“Tea to the English is really a picnic indoors.” – Alice Walker, American novelist

And that’s exactly what we experienced at our friends’, Clare and Hans’s home; a wonderful, indoor summer picnic! They presented a beautiful and authentic “4:00 Afternoon Tea” spread out on a British themed 12-foot long table entirely filled with an astounding cornucopia of sweet and savory treats.

Of course, Clare and Hans outdid themselves with their wide array of incredibly delicious food that so well represented who they are and from where they’re from. It was a spectacle for the eyes and senses. The assembled guests excitedly lined up with great anticipation when it was announced, “Tea Time!”

 (Photographs by David, were taken right away before the beautiful display was annihilated.)

How to choose? Easily ~ I broke every rule of tea etiquette and began my journey at the sweets end of the table, with a direct hit on the Bakewell Tarts, one of my favorite desserts, demanding immediate consumption, and kickstart my appetite.

But before I continue any further with food, please allow me to provide a little background on our incredible hosts. Clare (British) and Hans (Dutch) met years ago on the Continent as they were both seeking aspiring careers in the culinary field. Years on, they owned their own successful and popular restaurant/bakery in Dallas, before happily retiring in Mexico.

They’re both accomplished chefs: Clare’s the sweet one (baker), and Hans’s is master of the savory. Together, they’re the perfect Umami combo. An invitation to their home and my mouth automatically begins salivating with the anticipation of the flavors ahead. They cook with such joy and passion and the love shines through each and every bite.

It was soon after our move to Lake Chapala five years ago that we were invited to an Afternoon Tea at their home. It could be said that it was our coming-out debut/social event to Ajijic society. How lucky could we get?! We’ve had visions of Bakewell Tarts ever since.

The glorious Bakewell Tart … it’s a traditional British dessert that originated in the town of Bakewell in Derbyshire in central England back in the 19^th-century. Legend says that a cook in the Rutland Arms Hotel mistakenly added the jam layer on top of the almond mixture instead of mixing it in. The resulting tart was a hit and became known as the Bakewell Tart.

They’re a sweet pastry filled with frangipane (almond-flavored filling) and topped with a layer of jam; typically raspberry jam. It’s baked until golden and is often served either at room temperature or slightly warm. Honestly, I don’t care how they’re served as long as they’re served!

Though I’ve just spoken of the Bakewell Tart, the table was full of of glorious food; with item after item just as tasty as the next. It was challenging to appear refined and elegant when all you could think of was, “What’s next to eat?!”

I’ve had a long love affair with Afternoon Tea, High Tea or anything that approaches the mannered, cultivated civility of this lovely old-fashioned tradition. My first one was in a little tea shop in Long Beach, CA, and ever since then, if there’s an opportunity for an Afternoon/High Tea, then count me in for this cherished afternoon delight.

Afternoon Tea has its roots in the 19^th-century. Its history can be traced back to both the working class and the upper class in England, each with their own unique interpretations of the practice.

During the early 19^th-century, the main meals in Britain consisted of breakfast, served early in the morning, and dinner, served in the late evening. Anna, the Duchess of Bedford, is credited with introducing the concept of Afternoon Tea in the 1840s. The Duchess would often experience a “sinking peckish feeling” in the late afternoon (that darn mid-afternoon sugar crash), and requested a tray of tea, bread, butter, and cakes to be brought to her private quarters. This became a regular habit, and she began inviting friends to join her for tea and light refreshments, giving rise to the tradition of Afternoon Tea.

In upper class households, Afternoon Tea continued to evolve into an elaborate social occasion; becoming a fashionable event for ladies to gather and socialize. The tea would be served in the drawing room with an assortment of delicate sandwiches, scones with clotted cream and jam, cakes, pastries, and biscuits. The emphasis was on elegance, refinement, and the use of one’s fine China and silverware.

While Afternoon Tea became popular among the upper-class as a social occasion, the working class had a different version known as “high tea” or “meat tea.” The working class had limited leisure time and typically had their main meal in the evening after work.

High Tea was a more substantial meal, served between 5 – 7:00 PM. It included hot dishes such as meat, fish, eggs, and vegetables. It was eaten at a high table or counter, hence the name “High Tea.” The working-class High Tea was more of a practical meal rather than a leisurely social event.

In modern times, both Afternoon Tea and High Tea are used interchangeably, often referring to the same concept of a light meal with tea. Afternoon Tea continues to be a popular tradition in Britain and in many other parts of the world; served up in hotels, tearooms, and restaurants, and includes a variety of teas, sandwiches, scones, cakes, and pastries.

If there’s any controversy involved, it’s the continuing debate over whether to spread jam or clotted cream first on a scone, it being a matter of personal preference and regional tradition.

In Devon, it’s customary to spread clotted cream first on the scone, followed by a dollop of jam on top. This method is often referred to as the “Devonshire method” or “cream first” approach.

In Cornwall, the tradition is to spread jam on the scone first and then top it with a generous layer of clotted cream. This method is known as the “Cornish method” or “jam first” approach.

Or you can do what I do ~ split the scone in half, and you can enjoy half a la Devon, and half a la Cornish. The winner will be your taste buds.

So, there you have it ~ all the things that matter about being mad about tea; whether Afternoon or High, all spooned out for you. Whenever there’s a chance to partake, please do and experience this delightful tradition. We’re greatly looking ahead to 2028 and the next Afternoon Tea (no pressures, Clare & Hans).

It’s always a good time for a good strong cuppa!