Later that day we were back for Vegan Afternoon Tea which brought more wonderful aromas with wafts of baked scones taking us back to moments of childhood. A happy collection of summery flavours awaited us after our glass of non alcoholic fizz. Four delicate finger sandwiches (with no crusts, of course) were where we started; ‘Pesto Tomato’ with juicy tomatoes and just enough pesto, ‘Tofu & Cress’ tasted just like a fine egg and cress sandwich should do, ‘Cashew Cheese & Pickle’ with soft pillowy bread, tangy and sweet pickle and a creamy nut cheese and finally ‘Pea & Mint Hummus’ where the freshness of the pea and mint was the star. Our only complaint is that they all disappeared so quickly as they were so delicious. It’s was a finger food fiesta.
Sat proudly atop our afternoon tea stand were the vegan scones, one plain and one raisin, served with coconut cream and a seasonal fruit compote. The wholsome scones were crunchy on the outside with a slight moisture to the interior and with that perfect creamy and jammy combination that speaks of British summer time.
Finally we were on to the four fine plant based creations from a Chef with obvious talent. A ‘Raspberry Financier’ with gooseberry jam that was not overly sweet, shredded coconut and a powerful sour hit from the gooseberry. Put this all together and you have a masterpiece. The ‘Raw Lemon Cheesecake’ had a creamy topping on a soft base with immense lemon sourness. Pretty petals scattered on top, a tart lemon gel like jewels of mouth puckering sourness balanced by the creamy cheesecake filling. Next up, a ‘White Chocolate & Pistachio Cookie’ with sweet white chocolate, a hint of salt and a zing from a sprinkle of freeze dried raspberries. Moist, a little chewy and crunchy all at the same time. Last but by no means least was a ‘Strawberry Tartlet’ which was a perfect short pastry casing, filled with a cloud like strawberry cream and topped with a single, strawberry slice. This really was next level Vegan Afternoon Tea business and we loved every last morcel.