Your ViewsKeep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions. To help you work out what is what, are now little icons to help you see biscuit related themes. And now you can see at a glance which are the most contested subjects via this graph (requires Flash 6.0 plugin). Please keep your mails coming in to nicey@nicecupofteaandasitdown.com | If you like, you can use this search thingy to find stuff that matches with any of the icons you pick, or use the fantastic free text search, Yay! | Your e-Mails |
Angela Newton
Botham's Tea, Shah Ginger and Ginger Choc Chip biscuits Review |
Dear Nice Cup of Tea and a Sit Down,
I was delighted to see that you have visited Bothams of Whitby recently. My Mother and I took a very decent lunch there in the recent past (me: Wensleydale mushrooms, her: Ploughmans Lunch), and she was pleased to discover that the decor had not changed since her visit to the cafe with her Brownie pack in 1950 something. Taking a look at their website, I suspect that the cafe has not in fact altered since 1900, a remarkable exercise in 'if it ain't broke don't mend it' philosophy. A finer nice cup of tea and a sit down venue I have yet to come across.
Angela
ps: with regard to your cutting edge work on Paleolithic biscuits, I am particularly sad at the loss of the Gypsy Cream. As far as Im aware you could only buy them in the Late Shopper on Ecclesall Road in Sheffield in the early 90's, since when they have vanished from my biscuit world. Your Gypsy Cream was a basic sandwich biscuit construction, of chocolate flavoured biscuit, with a very rich chocolatey cream in the middle. Rectangular in shape, they were in my opinion, superior to the rather common Bourbon biscuit, because the cream was so much nicer and they didn't have all that annoying sugar stuck to the outside. |
| |
Mike Jarman
Botham's Tea, Shah Ginger and Ginger Choc Chip biscuits Review |
To Andrew McMurtrie,
It was cup of tea time,
when I discovered this rhyme,
of praise and a niggle,
It made me quite giggle!
Although, I find it quite odd,
That when ordering cod,
You found our girl dour,
Are you quite sure?
I’m particularly proud-
Blow trumpet if allowed.
That when put to the test,
Our staff are the best!
The Tea Council recommended,
by awarding us ‘Highly Commended’.
A tribute bestowed,
and an honour to hold.
So family McMurtrie,
Please don’t get shirty,
We treat guests as kings,
Serving tea, scones and things.
Which I’m sure you will learn,
if you come back next term.
Our ‘blacks and pinnies’ are neat,
efficient - and really quite sweet!
So let me put things right,
- An offer if I might?
When you next come for tea,
You can have it on me!
Mike Jarman
From Botham’s Tea Rooms
Tea Council Award of Excellence 2003
|
| |
Andrew McMurtrie
Botham's Tea, Shah Ginger and Ginger Choc Chip biscuits Review |
Elizabeth Botham makes very fine tea,
But her silver tea pot burnt me.
In Whitby Town we sat down,
The wife, myself and Kids 3.
After Nicey's tip, we planned a trip,
For homemade biscuits and tea.
Their blend was a good pour,
Though the waitress was dour.
(but in Yorkshire that's the score!)
But transported back to Victorian time
(By the Botham's time machine!)
I pondered this eternal question.
Twixt bickys and tea, and fish and chips,
What would your choice be?
Whilst some might go for Whitby cod,
IT'S A CUP OF TEA FOR ME ! |
Nicey replies: So that's mostly a thumbs up. Actually I've been thinking about breaking into our last Botham's All Butter Fruit Cake most of this morning, it survived a trip to Colchester Zoo the day after the Bank holiday, (which I think it enjoyed) but its on borrowed time now. |
| |
Paul Cook
Botham's Tea, Shah Ginger and Ginger Choc Chip biscuits Review |
I suspect the recipe may have been obtained from the late MacTavish AlMacToum whose family were also responsible for the introduction of haggis to Iran in the late 18th Century. The creatures perished unfortunately as their small legs sank into the sand dunes in a way not generally encountered in the Highlands.
The biscuits were baked by the cook at Castle MacToum as a celebration of the birth of MacTavish's first son, who bore the family traits of red hair coupled with an Arabic skin tone, hence the name Ginger Shah. |
|
|
|