Marine North Berwick launches new afternoon tea menu, designed by newly appointed pastry chef

Marine North Berwick, which opened last year, is launching a new afternoon tea offering with the help of newly appointed pastry chef Sarah Brion.

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You can try his creations at their new Afternoon Tea, which will be served daily at Bass Rock Bar between 1pm and 4pm, with prices from £29.50 pp or £39.50 per person if you would like to add a glass of Palmer & Co. Champagne. For those who want to avoid the booze, there’s Canton Tea, with a choice of eight blends, including English Breakfast, Chocolate Noir and Lychee and Rose. As well as the traditional warm scones, which will come with clotted cream and raspberry jam, the cake selection will include a chocolate caramel cake; almond, praline and orange blossom tart; ginger, lemon and clove macaroons, as well as a chestnut and mandarin Mont Blanc, a dessert made of vermicelli with chestnut cream and whipped cream.

Marine North Berwick Afternoon Tea

Their savory additions consist of sandwiches stuffed with duck egg, watercress with mustard, mayonnaise; roast beef, horseradish, fresh cream, watercress and smoked salmon, cucumber, cream cheese and dill. There will also be a pork and sausage haggis roll with an Arran mustard mayonnaise.

Alongside the new afternoon tea offering, Marine North Berwick, whose executive chef is Chris Niven of Masterchef: The Professionals 2017 acclaimed finalist, now also serves a Sunday lunch at The Lawn Restaurant. This option will be available between midday and 3pm, with two classes for £28 or three for £35. Although the menu will change with the seasons, it currently features a starter of heirloom beets with Knockraich farm crowdie, brambles, fresh basil and walnuts, a main course of Tweed Valley beef sirloin aged in dry for 35 days with duck fat roasted potatoes, glazed carrots, cream puff, Yorkies and bone marrow sauce. The pudding is their signature seasonal fruit crumble topped with custard and a serving of vanilla ice cream.

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