Tag Archives: afternoon tea

Lily of the Valley Afternoon Tea


Lily of the Valley
Lily of the Valley

The sweet little Lily of the Valley, with its dainty bell-shaped flowers, has long been a favorite flower of mine. Close to 40 years ago, a very dear friend of mine had a cottage on the shores of Rosebank (now Stratford), PEI.  Every spring, I’d make the trek to the cottage to pick a couple of bouquets of these fragrant flowers and there would be a posy on the dining room table and another on my desk at work.  I was thrilled when the offer came for me to dig up a clump of the Lily of the Valley roots from the prolific crop by the cottage front step.  I transplanted them at our family home. A cottage and two house builds later and transplants of the lilies have occurred at each property, all derived from the same clump of lilies that came from the Rosebank cottage. When I see the lilies bloom each spring, particularly by the cottage front step, I am reminded of sweet memories of another cottage long ago and its owner who is no longer with us.

The birth flower of May, Lily of the Valley has various meanings and significance. Said to signify traits of humility, trustworthiness, chastity, sweetness, and purity, it is also believed to bring luck in love and mean the return of happiness. This, undoubtedly may be the reason why it is often used in wedding decorations and bridal bouquets. There have been some very famous brides who have incorporated Lily of the Valley into the composition of their bouquets. Kate Middleton, in her 2011 wedding to Prince William, included Lily of the Valley in her bouquet as did her late mother-in-law, Princess Diana, when she wed Prince Charles in 1981.

Lily of the Valley Afternoon Tea
Lily of the Valley Afternoon Tea

I often feature different favorite flowers on my tea tables but I have never featured Lily of the Valley, primarily because it is a short season flower and it is always in bloom during a very busy time of the year for me. This, despite the fact that I have cups and saucers and plates that have Lily of the Valley designs.  So, this year, I decided I would make time for an afternoon tea that features Lily of the Valley and my themed cups and saucers.

Valley China Cup and Saucer
Valley China Cup and Saucer

It’s not necessary to have matching cups and saucers on a tea table. In fact, I think it’s much more interesting to have a variety of China cups and saucers.

Adderley (England) Lily of the Valley Cup and Saucer
Adderley (England) Lily of the Valley Cup and Saucer

Not all afternoon teas have to have three distinct courses – scones, sandwiches, and sweets.  Today, my tea table has only two courses – sandwiches and a single dessert.  In keeping with the freshness of early summer on PEI, I have opted to go with open-faced sandwiches, providing three varieties — Island lobster, egg salad, and ham.

There are two different trays of sandwiches on the table – the ones with a white bread base (shown in the photo below) are gluten-free.

Gluten-free Open-faced Tea Sandwiches
Gluten-free Open-faced Tea Sandwiches

And, of course, for tea sandwiches, the crusts must always be removed.

Open-faced Tea Sandwiches
Open-faced Tea Sandwiches

The little purple pansy adds a burst of color to the ham sandwich and dresses it up for the table.

Open-faced Ham Tea Sandwich
Open-faced Ham Tea Sandwich

Lobster is very common on PEI and lends itself well for presentation on an open-faced tea sandwich. Can’t you just taste that succulent lobster!

Open-faced Lobster Tea Sandwich
Open-faced Lobster Tea Sandwich

Egg salad makes a wonderful topping for open-faced tea sandwiches.  A burst of purple color from the pansy and the green alfalfa sprouts make these sandwiches stand out on the tray.  I picked up the fresh alfalfa sprouts at the Summerside Farmer’s Market. They were grown locally in Pleasant Valley at “Our Old Island Market Farm”. I frequent both the Charlottetown and Summerside Farmers Markets and I love to make new discoveries of products being produced by our Island farmers.

Open-faced Egg Salad Tea Sandwich
Open-faced Egg Salad Tea Sandwich

Curious as to what’s in the little white teapots? One of my favorite teas is Assam Banaspaty which I buy at David’s Tea in Charlottetown. That’s the blend in the individual teapots on today’s tea table.

Individual Tea Pots
Individual Tea Pots

Assam Banaspaty is a lovely rich, smooth tea from India. It has some honey notes with malty undertones. It boasts a lovely amber color. I like a spot of milk in my tea and Assam Banaspaty has enough tannins that it can take a splash of milk without the tea’s flavor being smothered. I’d class this as a robust tea yet it is suitable for all courses of an afternoon tea. I am, therefore, serving just one blend of tea at my afternoon tea today.

Assam Banaspaty Tea
Assam Banaspaty Tea

I like tea cups that carry the design to the inside of the cups. It makes them just a bit more interesting.

Assam Banaspaty Tea
Assam Banaspaty Tea

Rhubarb is in season in PEI around the same time as the Lily of the Valley bloom and, of course, one of my all-time favorite desserts is Rhubarb Custard Torte which graces my table for the dessert course today. Sometimes, it is nice to have a variety of dainty tea squares and cookies and, other times, a signature dessert like this torte make a splashy and ever-so-tasty statement.

Rhubarb Custard Torte
Rhubarb Custard Torte

I hope you have enjoyed a little look into the offerings on my tea table today. Can’t you just smell the intoxicating scent of this bouquet of Lily of the Valley!

Lily of the Valley Bouquet
Lily of the Valley Bouquet
Lily of the Valley Themed Afternoon Tea

“Scents of Summer” Afternoon Tea in London

Scent of Summer Afternoon Tea (Photo courtesy of the Intercontental Park Lane Hotel)
Scents of Summer Afternoon Tea (Photo courtesy of the Intercontinental London Park Lane Hotel)

I was recently in London and, of course, a visit to London for me without having afternoon tea would not be complete! On each visit, I aim to have tea at a different venue.

My travels this visit took me to the Intercontinental London Park Lane Hotel which occupies a prominent and historic location near London’s Hyde Park, in the heart of Mayfair. Afternoon tea at the Park Lane is served in the Wellington Lounge which occupies the former site of 145 Piccadilly that was Her Majesty the Queen’s former childhood home. This location remained her home until 1937 when the family moved to Buckingham Palace. The home itself was destroyed during war. Between 1968-1975, the Intercontinental London Park Lane Hotel was constructed on the site.

The Wellington Lounge of the Park Lane, in its taupe and white hues, is elegant and sophisticated, yet casual. Comfy chairs invite a time of leisure lingering over tea. Three menu options are available for afternoon tea: The Market Garden Tea, the Royal Tea, and a seasonal tea which changes regularly throughout the year. We experienced the new “Scents of Summer” Afternoon Tea that boasts a menu inspired by the beauty of British summer time. The menu had only been introduced four days prior to our arrival and will be available throughout the summer season until September 27, 2015.

Scent of Summer Afternoon Tea (Photo Courtesy of Intercontinental Park Lane Hotel)
Scents of Summer Afternoon Tea (Photo Courtesy of Intercontinental London Park Lane Hotel)

Our afternoon tea was as much a treat for all the senses as it was for the palette. Unhurried, my Mom and I spent a most enjoyable three hours savoring the creativity of Executive Chef Ashley Wells and Edward Bodenham of British Family Perfumers, Floris London. We found the servers to be knowledgeable, attentive, and accommodating without being intrusive. Rather than simply delivering the customary three-tier server with all the food on it at once, the Scents of Summer was served in individual courses. For each course, Luigi, Senior Associate, Tea and Coffee Expert, explained the food, the best order in which to consume items, and suggested appropriate tea pairings to complement the food.

We first began with a palette cleanser of rose pearl wheatgrass, bushe berries, gooseberry, and citrus mist.  This grass-based starter, served on a small tuft of grass, was a tribute to the earth.

Palette Cleaser: Rose pearl wheatgrass, bushe berries, gooseberry, and citrus mist
Palette Cleanser: Rose pearl wheatgrass, bushe berries, gooseberry, and citrus mist

This was followed by a selection of four different, colourful, and tasty pinwheel/scroll sandwiches presented on the plate in a design that resembled the shape of a butterfly.

Pinwheel/Scroll Sandwiches
Pinwheel/Scroll Sandwiches

Luigi recommended the order in which to most effectively consume the pinwheels starting with a light rose-pickled cucumber and Mascarpone on Peruvian bread followed by the more hearty salmon and Bergamot served on lemon bread.

We then progressed on to a slightly spicy pink peppercorn and thyme chicken pinwheel on tomato bread and, finally, the honey roast pumpkin with crumbled feta on spinach bread.

The tea we enjoyed with this course was Second Flush Darjeeling which some claim to be the ‘champagne of tea’.

Second Flush Darjeeling Tea to Accompany Sandwich Course
Second Flush Darjeeling Tea to Accompany Sandwich Course

The server plates were deftly removed and were replaced with the elements of the course that featured scones. Dainty buttermilk scones, fresh and still warm from the oven, were brought to the table and placed on the server along with small dishes of Devon clotted cream, wild strawberry jam, lemon curd with pink peppercorn, and Bergamot-infused Earl Grey butter.


Scones Course
Scones Course

This was accompanied by a spritz of a citrus-based spray as a “sensory” introduction to the scones course.

The scones – two plain and two sultana — were the most tender scones I have ever tasted!

Luigi explained that the Devonshire way of serving scones is to first spread the jam on the scone half, then top it with the clotted cream. Literally, these scones melted in the mouth!

The recommendation of tea to pair with the scones was a full body Earl Grey Assam Tea. I must admit I have never been an Earl Grey tea fan and I usually put milk in my tea. However, Luigi recommended no milk and I found this tea was indeed a fine complement to the scones course.

Then came the pièce de résistance – the selection of sweet indulgences. Truly, these were nothing short of a work of art in the presentation that was only surpassed by the sublime melange of flavors, scents, and tastes.

Again, Luigi expertly explained each item on the tray, offering suggestions for the order in which to partake. He also recommended that the palette be cleansed and refreshed via the fresh summer berries or chocolate “pebbles” in between consuming each sweet so that the true flavors of each could be fully appreciated.

Everything you see on the tray in the photo above was edible, including the very realistic looking pebbles and the fresh pansies. A quick spritz of a floral spray with top notes leaning into Jasmine scents set the stage reminiscent of an English country garden in summer.

We first sampled the petite Jasmine Tea Cake which was delicately flavored and ever-so-tasty.

Jasmine Tea Cake
Jasmine Tea Cake

We next savoured the luscious Violet Cream and Grapefruit Tart.

Violet Cream and Grapefruit Tart
Violet Cream and Grapefruit Tart

Then, we moved on to the Bergamot and blackcurrant flower macarons which were ever so light, delicately chewy, and yet airy. For those who are connoisseurs of French macarons, they know that it is a skill to achieve the perfect macaron and these certainly fell within that category.

This was followed by the Peach Melba mousse encased in chocolate to create a realistic looking peach that could have just been picked from a tree.

The grand finale, the “Flower Pot”, was designed to be shared between two people. This consisted of rose water and pink peppercorn jelly with wild strawberry mousse served in a chocolate Terracotta pot and decorated with chocolate roses.

The tea recommended for this course was the #1 Park Lane Signature Tea which proved itself a wonderful accompaniment to the desserts.

A glass of Moët & Chandon berry floral Rosé was served with the dessert course.

Overall, I was highly impressed with the calibre of food and level of service and hospitality at the Intercontinental London Park Lane’s Wellington Lounge. I found the Scents of Summer Afternoon Tea included traditional tea items like the scones but also stepped it up a notch with the creativity of the choice of bread, and ingredients in, the sandwich pinwheels/scrolls and the selection of sweets that comprised the dessert course. We quite enjoyed having the food served in courses as opposed to simply having a standard three-tier server delivered to the table with sandwiches, scones, and sweets all on it. It lent an element of surprise and anticipation to the experience which was relaxing and unhurried. I was also impressed with the expert advice on tea pairing with each course which I felt added to the quality experience.

If you are in London this summer and go to only one afternoon tea, I recommend the Scents of Summer at the Intercontinental London Park Lane Hotel.

If you are in London this summer and go to only one afternoon tea, I recommend the Scents of Summer at the Intercontinental London Park Lane Hotel. Great thought and care has been taken with the creation of this afternoon tea menu. We spent a most relaxing and enjoyable afternoon over tea at the Park Lane and it was one of the highlights of our 2015 visit to London. Now, if I could just justify another trip to London, I would go in December to experience their holiday tea which Chef Wells is already designing. Based on his Scents of Summer creation, I can only imagine how extraordinary the Christmas afternoon tea will be.

The Scents of Summer afternoon tea experience costs ₤45 + gratuity (generally about 15%) which, at the time of writing totals approximately $100. (CDN) per person.

The Intercontinental London Park Lane Hotel is located at One Hamilton Place, Park Lane, London, England, W1J 7QY (Tel: +44(0)20 7409 3131. Reservations are required for afternoon tea which is served from 1:00pm – 5:00pm daily. For more information, visit the hotel’s website.

My thanks to the Park Lane for the opportunity to experience their Scents of Summer Afternoon Tea and for the fine hospitality. My afternoon tea at the Intercontinental London Park Lane Hotel was complimentary for the purpose of conducting a review of the new Scents of Summer offering. However, this in no way influenced my opinions of the afternoon tea experience.  All opinions expressed in this review are purely my own.


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Tea for One

Sometimes, amidst the hustle and bustle of everyday life, it’s nice to simply curl up by the fire with a good book and a fine cup of tea.  But why stop at a cup of tea when you can while away the afternoon with tasty fare served up in style.  So, when you have no one else to please but yourself, you can still pamper yourself and enjoy a fine afternoon tea.

Curious about what’s on the tea table today?  Let’s have a look-see what’s on the two-tier server.  Anyone who knows me really well knows I love my tiered servers!

Let’s start with the sandwiches.  Today’s offering is a simple egg salad sandwich, nice and easy to prepare, but ever so tasty!

Today I am serving a traditional scone with clotted cream, blackcurrant and blueberry jam, and my own lemon curd.

On the sweet plate, a selection of treats that include a macaron, melting moment cookie, Hello Dolly square, fruitcake, and some fresh raspberries.  Are you drooling yet?

The macaron is filled with just a wee bit of buttercream icing.

This personal-sized teapot was a thrift shop find several years ago. It holds just two cups of tea, perfect for one person.

Today’s tea is Stash’s Decaf English Breakfast, one of my all-time favorites.

While they are not a matched set, these tea plates work with the cup and saucer. Sometimes, mismatched china actually adds charm and character to a tea setting.

I love the blending of the pink shades!  It’s very girly!


Thanks for dropping in for a spot of tea.  Enjoy your week!


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A Savory Afternoon Tea by the Fireside

Brrrrr, it’s been a cold day on Prince Edward Island.  Our first cold snap of the season.  Temperatures were around -13C but, with the wind chill, it certainly felt a lot colder than that.  A good day to curl up by the fireside with some tasty food and a good cup of tea.

Was overseas to New Brunswick yesterday and, of course, that meant a stop at Tony’s Bistro and Pâtisserie in Moncton.  I introduced you to this great French Pâtisserie back in November (click here for the link to the story).

We had lunch at Tony’s yesterday and, naturally, I had to bring home some goodies that we could have for afternoon tea today.  Ready to have a peek?

Let’s start with these tasty little quiches.  Nice flaky pastry, these were delicious!

Then, there was the White Chocolate Rocher cake. This was seriously rich and decadent!  Layers of decadence!

Did you check out the little white meringue trees?  Light as air.

My choice of tea today was the Lady Slipper Blend from Lady Baker’s Tea Trolley.  You can read the story I previously published on this tea company by clicking here.

The China cups and saucers are Royal Vale but I could find no pattern name on them.

This will be my last afternoon tea of 2014 so thank you to those who have visited my tea table over the past year. I will also be joining Sandi’s last Tea Time party of the year over at Rose Chintz Cottage.

And, if you find yourself in Moncton, New Brunswick, I recommend a visit to Tony’s Bistro and Pâtisserie at 137 McLaughlin Drive.

Happy New Year, everyone!


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The Christmas Poinsettia Afternoon Tea

One of my absolute favorite ways to celebrate the holidays is with a festive afternoon tea.  It’s a relaxed way to entertain whether it’s one guest or several.  The best part of entertaining with afternoon tea is that much of the preparation can be done in advance before guests arrive.

Today, my afternoon tea setting is for two in front of the warm and cozy fireplace and beside the Christmas tree.  It’s a reason to stop, pause, and relax during the busy Christmas preparations.

I have been fortunate in finding some pieces of Christmas China over the years that just beg for an afternoon tea experience. The teapot and teacups are made by Sadler.

The tea is being served on a tea trolley.  I like the versatility of trolleys as they can be used solely as a serving unit beside a larger table or even, depending on their size, as a miniature self-serve buffet.  Or, either one or both of the trolley extensions can be lifted, turning the unit into a tea table as I have done today.  This tea trolley is the larger of the two I own.

A few years ago, I found the delightful Christmas table square in the photo above. With its poinsettias and candles, it became the canvas and theme for today’s tea.

I like the miniature poinsettias like the one in the photo above.  I use them on tea tables, in placesettings, and on bed trays because they are just the perfect size and add a touch of Christmas wherever they are used.

I have been searching for some time now for a small set of sugar tongs.  I found the antique tongs in a local second-hand shop recently. The  tea plates in the photo below are Royal Adderly “Poinsettia” pattern.

I love tiered servers and, while there are many pretty floral ones available, my preference is for the plain white because the food really stands out against the white background.  I can mix and match my teapots and cups and saucers much easier with a white server than with a floral.

I have followed the traditional order of placement on a three-tier server:  sandwiches on the bottom plate, scones on the middle, and sweets on the top tier.

The green spinach tortillas with the dots of dried cranberries add color to the sandwich plate and the fresh raspberries add a splash of red against the white bread.

The cranberry scones in the photo above are from a recipe in the “Best of Bridge Holiday Classics” cookbook that was just released in 2014.

An easy way to get a taste of cherry cheesecake when you only want a couple of servings is to make them individually in tiny glasses.

Of course, a traditional tea tray would include fruitcake.  This is my own recipe which I developed and shared earlier and you can find it by clicking here.

Here is the menu for the tea.

~ Eggnog with a sprinkle of Nutmeg ~

~ Selection of Tea Sandwiches ~

Egg Salad

Sliced Turkey with Cranberry Mayonnaise

Cucumber with Herbed Cream Cheese

Pinwheel Spinach Wraps with Cream Cheese, Fig Goat Cheese, Sliced Turkey, Green Onions and Dried Cranberries

~ Scones ~

– Cranberry Scones served with Butter and Homemade Strawberry Jam ~

~ Sweets ~

My Island Bistro Kitchen’s Dark Fruitcake

Melting Moments

Miniature Cherry Cheesecake

Brown Sugar Fudge

~ Tea Selection ~

Kenyan Tinderet (David’s Tea)

I hope you have enjoyed a glimpse into my 2014 Christmas afternoon tea.

My best wishes to you and yours for a wonderful Christmas season.

I am joining Sandi at Rose Chintz Cottage for her Christmas Afternoon Tea this week.


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Lady Baker’s Tea Trolley

If you are a regular patron of the Charlottetown Farmers’ Market and happen to be a tea drinker, chances are you are familiar with Katherine Burnett and the Lady Baker’s Tea Trolley brand of teas and tea bar at the market.

Lady Baker's Tea Trolley Tea Bar at the Charlottetown Farmers Market
Katherine Burnett, owner of Lady Baker’s Tea Trolley Tea Bar at the Charlottetown Farmers Market

I recently sat down with Katherine for brunch at the farmers’market to learn more about her tea business.

Katherine Burnett, Owner, Lady Baker's Tea Trolley
Katherine Burnett, Owner, Lady Baker’s Tea Trolley

Katherine grew up on PEI but lived off Island for many years before returning in 2006. In 2001, while living in Charlotte, NC, Katherine began hosting tea parties as a ministry for the elderly. She named her afternoon tea party business “Lady Baker’s Tea Trolley” as a tribute to the memory of a friend, Irene Baker, who enjoyed the finer things in life, like afternoon tea. Interest in the tea parties grew to the point where Katherine was soon hosting afternoon teas for corporations, churches, and even the opera.

As her tea party business grew so, too, did her interest and knowledge in all things tea-related. She pursued online courses in tea blending and attended specialty tea conferences and is now at level 3 (of 4) of the process to be designated a tea sommelier. Katherine is also a member of the Tea Association of Canada.

In the fall of 2007, with just 16 varieties of tea and 2 tea-making machines, Katherine set up a tea bar at the popular Charlottetown Farmers’ Market. The teas come from the major tea-producing countries of India, China, Japan, Sri Lanka, South Africa, and Taiwan. The imported teas follow strict guidelines, are low in pesticides, and most come from members of the Ethical Tea Partnerships.

Katherine blends some of the teas herself and now sells some 60 varieties of loose tea.

She tells me her most popular blend, which incidentally is her personal favourite, is a black tea she calls the Lady’s Slipper Blend, aptly named after PEI’s official provincial flower. Her pumpkin spice blend enjoys popularity as well with her patrons who favour it for lattes. At the Lady Baker’s Tea Trolley bar at the market, look for specialty tea blends like Abegweit Lullaby to aid sleep and Pink Lady Grey which is an eye-appealing blend featuring Earl Grey tea and pink rose petals. Who knew where a small, modest personal collection of 13 china cups and saucers would lead Katherine!

Since there are several options to brewing tea (e.g., tea bags, loose leaf with infuser or loose tea directly in the tea pot), I asked Katherine for her preference. She says she prefers to brew loose leaf tea in an infuser in the tea pot. Katherine also recommends that the water for the tea first be filtered and then brought to a boil. If brewing green tea, let the water sit until it drops to the proper temperature (85°) before adding and brewing the tea leaves.

I asked Katherine if she sees any trends emerging in tea drinking. She says she is noticing a renewed popularity in tea drinking with specialty tea shops opening and with the wide variety of tea-brewing equipment and stylish infuser mugs readily available. As well, she notices an increased interest in green teas with information and research on its health benefits becoming more widely known. Additionally, there seems to be a new market for teas – those of high school and college age. In fact, this year Katherine prepared special tea packages to be included in the UPEI student welcome kits. With the university being located just across the street from the farmers’ market, it’s likely some of the students will visit the Lady Baker’s Tea Trolley bar on Saturday mornings. Katherine also sees more tea being used in ways other than as a beverage. For example, Chai and Matcha are now often used in baked goods such as muffins and energy bars. In fact, Katherine sells yummy homemade tea energy bars at her booth. Tea lattes are also becoming very popular — ⅔ cup of a strong tea topped up with ⅓ cup of foamed milk. Iced teas remain popular in the hot summer months when many find the drink hydrating and refreshing. Fruit blends of green teas, such as Katherine’s Island Strawberry blend, have become very popular iced teas.

Tea, like coffee, is an enduring popular drink. It’s a beverage that is moving with the times. With its various varieties and blends along with new ways of drinking tea and using it in baking, it’s proof of tradition blending successfully with modern trends.

In addition to being available at the farmers’ market, Lady Baker’s teas are available across PEI at specialty shops and are also found served in many of the Island’s finest restaurants and at select bed and breakfasts. The teas may also be ordered online via the Lady Baker’s Tea Trolley website at http://www.ladybakersteatrolley.com/

Now, it’s time for tea!

I decided to try the Lady’s Slipper tea blend for a late summer afternoon tea. This is a lovely, mellow tea blend with hints of vanilla.  I have some pieces of Lady’s Slipper china so it seemed only fitting to feature them with this blend of tea.

The quintessential tea time sandwiches of egg salad and cucumber were served on my Lady Slipper plate.

I used two different styles of Lady’s Slipper china cups and saucers.

The great thing about afternoon tea is that several different pieces of china can be blended and used with success.  Not everything has to match perfectly on the table.  It just needs to blend.

These dainty little pink glasses blend well with the china and are the perfect size for an afternoon tea table.

The little pottery Lady’s Slipper vase in the photo below was a gift from an elementary school teacher.  We had gone on an end of year school outing to a local theme park which had a small gift shop in a flying saucer (readers on PEI will likely guess which theme park I’m referring to).  The teacher told us each to pick out something we wanted and it was her gift to us.  Even as a small child, I liked pretty things and opted for a vase instead of a toy!  I won’t tell you how many years ago that was but let’s just say it wasn’t yesterday!  The lovely flowers in the vase are from Island Meadow Farms in York, PEI.

Fresh blueberry pie and vanilla ice cream for dessert!

I always say the sign of a true homemade pie is when some of the filling bubbles out 🙂  (Well, that’s my story anyway and I’m sticking to it!)

The blueberries for the pie came from Murray’s U-pick in North Tryon.  They grow wonderful high bush blueberries.

I hope you have enjoyed meeting the lady behind Lady Baker’s Tea Trolley and dropping by for a spot of her Lady’s Slipper tea blend.

I will be joining Sandi at Rose Chintz Cottage for Tea Time Tuesday this week.


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Ruffle Cake for Mother’s Day Afternoon Tea

Happy Mother's Day


While Mother’s Day is over, I thought I would share some photos from my Mother’s Day Afternoon Tea.  We celebrated pretty much the whole weekend.  On Saturday, I made and decorated this ruffle cake.  Doesn’t it remind you of the old-fashioned ribbon candy that used to be so popular around Christmas time.

I don’t tend to use this method of decorating often because it takes a powerful amount of icing…surely enough to set anyone on a sugar high for days!  However, it is a real feminine cake style so it is perfect for Mother’s Day.  The photos are showing the color of the icing quite a bit deeper than it was in reality.

My tea this afternoon is really simple.  Just the cake and a good cup of “brew”.  I don’t worry too much about having everything perfectly matched.  Part of the eclectic charm of afternoon tea is having a mixture of china cups and saucers, plates, and teapot.  This teapot is a new acquisition to my collection.  So long as the colors blend together, they work.

This is a Sadler teapot.  I like its “perky” shape and simplistic floral design.


A cut slice of cake reveals just how much icing is on that cake!

A nice sweet treat in the middle of a Saturday afternoon!

Good thing there is a huge pot of tea to go with all that icing!


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