An English Country House Tea

We didn't venture far afield today -- to Warminster and Frome and Westbury where we saw the Chalk Horse (in fact, we picnicked on the hill by the Chalk Horse). Another grocery store run and we hit Antique Row in Warminster. On the way home to Pitts House, we felt a bit peckish and so stopped by . . .

Bishopstrow House

A Country House and Spa in Wiltshire.

Where we had a lovely restorative cup of tea and cake.

The inside was what I think of as an English Country House -- like the house that was shown in Gosford Park or the Manor Houses that are featured in Agatha Christie's Miss Marple Books.

One of the parlors . . .

Comfortable English Country with cushy chairs and lamps and great art!

Another wall of the "yellow parlor" . . . with red stripe chairs and a low table -- perfect for a tea tray

Ladies comfortable enjoying chat and tea in the "yellow parlor". We didn't want to interrupt so we instead had tea

in the "blue parlor" -- with it's comfy chairs, chintz drapes and a well worn and well loved leather chesterfield sofa.

The main hall which is now the bar -- with a wonderful plaid rug and stone floors.

And it was a true afternoon or "low" tea for it was served on the low coffee table in between the sofa and a chair

With white china with deep saucers --

And a slice of lemon drizzle cake -- a favorite tea cake of the Brits. It's sooo good and so easy to make.

And I did have success on Antique Row (although neither a silver napkin ring or silver bits did I find -- instead I found)

These wonderful engravings date are old -- the top is of St. Martin's in the Fields (before it was torn down) and the other is of St. Paul's in London. Loved the frames and mats and they weren't very expensive.

As was this . . .
A very wrinkled tea tray mat -- which will remind me of another wonderful day in England and a lovely tea at Bishopstrow House.

Lemon Drizzle Cake

1 cup self rising flour

1/2 c. butter

2/3 c. sugar

2 teaspoons lemon curd

grated zest of 1 lemon

For the drizzle:

Juice of 1/2 lemon

2 T. sugar

Preheat the oven to 350. Butter a loaf tin and line with parchment paper. Set aside.

Put all the cake ingredients into a food processor. Blend together for 2 minutes. Scrape mixture into the prepared tin and bake for 30 to 35 minutes or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.

While the cake is still warm, and before turning it out of the tin, mix the lemon juice and sugar together until the sugar dissolves somewhat and pour this mixture over top evenly. Let sit for about 10 minutes before removing from the tin to cool completely on a wire rack.

I'm sharing this with Cindy at My Romantic Home for Show and Tell Friday and with Michael at Designs by Gollum for Foodie Friday.