Imagine an afternoon of refined indulgence in a setting of quiet elegance, where the aroma of freshly brewed tea blends complements a selection of delicate, precisely crafted pastries.
This is the high tea experience, a culture quickly taking shape in Kenya.
Here, guests are treated to fine teas paired with an array of sweet and savoury offerings that cater to a range of palates.
The experience is often elevated with a touch of bubbly, adding a celebratory note to the gathering.
But where did it all begin?
Historically, high tea was far from the refined affair it is today. It typically featured strong tea alongside hearty foods such as bread, meats, eggs and pies, making it more of an evening meal than a light snack.
The term “high tea” originally referred to a substantial meal served at a high dining table rather than a low lounge setting.
The tradition began in the 19th century in the United Kingdom and was rooted in the working class need for a filling meal after long hours of labour. Unlike today’s version, it carried little of the elegance, pastries or fanfare now associated with it.
In Kenya, high tea is increasingly being adopted by high-end restaurants, hotels and hospitality establishments.
According to Cluster Executive Chef Binay Kumar of Fairmont The Norfolk, Nairobi, the role of chefs is to reimagine the tradition in a way that feels both timeless and contemporary.
He said the culinary offering is carefully curated, with every detail, from savoury delicacies to handcrafted pastries and premium tea pairings, designed to create a refined and memorable experience.
“High tea is more than simply a dining offering. We wanted it to feel like a meaningful moment of connection, discovery and celebration. While honouring the rich heritage of high tea at Fairmont The Norfolk, this new presentation introduces a sense of abundance, warmth and creativity that speaks to evolving tastes,” he said during the launch of the Saturday high tea.
Cluster Hotel Manager Heinz Giering said the tradition in Kenya has evolved from historic customs into a unique experience that blends refined rituals with local flavours and hospitality.
He noted that it bridges past and present, reflecting the stories, people and cultural nuances that have shaped the industry, while positioning it within Kenya’s evolving hospitality landscape.
“Reintroducing this experience reinforces the hotel’s legacy as a custodian of timeless traditions while offering guests an authentic sense of place,” he said.
The hotel is among several in the country that have introduced or refreshed high tea offerings, including the launch of its Saturday experience on April 25.
Hoteliers say the ideal time for high tea is between 3.30 pm and 6.30 pm, featuring a spread of savoury items, pastries, fine teas and bubbly.
A spot check across restaurants shows prices ranging from about Sh2,500 to Sh7,000, depending on the venue and package.
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