It’s worth a visit to the lovely Georgian village of Easingwold to appreciate the lovely tea rooms and cafes available. The Clark’s have two to choose from, Clark’s Tea Rooms, Market Place, Easingwold, Yorkshire, YO6 3AG Tel No 01347 823143. This tea shop has all the same cakes, breads and pastries sold at their other shop ‘Clark’s Cafe’ bakery.
It’s divided into three rooms with walls adorned with local artists work and a smokers parlour at the back.The position of this tea shop in the central Market Place is perfect for a stop while shopping where you can enjoy their delicious home-made cakes and a refreshing pot of tea.
Clark’s Cafe, 195 Long Street, Easingwold, Yorkshire, YO6 3JB Tel No 01347 821285. This shop started back in 1925 when the Clark’s grandmother-in-law used to make scones and tea and sell it from the kitchen window to road repair men and cyclists.
You can see from the displays of canal-wares around the room that the owners enjoy narrow boats.
There is also a pretty garden with outside seating for the good weather months.
Everything is made on the premises with the speciality being the all day breakfast, ploughman’s lunch and the set afternoon or cream tea. This comes with a selection of sandwiches, scones with cream and cakes and tea.
I have just published my book ‘A Little Book on Tea Cake & Chocolate‘, which would make a great gift for anyone who loves tea, cake and chocolate.
This little book on tea and cake is a guide about one of our favourite beverages. It explains tea pairings, tea and chocolate, tea and health, tea and sandwiches, fascinating tea facts, buying the right tea, tea to help you sleep and tea cozies and teapots. It also features over one hundred tips on baking cakes and has some recipes for delicious loaf cakes. It finishes with several lovely tea quotes.
A great book for any tea devotee. It’s available on Amazon for £2.99
Over the last three months of spending hours after hours and days after days at the hospital, where my Dad was, I started making notes of some of my posts on tea, cake and chocolate as I felt sure I could use it in a book.
There are nineteen chapters which cover all the tea topics I have mentioned above plus tips on how to make the best cake, pastry, and more. I also cover baking apps and recipe books old and new.
I finally finished it at the weekend and it is now available to buy as a paperback and hopefully as a kindle read soon. I would love some feedback if any readers bought the book.
Yorkshire Tea has launched a new biscuit-flavoured tea that’s causing quite a stir among tea traditionalists.
The beloved tea company Taylors of Harrogate, said the new biscuit brew combines the classic taste of tea and biscuits, so no one will be caught out without a biscuit to dunk.
The new brew has the comforting taste of the original tea but with a smattering of malty sweetness which gives the biscuity flavour.
There’s not just plain old ‘English Breakfast Tea’, lots of countries around the world have their own type of Breakfast Tea. The general term “breakfast tea” can be used to refer to a type of robust, full-bodied black tea intended to be served with a traditional hearty breakfast. Some of the most popular ones are – English Breakfast […]
To enhance the flavour of certain teas pair with certain foods.
When drinkingTwinings Lapsang have it with chicken or smoked salmon sandwiches or walnut cake or Stilton cheese.
When drinking Ceylon tea from Ahmad Tea London try having it with cucumber or tomato sandwiches or tarte au citron or mature cheddar cheese.
Henrietta Lovell, nicknamed The Tea Lady wants to reintroduce us to the joys of real tea. She would like you to sip it from a vintage bone china cup and enjoyed with a crunchie biscuit or a cucumber sarnie.
She sources and sells exclusive, uncommonly tasty teas from Asia and Africa.
She started ‘The Rare Tea Company’, after losing her father to cancer within three months of him being diagnosed with it. Feeling that she wanted to seize the moment, she researched her passion for tea and in 2004 started the rate tea company.
Part of Henrietta’s time is now actually spent offering tea tasting to would be connoisseurs.
Her teas are available from Waitrose and Sainsbury’s and has some strange names like the ‘Royal Air Force Tea’, which she said is ‘calming in times of national peril and fortifying when courage is required’.
In 2016 they established the Rare Charity. The founding principle of Rare Charity is sustainability. The partnership between Rare Charity and Satemwa supports focussed intervention at the point of need. We are creating local role models who represent young Malawians aspirations and encourage their peers to develop their skills and change their own and their community’s future. Inherent to Rare Charity’s values is advocating gender equality by promoting the opportunity to female students in particular. We will support change agents who are leading a new way of eradicating poverty by gaining tertiary education and later financial independence.
Rare Charity is currently supporting four young Malawians through tertiary education with scholarships: Osman, Ongani, Alex and Lisnet. Rare Charity’s vision goes beyond the day-to-day we are establishing a platform that will educate generations of young people to come.
With Christmas now well and truly on countdown I thought it might be nice to write a post on tea pairings with some of the festive foods we eat.
When drinking Lapsang have it with chicken or smoked salmon sandwiches or walnut cake or Stilton cheese, to enhance the flavour of the tea and/or food.
Of course, Christmas isn’t Christmas without chocolate but with different strengths of chocolate, this does mean there is a choice of pairings. With dark chocolate, try Assam, Darjeeling, Earl Grey, Gyokuro, or Oolong. With milk or white chocolate try Darjeeling, Dragonwell, or Oolong,
When drinking Earl Grey have it with fine pate or ham and mustard sandwich’s or Crème Brulee or Leicester cheese, to enhance the flavour of the tea and/or food.
When drinking Ceylon tea try having it with cucumber or tomato sandwiches or tarte au citron or mature cheddar cheese.
Fortnum and Mason have some amazing goodies paired with specific teas like the festively fragrant notes of zesty clementine, festive spices and cocoa nibs in their Christmas Tea and our deliciously sweet, individually-wrapped Marrons Glacé – a traditional 16th-century French speciality of chestnuts candied in a syrup and then dried,
A hand-graded, deep gold and deliciously nutty treat for any true caviar connoisseurs, it pairs perfectly with any Fortnum’s Champagne – but particularly with the honey, spice and dark fruit notes of our Blanc de Noirs Champagne.
Forget a nightcap liqueur coffee – the finest way to round off a full day of feasting is with a cup of our bold Christmas Coffee and a box – to share or snaffle solo – of their exceptional Christmas Chocolate Liqueurs.
I bet your mouth is watering after reading about these delicious pairings.