Tea in Cambridge

The Gonville Hotel is perfectly positioned for exploring Cambridge, but if your chosen venue is too far away to walk, take a tour in one of the hotel’s vintage Bentleys. Photograph courtesy of BAAM Agency.

Gonville Hotel

Gonville Place • Cambridge CB1 1LY

gonvillehotel.co.uk • +44 1223 36 66 11

If the Clayton Hotel represents modern Cambridge, the Gonville Hotel combines history and old-fashioned elegance with 21st-century luxury. Originally built in 1830 by Gonville College to house its senior fellows (researchers, teachers, directors of studies, and teaching associates), it was converted into a guesthouse in 1948 and became the Gonville Hotel in 1972. It sits on the southernmost corner of Parker’s Piece, one of the city’s expansive green spaces, and lies within walking distance of the historic centre. However, should guests wish to travel further afield, the hotel offers bicycles (the most popular form of transport around Cambridge) or the services of two vintage Bentleys plus chauffeurs to provide a tour of the city or a luxury ride to a chosen destination.

The Gonville’s delicious afternoon tea is served in the stylish lounge or in the garden. Photograph courtesy of BAAM Agency.

Afternoon tea is served in the lounge, where the gorgeous décor is styled around the vibrant colours of precious jewels to create an atmosphere of opulence and sumptuous comfort. In summer, guests often take tea on the lawn in the hotel’s secluded garden that offers views of the very elegant Gresham House, a Victorian villa that adjoins the hotel’s premises and is home to its luxurious spa.

Photograph courtesy of BAAM Agency.

As well as the delicious traditional finger sandwiches, afternoon tea offers a very English black pudding and venison sausage roll, and a ham and olive gateau de voyage (a French traveller’s cake); plain and sultana scones are served warm with the expected richly fruited jams and clotted cream; and totally irresistible sweet treats include a banoffee financier (a small rectangular banana and toffee cake), a milk chocolate and passionfruit macaron, a prune and hazelnut macaron, raspberry and mango éclairs, a dark chocolate and praline crunch tart, and a lemon posset (originally a hot spiced beverage of milk curdled with wine or ale; today a cold, set, creamy dessert rather like a syllabub). If yet more indulgence is desired, add a glass of Chilford English sparkling wine or French Champagne.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.