I must admit I don’t drink tea, I love coffee! However I love the thought of a good social gathering, especially one where you are served lots of different finger sized morsels of deliciousness. Surprisingly I have never been invited to a proper afternoon tea, which is just as well. I have however, being in the food service industry, prepared and served many an afternoon tea.

A colleague of mine here at George Brown College, Chef Stephen Field, teaches a Certified Tea Sommelier program, who knew? Some of the courses are Preparation and Consumption, Tea Garden Management and Menu Design and Food Pairing.

Stephen was kind enough to share some High Tea facts with me. High Tea, as we know it in North America is an afternoon event usually served with small sandwiches and sweets. This in Britain is considered to be a low tea. Low refers to a low table, coffee table, upon which the tea is served.

With the UK in my veins and a stint at The Westin Hotel in Rotterdam, The Netherlands, under my belt, I am well versed in tea service. As the Chef de Partie, I quite enjoyed serving small cups of frothed lobster bisque, assembling a variety of small finger sandwiches, warm scones and crumpets with clotted cream, honey and jam, and my favourites an assortment of bite sized sweets.