Last week Clara took a trip down South with members from other teams at Beamish to visit Hampton Court. There, they met with various members of staff from Historic Royal Palaces to share ideas about everything from to how to recreate a Tudor heresy trial to cooking roast beef on a spit.
Clara, along with Rachel from Beamish’s Period Food Team went to speak to HRP’s Historic Kitchens Coordinator Richard Fitch about how the palace runs their period cooking operations. As part of our Remaking Beamish project, we will be creating a late Georgian Coaching Inn. A major service that was offered by the coaching inns was to provide hungry travellers with a ready supply of hot food that could be eaten quickly before they had to catch their next coach. As such, our inn will have a huge Front Kitchen with a working Georgian range and bread oven, as well as several other fireplaces for cooking on throughout the building. We plan to use these fireplaces to prepare historically accurate Georgian fast food for our visitors and we went to Hampton Court hoping to glean from Richard some tips about cooking with ancient kitchen equipment. He showed us around the enormous Tudor kitchens, explaining the techniques that HRP use to cook the foods that would have once graced the table of Henry VIII in front of their modern-day visitors.
We were also shown the Chocolate Kitchens of the later, Baroque part of the palace. This would have been where specialist chefs and their assistants would have spent hours hand-grinding cocoa beans into a paste that would have used to create spiced drinking chocolate. The beans would have been roasted inside a container that was turned on a spit powered by a ‘fan-jack’, hidden inside the chimney breast above the cooking range. A ‘fan-jack’ is clockwork mechanism for turning a spit – it has a fan that is driven by the smoke rising from the fire below.They were the latest gadget in 18th century cooking, as they saved the need to have a servant to hand-turn a spit. By the time of our inn (the 1820s) chocolate would have become a more accessible luxury – available to the middle classes as well as to royals and aristocrats. While not every guest could have afforded it, it would have probably been served in an inn, alongside coffee and tea, which also had their own special rituals for preparation.