With its noble air and the marks of time upon it, the royal kitchen at Hampton Court Palace near London was built in 1530 and remains fully functional to this day. This kitchen belonged to King Henry VIII, renowned for his passions for women, drink, and fine food—a true haven of hedonism. I had the opportunity to step inside during the August edition of the BBC Good Food Festival. Below, I share what I discovered about Tudor kitchens firsthand.
From 1500 to the present, one might expect that time would have made its mark, but that is not the case. The Tudor kitchen, as it is officially called, is still in perfect working order. Occasionally, for events like the BBC festival, the fire is lit once more, and the ambiance of yesteryear is revived. Surprisingly, despite its impressive size, the Tudor kitchen did not serve the royal family and the noble court but rather catered to the 600 members of the court—servants and workers fulfilling various roles who were entitled to dine at court twice a day.
Much like a hotel, the kitchen was overseen by master chefs who managed a brigade of 200 people. Unlike modern hotels, however, they did not enjoy the conveniences provided by today’s technology. A supply list preserved from the time when Queen Elizabeth I resided at Hampton Court gives us a glimpse into the complexities of meal preparations there: the royal kitchen’s annual supplies included 1,240 oxen, 8,200 sheep, 2,330 deer, 760 calves, 1,870 pigs, and 53 wild boars. Regarding beverages, a staggering 600,000 liters of beer and 300 barrels of wine were consumed!
The Tudor kitchen originally had six fireplaces, all symbols of wealth and prosperity. While the lower classes boiled and stewed their meats—if they could afford them—nobles enjoyed roasting and frying. Today, of all the fireplaces, only one remains, but it was lit for the festival. In addition to the butcher's shop, there was a room dedicated to fish preparation, which was only consumed on Fridays and during Lent.
In the time of Henry VIII, the kitchen consisted of 55 rooms, each serving a specific purpose. As part of the festival, the organizers aimed to take visitors on a journey through time, successfully recreating the atmosphere of various rooms through an immersive experience. Upon entering the butcher's shop, you could hear the sharp sounds of knives and meat being sliced. In the spice room, where centuries ago exotic spices from the Middle East were brought, fresh herbs and vegetables were displayed (the palace also has its own garden, still cultivated today).
The area once dedicated to preparing sweet and savory pies was brought back to life through a delightful exhibition of English-style pastries that immediately captivated visitors. For many, the pie room is the most memorable part of the Tudor kitchen. However, for those with a passion for culinary history, all aspects of it are utterly fascinating.
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