Page 9 - theloveofteamag 1

tea in an oval tin that had special com- partments for the tea and sugar. Every person who crossed the hearth into the family home was welcomed with tea and biscuit, tea and scone or tea and a sandwich noting “a cup of tea brings the family together”. Even his aunt Jen- ny taught Chef Higgins the ner ele- ments of tea. She used a tea strainer and as a young lad he thought this made her “rich”.
Chef Higgins learned the “proper way to prepare tea using a teapot and china” when working at the hotels. Memories are evoked by the senses and in this case, Chef Higgins earliest memories was Ceylon tea scooped out of wooden boxes that had metal corners. Ceylon tea remains his favourite today. His mother baked on a Sunday with her Florentine cake made with dough, rai- sins and sponge on top and of course, shortbread. His grandmother baked the best scones and if she really liked you, you were served tea in a china cup, oth- erwise it was a mug. Tea was a time to “improvise, just special, nothing com- plicated”. Chef Higgins re ected that “tea is like wine at the end of a day, a time for celebration”.
Tea at Buckingham Palace is regi- mented everyday 4-4:30 pm with setup of silverware and china. e sandwiches are cut precisely bite size with smoked salmon, cucum- ber, watercress, roast beef and to- mato, “very simple”. For desserts
it is scones, pound cake, cookies, shortbread, chocolate cake and fresh jams. Tea time was a moment in the day to take a reprieve. He described the Royal Family taking time for tea and said, they “did slow food be- fore it was invented.” Food sources came from the estates and included fresh cream from the Windsor dairy, cheeses, game and sh.
Chef Higgins, gracious with his time, truly believes “tea is the moment for bringing people together,” as we had our conversation over a cup of Cey- lon tea served in a china cup. Tea is a special moment of the day when he partakes for himself and guests,