How to save a (Regency) kitchen

Up a scaffold I hatched a plan. Looking down at an old kitchen I imagined the dresser restored and a huge kitchen table in the middle. One day I would make historic recipes in this space and bring the kitchen back to life with food. One day… A cold November day when I found the … Continue reading “How to save a (Regency) kitchen”

A Day in the Life of a Regency House

Squashing strawberries through a sieve in a historic kitchen in Cornwall changed me. Ever since that sunny morning I’ve been intrigued by the idea of space influencing taste. Does cake taste better eaten from a plate and sipped with tea in the housekeeper’s room?  Would the taste of ham improve if it was hacked off … Continue reading “A Day in the Life of a Regency House”

The pastry room – what was it like to work there? And a recipe for artichoke pie

A small dark room lies behind the meat safe in the Town House’s basement annexe. This room is always cold, even in the middle of the summer. The sun is never allowed to get in. It’s a simple room. A sturdy table covered in a marble slab, with two drawers underneath. Above the table there … Continue reading “The pastry room – what was it like to work there? And a recipe for artichoke pie”

5 Food History books to get you cooking

There are five books I think anyone interested in food history should read. These are the five books I wish I’d known about when I first started cooking from the past. My own first book Three years ago I found myself in a Regency kitchen. I knew I wanted to cook in it. That bit … Continue reading “5 Food History books to get you cooking”

How to make Elizabethan Gingerbread. An easy recipe using breadcrumbs.

An autumn afternoon called for gingerbread so I consulted my recipe books to find something suitable. The first documented trade of gingerbread biscuits was in the sixteenth century, where they were sold in pharmacies, monasteries and town square farmers’ markets. Before that gingerbread was made of honey. A medieval recipe from 1430 in Jane Grigson’s … Continue reading “How to make Elizabethan Gingerbread. An easy recipe using breadcrumbs.”

The history of Hot Cross Buns (and a sourdough recipe)

Are you interested in the history behind Hot Cross Buns? Do you want to learn more about where they come from and get the ultimate Hot Cross Bun recipe? In this blog post I give a quick history of the Hot Cross bun and give you a wonderful historic recipe which uses sourdough to give … Continue reading “The history of Hot Cross Buns (and a sourdough recipe)”

How to make a traditional Christmas Pudding in a pudding cloth

The damp fug of a pudding gently boiling in a old kitchen. The rattling of the saucer I put in to let me know all is still good. The air getting colder. To me these are all signs of Christmas coming up and although it might seem early to some, now is the time I … Continue reading “How to make a traditional Christmas Pudding in a pudding cloth”

How to restore a Kitchen Dresser

Long, slow but worth it… It’s been a long slow process but the original dresser at 13 Brunswick Square is finally restored. It’s back in the same place it was when the house was constructed in 1829. But it’s not been easy. Teams of volunteers have worked, under supervision of curator Nick Tyson, for years.  … Continue reading “How to restore a Kitchen Dresser”

How did it manage to stay untouched for so long?

As a volunteer I often get asked the question how the Town House’s basement managed to stay untouched for so long. An elderly lady in history I tell people who asked the true story of an elderly lady living in layers of history. It’s also a story of a young curator who discovered that she … Continue reading “How did it manage to stay untouched for so long?”