An Update FULL of Christmas Cheer

Christmas has been truly launched!!

A warm festive welcome to all new Foodie Subscribers.

Last week, we hosted an enchanting afternoon that left our guests full of Christmas cheer (and spirits 😊 😊!!). The celebration began with a glass of pink prosecco to set the tone, followed by a delicious five-course tea filled with seasonal delights.

To start, the ladies (who are pictured below) enjoyed gently spiced sausage rolls, fresh from the oven, alongside delectable crab dough balls with sun blushed tomato and dill. Next came a selection of freshly prepared sandwiches with delicious fillings, including oak smoked salmon with whipped lemon cream cheese  – perfectly light yet luxurious.

The dessert course was nothing short of divine. First came a creamy buttermilk and vanilla panna cotta, served with strawberry compote and orange crumble and the showstopper of the afternoon was a festive Christmas treacle tart made with ginger cake and orange. This was accompanied by a rich clementine and Cointreau cream. For the finale, there was spiced brown sugar apple cake. Just as well this delicious, moist cakes lasts in the fridge because most of the ladies took theirs “to go” !!  I am sharing some of the recipes below.

Throughout the afternoon, the room was filled with music and laughter as guests played a grown-up version of pass the parcel, complete with hilariously bad homemade festive jokes, and had great fun with a few rounds of “Encrypted.” The event rounded off with coffee, peppermint tea, and a truly relaxed festive vibe.

If this sounds like your ideal way to celebrate the season, don’t delay. We have spaces but they are extremely limited.

Call Barbara on 07719 624429 to reserve your exclusive booking. Treat yourself to a truly special Christmas gathering, away from the hustle and bustle!

Celebration Festive 5-course Afternoon Tea
Nov/Dec 2024

 Complimentary glass of Prosecco on arrival for parties of 6 or more

– Warm Mini Cheese Scones with Mustard Butter –
– Mildly Spiced Sausage Rolls –
– Crab dough balls with sun blushed tomatoes & dill –

followed by

– Teas & coffees of your choice with some freshly made sandwiches –

Roast Chicken with Curried Mayonnaise
Cucumber & Watercress with yuzu & chive butter
Oak Smoked Salmon with whipped lemon cream cheese
served with grapes & kettle crisps

– Buttermilk & Vanilla Panna Cotta with Strawberry Compote & Orange Crumble –

– Treacle Tart with Ginger Cake & Orange –

 – Spiced Brown Sugar Apple Cake –

£38.00 per person
including a festive pass the parcel 😊

We are completely flexible, the above menu is an example, something a little different from what you might usually choose  ……  if you would prefer a more traditional afternoon tea there are endless choices and possibilities so please let us know?

XMAS RECIPE: Buttermilk & Vanilla Panna Cotta with Strawberry Compote & Orange Crumble

Recipe makes 12 small glasses:-

Place 4 sheets of leaf gelatine in a bowl of cold water for a few minutes. Cut 1 vanilla pod/bean in half and scrape out the seeds. Place the seeds into a saucepan with 450mls of double cream and 80gms of caster sugar. Bring to the boil slowly. Remove from the heat and let it rest for 5 mins for the flavours to infuse. Bring the cream back to the boil, remove from the heat and then squeeze out the gelatine and whisk it into the hot cream mixture. Once dissolved, add 450mls of buttermilk. Strain into a jug and then pour into glasses – cover with clingfilm and leave at least 4 hours to set.

Meanwhile prepare the crumble. Set the oven to 170C degrees (325F). Tip 50gms chilled and diced butter into a food processor along with 50gms caster sugar, 75gms plain flour, 25gms ground almonds and 1 teaspoon of orange zest. Pulse until the butter has been rubbed into the dry ingredients. Tip onto a baking tray and bake for about 15 minutes until golden and crisp. Leave to cool.

To make the compote, hull and slice 250gms strawberries and tip into a bowl. Add 1 tablespoon of caster sugar, the juice of half an orange and half a teaspoon of orange zest.  Cover and leave for 30 minutes to allow the strawberries to soften and become juicy.

Spoon the strawberry compote on top of the set panna cotta and top with some of the crumble. Dust with icing sugar.