The origins of High Tea

The tradition of High Tea began in the mid 1700s and was originally an afternoon meal for the workingman. It was taken standing up or sitting on high stools, hence the term ‘high’.

Originally tea was served with cakes, scones and even cheese on toast. Slowly this afternoon meal became an important event on the social calendars of ladies and gentlemen, rather than a meal for the workingman.

The tradition began to evolve and even serve a practical purpose. It allowed the upper classes to have a substantial meal before an evening of parlour games or attending the theatre.

It has been suggested that at around this time, John Montagu, the fourth Earl of Sandwich, devised the idea of placing meat and other fillings between two slices of bread and the cucumber sandwich was born.

With great thanks to the British Empire the tradition of High Tea has spread around the world with some of the most famous places to have high tea being at the Ritz in London and in Paris at Mariage Frères in the Marais and Laduree.

Here at Rochelle Adonis we have evolved the high tea even further, creating inspired occasions four days a week. We believe that in life, people are busy and stressed enough without adding structure and pressure to something such as 'tea'. We want our customers to take time out of their daily ritual to enjoy the beauty and simplicity of a high tea at Rochelle Adonis. We too attempt to escape from the 'norm' as we are bound by our production requirements in all other aspects of the business. The high tea is a chance for our kitchen to create something that they would love to see and eat. Its a chance for all involved to break away from all that we know and move towards what we dream about.

If you would like to find out more, or make a booking. Please call 9227 0007.

To all of you that are coming in tomorrow, we look forward to meeting you...

*information in part, courtesy of the Carrington NSW.