New York Magazine Food Delivery Guide


Here’s a link to a food delivery guide put together by New York Magazine last year. As you can see, they’ve given our Shepherd’s Pie the model treatment – lights, studio, beautiful photography. We’re very proud – a true food icon.

We deliver every night of the week until 10.30pm (10pm on Sundays). You can find us on Seamless Web or give us a call: 212-989-9735.


Whatever happened to the British invasion?

The British are Coming!... Delta Airlines new transatlantic offering.

Here’s a nice article from way back when in 1999 from The New York Times. Jesse McKinley outlines how: “British culture has of late been flooding these shores with almost colonial aplomb.” She gives a pretty exhaustive write-up of the British expat scene in NY at the time, and is very kind indeed about Tea & Sympathy:

“I chose the unofficial embassy of all British expatriates: Tea and Sympathy. This tiny restaurant in the Village is the city’s best-known outpost for complexities of British cuisine, from bangers and mash (sausage and potatoes) to shepherd’s pie (meat and potatoes).

With only about 10 tables, the restaurant is almost always packed. But at 6 P.M. I found a spot for myself and two friends, near a portrait of Queen Elizabeth II.

We started with a delicious Stilton rarebit (melted cheese on toast). My friends had shandy (ginger ale and beer), while I chose Ribena (black-currant concentrate and water). Bangers, lamb and chicken followed, all with a deep mushroom gravy and assisted by products like Branston Original Pickle and Colman’s Classic Mint Sauce.

As the meal settled, I felt a wash of satisfaction. The weekend had left me feeling full. I had only sampled the local British fare, but it was a loverly taste.

And as I pushed away from the table and into the night, I realized the best part of enjoying England in New York: being able to walk back home.

That Scepter’d Isle . . . Manhattan.”

Well, as the ‘unofficial British embassy of all British expatriates’, may we take this opportunity to thank all you lovely New Yorkers for being so welcoming. We bloody love it here. Please don’t make us go back…

Chicken Soup

For body and soul

After a few days of rain, thoughts invariably turn to comfort food. While the sun has made a reappearance (how long for?), this chicken soup recipe is a great addition to your repertoire. Nutritious, and indisputably delicious, it has been on the menu since the early days of Tea & Sympathy. Freshness and quality of ingredients is key here, as the success of the dish relies on a flavorful stock. Seasoning is key. Chop the vegetables into bite-sized pieces and finish off with a generous handful of herbs and you’ll have yourself a dish to chase the damp from your bones and soul.

Chicken Soup

Serves 8-12
Preparation Time: 2 ½ hou

2 large onions, peeled and chopped
1 whole chicken
6 stalks celery, washed and chopped
4 bay leaves
2 tablespoons herbes de Provence or chopped fresh herbs.
2 large potatoes, peeled and chopped into bite-sized pieces
6 medium carrots, peeled and chopped
2 large white or yellow turnips, peeled and chopped
4 medium parsnips, peeled and chopped
1 box tiny sweet frozen peas
Salt and pepper

  • In a stockpot, combine the onions, chicken, celery, bay leaves, and herbs. Add enough cold water to cover the chicken and bring to a boil. Reduce the heat and simmer for approximately 1 hour, depending on the size of the chicken, until the chicken is soft enough to easily come off the bone.
  • When the chicken is cooked, remove it from the pan and let it cool.
  • While the chicken is cooling, simmer the potatoes, carrots, turnips, and parsnips in the stock over medium heat until the vegetables are cooked, about 30 minutes. Add the peas for the last five minutes of cooking time.
  • Add salt and pepper to taste, then add the chicken once you have taken it off the bone.And if you can’t be bothered to make it yourself, and the rain’s keeping you at home – order in. Our boys will happily deliver. Just remember, tip well – they like the rain as little as you do!