Warburtons and etiquette expert John-Paul Stuthridge have shared their top tips on hosting a High Tea at home in anticipation of everyone’s favourite regency show coming to screens. Below, they explain how to pour tea the correct way, the best cut for your sandwiches, and much more.
In partnership with Mr John-Paul Stuthridge, a gentleman seasoned in impeccable manners, Warburtons has put together a supreme guide to elevate the High Tea experience for binge-watching purposes. With the ability to transform the most ordinary of gatherings into an affair of unparalleled sophistication, the below tips will allow anyone to bring regal flair to their home – after all, in the name of high society, one must always be on the ‘upper crust’ of fashion and manners!
From remembering to keep the pinky down when sipping tea to cutting sandwiches into squares, not fingers, it’s time to enter the world of corsets, courtship, and crumpets. In the grand halls of Regency England, even the noblest of lords couldn’t resist a slice of scandal… or a slice of bread.
An Etiquette Expert’s Guide to a Regal High Tea:
High Tea vs Afternoon Tea: An important distinction is that Afternoon Tea is a lighter affair traditionally served around 4 to 5 pm with three courses: sandwiches, scones, and patisseries. High Tea features a savoury first course with dishes like sliced meats and even lobster and cheese soufflés. The term “High Tea” originates from the taller tables it was served on, distinct from the lower coffee tables associated with Afternoon Tea, rather than implying a higher level of grandeur.
Dress code: Tea is a lovely occasion for the nearest and dearest to gather over a good midday natter. It should feel grand yet cosy and homely. Smart casual is the dress code. The finest hotels will stipulate ties and prohibit trainers, which are rules you can forego at home. Popping on one’s favourite blouse or shirt and blazer can be all it takes to inject elegance into your gathering. Suits? Unnecessary. Suitors? Absolutely.
Tea for thee? Once you’ve placed a napkin on your lap, make sure you pour tea first into your cup and milk second and stir back and forth, not round and round. For the sake of maintaining true majesty, keep the pinky fingers down when sipping. Teacup or mug, it doesn’t matter – pinky down always!
Sandwich courses: Sandwiches ought to be light and dainty. In hotels, they’re cut into ‘fingers’, but royalty go for squares. Both are eaten with the fingers, never cutlery. Traditional fillings consist of smoked salmon, egg mayonnaise, and cucumber, all of which can be served on Warburtons White Farmhouse or Wholemeal – your house, your rules.
Scone sophistication: High Tea without scones is tantamount to treason. A scone (as in ‘gone’, not as in ‘bone’) is sweet bread and should be broken with the hands only. Jam or cream first? If you’re neither Cornish nor Devonian, then it doesn’t matter! More importantly, use ramekins with a communal spoon in each for serving, drop a blob onto your plate (never directly onto the scone), and smear one’s portion on with your own knife as you please.
The same technique applies to a nice slice of Toastie White, and even a decadent Crumpet – should one feel daring, Giant Crumpets or Crumpet Thins will do the trick.
John-Paul adds, “Embrace the elegance of High Tea, where tradition meets temptation on every plate. With Warburtons, elevate your gathering to a spectacle of savouries and sweets fit for the noblest of tables. Let us toast to tradition, to taste, and to the timeless allure of Regency indulgence!”
For delicious staple ingredients required for a High Tea experience, pop onto www.warburtons.co.uk.