High Tea at the Royal Horseguards Hotel
While chef Ben popped in to say hello, I nibbled on a walnut and banana mini cake, a teeny passion fruit curd tart, and a tiny lemon cupcake which went very well with the pomegranate and elder flower tea.
We finished the afternoon off with the freshest and crunchiest scones I'd had in a very long time and a cup of traditional Earl Grey tea. I ate till I could eat now more and at the end of the session, Chef Ben sent us home with doggy bags filled with everything we didn't manage to eat and a little bag of fresh truffle chocolates. I cycled home, feeling like I would never be able to eat or even see a single scone ever again. Until the next morning, when I had the left over scones for breakfast. Which, frankly, could be an English I could get used to as well.