How to throw an afternoon tea party

Enjoying afternoon tea while perched on a gilded hotel armchair is a fine British tradition, but hardly sustainable as a regular pursuit. Throwing your own afternoon tea party means you can stick to your own budget, plus you can select your favourite finger food. We have some suggestions for throwing a soiree in style.

The basic kit

If you own a tiered cake stand, dust it off and use it as the centrepiece of your table. Otherwise, use your best crockery and make it a little more special with lace-like doilies, folded napkins and name place signs.

If you want to go all out, charity shops are a good source for reasonable floral Chinaware - don't worry if the patterns are mismatched. Don't forget your teapot, teacups, cutlery and cake slices for serving.

Setting the scene

Extend your table and throw on a table cloth - if you don't have one handy, fabric shops sell cheap spotted, floral and striped material by the metre. String up some bunting or, if you're feeling ambitious, bake up some edible bunting biscuits.

While you're at it, you could make some place-name cookies and ice them with your guests' names. Pop them in paper bags so your guests have a little present to take away - or just snaffle them as an entrée.

Arrival drinks

Make sure the sugar and milk is set on the table ready to pour your guests a cuppa as they sit down. Try to provide a variety of tea - Earl Grey, peppermint, camomile, fruit, herbal and, of course, English Breakfast.

Iced tea makes for a more refreshing tipple in warmer weather, andadding a touch of Pimm's will really break the ice. You could also crack open the fizz and serve up a sloe gin royale or orange juice-based mimosa - all the better if you have time for a nap before dinnertime.

The spread

There aren't any rules when it comes to the food, but a standard afternoon tea comprises a layer of sandwiches, a layer of cakes and a layer of scones or teacakes. However, you could also throw in pastries, petits fours or biscuits.

Don't wear yourself out by taking on too many ambitious bites, but if you feel like a challenge make sure you get your timings right.

Sandwiches:

These require minimal effort, but get ahead by preparing your fillings in advance and assembling just before proceedings begin to avoid the dreaded soggy sarnie.

Scones

Scones are best eaten on the day and don't take long to whip up but if you want to get ahead, freeze a batch and defrost them in a low oven. Serve warm with lashings of jam - decant a pot of homemade preserve into a pretty bowl.

Teacakes and buns

These should be served split and buttered - try glazing with some apricot jam to give them a professional finish.

Biscuits

Shortbreads, cookies, ginger nuts… take inspiration from your childhood biscuit tin. These recipes all take less than an hour, so you can make them in the morning.

Pâtisserie

Just the mere mention of Parisian-standard pastry is enough to send shivers down the spine of your average home cook. If you're willing to take them on, prepare the pastry or biscuits the night before.

Cakes

Individual portions are the key here, so avoid making a large cake and bake up something dinky.

Showstoppers

Pull out all the stops and serve up something really special.

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