Time Out says
Honed by tradition
Taking high tea at the plush Sir Stamford hotel is a smooth operation. It’s fitting, then, that Sade’s ‘Smooth Operator’ is playing as we sit down in the bar and wait to be served. Once seated we’re promptly presented with a flute of chilled Moet & Chandon Champagne and the staff explains in a friendly whisper how it’s going to pan out: a three-tiered stand will arrive, eat from bottom to top, tea is served once the savoury plate is cleared etc. The tea list is extensive, from light, aromatic flavours to the usual suspects. Be adventurous and opt for French rose with vanilla – it tastes like Turkish delight. The savoury plate includes artistic canapés, bite-sized pastry filled with spicy potato, and arty sandwiches – like curried tuna, wrapped in a swirl of green bread and topped with purple flowers. There’s a generous sweet selection, including elegant white chocolate and pomegranate mousse and mini macarons, followed by fluffy scones with thick clotted cream and tart berry compote. Top tip: choose a seat by the window. The dark bar and generous portions have a soporific effect stronger than Diazepam.