Tel 01892 870382
Come and sit by the fire in this fine Tudor tea room, or enjoy the cottage garden in summer. We specialize in the very English tradition of Afternoon Tea and bake a variety of cakes, scones and tea breads here every day! We use local milk, cream and free-range eggs and even make our own jams from fresh locally-grown fruit in season. We also offer a good range of quality teas, most of which are
Opening times for 2015
Please note: the tea rooms will be closed for the week Saturday 27 June - Friday 3 July inclusive.
From 1 April 2015 Open Wednesdays - Sundays 2.30pm - 6pm
Closed Mondays and Tuesdays. Open Bank Holiday Mondays.
Please note that we do not take bookings, although for larger groups do please call us for advice.
Fir Tree House, the building, was originally part of the Penshurst Estate owned by the Sidney family and was a tied or rented cottage with a little land. Built in the 16th century in the Kentish style, it retains many original features such as the inglenook fireplace and wide oak floorboards.
In late Victorian times the house was substantially altered, with the Kentish cat-slide roof being replaced by two gables, making a more spacious house. Penshurst Online apologises for misinforming readers that the old brick bread oven was removed at this time. It is still there!
Early in the 20th century it was the saddler and harness maker’s shop, and about 1930, with the demise of horsedrawn transport, the saddler’s wife set up the Tearooms. Taking afternoon tea was a popular activity and there were no fewer than five tearooms in the small village of Penshurst at that time.
In 1985 Fir Tree House was sold by the Estate to the present owners who continue, with a little modernisation, to serve home-baked fare in the house and garden.
The Fir Tree, after which the house is named, used to lean out across the road at the front of the house and was a familiar landmark. After the storm of 1987 this 250-year-old Scots Pine gradually died and in 1990 was ceremoniously cut down. The trunk was then milled, left in stick to season for one year and then made into five beautiful tables for the tearooms by local craftsmen.