Celebrate ‘Afternoon Tea Week’ with something rich, sultry and gorgeous

After Christmas our lecturers took a large group of us to London for an educational trip. We got the ferry from Larne to Stranraer and then a train to the capital city. I’d been to London before on a heavily supervised trip with the girl guides but this was going to be completely different. We were all over 18 and apart from some organised trips we were allowed to explore London as we wished.

I was reminded of this adventure the other night watching a TV show that went behind the scenes of the Ritz hotel in Piccadilly. Six of us were picked for a tour of the hotel followed by afternoon tea in the Garden Room. We were warned by our lecturers to be on our best behaviour or there would be dire consequences. None of us would dared have put a foot wrong – this was a privilege and such a treat.

The young duty manager, dressed in a smart morning suit, met us at reception and took us on a full tour. The word ritzy, named after the hotel, is in the Oxford English dictionary meaning elegant and expensive. The place is the epitome of elegance with gold embossed on most of the décor.

The kitchen was vast, with chefs bustling around in tall toques preparing the iconic afternoon tea. Daintily cut sandwiches, small tarts filled with custard and topped with glazed fruits, freshly baked scones, individually crafted and delicately baked cakes lined the stainless steel benches. I was transfixed and would have happily stayed there but we had to move on to tour exquisite bedrooms, with gold lined ceilings and a private suite the size of a bungalow, with its own butler. If I hadn’t already fallen in love with the world of hospitality this tour sealed my fate.

In the mid eighties afternoon tea was something you did at home on special occasions but not something you had in a hotel. Nowadays its very much part of our hotel culture.

Next week is Afternoon Tea week so support a local business or celebrate it at home. Trimmed sandwiches are great but I’ve added a recipe for something a bit different. Freshly baked brioche buns are filled with a creamy smoked salmon mixture. Brioche takes a bit of time to make but these rich, buttery bakes are worth the wait.

Afternoon tea wouldn’t be the same without a freshly baked scone and cream. My recipe this week uses Irish Black butter. Developed by Portrush man Alastair Bell this is a preserve made from Armagh apples, cider, brandy and spices. It’s beautiful with roast pork or gammon but my other recipe uses it in a swirled scone. Rich, sultry and gorgeous – just like the Ritz.