Afternoon tea can sometimes come across as being a bit too formal, a bit stuffy. But The Salt Room’s interior and vibe is set just right, it’s got a trendy and upmarket feel…think exposed brickwork and nautical colour palette. The staff are really attentive yet make you feel at ease and relaxed and yes there are high chairs for little ones, although mine was still too small to get into one. Instead she was rather happy snuggled into me via her Ergo Baby 360.

 

With any prospect of a diet, way behind me (for now) I was super excited about what was to come, having peeked at the menu online. This is no ordinary afternoon tea, of course it has elements of the classic but is presented in The Salt Room’s signature style.

My friend and I opted for the champagne option which was a lovely chilled glass of Tattinger, why the devil not! This option is priced at £34.95 per head.First up was making a decision on which four to pick for the savour tier. Choices range from Truffled Grilled Cheese, Aged Beef Egg Tartare and Egg Yolk Jam to Rockerfeller Oyster and Crab Scotch Egg and Salmon and Squid Ink Bun. I’ve got to say the Steak Tartare sandwich was one of tastiest things ever, perfectly bound together between wafer thin strips of pastry the egg yolk jam, sounds odd but is so divine. I still think about it on a daily basis. The crab scotch egg is superbly seasoned, with a perfectly cooked instagrammable quails egg. The oyster gives it that firm ‘seaside’ feel, all so yummy and adding to that luxe vibe.

Now as we all know, the firm contender in every afternoon tea is the classic, The Salt Room’s being their Homemade Scones with Clotted Cream and Elderflower Jam. They were small scones which is no bad thing, perfectly baked and so fresh (with that just came out of the oven feel) served with lashings of dreamy house-made clotted cream and the twist was the elderflower and strawberry jam, a nice nice touch.The final tier was next, the desserts. How could anything top the first and second tier. But you know what it did. Filled with three further sweet items plus the signature Candyfloss. It included Chocolate Pebbles, which were a creamy dark chocolate truffle. The Pistachio & Raspberry Battenberg cake followed both rich in texture with it’s almond enriched sponge. The Rhubarb and Custard macaroons were light, with a crisp outer shell and creamy inside. The final treat, and a bit of a masterpiece, was the delicate Orange & Yuzu Posset. Encased in a super delicate dome-shaped meringue, it was light, zesty and creamy beautifully decorated with edible flowers. Pure brilliance.

Would I recommend this, HELL YES. They were so so friendly and welcoming of me and my bubba, YES! Thank you team Salt Room, we’ll be back.