FEATURE
» AFTERNOON TEA
High
tea
Afternoon tea is one of life’s simple pleasures and it’s hugely popular, meaning it can form a lucrative part of operators’ food and drink offering
T
he quintessential afternoon tea has been enjoyed for well over a century in Britain and its popularity never wanes; if anything it keeps increasing. For venues serving hot drinks, it’s a profitable add-on and for pubs and restaurants, it’s a profitable way to extend the day parts and fill quieter afternoon periods. Afternoon tea comes in all shapes and sizes – sweet, savoury, themed. Its appeal spans all ages and tastes and can be as simple as a cup of tea with a scone, jam and
18 Eat » ISSUE 11 2022
clotted cream or more elaborate with sandwiches, savoury bites, cakes and biscuits. It’s a cost-effective option to make but can have a premium price attached, especially when alcohol is included. They can be prepared in advance, you can secure trade by taking bookings and they are so easy to make as a takeaway option to increase sales further.
Did you know?
US BRITS DRINK AROUND
100 MILLION CUPS OF TEA EVERY SINGLE DAY!
Afternoon Tea Week 8-14 August
Top tips » Have something light and something fruity to balance out other rich flavours. » Don’t be tempted to overfill the cake stand. » Add healthier choices too, such as a miniature bowl of fresh berries, a salad garnish or crudités. » Offer versions for special diets – you can take pre-orders.
