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mustn't we" to the amusement of us all.

Soon after tea had been presented, which, might I add, kept coming just as fresh and warm as the first pot, there came two trays filled with scones (raisin free) with an abundant selection of jams in delicate china bowls, soft butter and thick but delicate cream. The young woman also rolled in a finely decorated trolley filled with meticulously prepared sandwiches containing all manner of fillings (nowadays I realise this was Mary's attempt at moving with the times again by giving high tea a break from the traditional egg and watercress fillings, it worked). Firstly, I tried the humus and red peppers, on wholemeal bread, which was nuttier and more fibrous than a rabbits breakfast. Next, it was plain fresh salmon on smooth fresh white loaf with a hint of relish (go on be brave). Then, a crusty thin finger of ciabatta topped with brie.

For the end of our high tea, and my own personal favourite, served on individual, delicately decorated, blue and white and without a single chip china, a large sweet, melt-in-the-mouth Danish pastry and of course more tea.

Having high tea for the first time with Mary is one of my most pleasant and resonant summer memories, her presentation, humour and experimentation with the traditional high tea style, relaxed us, showed her eloquence and above all created another advocator of high tea, me.

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