Afternoon Tea Week

A tipple or tea?

A tipple or tea?

Afternoon Tea is an established part of any fine hotel’s hospitality: a time-honoured British tradition enjoyed by scone-lovers everywhere. However, we like to think afternoon tea in Indigo has an intimate, personal touch thanks to Chef Dominic Teague’s preference for the unexpected, especially when it comes to delighting with his selection of moreish mouthfuls, each carefully-crafted as the perfect partner to a fine selection of loose-leaf teas or a tempting tea-infused cocktail.


Join us in Indigo, for Chef Dominic’s distinctively British creations with a tempting twist. Classic scones sit next to chocolate and salted caramel interpretations served with rich ganache, and lemon and black sesame cake is topped with honeycomb crunch made with honey from the hotel’s rooftop bees.

Chef Dominic Teague has created a delightful selection of savouries and sweets, many of which have a dash of the unexpected. Served with a selection of exceptional loose-leaf teas, will you be tempted to add a tea-infused cocktail? Or add a glass of the finest English sparkling wine from the vineyards of Henners on the East Sussex coast.

On the innovative menu; traditional smoked salmon & cucumber is under the guise of a light mousse, whilst roast beef with watercress and horseradish is a very moreish mouthful.


Not sure you can join us?  We thought we would share one of our favourite recipes so you don’t miss out.


– 50gr polenta
– 50gr gluten free flour
– 200gr ground pistachio
– 1 tsp gluten free baking powder
– 3 eggs
– 200gr caster sugar
– 2 oranges, zest and juice
– 200ml olive oil
– 25gr almond milk


1. Preheat your oven at 150 ᵒ C.

2. Whisk the eggs and sugar until fluffy, in a mixing bowl.

3. Into the eggs and sugar mixture; gently fold in the flour, polenta, ground pistachio and baking powder until it’s smooth.

4. Into the same mixing bowl, add in the olive oil and almond milk and gently mix together.

5. Add the orange juice and once again, mix.

6. Pour the mixture into a tray lined with greaseproof paper and bake at 150 ᵒ C for 40 minutes.


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