Perfectly serene, immaculately attired, be-hatted Britons, sedately enjoying this most Royal of occasions at Ascot can sometimes turn into ferocious warring tribes when it comes down to a very contentious issue. The reason? Well, The Savoy London‘s delicious scones for the Afternoon Tea they designed for this year’s Royal Ascot, sponsored by Fairmont Hotels & Resorts.
Leaving aside for the moment the debate about the correct pronunciation of the word “scone”, the problem has nothing at all to do with Chef Michael Stenekes’ tasty food who all pronounced first rate, naturally. The gloves actually came off when we talked about the right way to eat them. Do you spread jam first on the scone, over which you drop a liberal dollop of cream or do you spread cream first, dribbling jam over it afterwards? Even the two Savoy chefs attending Royal Ascot with us – Canadian Michael and Cornish Pastry Chef Martin Chiffers – each have their own opinion and we guests were evenly split. Now, what do you think about this thorny issue? The debate continues. More scone investigation is required, obviously.
Contributor: Sue Lowry
The Savoy London is managed by Fairmont Hotels & Resorts which is a client of Magellan PR. For more information, please visit http://www.fairmont.com, follow them on twitter @FairmontHotels or on Facebook/Fairmont Hotels. Their community website is www.everyonesanoriginal.com. Follow The Savoy London on twitter @TheSavoyLondon and on Facebook/The Savoy.
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