Laurelbank Gluten Free High Tea

Description

Laurelbank Gluten Free High Tea

After you’ve chosen your desired Laurelbank Gluten Free High Tea packages and number of guests and are ready to checkout your cart, please indicate if you’d like to arrive at 11am or 1pm in the notes field.

All bookings will receive an email confirming the reservation in addition to the automated confirmation.

GF Tea sandwiches

• Smoked salmon with chive cream cheese with dill and lemon on GF grain bread
• English Cucumber sandwiches with crème fraiche on GF grain bread
• Classic Sunday Roast chicken, thyme and mayonnaise rice paper rolls
• Grilled vegetable tortilla with spring garden herb rice paper rolls

Savoury Canapes

• Lamb Kofta with North African spiced yoghurt
• Haloumi skewer with smoked paprika and Manuka honey
• Roasted vegetable frittata

Sweet Things

• Chefs selection of gluten free dessert canapes and slices
• Flourless Nutella slice

Tea selection included

Australian Afternoon Tea, Classic Earl Grey, Camomile and spearmint.

High Tea was introduced in England by Anna, the seventh Duchess of Bedford, in the year 1840. The Duchess would become hungry around four o’clock in the afternoon. The evening meal in her household was served fashionably late at eight o’clock, thus leaving a long period of time between lunch and dinner. The Duchess asked that a tray of tea, bread and butter (earlier, the Earl of Sandwich had had the idea of putting a filling between two slices of bread) and cake be brought to her room during the late afternoon. This became a habit of hers and she began inviting friends to join her.

This pause for tea became a fashionable social event. During the 1880’s upper-class and society women would change into long gowns, gloves and hats for their afternoon tea which was usually served in the drawing room between four and five o’clock.

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