Summary
This brilliant collection of sweet confections and savoury nibbles will inspire and entice bakers and lovers of afternoon tea, of all ages.
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.
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.
