inn at the cobbler's walk mendocino | a coastal bed and breakfast inn on a state park trail

an historic bed and breakfast inn on a coastal trail

inn the at cobbler's walk mendocino is an upscale, well priced B&B that is beautifully appointed, and perfectly situated on a coastal trail as a bed and breakfast inn on the mendocino coast.

Afternoon Tea

Our ocean view Afternoon Tea room is now open at our sister property Glendeven Inn right across the way. 

On the Mendocino Coast at Glendeven Inn's ocean and pasture-view Tea Room, our high-tea is held Saturdays promptly at 3:00 pm in an ocean and pasture view tea room in our historic 1867 Farmhouse with wood burning fireplace.  Pre-paid reservations required. Reservations by scrolling down at this link.

click here for reservations

or if you have a current inn room reservation,
simply email your innkeeper to add this service to your stay


Afternoon Tea
$25 pp

Afternoon Tea with Champagne
$35 pp


Menu


Glendeven's Afternoon Tea  Includes

Delicious and beautiful homemade finger sandwiches
Hot homemade scone selection with homemade clotted cream and lemon curd
Assorted French macarons & petits fours

A selection of bottomless fine teas from flying Bird Botanicals


Details of note

  • Twelve (12) seats maximum per seating, First come first served basis
  • Saturdays at 3:00 pm sharp
  • Open to the public
  • Pre-paid reservations required
  • Six (6)  guests minimum required to hold the tea service.  If the minimum is not met you will be notified at 10:00 am the morning of the tea so that you can make other plans for your afternoon
  • GROUPS AND PARTIES:  Let us know if you'd like to buy the entire room -- any day of the week.  We'd love to have you!

What is this history of Afternoon Tea?

According to legend, one of Queen Victoria's (1819-1901) ladies-in-waiting,  known as the Duchess of Bedford (1783-1857) is credited as the creator of afternoon tea.  Because the noon meal had become a bit more skant, the Duchess suffered from "a sinking feeling" at about four o'clock in the afternoon.

At first the Duchess had her servants bring her a pot of tea and a few baked items.  Adopting the European tea service format, she invited friends to join her for an additional afternoon meal at five o'clock in her rooms at Belvoir Castle. The menu centered around small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea.

This proved so popular, the Duchess continued it when she returned to London, sending cards to her friends asking them to join her for "tea and a walking the fields." The practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses.

High Tea,  Afternoon Tea, or Low Tea?

Traditionally, upper classes in England would serve a low or afternoon tea around 4:00 pm and have a more substantial meal at around 8:00 pm.

The middle and lower classes would have a more substantial high tea later in the day, at five or six o'clock, in place of a late 8:00 pm meal.  High tea consists of meat and potatoes as well as other foods and tea.  It was not exclusively a working class meal but was adopted by all social groups.

Occasionally you will see hotels serving a high tea.   High tea connotes an idea of elegance when in fact it was an evening meal most often enjoyed around 6 pm as laborers and miners returned home. 

The names derive from the height of the tables on which the meals are served, high tea being served at the dinner table.  Afternoon Tea is a term correctly substituted for low tea where the tables are often low as in a sitting room.

Etiquette when attending a tea party

  • Greet your host with a handshake.
  • Napkin placement — unfold the napkin on your lap.  If you must leave, temporarily place napkin on your chair, never on the table.
  • Sugar & lemon — sugar is placed in cup first, then thinly sliced lemon.  Never put milk and lemon together.  The milk goes in after the tea — there is much debate over it, but according to Washington School of Protocol, milk goes in last. 
  • The correct order when eating on a tea tray is to eat savories first, scones next and sweets last.  We like guests to eat the scones first while they are hot, then move to savories, then sweets.
  • Scone protocol — split them horizontally with a knife, and the curd and cream is placed on the plate.  Use the knife to put cream and curd on each bite.  Eat with fingers neatly.
  • Proper placement of spoon — the spoon always goes behind cup on the saucer.  Don’t leave the spoon in the cup. 
  • Stirring — stir with a forward and back motion, and never touch the sides of the cup. Stirring should be silent.  Never tap the spoon on the cup's rim.
  • Proper holding of cup — do not put your pinky “up”, this is not correct.  A guest should look into the teacup when drinking, never over it.
  • To hold the saucer or not — if sitting at a high table bring the saucer and cup toward you on the table and only lift the cup to your mouth.  If at a low table bring the saucer up under the tea cup and place both back down after sipping.