The end of November marks the beginning of the preparations for seasonal feasting! Food historians Marc Meltonville and Robert Hoare will demonstrate how the Georgians prepared for the festive period, including what treats they had at their Christmas tables. The Georgians festive period centred around family and small communities, with much less “public” festivities than we are accustomed to now. For the gentrified classes, the season was marked by particularly lavish feasting, including big roast meat centre-pieces and puddings, a notion that does still feel familiar today. The event includes a glass of seasonal punch, following an 18th century recipe.
Our cooks follow original recipes, use original techniques and replicas of historic kitchen tools to demonstrate how Georgian cooks worked in their kitchens. As with a modern kitchen, the tools being used may cause injury if misused or mishandled.