It’s decadent and classy just like me, fitting then that Red Letter Days offered me the chance to choose any one of their afternoon tea experiences, and my there are plenty to choose from.

For a lot of people afternoon tea conjures up images of idyllic bygone era of country houses with the cast of Downton Abbey scoffing cucumber sandwiches and scones, washing it all down with gallons of Darjeeling. Now while that may have been true in the past, things have changed. The afternoon tea is now within reach of us all and while the traditional version is still of course extremely popular, there are many places out there rethinking it and putting a modern twist on this classic.

That’s exactly why I chose the Wyld Tea & Cocktails at Dandelyan located in the Mondrian Hotel, South Bank. It sounded different…interesting. Billed as being 70’s themed, influenced by unusual botanicals and of course the fact this afternoon tea included a few cocktails

Dandeylan is right on the pathway (Queen’s Walk) on the banks of the Thames, we were lucky enough to get a window seat so we had great views. The dark green décor matches the beautiful green marble bar which makes a great focal point. We were immediately handed a glass of water each which was much appreciated as it was a blistering hot day outside.

Not far behind the water was our opening cocktail the ‘Cheers!’ a refreshing mix of Bacardi, plum & peach, elderflower topped with bubbles – refreshing and very drinkable, it didn’t take long for this to disappear

After a few minutes of letting the air-conditioning cool us down we confirmed we were ready for our pots of tea and sandwiches. I went for English Breakfast and my partner Chamomile both came served in a generous pot, although you can of course ask for a top up when needed. Both delicious teas, and I know it’s a bit of a cliché, but on a hot day tea really is rather refreshing.

Just a few sips of tea later and our sandwiches arrive. Nice combinations, some untraditional like pastrami and IPA relish and some traditional with a twist, my favourite being smoked salmon with kümmel (a savoury flavoured liqueur) & green onion mayo.

Interestingly my partner (who is vegetarian) didn’t want one of the veggie options so they created a sandwich for her right there. It was sauerkraut, artichoke and rocket…and what an amazing sandwich too! I would take one over meat any day, kudos to the kitchen.

Next to the sandwiches were little savouries a smoked duck, miso and parmesan croute and a lobster and crab herb roll. Tasty little bites that worked well with their sandwich companions.

We ask for a couple more rounds of sandwiches, you can do that you know so don’t be afraid to ask at any afternoon tea location.

All very good so far…

The next cocktail came out listed as a palate cleanser. Served in a teeny glass this mix of passionfruit, sea buckthorn (no, me neither) and gin, really nice and very refreshing living up to its billing.

Palate cleanser finished with I poured another cup of tea and pretty soon I was staring at scones with grape & sherry jam and clotted cream. And I love clotted cream. A lot.

The jam was nicely sweet and boozy a delicious foil to the cream and the scone was tasty enough but, for me it lack a little crumbliness in the texture. Otherwise top notch!

Cocktail time again! This time a sweet pink creation full of chocolate, peppercorns and prosecco. Very pretty to look at it was too, topped with a little pink encrusted marshmallow and egg white foam.

What would an afternoon tea be without some little cakes? Sure enough some lovely treats arrived – an Earl Grey Vermouth custard tart, mint choc Scotch tea cake and a French Martini blancmange.

All very tasty although I must say my favourite was the custard tart, the smoky tea flavour worked wonderfully for me.

The final cocktail was delivered and a really refreshing one too, a ‘McCrop’ mojito made from vodka, green tea, mango and citrus, it was the perfect end to a delicious afternoon.

All in all the Wyld Tea at Dandelyan is well worth a visit. Great food and drink, a fantastic location and hugely friendly, accommodating staff.

Next week is THE time to go and enjoy this most British of pastimes, so why not go an indulge yourself this Afternoon Tea Week or with the help of Red Letter days you could indulge someone else too, check out the following links to find out more:

Red Letter Days

Wyld Tea at Dandelyan

Remember to tell me how your afternoon tea went in the comments below…Enjoy!

Michael Robinson

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The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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These are a few of my favourites which always go down well and which I prepared most recently just this Sunday! These quantities adequately/generously serve 12 guests.

Pear & St Agur filled Crispy Prosciutto Cups

Ingredients to make 24 cups:

• 150 g prosciutto, thinly sliced (12 slices), each halved so roughly square
• 2 ripe pears
• juice of 1/2 lemon
• 75 g St Agur or other soft blue cheese

Method:

• Heat oven to 190 C/375F
• Line small muffin tin with the prosciutto – one half per cup, overlapping any tears, crimping to fit
• Cook for 10 minutes until the fat is golden and crisp (give them a couple more minutes if necessary)
• Core the pears and chop up small
• Mix the pears with the lemon juice
• When the “cups” are cooked carefully, with a fork, lift them out onto kitchen paper to drain and cool
• Just before serving fill the prosciutto cups with the pears and top with the cheese

Duck Bites with Citrus and 5 Spices

Ingredients to serve 12:

• 525 g duck mini fillets
• 1-2 tsp duck fat or coconut oil
• juice and finely grated rind of: 1 grapefruit, 1 orange, 1 lime
• 1 tsp agave nectar, or to taste
• 1 tsp five spice powder
• 1 tsp butter

Method:

• Marinade the duck in half the juices with all the rind and half the five spice powder for at least 2 hours, or overnight
• Drain and squeeze the duck dry
• Heat the oil over high heat and cook the duck in batches until brown all over and just cooked, about 3 minutes (don’t over fill the pan or the duck will stew – not nice!)
• Drain the duck on kitchen paper or in a sieve
• Boil the rest of the juices with the remaining 5 spice powder and the agave nectar until reduced by half.
• Switch off the heat and add the butter, stir to mix it in well
• Put the duck in a wide dish and pour the glaze over, stir to coat and serve hot or cold

Caprese Skewers

To serve 12, with other dishes:

• 24 baby vine tomatoes
• 24 baby mozzarella balls
• 24 large leaves basil
• a few extra basil leaves, rolled and chopped
• salt & cracked black pepper
• virgin olive oil
• 24 toothpicks or mini skewers

Method:

• Place the tomatoes in a wide container with the basil, salt & pepper and then cover with olive oil. Marinade for 2 hours or overnight
• Pierce one tomato, a basil leaf and a mozzarella ball on each skewer

Also serve a bowl of marinaded olives and a bowl of seeds and or nuts for variety of flavours, colours and textures. Lay out and put out toothpicks for the Duck Bites and the olives – ideally in a pretty container but the one they come in works too!

Great with wine or cocktails – cheers!

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Karen Kennaby

Karen Kennaby is the Intuitive Food Coach. She helps people, primarily women, discover the best foods & eating pattern for them so they feel & look AMAZING!
“The focus is very much on delicious, beautiful & healthy food. For the last 9 years I’ve chosen real food, moderately low carb diet & maintained my weight all that time – plus no tummy aches, no bloating etc"
I am excited to tell you about: 'Around the Table with Karen'... I believe a lot of life goes on around the table…meaningful 121 conversations, group discussions, interviews, coaching, relationships developing, preparing & sharing food, eating, and more! Around the Table with Karen covers all this.
Click here for more information on Karen.

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The post Creative Canapes – Quick, Easy Ways to Impress! appeared first on Food on the Blog. Post by Karen Kennaby