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!!!

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The Restaurant Remains Closed

Ladies & Gents… The restaurant is still closed. We had to shut for essential work on the ceiling but we should be back in action next week. In the meantime, the store remains open so you can keep your British store cupboard well stocked – and we’re still delivering. Give us a call on 212-989-9735, or find us on Seamless. We want everyone to rest assured we are not gone for good. Look forward to seeing you when the doors reopen for a nice strong cuppa and a catch up!

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.

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!

The Communal Pantry on Tea & Sympathy… Nicky spills all!

Being featured on blogs means a lot more to us than a nice write up in a glossy magazine or one of the daily papers. After all, it’s not the journalists we’re cooking all this bleeding food for – it’s you.

So when The Communal Pantry stopped by to interview Nicky, we were over the moon. It’s great to see the post published, complete with shiny pictures and kind words. Click here or below to read what Ms. Perry had to say about making the perfect cup of tea, famous diners and The Rules…

Last Sunday’s foodie adventure led us full circle on a 45 minute trip around Lower Manhattan, trying to find an address that did not exist.  It must have been fate though, that led us to finally park in Greenwich Village right outside Nicky Perry’s fabulous little piece of Britain and mini food empire (well ’empire’ certainly by NYC rent standards)….Read More

If you’ve written a blogpost about us, or come across one during your online travels, please send it our way – either by email (info@teaandsympathynewyork.com), on twitter, facebook, or in the comments below.