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Tea at the Palace: A Cookbook: 50 Delicious Afternoon Tea Recipes
Author:
Carolyn Robb
Publisher:
Weldon Owen
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Books / Home and family
Year:
2022
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Former royal chef Carolyn Robb presents sumptuous recipes for tea time inspired by the signature dishes served at 12 of the most popular and luxurious palaces in England.
From classic Giant Bourbon Biscuits inspired by Kensington Palace, to Little Scones with Raspberries and Clotted Cream for a Buckingham Palaceinspired garden party, to a White Chocolate and Mint Cake reminiscent of Highgrove House, each delicious recipe offers a taste of the history and tradition of royal British tea parties.
ROYAL INSIDER: Carolyn Robb served as a chef to the Royal Family for 11 years, creating everything from intimate family meals to sumptuous formal events.
50 RECIPES: Recreate a royal tea party with sweets, savories, drinks and more.
INSPIRING IMAGES: Filled with beautiful food photography and inspiration for setting a tea table fit for a Queen!
PALACE TOUR: Take a virtual visit to 12 of the most popular and luxurious Palaces the Royal Family has called home.
CLASSICS MADE MODERN: Recipes rely on seasonal ingredients and easy-to-follow instructions so that cooks of every skill level can make palace favorites at home.

Carolyn Robb: author's other books

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Tea at the Palace

A COOKBOOK

CAROLYN ROBB

PHOTOGR APHS BY JOHN KERNICK

Contents

Carolyn Robb

Oxfordshire 2021

For Mandy, because no one loves making and

eating beautiful cakes more than you do.

TEA AT THE PALACE

Introduction

During my thirteen years as a royal chef, I was very privileged to call some of Britains

most splendid royal palaces and castles my place of work. It was immensely inspiring

to cook for such incredible people in such impressive surroundings. Each royal residence

has its own distinctive character, traditions, and ambience, dictated by its whereabouts

and its history, which, in many cases, dates back hundreds of years. I have created this

collection of special recipes in celebration of a unique aspect of each of the twelve superb

locations.

The grandeur of Windsor Castle contrasts wonderfully with the quirkiness of the Brighton

Pavilion, the tranquillity of Highgrove, the rustic Scottish charm of The Castle of Mey,

and the dollhouse perfection of Kew Palace. The splendor of Blenheim Palace and majesty

of Buckingham Palace are worlds away from the country-house charm of Sandringham.

Henry VIIIs beloved Hampton Court, Queen Victorias peaceful Highlands retreat of

Balmoral Castle, and the imposing medieval Welsh waterside fortress of Caernarfon Castle

all have evocative tales of bygone times to tell. The chapter devoted to Kensington Palace

is bursting with whimsicality. I was very lucky to call KP my home during the time that

I cooked for TRH The Duke and Duchess of Gloucester and TRH The Prince and Princess

of Wales, Prince William, and Prince Harry.

Within these pages, there is an afternoon tea for every taste, whether that be elegant or

rustic, summery or warming, savory or chocolatey, fanciful or flowery, or quite simply regal.

As Henry James said, There are few hours in life more agreeable than the hour dedicated

to the ceremony of afternoon tea.

Happy Cooking!

INTRODUCTION

Buckingham Palace

Summer Garden Parties

London is home to eleven royal palaces. Buckingham Palace, the

Queens official London residence, is by far the best known. Each

year, hundreds of thousands of tourists flock to the palace to peer

through the famous black-and-gold railings in the hope of catching

a glimpse of the Queen. At times, it is a gathering place for national

celebration, such as royal weddings and jubilees and the annual

Trooping the Colour parade in celebration of Her Majestys birthday.

For all of these occasions, the royal family stands on the famous

balcony on the front faade of the palace to greet the legions of well-

wishers. On May 8, 1945, huge crowds gathered at Buckingham

Palace to celebrate VE (Victory in Europe) Day, and the family made

an unprecedented eight balcony appearances that day!

The palaces best-kept secret is the extraordinary forty-two-

acre (seventeen-hectare) private garden behind the building. From

outside the railings, there is no clue that this beautiful and extensive

green space even exists. It is here, in this wonderfully secluded oasis

in the heart of London, that every spring and summer the Queen

hosts three garden parties. Each of the events is attended by an

incredible eight thousand guests. One couldnt hope to be part of a

more patriotic celebration. These garden parties capture the spirit

of everything that is British, with cream scones, mighty jugs of

TEA AT THE PALACE

Pimms, a brass band playing Edward Elgars Land of Hope and

Glory, and dapper gentlemen in top hats and tails all part of the

majestic scene!

The recipes in this chapter are representative of what is served

to Her Majestys guests at these remarkable garden parties. They are

simple, seasonal, colorful, and quintessentially British. Each one of

them would surely get the royal seal of approval.

Personal garden party invitation from the Lord Chamberlain.

BUCKINGHAM PALACE

Tangerine and Passion Fruit

Melting Moments

elting moments (see photograph on ) have a royal pedigree. I made them

for a royal christening tea, and they were served at several of the annual palace

garden parties I attended. Traditionally, these buttery, melt-in-ones-mouth cookies have

a vanilla filling. However, by adding a generous amount of freshly grated tangerine zest

and some wonderfully tangy fresh passion fruit, they are elevated to another level of

delight. Dont be put off making these because of the need to pipe them, as the dough can

just as successfully be rolled into balls by hand, flattened between the palms, and finished

by pressing down with the tines of a fork.

FOR THE BISCUITS

1 cup plus 2 tablespoons (255 g)

butter, at room temperature

cup (80 g) confectioners sugar

teaspoon pure vanilla extract

2 tangerines

2 cups (250 g) cake flour

cup (80 g) custard powder

(see Chefs Note)

FOR THE BUTTERCREAM

6 tablespoons (80 g) butter,

at room temperature

1 cups (160 g) sifted

confectioners sugar

teaspoon pure vanilla extract

2 tablespoons passion fruit juice,

from pulp of 1 large passion fruit

rubbed through a sieve

Confectioners sugar, for dusting

M AKES 20 SANDWICH BISCUITS

To make the biscuits, preheat the oven to 350F (180C). Line

2 sheet pans with parchment paper or silicone mats.

In a large bowl, using an electric mixer, beat together the butter and

sugar on medium speed until light and creamy. Add the vanilla and

beat until incorporated. Finely grate the zest from both tangerines

directly into the bowl, then sift together the flour and custard

powder directly into the bowl. Using a wooden spoon, mix to form a

smooth dough that is soft enough to be piped.

Spoon the dough into a piping bag fitted with a -inch (12-mm)

closed star tip. Then, moving in a tight counter-clockwise circle to

shape each biscuit, pipe rosettes about 1 inches (4 cm) in diameter

onto the prepared pans, spacing them about 1 inch (2.5 cm) apart.

You should have 40 biscuits total.

Bake the biscuits until lightly golden, 1012 minutes. Let cool on the

pans on wire racks for a few minutes, then transfer to the racks to

cool completely.

TEA AT THE PALACE

While the biscuits are baking, make the buttercream. In a bowl, using

the electric mixer, beat the butter on high speed until lightened and

smooth, about 1 minute. Add the sugar, vanilla, and passion fruit juice

and beat for several minutes until the mixture is very light and creamy.

Spoon the buttercream into a piping bag fitted with a -inch (6-

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