The Grand Tea Lounge at Turnberry is a member of the prestigious UK Tea Guild and has been awarded the 'Award of Excellence 2010' in The Tea Guild's new and highly coveted Top City and Country Hotel 2010 Awards, the 'Michelin Star' of the tea world.

 

When Turnberry first opened in 1906, the heart of this renowned hotel was the elegant tea lounge. It was here that the noted guests, freshly disembarked from the train at the hotel's own station, would savour afternoon tea while their servants were preparing their room.

The railway station may be long gone but we are delighted to be reviving this fine tradition more than a hundred years later. Now, as then, The Grand Tea Lounge serves lunch and a truly memorable afternoon tea in an atmosphere of relaxed refinement. Let our tea sommeliers guide you through a choice of thirty or so teas, all brewed to order using a traditional samovar. Created in collaboration with Twinings, The Grand Tea Lounge also has a choice of champagne by the glass and a light menu of finger sandwiches and pastries.

We believe you will find, as did those discerning Edwardians, that there is no finer afternoon tea in the country.

We welcome everyone to experience the bars and cuisine at Turnberry, including guests not staying at the hotel. Please call +44 (0)1655 331 000 to book one of the best afternoon tea experiences in the country. 

Morning Lounge Service and Lunch: 9am - 2pm
Afternoon Tea: 2pm - 5pm

A relaxed setting with spectacular views over the Ailsa Craig and the Irish sea beyond.
Our resident pianist plays between 2pm - 5:30pm (Mon-Fri) and 2pm - 7pm (Sat-Sun).

Spring Chicken Croquette
with bacon and King Edwards potato

Sardines
marinated in tomato sauce

Cucumber Gazpacho
With wild garlic

Roast Scotch Beef
With watercress

Charred Pepper
On pesto ciabatta

Viennese Roll
Cheddar cheese and spring onion

Turnberry Scones
fruit cake and Rosewater butter cake

Chocolate Mud Pie
milk chocolate ganache with walnut and fudge cake

Turnberry cup-cake
With orange blossom cream and candid violet

Paris Brest
Filled with hazelnut praline cream

Crème Fraiche Panna Cotta
with wild berry compote

Dill Pickled Herring
red onion, tomato and olive salad
Or
Chef's Soup of the Day

ooOoo

Braised Shoulder of Scottish Lamb ratatouille with pesto mash and a balsamic reduction
Or
Confit Fillet of Salmon
braised baby gem and saffron cream shellfish sauce
Or
Wild Mushroom Risotto
rocket and parmesan salad

ooOoo

Sticky Toffee Coupe caramel ice cream and warm toffee sauce
Or
Apple Crumble
vanilla ice cream

ooOoo

Freshly Brewed Coffee