Tea at the Palace: 50 Delicious Recipes for Afternoon Tea by Carolyn Robb - #BookReview

 

During my thirteen years as a royal chef, I was very privileged to call some of Britain's 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.

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Set against a backdrop of twelve of Britain’s most stunning palaces and residences, the recipes are a mix of traditional, contemporary and whimsical; each one with its own unique twist.

 

Every chapter tells a tale, with inspiration drawn from sources as diverse as a 200-year-old royal banquet menu, an intriguing 17th-century chocolate kitchen commissioned by William III and Queen Victoria’s highland retreat.

Gingerbread soldiers in sentry boxes, striking raspberry swirl meringues, miniaturised cream scones, cacao nib nuggets and warm salmon tartlets are just a few of the teatime temptations.

 

Written by the Former Personal Chef to TRH the Prince and Princess of Wales.  

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I don't often review cookery books, but when I do I always like to have a go at one of the recipes before I write it, and this is no exception. I needed to make a cake as the centre piece for my WI's Jubilee Celebration so this book was perfect to find a recipe for this occasion (more about my efforts later.)

There are some truly sumptuous looking cakes and bakes in this book, all of which have all been beautifully photographed by John Kernick, making it a visual delight. I could have happily baked my way through most of the recipes. 

However, not only are the photographs of the bakes gorgeous but there are also wonderful photos of the royal palaces. The recipes are divided up by royal residence with appropriate bakes attributed to each venue. They are: 

Buckingham Palace

Sandringham House

Kensington Palace

Hampton Court Palace

Brighton Pavilion

Highgrove House

Blenheim Palace

Balmoral Castle

The Castle of Mey

Kew Palace

Windsor Castle

Caernarfon Castle

In each section, Ms. Robb writes about her experience at each royal residence, followed up with recipes she has cooked. I did, in fact, use two of the recipes to make one cake as I needed the quantities of cake mixture from the White Chocolate and Mint Cake (Highgrove House) but with the filling of the Strawberry Bunting Cake (Buckingham Palace).

I found the recipe in this timely publication easy to follow and I was very happy with the result.

Anyone who enjoys baking or reading about the Royal Family would enjoy this book, and I can envisage it one that I would come back to on several subsequent occasions.

ISBN: 978 0711279650  

Publisher: White Lion Publishing

Formats: e-book and Hardback

No. of Pages: 160 (hardback)

About the Author:

Born and raised in South Africa, Carolyn Robb’s culinary education began at ‘The Tante Marie School of Cookery’ in Surrey, UK. Her first job was at Kensington Palace cooking for TRH The Duke and Duchess of Gloucester after which she served as the personal chef for TRH The Prince and Princess of Wales, Prince William and Prince Harry for 11 years. Since then she has lived and worked in Dubai, California and the UK, as a culinary consultant, in event management, product development, in the travel sector and as a food critic, judge and author. Tea at the Palace is Carolyn’s second book. 

(author photo courtesy of Speakers Connect 

 bio info courtesy of The Quarto Group

ARC courtesy of NetGalley)