High Tea at Pennyhill Park | Bagshot (UK)

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The Ascot Ultimate Afternoon Tea (at £60)

Ridgeview Blanc de Noirs
Ridgeview Blanc de Noirs

Ridgeview Rosé de Noirs (75 ml)

Bubble and Squeak Scotch Quails Egg
Bubble and Squeak Scotch Quails Egg

A well seasoned Scotch egg, with a light crust, tasted lovely. Bubble and squeak works very well and gives a nice twist. Quails egg in the centre cooked a tad too long, so not runny. Nice bit of pulled gammon underneath, with a hint of mustard through the seasoning is delicious. Red cabbage emulsion on top, adds an interesting flavour. Very nice indeed!

Finger Sandwiches and Seasonal Pastries
Finger Sandwiches and Seasonal Pastries

We started with some seasonal finger sandwiches. Roast turkey with sage and onion stuffing, Beetroot cured salmon gravlax with honey mustard and Somerset brie with cranberry sauce. The salmon was my favourite, but all tasted very nice.

Next a warm Christmas sausage roll with chestnut and cranberry. Delicious! Wanted more of it. And actually we did ask for seconds on this one! Excellent!

And finally four seasonal classic pastries with a modern twist. Choux à la crème, filled with chestnut crème, pear compote, merengue and vanilla whipped ganache. A slice of moist and citrusy fruit cake, with mulled wine marinated golden sultanas, raisins, apricot, cranberry and mixed peel. A chocolate sweet pastry tart, with milk chocolate and orange mouse, caramelised white chocolate and pine crémeux. And a petit gâteau with Madirofolo chocolate mousse, Kirsch crème brûlée, cherry and sablé bisquit.

Green Pear Parfait, Chai Tea Granita
Green Pear Parfait, Chai Tea Granita

A refreshing palette cleanser was served, while we were enjoying the pastries.

Spiced Mixed Fruit and Plain Scones
Spiced Mixed Fruit and Plain Scones

And to finish off with some perfectly house-baked scones. Plain and with spiced mixed fruits. Served with Cornish clotted cream and winter plum conserve.