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"Chef Higgins learned the “proper way to prepare tea using a teapot and china” when working at the hotels. Memories are evoked by the senses and in this case, Chef Higgins earliest memories was Ceylon tea scooped out of wooden boxes that had metal corners. Ceylon tea remains his favourite today. His mother baked on a Sunday with her Florentine cake made with dough, raisins and sponge on top and of course, shortbread. His grandmother baked the best scones and if she really liked you, you were served tea in a china cup, otherwise it was a mug. Tea was a time to “improvise, just special, nothing complicated”. Chef Higgins reflected that “tea is like wine at the end of a day, a time for celebration”.

Tea at Buckingham Palace is regimented everyday 4-4:30 pm with setup of silverware and china. The sandwiches are cut precisely bite size with smoked salmon, cucumber, watercress, roast beef and tomato, “very simple”. For desserts it is scones, pound cake, cookies, shortbread, chocolate cake and fresh jams. Tea time was a moment in the day to take

a reprieve."


FOR RECIPES CHEF HIGGINS ACTUALLY MADE AND SERVED FOR TEA AT BUCKINGHAM PALACE CLICK BELOW!


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