A Vegetarian Afternoon Tea at The Royal Crescent Hotel, Bath.

Can you think of anything more quintessentially British than enjoying a splendid afternoon tea in the Royal Crescent Hotel which is nestled in the heart of historic Bath’s crescent? Unless The Queen and Mr Bean were sat at the adjacent table.

I visited The Royal Crescent Hotel & Spa for the first time a few weeks ago with my sister and it’s just as grand and luxurious as one would imagine and I cannot wait to share my wonderful dining experience with you all.

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We were promptly lead through the house, into the tranquil gardens and taken into the foyer of The Dower House restaurant where we were offered the choice of eating indoors or choosing one of the many tables outside. Seeing as it was such a beautifully sunny and warm day we opted for the latter. The resident robin even joined us at our table on many occasions throughout our visit. You’d hasten to forget you were in the middle of a beautiful, busy and bustling city as it was just so relaxing and quiet in the grounds of the hotel.

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We were seated at our table and handed some menus to choose which type of afternoon tea we’d like and which blend of tea we want to accompany it as well. The Royal Crescent really do cater for everyone with their choices of afternoon teas. First up was the Royal Crescent Afternoon Tea (£37.50 per person) which they say is designed more for those with a savoury palate. The sandwich choices you receive with this are:

  • clarence court egg, smoked cheddar, spring onion and mustard cress.
  • Roast beef with a horseradish mayonnaise and watercress.
  • Corn fed chicken and a basil and lemon hummus.
  • And finally a smoked salmon sandwich with a lemon and chive cream cheese.

The savoury options for this particular afternoon tea are:

  • Smoked salmon toast, smoked paprika, lemon zest and topped with caviar.
  • A bite sized sausage roll topped with a honey and onion seed glaze.
  • Bath chap (which is a cut of pork) with a mustard mayonnaise, pickled radish and sorrel.
  • Cucumber filled with a caraway spiced goats curd and topped with a charcoal emulsion.
  • Saffron and honey yoghurt topped with mackerel tartar and a fennel and red onion salad.

This afternoon tea is then simply finished off with an individual verrine topped with a crescent biscuit, a warm scone, Devonshire clotted cream, strawberry preserve and a bath bun with cinnamon butter.

If you have a sweeter palate or want to opt for the more traditional afternoon tea, the Authentic Afternoon Tea (also £37.50 per person) This offers all the same sandwiches as above but rather than getting a plate of savoury minis you get seasonally changing homemade cakes, pastries and sweet delicacies.

If that’s not all they even offer a children’s Afternoon Tea (£19.50 per child) which I think is the sweetest idea. The thought of a little party of children dressed up in posh frocks and polished shoes having a fancy garden tea party makes even me feel gooey and smiling like the Cheshire cat.

My sister opted for the Royal Crescent Afternoon Tea and I chose to have the vegetarian one with a copious amounts of earl grey to wash it all down with. I really liked that, if you’re having an afternoon tea with someone you don’t necessarily have to have the same one. Makes life a lot smoother for those with dietary requirements as they also cater for those who are vegan or nut/gluten intolerant as well.

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The dainty finger sandwiches I had were filled to the brim of these delectable fillings:

  • Avocado, guacamole and mustard leaf.
  • Roast red pepper with a basil and lemon hummus.
  • Cucumber, dill, black pepper and lime
  • And finally it was a little tomato and chutney sandwich.

They were delightful, fresh and different to what you’d usually get with an afternoon tea which I really enjoyed.

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The savouries I had included in this afternoon tea were delicious and so different to what I was expecting. Starting from the top item at the back was a bite sized mushroom and truffle sausage roll topped with a honey and onion seed glaze. The depth of flavours from the rich umami flavours from the truffle and mushrooms to the sweet, delectable hit from the honey at the end really finished off this little treat.  To the right of that was a warm truffle, brie and grape tart. Brie and grape is just a marriage made in perfect food heaven, combine that with a warm, buttery pastry and you’ve got yourself this little bite of happiness. Beneath that is a savoury choux bun, something of which I had never tried before and was really intrigued by. It was filled with a mouthwatering tomato, basil and lemon cream making it such a lovely and delicate light bite. Next from that was a thick slice of cucumber, which had been partially hollowed out and filled with a caraway spiced goat’s curd and topped with a charcoal emulsion. This too was something I had come across nor tried before and was eager to try it for myself. It was refreshingly cool and wonderfully unique to something you’d expect to adorn your plate. I loved the addition of the very on trend charcoal emulsion as well. Last but definitely not least was the saffron and honey yoghurt you can see in the glass jar on the plate. The silky smooth yoghurt was topped with feta cheese, ribbons of red onion and a fennel salad. Before I start to sound like a broken record I can honestly say I’ve never tasted anything like the things I tried here. The amber hued yoghurt had the subtle floral flavours of saffron combined with the saltiness of the feta and the tartness of the red onion it was completely sublime. I don’t think I could have wolfed it down any faster!

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A close up shot of the saffron and honey yoghurt pot.

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The warm truffle, brie and grape tart in all its glory.

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In between the savoury and sweet tiers we had these delightful lime posset verrine’s topped with a crescent biscuit. It was gorgeously creamy and tangy serving as the perfect palate cleanser.

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Now moving onto the pinnacle of an afternoon tea, it’s not complete without scones with jam and clotted cream. Their warm scones were perfect, so you can just tear them in two with your hands. Whether you eat your scones with jam and cream or cream and jam; these’ll go down a treat.

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If these are new to you as well they are sweet enriched dough buns, studded with sultanas, sprinkled with sugar and a sugar lump placed in the middle.

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As you can see the sugar lump hidden inside the bath bun still remains nearly completely intact. These are perfect with lashings of jam and cream or slathered in cinnamon butter.

I absolutely loved my visit to The Royal Crescent Hotel and am definitely thinking about when I’ll next be returning or even sampling some of their main restaurant menu.

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How To Make Homemade Smartie Cookies.

These sweet snacks used to be my absolute favourite treat when I was younger. After talking to my sister about them recently we discovered you cannot find them ANYWHERE. I looked all over and searched high and low in pretty much every supermarket and online (that’s how desperate I became for my sugary fix) and started to feel like this is the hidden conspiracy item or I was a victim of the Mandela effect; did they even exist? Did I make them up and had been living in a cookie induced lucid dream for years?!

Also, side note, if someone finds these being sold somewhere real soon I’m going to sound like such a weirdo conspiracy theorist aren’t I! If I get a comment from someone saying they bought these in Tescos just a few days ago I’m going to actually go mad. But anyway!

So I made some of my own that I think taste pretty similar to the real deal and how they used to taste but given the fact that it’s been the best part of about 10 years since I remember having one they might not be bang on but they still tasted pretty good so if you fancy making some of your own give this recipe beneath a go.

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Ingredients:

  1. 150g softened butter
  2. 150g soft light brown sugar
  3. 75g caster sugar
  4. 1 tsp vanilla extract
  5. 1 large Egg
  6. 250g plain flour
  7. 1 tsp baking powder
  8. A pinch of cinnamon and nutmeg. (optional)
  9. smarties (other sugar shelled chocolates are also available)

Preheat the oven to 180 degrees and if you wanna be super organised (unlike me basically) line a baking tray as well.

  • Firstly, combine the softened butter and sugars in a large bowl. The more I’ve gotten into baking over the last few years, I think you actually really notice the difference when using cold butter, room temperature butter or softened in your bakes. By using room temp or softened butter it enables the sugar and butter to mix together a lot quicker and a lot easier. Plus it means you don’t have to have a mini bicep workout in the kitchen. In this recipe I used both white caster sugar and light brown sugar. The addition of the brown sugar gives the bake a darker golden colour and a slightly more fudgy taste.

 

  • Combine the egg and the vanilla extract together then pour into the sugar and butter mixture and stir until fully blended. Even though there’s a lot of sugar in these super sweet cookies by adding the vanilla extract gives the cookies an extra, deeper flavour throughout. Most supermarkets stock extracts or essences in the home baking aisle and if you want to make this recipe your own you could try using different flavourings like almond, coffee, caramel or even a salted caramel essence instead of vanilla.

 

  • Once all the wet ingredients are fully combined sift in the dry ingredients until it’s formed a dough like consistency. I added in the spices in at this point it’s completely optional I only used a small amount as I didn’t want it to overpower the whole thing but I felt that it just added a little something extra.

 

  • Place the dough in the fridge for about 30-40 minutes to let the flavours develop and the dough to harden up.

 

  • I sliced the cookie dough into 1 inch thick circles, rolled it into a ball between my hands and placed on a tray. I then pressed in a handful of smarties into the cookie and then baked for between 10-12 minutes until golden.

Perf with a cup of tea or glass of milk or eating every single one after the other when no is looking…

 

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Making Homemade Granola.

*This post contains gifted items from Indigo Herbs. However all the thoughts, opinions, pictures and words are all entirely mine*

Have you ever wanted to be one of those people that have it all? Y’know you see them out and about with their perfectly immaculate ironed clothes, not a single baby hair out of place and you can just kinda tell they have their proverbial poop together. Like they probably shop solely in Karen Millen, Waitrose and Wholefoods, have a diary they actually stick to and probably make everything from scratch, even their breakfast cereals. Are you thinking about Bree Van Der Kampf too cos same!?

Anyway fear not my internet pals I am going to teach you a a simple way to have it all. Well to make your own breakfasty foods that is. Sorry I can’t guarantee you’ll suddenly become super organised overnight. The Granola is good but unfortunately as much as I’ve consumed; it’s not magic.

Breakfast is the most important meal of the day and what better way to start than with something you’ve spent the time (not very long at all if you ask me) lovingly creating to enjoy on a bitterly cold Monday Morning before work.

Granola is like a leveled up cereal to me. It’s a bit fancy it’s a bit adult and something that I’ve never actually tried to make before. Opting to buy a bag or a box of it in shops and then feeling a bit moany when I’m eating it as it’s either too crunchy or not crunchy enough, not enough extra bits or a bit lacking in something. Talk about the modern day Goldilocks! Once you’ve mastered the basics you can pretty much jazz this up any which way you like to suit your personal tastes or for someone else’s if you’re giving this as a gift or bargaining tool.

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So to start with you need a base for this awesome granola. I used 300g of jumbo oats. I love oats especially the big chunky ones that have a coarse nuttiness to them. You could use a gluten free oat, the smaller types, a mixture of oats, puffed rice or millet or spelt flakes. It’s entirely up to you.

So in a bowl I’ve got the oats, to that I added in 3 tablespoons of dark agave nectar. I like this as it’s totally vegan, rich like treacle and so sweet too. But if you prefer you could use honey, golden syrup or maple syrup. I added in a teaspoon of vanilla extract (have you noticed I’ve got a sweet tooth…???) but you could omit that or add different essences you can get loads from almond, gingerbread, orange or coconut) You’ll find these in cookery shops, online and in supermarket home baking aisles. Equally you could use the actual spice itself like ground ginger or ginger finely sliced into the mix, coconut flakes or dessicated coconut. Honestly homemade is so personable and versatile.

Adding in 2 large heaped tablespoons of Indigo Herbs raw Almond Butter (find it just here) to give it that sweet yet savoury flavour and really bringing the whole thing together.

After stirring it all through, I then added in the rest of the ingredients. I used 50g almonds, 50g cashews, 50g roasted macadamia nuts, 25g sunflower seeds, 25g pecans. Roughly chopping some and leaving some others a whole to give the granola a bit of added texture. I stirred them in until fully combined.

Then pour onto a ready prepared baking sheet, making sure it’s all laying out flat to bake each bit perfectly.

Bake in the oven at 150C/fan 130C/gas 2 for about 15 minutes until golden brown. I personally prefer the crunchy taste of a cooked nut but if that’s not for you, you could always add them once the oats have fully cooked.

Once cooled store in an airtight container and it will last for up to a month (that’s if you haven’t nibbled it all before that) it’s perfect with your choice of milk or yogurt, my personal favourite is with a dollop of Greek yogurt and a splodge of honey. YUM.

As someone who would often purchase granola and probably wouldn’t have even considered making my own I was so shocked at just how easy this was! I would encourage all you breakfast lovers out there to go and try your hand at making some yourself!