Dearest readers, Warburtons has unveiled a High Tea guide fit for debutantes and dandies in anticipation
of the UK’s favourite period show returning to screens this spring.

Partnering with none other than
Mr John-Paul Stuthridge, a gentleman seasoned in the arts of impeccable manners, Warburtons has compiled a supreme guide to elevate the High Tea experience for binge-watching purposes. With the ability to transform the most ordinary of gatherings into
an affair of unparalleled sophistication, these tips will allow anyone to bring regal flair to their home – after all, in the name of high society, one must always be on the ‘upper crust’ of fashion and manners!

From remembering to keep the pinky down when sipping tea to cutting sandwiches into squares not fingers, it’s time to enter the world of corsets, courtship, and crumpets. In the grand halls
of Regency England, even the noblest of lords couldn’t resist a slice of scandal… or a slice of bread.

An Etiquette Expert’s Guide to a Regal High Tea:

High Tea vs Afternoon Tea: An important distinction is that Afternoon
Tea is a lighter affair traditionally served around 4 to 5pm with three courses: sandwiches, scones, and patisseries. High
Tea features a savoury first course with dishes like sliced meats, and even lobster and cheese soufflés. The term “High Tea” originates from the taller tables it was served on, distinct from the lower coffee tables associated with Afternoon Tea, rather than
implying a higher level
of grandeur.

Dress code:
Tea is a lovely occasion for the nearest and dearest to gather over a good midday natter. It should feel grand yet cosy and homely. Smart casual is the dress code. The
finest hotels will stipulate ties and prohibit trainers, both rules you can forego at home. Popping on one’s favourite blouse or shirt and blazer can be all it takes to inject elegance into your gathering. Suits? Unnecessary. Suitors? Absolutely.

Tea for thee?
Once you’ve placed a napkin on your lap, make sure you pour tea first into your cup and milk second and stir back and forth, not round and round. For the sake of maintaining
true majesty, keep the pinky fingers down when sipping. Teacup or mug, it doesn’t matter – pinky down always!

Sandwich courses: Sandwiches ought to be light and dainty. In hotels, they’re cut into ‘fingers’
but royalty go for squares. Both are eaten with the fingers, never cutlery. Traditional fillings consist of smoked salmon, egg mayonnaise, and cucumber, all of which can be served on
Warburtons White Farmhouse
or Wholemeal – your house, your rules.

Scone sophistication: High Tea without scones is tantamount to treason. A scone (as in ‘gone’,
not as in ‘bone’) is sweet bread and should be broken with the hands only. Jam or cream first? If you’re neither Cornish nor Devonian, then it doesn’t matter! More importantly, use ramekins with a communal spoon in each for serving, drop a blob onto your plate
(never directly onto the scone), and smear one’s portion on with your own knife as you please. The same technique applies to a nice slice of
Toastie White, and even
a decadent Crumpet – should one feel daring,
Giant Crumpets or
Crumpet Thins will do the trick.

Etiquette expert John-Paul adds,
“Embrace the elegance of High Tea, where tradition meets temptation on every plate. With Warburtons, elevate your gathering to a spectacle of savouries and sweets fit for the noblest of tables. Let us toast to tradition, to taste, and to the timeless allure
of Regency indulgence!”

Dearest reader, it is only after one follows Warburtons Ultimate High Tea Guide that one can elevate an afternoon to new heights of sophistication. So, embark on the journey laid before thee by none
other than Mr John-Paul Stuthridge and dispatch those missives to thy esteemed assembly.

For delicious staple ingredients required for a High Tea experience, please visit:

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