Photography by John Bathie
Recipe Development and Food Styling by Janet Lambert
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.
Savouries Course
Start your gracious event with a delectable trio of savories, including our Cucumber-Blue Cheese Canapés, Egg and Watercress Tea Sandwiches, and Ham and Cheddar Tea Sandwiches, paired with a teapot of Simpson & Vail’s Charles Dickens’ Black Tea Blend.
Scone Course
Next, savor the delicious flavors in our Walnut-Currant Scones with a pot of Simpson & Vail’s Lewis Carroll’s Black Tea Blend.
Sweets Course
Bring your cheerful occasion to a sweet close with Ginger Hob Knob Cookies, Sticky Banoffee Cake, and Raspberry-Elderflower Fool paired with Simpson & Vail’s Brontë Sisters’ Black Tea Blend.
Resources include Royal Albert New Country Roses Pink vintage dinner plate and sandwich tray; Polka Blue vintage mix 3-piece place setting; New Country Roses Assorted vintage ceramic spoons; New Country Roses White 3-piece tea set; Polka Rose 3-piece tea set, vintage 2-tier cake stand, and 3-piece place setting; Polka Blue vintage 2-tier cake stand; Cheeky Pink vintage 3-tier cake stand and 3-piece place setting from Royal Albert. Gorham Chantilly modern hollow knife, salad fork, and teaspoon from Replacements. The Hostess Collection condiment bowl from HomeGoods. Floral arrangement by Lindsey Harrington at No. 5 Floral Design. White napkins and pink tablecloth from private collection. Location courtesy of Mary Cummings.
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