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Miles Tea & Coffee Merchants

Celebratory Afternoon Tea

Recipes Tea

All of the components you need for a fabulous afternoon tea!

Here at Miles we love afternoon tea. Delicate finger sandwiches, sweet treats, homemade scones and plenty of tea to wash it all down, what’s not to love? Serve your afternoon tea on pretty crockery and with dainty teacups and treat someone special to an afternoon of indulgence. With Mother’s Day coming up, now is the perfect time to get baking! 

Afternoon tea menu


Salmon, cucumber and cream cheese

Egg mayonnaise, black pepper and cress

Chicken and cranberry


Goat's cheese, roasted red pepper and red pesto tart

Homemade scones

served with clotted cream and strawberry jam

Sweet treats

Mini tiramisu cups

Hot choc cake pops

Lavender biscuit

To Drink

Berry Berry mocktail

Pot of Miles West Country Original tea


Salmon, cucumber and cream cheese (makes eight open sandwiches)


4 slices wholemeal bread (800g loaf)
100g Smoked salmon
8 thin slices of cucumber, peeled
50g cream cheese
Handful of dill, half of it chopped
Pinch of cracked black peppercorns


  • Using a circular cutter cut out eight disks from the slices of bread, avoiding the crusts.
  • In a bowl, mix together the black pepper, the chopped dill and the cream cheese. 
  • Spread each of the bread disks with the cream cheese and top each with a slice of cucumber.
  • Using a circular cutter cut out eight disks from the salmon slices and place on top of the cucumber. 
  • Garnish with the remaining sprigs of dill.

Egg, black pepper and cress (makes nine finger sandwiches)


6 slices wholemeal bread (800g loaf), buttered
3 eggs, hard boiled and shells removed 
2 tbsp crème fraiche 
Pinch of cracked black peppercorns
Large handful of salad cress


  • Remove the crusts from the bread.
  • In a bowl, mash the eggs with a fork.
  • Add the crème fraiche and black peppercorns and mix together.
  • Spread the egg mixture over three slices of bread, top each with cress and a second slice of bread.
  • Cut each of the sandwiches into three finger sandwiches. 

Roast Chicken, tomato and rocket (makes nine finger sandwiches)


6 slices white bread (800g loaf), buttered
100g Sliced roast chicken breast
2 beef tomatoes
Handful of rocket


  • Remove the crusts from the bread and slice the tomatoes. 
  • Place slices of chicken over three of the slices of bread, topped with a handful of rocket and slices of tomatoes. 
  • Top with the other slices of bread and cut each sandwich into three finger sandwiches. 

Goat's cheese, roasted red pepper and red pesto tart


Eight individual pastry cases or one large pastry case
80g red pesto
1 red onion, thinly sliced
100g mild goat's cheese
100g roasted red peppers in oil, drained 
Handful of cherry tomatoes, halved
1 red pepper, sliced and de-seeded 
Pinch salt and pepper


  • Heat the oven to 200˚c/ gas 6. 
  • Make a paste using the roasted red peppers and pesto, using a hand blender. Spread the paste over the bottom of the pastry case/s.
  • Fry the sliced onions and red pepper for a few minutes to soften them, then arrange them in the pastry cases. 
  • Top the onions and pepper with the tomatoes and crumble over the goat’s cheese.
  • Bake in the oven for around 20 minutes, until the cheese has melted and browned slightly. 
  • If you have used one pastry case, cut into eight wedges to serve on the afternoon tea stand. 


Follow the recipe for our English Afternoon Tea Scones.

Sweet Treats

Follow the recipes for our Hot Choc Cake Pops and Lavender Biscuits.

For the mini Tiramisu reduce the quantities of our Tiramisu Recipe and use tall shot glasses to serve the individual desserts in. 

We'd love to see photos of you enjoying a moment with Miles and trying out this recipe! Follow us on FacebookTwitter and Instagram and share your pictures with the #MomentswithMiles

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