The former royal chef to TRH The Prince & Princess of Wales, Prince William and Prince Harry shares 50 of her best-loved recipes fit for any teatime event.
Carolyn Robb presents sumptuous recipes for delectable sweet and savory tea-time treats, which are tied to twelve of Britain’s best-loved royal palaces and castles.
Recipes include gingerbread sentry boxes and soldiers; the ultimate child’s afternoon tea treat. There are miniature clotted cream and raspberry scones; fit for a royal garden party and an elegant lemon and elderflower cake – echoing the one served at Harry and Meghan’s wedding at Windsor Castle. Each recipe has a story of its own and offers a taste of the traditions surrounding British afternoon tea.
Recipes rely on seasonal ingredients and have easy-to-follow instructions so that cooks of all ages and skill levels can create something spectacular.
The cookbook is filled with beautiful food imagery and inspiration for serving an afternoon tea fit for a Queen.
ROYAL INSIDER: Carolyn Robb served as a chef to the royal family for 13 years, creating both intimate family meals and large formal events.
50 RECIPES: Create a royal tea party with sweets and savories. Both US and metric measurements are included for every recipe.
INSPIRING IMAGES: The cookbook is filled with beautiful food imagery/photography and inspiration for serving an afternoon tea fit for a Queen.
PALACE TOUR: Take a virtual visit to 12 fascinating, popular palaces and castles.
CLASSICS MADE MODERN: Recipes feature seasonal ingredients and easy-to-follow instructions so that cooks of every skill level can create their own spectacular palace tea party.
About the Author
Born and raised in South Africa, Carolyn Robb’s culinary education began at ‘The Tante Marie School of Cookery’ in Surrey, UK. Her first job was at Kensington Palace cooking for TRH The Duke and Duchess of Gloucester after which she served as the personal chef for TRH The Prince and Princess of Wales, Prince William and Prince Harry for 11 years. Since then she has lived and worked in Dubai, California and the UK, as a culinary consultant, in event management, product development, in the travel sector and as a food critic, judge and author. Tea at the Palace is Carolyn’s third book.