Caterer & Hotelkeeper


There's still money to be made in sales of tea, particularly if what you serve is good quality and different enough to capture the customer's imagination. Ian Boughton looks at some of the exotic newcomers appearing on the menu

There's no truth in recent press reports that the great British affair with tea is over, and that we've all turned to the coffee bars. It's true that some sectors have fared badly, and a Scottish newspaper has reported that 47% of Scots prefer coffee to tea when out of home, because the quality of served tea is so poor. But on the other hand, the use of tearooms for business meetings has increased. The tea lounges in London hotels have long waiting lists for bookings, and even at [pounds sterling]20-[pounds sterling]40 a serving, customers are prepared to wait hours for a table at the weekend. So if the best market for tea is at the quality end, how do you make the best of it? The current big idea is the tea menu - very similar to a wine list in its use of descriptions, and the idea has become so entrenched in America that the role of "tea sommelier" has become an accepted role in some hotels there. …

Log in to your account to read this article – and millions more.