The joys of Elizabeth's | Buzz Blog
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

The joys of Elizabeth's

by

comment

I stopped in Sunday for a bite at Elizabeth's English Bakery and tea shop across from Trolley Square, dragging my eight and 10 year girls along to embrace the calorific pleasures of their English heritage.---

English food has always had a bad reputation, but as I quickly found at Elizabeth's the hallmarks and standards of my mum's cooking were to be found aplenty in the quaint little tea shop on 700 East. Saved from closure by a fanatical English-born customer and former mortgage broker, Elizabeth's kitchen continues to produce the classics as I recall them from my childhood.

The cornish pasty, which my youngest devoured with lip-smacking enthusiasm, is essentially a meat turnover with coarsely ground steak, potato and rutabega wrapped in a lard-based pastry that was simply divine.

My eldest, more conservative, went with a sausage roll, which benefited enormously from local sausage meat spiced up a little to evoke the classic bangers my mother would fry up with some bubble n squeak [fried potato and cabbage patties] and baked beans for Saturday lunch. 

I went with welsh rarebit, essentially cheddar cheese mixed with Worstershire sauce and then melted on bread. Scrumptious.

My youngest tried her first tea and extended her pinkie with no problems at all.


Add a comment