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Steeped in Tradition

Teaberry’s Tea Room Serves up a Touch of the Past

Nothing soothes the soul quite like a nice, hot cup of tea, and for Susan Peterson, owner of Teaberry’s Tea Room in Flemington, it’s a feeling meant to be shared. 

Peterson, whose family is from England, recalls her earliest appreciation for the beverage. “My grandmother used to serve tea daily. It was a special time when the day stopped and people came together, regrouped and reconnected,” she says. “As I got older, I saw how life just kept getting busier. I wanted to create a place that had a relaxing atmosphere that also felt like a step back in time.” 

Upon entering Teaberry’s Tea Room, Peterson’s intention comes to life. The Victorian home, converted into a restaurant, is cozy from corner to corner, with each of the six rooms set to a theme, like The Garden Room adorned in floral patterns, The French Room decorated in pink and black, and The Regency Room, which contains English memorabilia, like teapots depicting iconic British scenes and a tea library. 

“It’s like a big dollhouse,” she says. 

While tea is comforting in itself—Teaberry’s serves more than 120 varieties of loose-leaf tea—so is traditional English tea, which includes several courses of finger foods. “It traditionally starts with savories and ends with sweets,” says Peterson, who adds that guests can enjoy up to six courses or be served a full lunch that includes larger menu items like overstuffed sandwiches, quiche, soups and salads. 

Just as Peterson’s grandmother inspired her love of tea, her daughter, Sara, is following in her footsteps. After studying abroad in France, Sara returned home to work at Teaberry’s full-time, running the front of the house while her mom holds the title of executive chef. 

“We collaborate on everything, and she’s been a huge part of our success. I don’t know if I could have kept up the pace without her,” says Peterson. “We’re attached at the hip.” 

In addition, Peterson’s son, Christopher, and husband, Andrew, pitch in to support the business. “We treat our guests like extended family, creating an inviting atmosphere complete with comfort food,” she says. “We love it when people come to spend the day to decompress, and we love it here, too. We call it our happy place.” 

Book a reservation for Teaberry’s Tea Room at

Mixed Berry, Peach and Strawberry Rhubarb Nutty Jam Bars

Makes about 12 bars

1 cup unsalted butter, soft

1 cup sugar

2 large egg yolks

2 cups all-purpose flour

1 cup chopped walnuts

1 10 oz. jar preserves (any flavor)

Preheat oven to 325 degrees. Grease and flour an 8-inch square pan. Cream butter and sugar until light and fluffy. Add yolks and blend well. Gradually add the flour and mix with a fork. Add walnuts. Press half of the mixture into the prepared pan (it will be thick). Spread the jam on top and then crumble the remaining batter evenly over the top of the jam. Bake for about an hour, rotating the pan until brown. Cut into bars and store in a covered tin. 

  • Susan Peterson, Owner, Teaberry’s Tea Room, and Daughter, Sara