Patisserie chef Helen Vass’s perfect afternoon tea

Cava Brut Nature

I prefer Cava Brut Nature to Champagne; it’s drier than Cava and is a wonderful welcome drink, particularly when it’s perfectly chilled. I lived in Barcelona for seven years and this was the local speciality—i often spent weekends visiting the vineyards and meeting the wine producers

Seedlip with Fever Tree Mediterranean Tonic

This is so refreshing when served with a slice of grapefruit. I first encountered this drink at The Peat Inn [the Michelin-starred restaurant near St Andrews] and it’s a great alternative for those who are driving or don’t drink alcohol

Selection of finger sandwiches

I like the classic flavours: cucumber, coronation chicken, egg mayonnaise, ham and mustard, roast beef and horseradish and smoked salmon. The sandwich has to be fresh, well-seasoned—and no crusts. I suggest adding a small savoury, such as a sausage roll or a mushroom puff-pastry palmier

Peppermint tea

I love a peppermint-green tea with my afternoon tea. This helps with digestion after eating so much food during the course of the afternoon

Scones

Plain and fruit scones must be fresh and served warm, together with strawberry jam and clotted cream. Jam goes first, then lashings of clotted cream on top

Cakes

There are so many options to choose from! My favourites include a hazelnut-praline choux bun; gâteau opéra; lemon-meringue tart; and raspberry-and-mascarpone mousse on a pistachio sable biscuit

Favours

I like to give guests a small box with two handmade chocolates in it, so that diners can relive their afternoon-tea experience when they’re home

Helen Vass is a patisserie chef based in Glasgow. She won the Callebaut Patissier of the Year 2017 award at the CIS (Catering in Scotland) Excellence awards and was part of the winning team on BBC2’S Bake Off Crème de la Crème 2016