Historically, afternoon tea was considered to be a ladies' social occasion, and it is more often enjoyed by women than men to this day. Time to eat the scone. If a single table is too small, more than one table may be used: one for tea equipment, one for coffee, and yet another for pasteries and sandwiches. The orders in which foods are served and consumed: First Course = sandwiches and savories. Fourth Course = trifle and/or pudding. Afternoon tea is typically served in the mid-afternoon and it was traditionally served on low tables, hence its two names. I like to break it in half vertically then break that into half so you’re eating a quarter of the scone at a time. Around this time, kerosene lamps were introduced in wealthier homes, and eating a late dinner (around 8 or 9 p.m.) became fashionable. Anna Maria, Duchess of Bedford, is widely credited with inventing afternoon tea in England as a late-afternoon meal whilst visiting Belvoir Castle in Leicestershire. Afternoon tea is a light meal typically eaten between 3.30 pm and 5 pm. The best method is to break apart the scone into bite-sized pieces using your hands. The popularity of this treat is now back, though more for holidays and weekends than a daily event. Observance of the custom originated amongst the wealthy social classes in England in the 1840s, as the time of dinner moved later. Afternoon tea: Traditionally eaten around three to four in the afternoon, and though popular since the 18th century, it went into decline after World War II. Second Course – scones, seasonal bread, and cheese sticks . Formal teas are elegant and require significant preparation. formal tea. Tea, Champagne or Sherry . Afternoon tea service is a great British tradition that’s laced with rules. RELATED: Afternoon Tea 101: Course Order. Tea is usually served from a table to make service easier. Afternoon Tea Service. British traditions for afternoon tea date back to 1880 when afternoon tea would be an occasion in its own right. This increasingly late dinner was one of only two meals each day, the other was a mid-morning, breakfast-like meal. It involves things like manners, lace, and dainty foods. Third Course = sweets and seasonal berries. Legend has it that afternoon tea was started in the mid-1800s by the Duchess of Bedford. Pointed cut – Individual servings of foods, cake, and pie should be served with the point facing the guest. These days as a nation we’re more likely to grab a biscuit and tea on the go.. Our British range seeks to immerse you in the occasion and give you a luxurious treat to enjoy, after all we can all still enjoy a little bit more indulgence. You’ve now got your jam and clotted cream on your plate.