Quoted from The Tea Companion by Jane Pettigrew

The credit for the invention of the British institution of Afternoon Tea is given to Anna, the seventh Duchess of Bedford (1783-1857) who, because of the long gap between a light luncheon and a late evening meal, is said to have experienced what she called "a sinking feeling" in the middle of the afternoon. To satisfy her pangs of hunger, she asked her maid to bring a pot of tea and a little light refreshment to her room, and she found this arrangement so agreeable that she quickly started asking her friends to join her for "Afternoon Tea".


Elevenses: a mid morning tea break with a simple snack

Afternoon Tea: also referred to as Low Tea has 3 different styles.....

  • Cream Tea: Tea, scones, preserves and cream
  • Light Tea: Tea, Scones and Sweets
  • Full Tea: Tea, Savouries, Scones, Sweets and desserts
  • Savouries: Tea Sandwiches (crustless bread with assorted fillings) and appetizers
  • Scones: large Biscuits/muffin served with preserves and Devonshire or clotted cream
  • Pastries: cakes, cookies, shortbread, tarts, and fruitcake

Royal Tea: afternoon tea that includes a glass of sherry or champagne

High Tea or Meat Tea: a hearty, casual meal of meats, meat pies, cheeses, breads and dessert and served in the early evening. This term is often mistaken for afternoon tea. Although High Tea sounds more sophisticated, afternoon tea and high tea are very different.

The Savoy Room
"Enjoy the timeless pleasure of Afternoon Tea"

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