Viktor’s Afternoon Tea

Afternoon tea has been a quintessential staple in British culture since its creation in the mid-1800s.

At its beginning, upper-class ladies would dress themselves up as decadently as the cakes they ate, and enjoy tea with their friends in the long hours between lunch and dinner. Today,  Afternoon Tea is still very much a social affair. But ladies across Britain tend to leave their gowns and gloves at home.

You’re likely to come across a variety of petite sandwiches, scones with beautiful clotted cream and jam, and an assortment of pastries and cakes to accompany your tea. And if you find yourself at the historic Castle Hotel, you’ll find our Afternoon Tea is no exception to that tradition.

All of our cakes, scones, pastries and mousses are made in-house and fresh every morning by Viktor Szöllősi, our talented Pastry Chef. He is a perfectionist in the kitchen, and has an extreme attention to detail when it comes to delivering your favourite sweet treats. But he wasn’t always our go-to pastry expert.

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“I came here three years ago, and actually started work in the kitchen as a pot wash,” said Viktor.

He remained there for eight months before moving on to help the other chefs in the kitchen. But no one knew that he already had eight years experience working as a baker in Hungary.

“Everybody was shocked when they learned I knew how to bake so well,” he remembered, laughing at the memory.

It’s safe to say that when we found out, we wasted no time in training him up.

“He’s an essential member of our successful team here at The Castle,” says Chef Hugh Hazelwood. “And rest assured; he may look like a hairy biker, but he bakes like Mary Berry.”

Take a look at our no-fail scone recipe tips here.

Try Viktor’s delectable desserts during our Afternoon Tea from Mon-Sun between 3pm-5pm. The Castle’s Afternoon Tea service also makes a great gift idea — to buy a voucher, click here.

 

  • Preheat oven to 175c
  • Mix together yoghurt and eggs
  • Sieve flour 5 times then rub in butter – being careful not to overwork (I once read a fantastic tip from Mary Berry to freeze the butter and grate it in as you are rubbing the mixture. The butter will melt at the first sign of overworking.)
  • Mix sugar and baking powder into the dry mix gently
  • Then add yoghurt and egg mixture to the dry mix – don’t add all at once – if it is still too dry, use small amounts of milk to achieve the desired consistency
  • Split dough in half then roll out (on a well floured surface) to 3/4 inch thickness, leave to rest for 3-4 minutes
  • Using a floured ring, cut into 55mm rounds
  • Place on baking tray and egg wash with a brush
  • Bake for 15 – 19 minutes

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