Glancing at my watch, I see it is time to take the vintage lift to the salon on the fourth floor. My husband, Doug, joins me to share the experience, as afternoon tea is best enjoyed with beloved company.
Emerging from the lift, we hear twinkly Christmas melodies from the fingertips of an accomplished musician perched at a baby grand piano. Escorted to our table by welcoming staff, we settle in and read the menu. We decide to share the sweet and savory versions—the alternatives include Champagne tea, high tea, as well as vegetarian and children’s teas. Both sweet and savory tiered stands feature coronation turkey finger sandwiches, house-smoked salmon on rye, glazed ham with English mustard, cucumber with mint and lemon butter, and rare breed hens’ egg mayonnaise with chopped chives on poppy seed bread. Standard per-person selections are served initially, but remember that asking for seconds is permitted and encouraged and that the teapot is “bottomless.”
Strawberry preserves and lemon curd with Somerset clotted cream—a cream so thick it would be possible to upend the pot without spilling any—accompany top-notch scones, plain and fruited. The scones in the savory setup sidestep with bacon and egg with English mustard, and cheese with tomato herb butter.
