Our Best Christmas Mugs!

New in at Carry On Tea & Sympathy – and just in time for Xmas – are a new range of fabulous British mugs and teapots. Adorned with a cool variety of Union Jack designs, these are just some of the crockery items available from our grocery store.  Come down and find the perfect gift for the tea lover in your life this Christmas!

All-New British Mugs And Teapots


Want hot drinks on the move? Our carry mug is for you, and we even sell our own brand of Rosie Lee – tea!

Christmas Is Coming!

The holiday season’s nearly upon us, and we’ve got loads of festive treats for our wonderful customers to do Christmas the British way – crackers, advent calenders, christmas pudding and delicious British chocs for use as stocking stuffers. Take a peek!

Christmas Gifts At Tea & Sympathy

Christmas crackers are an integral part of Christmas dinner in Britain. Pull each side for a loud bang, and to find a joke, a toy and a paper crown inside the cracker!

An Advent Calendar filled with delicious Cadbury Chocolate.

Don’t tap it, whack it! Terry’s Chocolate Orange is an essential Christmas stocking stuffer.

Everything here and more is available in our store – Carry On Tea Sympathy. We deliver locally and can also ship orders to the US and Canada.

I ♥ NY T-Shirt Flooded For Sandy

After the storm, Milton Glaser’s iconic I ♥ NY logo has been flooded as a way of raising money for Sandy relief efforts. The shirts were created by New York based artist and designer Sebastien Errazuriz. They cost $40 and are available at  Grey Area. All proceeds go directly to Hurricane Sandy programs.

I Still Love NY Hurricane Sandy Relief

“Sebastien Errazuriz’s studio was paralyzed after the hurricane. Unable to work and tired of watching the horrible disaster unfold on the news, Errazuriz decided to design something to help raise much-needed relief funds. This idea occurred to him after seeing the water line marked on the walls of the flooded galleries in New York’s Chelsea art district.”

Come On Dover! Move Yer Bloomin’ …

Here is Audrey – Nicky and Sean’s daughter – bringing a little grace, eloquence and charm to Halloween with her portrayal of her namesake Audrey Hepburn in the movie My Fair Lady.

She makes an adorable little Eliza Doolittle – until she opens her mouth that is!

Here’s the horse race scene from the 1964 film, with Ms Hepburn uttering the immortal line in the iconic dress:

And lastly, given recent weather events it might be worth a quick reminder of just where exactly the rain in Spain might happen to stay:

Such a lovely movie!!!

British food takes Manhattan

We’re part of a movement here at Tea & Sympathy. Food and lifestyle journalist Katy Salter interviewed Nicky as an expat bringing the best of British food to Manhattan.

From lovefood.com

With Sean’s black cab sitting outside, and the interiors covered in nostalgic memorabilia, from regal teapots to signed photos of the EastEnders cast, this small block is New York’s own little Britain. ‘I don’t miss much about the UK,’ says Nicky ‘but I do miss M&S food. It’s the first place I go when I land at the airport – I love the lemon curd yoghurt and ham and mustard sandwiches.’ But neither can hold a candle to Nicky’s famous fluffy scones, served with proper clotted cream and jam. Her cream teas and other classic British dishes have won Tea and Sympathy legions of loyal regulars and celeb fans like Jake Gyllenhaal and Mila Kunis.

‘Americans think British food is mush and overcooked meat, and that just isn’t true’ says Nicky, who grew up in London and moved to New York in the early 80s. Rave reviews for Tea and Sympathy and Assault and Battery have helped changed those perceptions, as have the 1000s of cuppas poured by Tea and Sympathy’s British waitresses over the years. ‘I’ve single-handedly turned New Yorkers on to good tea,’ says Nicky, who hopes her new range of Tea and Sympathy teas will encourage even more Americans to enjoy the pleasures of a proper brew.

You can read the full piece here.

NYFW: Kate Moss, Yeah Right!

New York Fashion Week is in full swing. We’ve had the great and the good of the Brit fashion crowd through our doors more times than Naomi has diamonds. And whenever we hear that famous Kate Moss axiom “nothing tastes as good as skinny feels”, we can’t help but think of her finishing off her second portion of apple crumble. This one’s for you Kate – Strawberry crumble, fresh out of the oven.

NBC 4: New Yorkers, Do as the Brits Do

Some kind words here from NBC4 – and some very good advice in the title. An excellent guide to all things British in NYC, featuring some of our very best friends (Myers of Keswick, we mean you!)

New Yorkers, Do as the Brits Do

Tap in to your inner anglophile and enjoy the tastes of England on this side of the pond, right here in New York City.

Tea & Sympathy
108 Greenwich Ave. / Greenwich Village

Welsh rarebit, scotch egg, Shepherd’s pie, the’ve got it all at Tea & Sympathy, a quaint little English restaurant right in the heart of Greenwich Village. It’s been a neighborhood favorite for years.  On the weekends, they serve an authentic full English breakfast (or shall we say Sunday dinner), a rare find in New York City. Any New Yorker who knows what bubble and squeak is will truly appreciate this find. They don’t take reservations and the place is rather small, so get there early with your entire party. Can’t get enough? Stop on by the adjoining market for some treats to take home.

Read the rest here.

How to Brew the Perfect Cup of Tea

Did you know that 120 million cups of tea are drunk every day in Britain? Or that the ‘tea break’ has been central to the nation’s working life for 200 years? We even have a Tea Council, charged with protecting and promoting all things cha. By continuing our campaign to get NYC (and the rest of the US) taking afternoon tea, we’re hoping to import a small part of this milky, caffeinated love over the Atlantic. Following cake and scone recipes, and not one but two tea guides, here’s the lowdown on how to brew the perfect cup.

Select a tea of your liking. Swirl boiling water in the teapot and then empty it out. This will warm the pot so proper brewing can take place. If you are using loose tea you can add one teaspoonful of tea for each person person one for the pot. Bring fresh water to a rolling boil and pour it directly into the teapot.

The official tea set of the Diamond Jubilee, approved by Queeny herself.... You can buy yourself one here.

The teapot must now be left so that the tea can “steep”. About five minutes is a good amount of time for the host water to extract the full flavour of the tea. Small-leaved teas, like a green tea, will take less time.

Give the teapot a stir and then get ready to serve. If you are using loose tea you will need to place a strainer between the spout and the cup.

This gentleman certainly knows what he's doing.... Pinky up!

It is customary to pour milk into the teacup first. This tradition, which dates back to the era when delicate China cups were used, was observed by those who wished to avoid cracking the cups by pouring hot tea into them. If you were very righ, the tea was poured in first, to show that could afford to replace your broken teacups. Nowadays, we tend to put the milk in last to control the color of the tea.

How do you take yours? Top graphic, courtesy of tea-chart.co.uk

When using a tea bag in a cup, it is best if you warm the cup first with boiling water. If you are making a pot of tea with tea bags, then the rule is one tea bag per every two or three cups.

And remember, we sell a selection of the finest China, imported from the UK, in-store, as well as tea – of course! You can find us at 110 Greenwich Avenue or take a look online. The text below is from our Tea & Sympathy cookbook, which you can also purchase in-store. If you have questions, please email us at info@teaandsympathynewyork.com, or call 212-989-9735.

Treacle Pudding: Something for the NYFW Weekend

A little-known phenomenon of New York Fashion Week is the transformation of Tea & Sympathy into the second home of London’s fash pack. Designers, photographers, models and stylists stand in line longer than they would for a Gucci pre-sale, turning our humble bench into the hottest unofficial ticket in town.

As the week winds down, what we like to call “Mum’s grub” syndrome kicks in. It is a sad fact that part of a model’s job is staying skinny, and we can’t help but notice that through the week these beautiful, young things will push around a plate of Ab Fab Salad under the hawk-like stares of their agent. But once the catwalk has been walked, and they’re out of the spotlight, these girls sure know how to treat themselves – and for those after a taste of home, we’re the first port of call.

Sausages, pies, mac & cheese and pasties abound, all with extra bacon, double mash and gravy. And when the main course is served, there’s always room for dessert. Which is why this week we bring you the recipe for a firm fashionista’s favorite… Treacle Pudding!

FYI. A few years back, Kate Moss put away TWO helpings of this dessert – and that was after a plate of Bangers & Mash!

Treacle Pudding

Treacle is pronounced TREE-cull. This recipe can be made with black treacle instead of golden, if you wish. There are many different variations of this pudding, some made with suet and some not. We use Tate & Lyle golden syrup, which is a refined sugar product that tastes like a cross between honey and molasses. We sell both in store; see below for more details.

Here's a snap from our restaurant. Smothering in custard is optional, but we think the best way to have it.... And we know Kate agrees! Image courtesy of Serious Eats New York.

Serves 8-10 
Preparation Time: 45 minutes

1 recipe sponge batter for Victoria Sandwich
1 1/4 cups Tate & Lyle golden syrup (a little extra will do no harm)
Hot custard, optional

  • Preheat the over to 350F.
  • Butter and flour a 10-inch round Bundt pan.
  • Prepare the sponge batter as instructed.
  • Pour the syrup into the pan, then spoon in the batter, gently smoothing the top with a spatula.
  • Bake for about 30 minutes, the sponge should be golden on top.
  • Remove the cake from the oven and let it cool for 2-3 minutes. Place a plate on top of the Bundt pan, then quickly but firmly turn the plate and pan upside down to release the cake onto the plate. You may need to loosen the edges very slightly with a knife before you flip it.
  • Serve with hot custard, if you like.
As with all our recipes, this comes from our cookbook ‘Tea & Sympathy: The Life of an English Teashop in New York‘. We have a few copies in-store. We are able to ship (they make a great gift) – and the same goes for Treacle and any other ingredients you need. Please email us at info@teaandsympathynewyork.com, or call 212-989-9735, if you’re interested.
And as ever, if you make this recipe at home, we’d love to hear any feedback or see photos of your finished product!