An Edinburgh restaurant which has previously been named as one of Scotland’s ‘most beautiful’ has announced the launch of a limited edition afternoon tea experience.
The Spence at Gleneagles Townhouse will begin to serve the new menu exclusively from Monday, January 8 until Tuesday, April 30.
Overseen by head pastry chef, Renato Blinder, the afternoon tea will showcase variations of The Spence's most popular savoury dishes past and present alongside sweets prepared with the best of local produce.
This will range from a wild mushroom cappuccino with cheese straw, spiced pumpkin tart and west coast crab crumpet to a bitter chocolate and apricot gateau, Baileys choux bun and lemon meringue tart.
Also completing the experience will be plain and fruit scones baked in-house and served with Cornish clotted cream and Glen & Co strawberry and Champagne jam.
READ MORE: Cereal killer: How European hipster foodies are bastardising our beloved porridge
Diners will have the choice to begin their visit with a glass of Veuve Clicquot, followed by a selection of premium coffees, loose leaf teas or cocktails from a menu curated by bar manager Stef Anderson.
Recently named as one of Scotland’s most beautiful restaurants by Conde Nast, The Spence at Gleneagles Townhouse is located in the centre of an old banking hall and “embraces the building’s heritage and listed status”.
Afternoon tea at The Spence will be priced at £50 per person or from £65 per person with Champagne.
READ MORE: Sacrilege or sumptuous: Would you carve up a chocolate haggis for Burns Night?
The experience will be available for bookings between 2.30pm to 4.30pm from January 8 to 31, and then Monday to Friday from February 1 to April 30.
For more information or to book now click here.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereLast Updated:
Report this comment Cancel