The Royals Recipe

Fill kettles or an urn with 4 liters of fresh cold water and bring to a rolling boil. Keep at serving temperature for continuous refills.

Set out three tea tins or containers: black, green and herbal/fruit. Place the appropriate number of tea bags next to each (approx. 2–3 bags per guest; total supplied allows refills).

For each pot: add 1 tea bag per 250 ml (1 cup) of hot water. Steep black tea 3–5 minutes, Earl Grey 3 minutes, green tea 2–3 minutes, herbal 5–7 minutes. Remove bags after steeping to avoid bitterness.

Offer milk, sliced lemon, honey and sugar on the tea station. Keep milk chilled and replace often. Refill honey and sugar jars as needed so guests can prepare tea to taste.

Preparation: lay out all breads on a cutting board. If crusts remain, remove them by slicing edges off. Lightly toast bread slices if you prefer a firmer base (optional).

Butter & spread base

Mix the softened butter with 1/2 tsp salt and 1/4 tsp black pepper. Spread a thin layer of butter on half the slices (this prevents sogginess). Spread cream cheese on the other half of the slices that will pair with salmon and cucumber.

Smoked salmon & cucumber

On cream cheese–spread slices, layer a few thin cucumber slices, 30–40 g smoked salmon per sandwich (approx. 12–14 g per half), and sprinkle with chopped dill and a pinch of black pepper. Top with a buttered slice and press lightly. Cut each sandwich into halves or triangles for serving.

Ham & mustard

On a buttered slice spread 1/2 tsp whole grain mustard, place 2–3 thin slices of ham (about 25–30 g per sandwich), add a small lettuce leaf, top with a buttered slice and press. Cut into halves or triangles.

Cheese & tomato

On a buttered slice place 2–3 thin slices of hard cheese, top with a thin tomato slice, season lightly with salt and pepper, add a lettuce leaf if desired, and top with a buttered slice. Cut into halves or triangles.

Assembly notes: Aim for uniform sizes. Arrange sandwiches on a tiered stand or platters, alternating colors and types. Keep covered with a clean cloth or plastic wrap until serving to retain freshness. Make chilled components (cream cheese, smoked salmon) last and refrigerate until service.

If baking scones or madeleines fresh: follow your recipe. For scones: preheat oven to 220°C, bake 12–15 minutes until risen and golden. Cool on a wire rack before serving. For madeleines, bake according to recipe and cool.

Arrange scones, mini tarts, madeleines, macarons and truffles on platters or tiered stands. Place clotted cream and jam in small serving bowls with spoons, and dust scones or madeleines lightly with powdered sugar.

Garnish fruit tarts and platters with fresh berries. Place extra berries in a bowl for guests to help themselves. Keep items refrigerated until 15 minutes before serving for best texture (especially cream-filled or fruit items).

Replenish sweets throughout the event from reserve trays kept chilled. Provide small dessert plates and forks/tea spoons for guests. Label items (e.g., 'macaron — almond', 'mini lemon tart') if possible for guest preferences or allergies.