There’s something undeniably charming about entering a bakery and heading upstairs to a hidden tea room—as though you’ve stumbled upon a well-kept secret that Chelsea women would rather you not know about. That’s exactly the feeling Bread Ahead conjures with The Tea House, its new afternoon tea concept perched above the much-loved Pavilion Road bakery.
Bread Ahead may be best known for its pillow-soft doughnuts and queues of tourists outside Borough Market, but this foray into the more rarefied world of afternoon tea is a subtle flex—and a rather good one. Founded by Matthew Jones, the brand has always tiptoed the line between classic and cultish, but The Tea House brings its patisserie credentials centre stage with an offering that feels at once traditional, generous, and knowingly unfussy.
Bread Ahead may be best known for its pillow-soft doughnuts and queues of tourists outside Borough Market, but this foray into the more rarefied world of afternoon tea is a subtle flex—and a rather good one. Founded by Matthew Jones, the brand has always tiptoed the line between classic and cultish, but The Tea House brings its patisserie credentials centre stage with an offering that feels at once traditional, generous, and knowingly unfussy.
The menu is both familiar and self-assured. We began with pots of Fortnum & Mason loose-leaf tea—Earl Grey and Royal Blend—elegantly poured and served with all the ceremony you’d expect, minus the pomp.
Soon after, the first course arrived: the bridge rolls. These are often forgettable—supermarket-style buns stuffed with uninspired fillings, more canapé than culinary moment—but here, they were a quiet triumph. The cloud-soft texture of the rolls, paired with pulled meats and carefully balanced flavours, made for an unexpected delight:
London smoked salmon with lemon butter, bright and briny
Coronation chicken, creamy but never cloying
Egg mayonnaise sharpened with mustard cress—so balanced it would satisfy even the pickiest eater
Cucumber with whipped cream cheese and dill—a nod to tradition, reimagined with freshness
Then came the showstopper: a three-tiered tray, the kind that demands a moment of quiet admiration. The middle tier, in particular, was a carousel of nostalgic British bakes—each one precise, thoughtful, and baked with real technical finesse. We devoured a flawless traditional Battenberg (light as air), a jammy apricot and almond tart with a hint of lemon thyme, and a decadent Matthew’s chocolate cake layered with raspberries and even more dark chocolate. Rich, unapologetic, and utterly satisfying.
On the top tier, the scones—still warm from the oven, crisp-edged and pillowy inside. Both plain and fruit, served with Cornish clotted cream, strawberry jam, and a zingy lemon curd. If you judge an afternoon tea by its scones (and you absolutely should), these could make a convert of you.
At £35 per person, it’s more accessible than many of its West End counterparts and all the more special for it. There’s no hotel lobby clatter, no need to whisper. It’s relaxed, well-paced, and just the right level of indulgent.
For those wanting to take things further, The Tea House now offers afternoon tea masterclasses—hands-on, intimate sessions where you can learn to craft these bakes yourself. Just don’t be surprised if your scones don’t quite reach Bread Ahead standards.
It’s rare to find an afternoon tea that feels as personal as it is polished. The Tea House is that rare gem: rooted in tradition, elevated by skill, and entirely worth the indulgence.
