lots of flowers everywhere—they
deck the porchway, flood the entrance,
decorate the windowsills, tumble
from the ceiling, and festoon picture
frames and stairways, brightening
every corner. No wonder the theatri-
cal ground floor with its riot of colour
and exuberance, the Orangery (a cosy
garden room with palms and a trompe
l’oeil ceiling of blue sky and dappled
white clouds—cheery on even the
wettest of Manchester days), and
the magical Enchanted Forest down-
stairs welcomes an endless stream of
excited customers and groups arriv-
ing for birthday parties, weddings,
Mad Hatter’s tea parties, evenings of
burlesque, and all manner of other
celebrations.
From breakfast time to closing at
8 or 9 p.m., the menu offers an amaz-
ing range of hot and cold, savoury and
sweet dishes for every dietary need, a
wonderful selection of teas and herb-
als, and five set afternoon teas. The
Queen’s Tea has all the traditional ele-
ments; the Richmond Tea adds a glass
of bubbly; for the boys, the Gentleman’s
Tea is a feast of sandwiches, fish gou-
jons and chips, Scotch egg, scones, a
bottle of beer, and, of course, a pot
of tea; the Hatter’s Tea is without the
cakes (but only those with a tiny appe-
tite could forego such indulgence);
and the Alice Tea is scones with jam
and cream and a pot of tea. The food is
delicious, the staff are really kind and
caring, and the atmosphere is delight-
fully wacky, eccentric, and fun. This
has to be one of the best themed tea-
rooms ever!

teatimemagazine.com 50
the tea experience

Photography Courtesy of Hotel Gotham

HOTEL GOTHAM
100 King Street, Manchester M2 4WU
+44 161 413 0000 • hotelgotham.co.uk

This opulent, luxury hotel in the city’s conservation

area, close to the Town Hall, Art Gallery, and Central
Library, is another impressive example of Manchester’s
ability to successfully reclaim a redundant Art Deco
building (designed by Edward Lutyens in 1928 as the
headquarters of the Midland Bank) and rework it as a
glamorous, dashingly sophisticated, ultra-cool place
to stay, drink, dine, and entertain. The playful, slightly
cheeky theme that runs in every clever detail through
all seven floors, from lobby to corridors to bedrooms,
bars, and restaurants, is 1920s Hollywood allure and
money. The moody, members-only bar on the seventh
floor is called Brass, a famous, northern slang term for
money; the Honey restaurant, one floor down, with
awe-inspiring views over the city, refers to the cock-
ney rhyming slang for money and features displays of
bowler hats and banker-style chairs—and Manchester’s
emblem is also the honey bee, a symbol of the city’s
hard-working past. In the bedrooms, laundry goes into
moneybags; biscuits in glass jars are shaped as little
pigs, a reminder of childhood piggy banks; and staff
wear pinstriped suits in true bank manager style.
While enjoying views out across the rooftops to the
Pennine Hills beyond, take tea in the Honey restaurant
and nibble genteelly on top-notch sandwiches filled
with poached salmon with lemon crème fraîche, cucum-
ber and cream cheese, egg and truffle, and chicken with
rosemary mayonnaise. Then come plain and cranberry
scones with thick Dorset clotted cream and seasonal
fruit jam, along with a really pretty selection of small
pastries. The gorgeous table wares are wonderful—deco
style in white and shimmering bronze— and the choice
of teas, described in beautiful detail on the menu, is
presented in little jars inside a crimson-lined box. So,
while sipping a cup of Lapsang, Earl Grey, or cinnamon-
flavoured Ceylon, sit back and enjoy the clever mix of
references to Manchester’s hard-won wealth and the
stylish dazzle of 1920s Hollywood and New York.

51 TeaTime July/August 2020

 Photography Courtesy of Great John Street Hotel

GREAT JOHN STREET HOTEL Tea delivers tasty canapé-style bites, sweet treats, and
Great John Street, Manchester M3 4FD cheese and crackers. And, instead of, or as well as tea,
+44 161831 3211 • eclectichotels.co.uk/great-john-street try Gentleman Jack’s cocktail, a fusion of Jack Daniels,
citrus, and raspberry.
Atherton Street School, today the handsome Great John Like all these different locations, Great John Street
Street Hotel, was built in 1912 to educate children from Hotel weaves together so many important threads that
the families of wealthy local shopkeepers and the off- run through the city’s dense history and vigorous pres-
spring of poor water gypsies who lived on the nearby ent. Taking afternoon tea against this compelling back-
canals. In 2004, the building was acquired by the drop throws into new focus the layered and absorbing
Eclectic Hotel Collection and has been beautifully and story of tea’s past and present in Britain, its place at the
sympathetically converted to become a charming bou- heart of the industrial revolution and in our lives today,
tique hotel that retains many of the old school’s features. and Manchester’s similar talent for so successfully
Solid cast-iron radiators still warm the rooms; original merging the old with the new.
fireplaces have been restored; doors are marked
Headmaster’s Office, Library, and Girls’ Classroom; and
the staircases are still signposted Girls and Boys. The
outdoor Terrace Lounge and guests’ hot tub occupy
what was once the school playground—unusually on the
roof, presumably because there was no space at ground
level where the children could let off steam.
Afternoon tea is served in the Library Lounge, where
the coral and silver-grey décor creates a calm, elegant
ambience, or in the Oyster Bar, a smaller, more intimate
space decorated in warm shades of taupe, bronze, and
gold. Tea is served on an attractive mix of vintage china,
and the cake stand, prettily decorated with colourful
fruits, features delicious savouries, fresh-baked scones
and clotted cream, and beautiful cakes and pastries. For
chaps who want something more robust, The Gentleman’s

Contributing Editor Jane Pettigrew, an international tea expert who has written many books on the subject, including
her newest, Jane Pettigrew’s World of Tea, is a recipient of the British Empire Medal. A former tearoom owner, she
is a much-sought-after consultant to tea businesses and hotels, a conference speaker, and an award-winning tea edu-
cator. Although her travels take her around the globe, she resides in London, England.

teatimemagazine.com 52
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 The reopening of The Metropolitan Museum of Art’s British Galleries
boasts a historical depiction of the different stages of the Empire’s
history, including a spotlight on the tea industry, which features a
collection of almost 100 teapots and other related wares.

The return of the exhibit, which has been part of the

vast array of displays at The Met since 1910, showcases
a much different presentation than previous executions.
“[The Met] is a museum of art, so we are primarily focus-
Photography by Joseph Coscia

ing on art, but we are looking at history through the lens

of art,” associate curator Wolf Burchard notes.
A significant facet of this exhibit includes a gallery
devoted to the beauty and legacy of teatime in English
history. Appropriately titled Tea, Trade, and the Empire,
the segment focuses on the transition period from
the 17th to the 18th century and the expansion of the
empire through commodities such as tea, and how it

History transformed a wholly Asian tradition to a quintes-

sential British pastime. At its center is a collection of
almost 100 teapots, showing the metamorphosis of

Through Art
the utilitarian accoutrement to pieces of art. Visitors
will have the chance to admire wares from a variety of
ceramicists and potters, ranging from the Chelsea por-
celain manufactory to Staffordshire potteries, several
The Met’s British Galleries’ of which have not seen the light of day for decades. In
Exploration of Teatime addition to the two towers of teapots, the collection
includes other accessory items, such as a tea caddy and
sugar caddy from the 18th-century English silversmith
Text by Britt E. Stafford
Paul de Lamerie.
Photography Courtesy of The Metropolitan Museum of Art
Along with the return of this monumental exhibit,
The Met has partnered with renowned master tea
blenders Harney & Sons to create a trio of offerings as

A
fter a three-year abeyance, the English have once
again invaded the halls of The Metropolitan
Museum of Art in New York City through the
return of the British galleries. As a part of its yearlong
150th anniversary celebration, the museum unveiled
the Annie Laurie Aitken Galleries and Josephine Mercy
Heathcote Gallery on March 2, which feature 11,000
square feet dedicated to British art, design, and sculp-
ture produced from the 16th to the 20th centuries.
part of the museums’ milestone anniversary celebra-
tion. These teas, along with a variety of other memen-
tos, are available for purchase at The Met Store or online
at store.metmuseum.org, and through Harney & Sons at
harney.com.
.........................................................................................................
Afternoon tea is served daily in The Dining Room from
2:00 to 4:00 p.m. Reservations are recommended and can
be made by calling 212-570-3975.

teatimemagazine.com 54
 Think Sketch for Tea
A deliciously different experience for anyone London-bound

Text by Kerry Vincent

Photography Courtesy of Sketch

An understated, conservative façade conceals a
colorful art-filled interior.
S
tepping over the threshold into the velvety powder pink
interior of Sketch in London is like plunging into a strawberry
mousse soufflé. From ceiling to floor, everything is deliciously
pink with rose metallic accents in the artsy décor, even down to
the chair legs wearing ballet slippers. Thanks to celebrated artist
David Shrigley’s surreal architectural concepts, the traditional
Mayfair townhouse, built in 1779 and housing the posh restaurant,
conceals disconnected elements of surprise. From the fantasy atmo-
sphere of The Glade (a mythical woodland cocktail bar) to a plethora
of satirical artworks smothering the walls in The Gallery, it feels as
if one has stepped into another world.
Sketch is the clever brainchild of restaurateur Mourad Mazouz
and celebrated Michelin-rated French master chef Pierre Gagnaire.
Hidden behind the scenes in a kitchen consistently whipping up
the most incredible pastries and mouthwatering teatime recipes,
we find a multinational group of chefs, as well as a small cache
of French executive chefs who have crossed the English Channel,
determined to add their twist to an established British classic.

55 TeaTime July/August 2020

(Below) Peek under the tables for the dainty ballet slipper chair legs.
(Top right) A deliciously laden afternoon-tea table.
(Center right) Lady-like plush blush sets the tea tone at Sketch.
(Bottom right) Pass The Glade on the way.

The menu is seemingly endless and ever changing,

with recipes to appeal to all tastes and ages, and yes,
there is even a simple children’s menu. Traditional
favorites are corn-fed coronation chicken and crisp
cucumber sandwiches, smoked salmon with Jacob’s tar-
ragon cream, and Comté de cheese with pesto on panini.
The first to arrive, however, is Egg and Soldiers, com-
plete with a mother-of-pearl spoon fi lled with creamy
sturgeon caviar. This is a dish with history, and not a
usual addition on tea menus. The Sketch menu says
that Soldiers derives from “shoulders,” referring to the
classic setup showing the soft-boiled egg in the center
with toast fingers plated right and left, looking like a
head and shoulders.
Pastries include more surprises, like chocolate and
mint gâteau, Malabar marshmallow, calamansi (kum-
quat) meringue, passionfruit tartlets, and fragrant
pistachio-, violet-, and raspberry-fi lled choux. Ending
the feast is one last slice of delicious, light-as-air
Victoria sponge from the cake trolley.

teatimemagazine.com 56
 Photograph by Kerry Vincent
WELL, DID YOU EVER?
Taking tea is always an adventure, but who would have thought
the entertainment at Sketch might be found in the powder
room? All-white and with jeweled ceilings, it holds clusters of
egg-like pods that are actually individual restrooms. Because
patrons from around the world find this so intriguing, they
happily exchange cameras to capture memories of this most
unusual setup. As the tea captain cautions, before you follow the
crowd, enjoy your tea first. No one ever returns to the table in
less than 25 minutes, by which time your tea will be stone cold.

Tea is center stage at Sketch, and they go to great

lengths to choose a selection of 27 varieties that span the
world’s finest leaves and unique aromas. Choices range
from full-bodied blacks to delicate Himalayan whites,
fruity tisanes, Ceylonese varieties with floral notes,
and Iranian organic rosebud infusions. Royal Flush, an
excellent strong black tea from Sri Lanka, pairs well
with milk, while Li Shan, a lovely translucent Taiwanese
oolong, is best enjoyed without additions. Glasses of
Champagne are also served for an additional cost.
The dress code is “art smart,” as they like for guests
to dress with character and style, but they do kindly
request, “No shorts, please!”
Sketch, as its name implies, is a work in progress,
continually evolving with artistic changes, yet making
for a deliciously different afternoon-tea experience for
visitors London-bound.
.........................................................................................................
Sketch is located at 9 Conduit Street, Mayfair, London W1S
2XG. Reservations can be made by phone at +44 207 659
4500 or online at sketch.london for a fun interactive expe-
rience where you can build a tea setup all your own. You may
also enter a booking at bookatable.co.uk.

Award-winning cake designer Kerry Vincent is a televi- Architect David Shrigley also designed the quirky porcelain tea
sion host and a global traveller who seeks out interesting sets and tableware imprinted with cute messages to keep table
places for tea wherever she goes. conversation humming.

57 TeaTime July/August 2020

 the tea diaries

Teatime with on a naval carrier deployment to China and Japan in

the early 50s was awkwardly grasped by the thumb and
index finger of my two teenaged granddaughters. I had

Technology gifted the tea set to them for their American Girl dolls
years before. The collective tea party didn’t mind in the
least what we were drinking from, though.
Text by Sylvia Evans
With the formal tea etiquette adhered to, we quickly
exploded into conversation about how online classes

W
hat better way to relieve the boredom of were going, what each was doing to keep entertained in
sheltering in place as a result of the unprece- our confinement, and even wished a happy Sweet 16
dented coronavirus pandemic than to take a birthday to our
deep breath, put on our best tea party hats, whip up second-born grand-
some yummy scones, and have a virtual tea party with daughter, Daniela, in
our granddaughters? Being a devotee of anything North Carolina.
teatime related, I was so excited to receive an email Our virtual after-
invitation from my daughter to attend a unique face- noon tea was one of
to-face tea party from coast to coast with our two the best tea parties I
North Carolina and two San Francisco granddaughters have ever attended. It
and our daughter. But the twist—it would be online! brought us all together
Then, considering my non–tech-savvy computer abil- when we couldn’t
ities, panic wafted over me. Could I get it together on my physically gather, gave
end with no IT department? All my nervousness escaped us an event to eagerly
when my very calm and knowledgeable 10-year-old anticipate, and sparked
granddaughter miraculously appeared on the computer our ingenuity in
screen and talked me through adjusting the sound and creatively conquering
clicking an icon to allow all of us to be seen on the screen social distancing and
at the same time. Isn’t technology wonderful? stay-at-home guide-
And there we were, all seven of us able to see each lines. Best of all, it was
other! We quickly poured our respective tea choices, such fun!
smeared clotted cream and jam on our scones, and lifted
our beautiful teacups to toast our love to each other. A tea aficionado, Sylvia Evans has instilled a love for tea
Some of us dined off of treasured heirloom china; one parties in her four granddaughters from an early age. She
group set a table of blue-and-white china, antique tea- also enjoys sewing and creating colorful glass and china
cups, and a teapot with a Christmas motif; but the third totems from thrift store finds for different seating areas
tea table brought laughter to everyone. A miniature in her Vista, California, garden, always incorporating a
65-year-old china tea set brought to me by my father teapot in each vignette.

teatimemagazine.com 58
 Farm to Cup
The Story of Williamson Tea
Text by Britt E. Stafford
Photos Courtesy of Williamson Tea

F
or 151 years, Williamson Tea’s legacy in the tea
realm has gained acclaim for assuring quality in
each blend and brew sold, from bush to cup. With
tea farms in Kenya, the fifth-generation–run company
strives to cultivate a treasured product, from its artfully
designed packaging to the leaves found within.
The company began as a partnership between Captain
J. H. Williamson and Richard Blamey Magor. Richard,
who had not been brought up in the tea industry, left
his home in Cornwall. “At the time in Cornwall, you
either went down a mine or went to sea,” Richard’s
descendant Edward Magor explains. Rather than
adhere to either option, Richard moved to the Far East
and found work at the Great Eastern Hotel in Calcutta.
A chance meeting with Captain Williamson, who was
already well-versed in tea production in Assam, struck
a partnership that neither could have predicted would
thrive another 150 years later. After World War II,
Richard left India to set up tea farms in East Africa.
“Kenya is God’s gift to tea growing, with fertile soils,
regular rainfall, and plenty of sunshine, making ideal
conditions for growing high-quality teas,” says Edward,
who serves as Managing Director of Williamson Fine Tea.
Today, Williamson Tea—the retail side of the business
known as Williamson Magor & Co.—works out of Little
Bedwyn in the United Kingdom. Over the course of its
extensive history, the company has expanded, owning
a total of four farms: Changoi, Tinderet, Kaimosi, and
Kapchorua in Kenya.
“Williamson Tea has over 150 years of experience
in the art of growing and producing fine teas,” Edward
notes. “It is this experience and knowledge that allows us
to produce the famed high-quality teas that set us apart
from other brands. As farmers, we are also unique. All
of our teas come with a ‘Tea Passport,’ a code of conduct
endorsed by third-party certification bodies guarantee-
ing not only our distinctive quality of manufacture, but
also truly sustainable and ethically produced tea.”

59 TeaTime July/August 2020

Grown on Williamson Tea’s private farms, some
of the company’s teas are sold in tins displaying
beautiful depictions of elephants to honor wildlife
conservation. Each tin was designed by co-founder
Richard Magor’s descendant, Philip.

An African elephant serves as the iconic symbol for “We have a 150-year view on farming and the
Williamson Tea, as it represents not only the farms in importance of sustainability,” he says. “Caring for our
Kenya, but also the company’s commitment to wildlife farms and communities in an instinctive commitment.
conservation, started by Edward’s grandfather, who was As farmers, we are guardians of the land, and giving
heavily involved in the effort in India. In 2015, Edward back to the land, soil, and communities that live on our
set up a charitable partnership between Williamson Tea farms is essential if future generations are going to be
and the David Sheldrick Wildlife Trust. The trust works sustained just as those before us have been.”
to offer hope for the survival and future of Kenya’s The amalgamation of Williamson Tea’s care and
elephant and rhino population against poachers and consideration for its hardworking employees, as well as
the loss of natural habitat due to human population, for the environment, results in an impressive variety of
human confl ict, deforestation, and drought. teas, which come straight from the lands of its private
“Wildlife conservation has always been very impor- farms and remain its hallmark and crowning glory.
tant to Williamson Tea,” Edward remarks. “The world .........................................................................................................
can live without many things, but it would be a sad day Williamson Tea products can be purchased from the
if there were no longer elephants and rhinos.” company’s website at williamsontea.com, or through
This effort and devotion are apparent not only Mark T. Wendell Tea Company (978-635-9200 or
through this special partnership, but are also reflected (marktwendell.com) or British Delights (britishdelights.com).
through the unique tea caddies designed by Edward’s
father, Philip Magor. Originally made from porcelain,
each container—now made of tin—depicts a different
elephant adorned in various artistic themes and makes
up a part of the Williamson Tea “herd.” This collection
has expanded over the years with decorative limited-
edition designs released annually.
But wildlife conservation is not the company’s only
charitable focus. The Williamson Tea Foundation invests
in social and environmental projects on all of its tea
farms and surrounding communities. Edward notes that
its biggest mission is to provide healthcare and education
to the farmers, their families, and their children.

teatimemagazine.com 60
 Hen Party
at the Top of the World
Text and Photography by Rebecca Reuter

Photograph by Vishal Goklani, veeshphotography.com
A
t first glance, the cold, treeless, and wind- and
rain-battered Orkney Islands north of Scotland
may seem more like a place where adventure
seekers go than a wedding destination. Upon closer
look, though, humans—including my fiancé’s ances-
tors—have called Orkney home for millennia.
Our first visit to this island archipelago was a quick
two-day trip in 2013. Two years later, when my fiancé
proposed, Orkney was the first place I thought of for
our wedding. My decision was based on the mysterious
connection I felt to a stone circle older than Stonehenge,
called the Ring of Brodgar. Walking halfway around
the stone circle to where the ceremony would be held,
and then walking the second half as man and wife, was
something out of a fairy tale I had never read. The cer-
emony would blend the old with the new and reclaim
the Orkneys into our family.
As word got out to our close friends and family, we
suddenly had 35 people flying in from the United States.
The wedding became more than just a ceremony with
our officiant.
For two years, I planned the wedding from Seattle,
Washington—4,000 miles away and in another coun-
try. One of the rewards for traveling to these islands at
59 degrees north latitude, just south of the Shetland
Islands, is to visit the 5,000-year-old UNESCO World
Heritage sites, including the Ring of Brodgar, called the
Heart of Neolithic Orkney.

61 TeaTime July/August 2020

 Our ceremony would respect the Celtic and Scottish
traditions, like jumping the broom, handfasting, and
sealing our vows with a drink of our favorite single malt
whisky from a quaich, a small, shallow, two-handled cup.
To keep with the theme, I decided to have a hen party,
the British equivalent to a bachelorette party.
When I found the Birsay Bay Tearoom online, I real-
ized it was on the same bay as a photo I used for my
wedding invitations. The photo illustrated the wild
and expansive feel of the North Atlantic with wind-
whipped white caps, waves breaking on tall cliffs, and
a Scottish flag waving in the wind. After a few mes-
sages with Georgina, the owner, and seeing pictures of
the tearoom with vistas of cows grazing across green
pastures above the dark blue ocean, I was hooked. My
hen party would be a tea party at the most northern
tearoom in Britain.
The day of the hen party, all of my guests carpooled
from Kirkwall, the largest town in Orkney and wed-
ding central, approximately 20 miles away. I was run-
ning late. My leisurely morning became frenzied when
I realized I had forgotten to deliver the centerpieces for
the reception. By the time I returned, it was a half hour
before the hen party was to begin. I quickly cleaned up
and changed into a beautiful lavender-colored, silk hal- Photograph Courtesy of Birsay Bay Tearoom

ter dress my mother made for me for the occasion.

Luckily, during our first trip to Scotland, I learned OPPOSITE PAGE: (Top left) The scone tower at the wedding
how to drive on the left side of the road and use a stick reception. (Bottom left) Close-up of a place setting at the hen party.
shift while sitting on the right side of a car. I needed (Top right) Scottish flag waving near Birsay Bay. THIS PAGE:
all those skills as I sped over green hills, past graz- (Above) The table set for the hen party. (Below) The Ring of Brodgar.
ing sheep, many of the Neolithic sites, and Loch of the
Boardhouse to reach Birsay Bay with a minute to spare.
I arrived to see all of my guests in awe of the views
around the property. Inside, one long table was draped
with a white tablecloth with colorful embroidery. It was
beautifully set with a motley array of teacups and tea-
pots and vases filled with flowers from the neighboring
fields. Several towers of tea cakes and tea sandwiches
sat in the middle of the table just waiting to be enjoyed.
The magic of the Birsay Bay Tearoom spilled over
into the next day at my wedding reception. My dream
wedding cake wasn’t a cake at all. It was a scone tower.
When I described my vision to Georgina, she said she
had never done one before but loved the challenge.
To my surprise, on my wedding day, they added an
extra-large scone at the top of the tower so my husband
and I could “cut the cake,” a shared tradition that
crossed the Atlantic to the Americas, just like my hus- Rebecca Francesca Reuter is a travel writer from
band’s Orcadian ancestors. Seattle, Washington, who loves connecting her readers
......................................................................................................... with the food and people from faraway places. To travel
For more information about Birsay Bay Tearoom, go to with her, follow her blog on rebeccafreuter.com.
birsaybaytearoom.co.uk, or ring +44 01856 721 399.

teatimemagazine.com 62
 resources for readers
19
COVER
Coalport Ming Rose teapot ($349.95),
footed cup and saucer set ($37.99),
and sugar bowl and lid ($69.95) from
Replacements, Ltd., 800-737-5223,
replacements.com.
TITLE PAGE
Page 2: Royal Albert Polka Rose 3-piece
tea set ($165) and Polka Blue vintage mix
3-piece place setting ($60) from Royal
Albert, 877-720-3488, royalalbert.com.
Flowers by Lindsey Harrington at
Furbished Nest, 205-913-4841,
thefurbishednest@gmail.com. Pink
tablecloth from private collection.
MASTHEAD
Page 5: [Clockwise from top left]
Royal Albert Polka Blue vintage mix
3-piece place setting ($60) and New
Country Roses Assorted vintage ceramic
spoon ($44 for set of 4) from Royal
Albert, 877-720-3488, royalalbert.com.
Wedgwood Touraine footed cup and saucer
set ($21.99); Coalport Sandringham Gray
footed cup and saucer set ($69.95) from
Replacements, Ltd., 800-737-5223,
replacements.com. Royal Crown Derby
Carlton Gold ϐlat cup ($85) and saucer
($50) and Ashbourne footed cup ($105)
and saucer ($65) from Bromberg’s,
205-871-3276, brombergs.com.
COZY CORNER
Page 10: Paciϐica Home Calla teacup and
saucer set ($6.99) from HomeGoods,
Lady
Bedford’s
Tea Parlour & Gift Shoppe
Celebrating 11 Years!
Relax with friends at breakfast, lunch or afternoon tea!
Open Tuesday-Saturday
Breakfast 8 a.m.-10:30 a.m.
Lunch & Afternoon Tea 11 a.m.-4 p.m.
21 Chinquapin Road, Village of Pinehurst, NC
910.255.0100 · ladybedfords.com · Reservations Recommended
Owner Retiring - Tea Room for Sale!
63 TeaTime July/August 2020
21
800-888-0776, homegoods.com. Garden
décor and location courtesy of Sweet
Pea’s Garden Shop, 2829 Linden Avenue,
Homewood, AL 35209, 205-879-3829,
sweetpeasgardenshop.com.
TREASURED TEAPOT:
SILVER IN THE SUMMER
Pages 19–20: WM Hutton & Sons
WMT22 sterling teapot ($649.95);
Wedgwood Touraine footed cup and
saucer set ($21.99) and salad plate
($21.99); Reed & Barton English
Provincial sterling teaspoon ($39.99) and
salad fork ($37.99) from Replacements,
Ltd., 800-737-5223, replacements.com.
Bella Casa runner ($9.99) from HomeGoods,
800-888-0776, homegoods.com.
[Stately Jubilee] John Round & Son
10846 sterling creamer ($299.95) and
open sugar bowl ($299.95); Coalport
Admiral White & Gold dinner plate
($49.99); Coalport Sandringham Gray
salad plate (price not available) and
footed cup and saucer set ($69.95);
Towle Old English sterling modern hollow
knife ($49.99), salad fork ($47.99), and
teaspoon ($23.99) from Replacements,
Ltd., 800-737-5223, replacements.com.
Crown Linen Designs Victorian Linen
napkin ($15) from Bromberg’s, 205-871-
3276, brombergs.com. Tablecloth from
private collection. [Beautiful Blues]
Royal Crown Derby Ashbourne dinner
plate ($150) from Bromberg’s,
205-871-3276, brombergs.com.
Wedgwood Touraine footed cup and
saucer set ($21.99) and salad plate
($21.99); Oneida Golden Julliard new
French hollow knife ($13.99), salad fork
($17.99), and teaspoon ($39.99) from
Replacements, Ltd., 800-737-5223,
replacements.com. Light blue tablecloth
and napkin set ($16.99) from HomeGoods,
800-888-0776, homegoods.com.
A CHEERY TEATIME
Pages 21–30: Royal Albert New Country
Roses Pink vintage dinner plate ($35)
and sandwich tray ($50); Polka Blue
vintage mix 3-piece place setting ($60);
New Country Roses Assorted vintage
ceramic spoons ($44 for set of 4);
New Country Roses White 3-piece tea set
($165); Polka Rose 3-piece tea set ($165),
31
vintage 2-tier cake stand ($60), and
3-piece place setting ($60); Polka Blue
vintage 2-tier cake stand ($60); Cheeky
Pink vintage 3-tier cake stand ($85)
and 3-piece place setting ($60) from
Royal Albert, 877-720-3488, royalalbert
.com. Gorham Chantilly modern hollow
knife ($19.99), salad fork ($59.99), and
teaspoon ($43.99) from Replacements,
Ltd., 800-737-5223, replacements.com.
The Hostess Collection condiment bowl
($4.99) from HomeGoods, 800-888-0776,
homegoods.com. Floral arrangement by
Lindsey Harrington at Furbished Nest,
205-913-4841, thefurbishednest@gmail
.com. White napkins and pink tablecloth
from private collection. Location courtesy
of Mary Cummings.
ENGLISH ELEGANCE
Pages 31–39: Coalport Ming Rose teapot
($349.95), footed cup and saucer set
($37.99), dessert plate ($33.99), creamer
($45.99), sugar bowl and lid ($69.95),
5-inch ϐlared vase ($19.99), jam and jelly
container with lid (price not available),
square handled cake plate (price not
available), smooth cake plate (price not
available), and bon bon bowl ($19.99);
Coalport 6143 Cobalt Blue dinner plate
($35.99) and 15-inch oval serving platter
($99.95); Oneida Silver Damask Rose
knife ($33.99), salad fork ($34.95), and
teaspoon ($29.99) from Replacements,
Ltd., 800-737-5223, replacements.com.
Thyme & Sage tablecloth ($14.99) from
HomeGoods, 800-888-0776, homegoods
.com. Napkins (discontinued) from World
Market, 877-967-5362, worldmarket.com.
Flowers by Lindsey Harrington at
Furbished Nest, 205-913-4841,
thefurbishednest@gmail.com. Glass
bowl for Devonshire cream and linen
for scones bowl from private collection.
Location courtesy of Cherry Fishburne.
GLUTEN-FREE SCONE: FLORAL KISS
Page 41: Johnson Brothers Denmark
Blue dinner plate (price not available);
Mottahedeh Blue Lace dinner plate
($89.95); Arcopal Glenwood salad plate
($7.99) from Replacements, Ltd.,
800-737-5223, replacements.com. White
runner and butter spreader from private
collection.
recipe index

Fillings, Sauces & Toppings Scones

Custard Cream Filling 37 Elderflower-Apricot Scones 41
Lemon Syrup 37 English Cream Scones
Mushroom-Dijon Aïoli 33 (Downton Abbey) 44
Toffee Caramel Sauce 29 Orange Cream Scones 36
Walnut-Currant Scones 28
Savouries
39 Beef Wellington Stacks 33
Cucumber–Blue Cheese Canapés 25
Sweets
Battenberg Cake (Downton Abbey) 45
Egg and Watercress Cherry Bakewell Tartlets 39
Tea Sandwiches 25 Custard Cream Cookies 37
Ham and Cheddar Ginger Hob Knob Cookies 29
Tea Sandwiches 25 Lemon Drizzle Cake 37
Marmite and Cheese Honey Cups 34 Madeleines (Downton Abbey) 45
Trout Mousse and Radish Raspberry-Elderflower Fool 29
Sandwiches 34 Sticky Banoffee Cake 29
Tartlet Shells 39

EDITOR’S NOTE: Recipe titles shown in gold are gluten-free, provided gluten-free versions of
processed ingredients (such as flours, prepared meats, sauces, extracts, and stocks) are used.

25

Custom Teapot Purses, Tea Wallets and Tea Cozies

Fun Tea Fabrics, Teapot Buttons & Teatime Stationary Gifts

advertisers’ index
Ahmad Tea ....................................1
Beverly Bremer Silver Shop ...... 18
Chicago International
Tea Festival ................................ 14
Elmwood Inn Fine Teas............. 18
Erika’s Tearoom ......................... 14
Grace Tea Company ................... 65
Grandma Rae ............................. 65
Gravity Defyer ........................... 66
Heilala Vanilla............................ 40
Highland Gourmet Scones........ 18
Hoffman Media Books .............. 53
Kensington Books ..................... 10
Lady Bedford’s Tea Parlour ....... 63
Mark T. Wendell Tea Company 18
Mid-Atlantic Tea Association ... 16
Ross Simons .................................8
Simpson & Vail, Inc. .................. 67
Stauer ......................................... 64
Teatime Birthdays..........................4
TeaTime in Britain ..................... 12
TeaTime Note Cards .....................6

65 TeaTime July/August 2020