I spent an amazing Sunday baking at the Regency Town House. A 5 star review for Paul…thank you Paul for veganising your recipes – the rose and caraway biscuits are a taste sensation. It was a real privilege also to see the basement flat at No. 10. I can’t wait to book in again for your next baking event! Thank you.
I just did the hot cross bun making class, it’s was absolutely brilliant. Paul was a great teacher and very patient and we were in such wonderful surroundings. I will be back again.
Thank you so much for today’s baking session it was so much fun and totally inspiring! Keep up the good work.
I hold cookery classes in the early 19th-century kitchen of the Regency Town House in Brunswick Square in Hove. We are just minutes away from the sea and the beach. I always give a small tour of the Town House to the group too, the old pastry room at the basement annexe at 10 Brunswick Square is always a particular highlight. We thought for many years that the tiny, dark room was a game larder but food historian Annie Gray, on a recent visit, put an end to this idea. She thought that the fitted table with a marble slab was a strong clue to the room’s original purpose. When asked about how the servants coped cooking in a small dark cupboard, she declared ‘I’ve seen worse rooms than that!’.
I specialise in historic cookery. I take eighteenth and nineteenth century recipes, test them out and adapt them, and then let others experience the joys of historical cooking. The books I am using at the moment are Hannah Glasse’s classic The Art of Cookery 1805 edition and Elizabeth Raffald’s The Experienced English Housekeeper; For the Use and Ease of Ladies, Housekeepers and Cooks 1768. The books are a joy to use, although demand a certain amount of imagination. Old cookery books aren’t as detailed as the books we are lucky enough to use today. Both Glasse and Raffald aren’t specific on oven times and temperatures. I must admit that the first version is almost always not successful. I often have to tweek some parts of old recipes. A good example of this is oven times, obviously, but also the amount of sugar. It seems that eighteenth century tastes were a lot sweeter than we are used to today. Quite often it’s a good idea to halve the amount of sugar in an eighteenth century recipe. Apart from this, however, all recipes I have tested have been delicious.
I think there is nothing more special than cooking historical recipes in an historical setting. We all stand round a table, with a beautiful skylight, in the same places as the cooks would have stood back in the heyday of the Regency Town House. I still find that an incredible feeling, and it’s wonderful to share it with others.
I can run tailor-made classes for groups of 5–7 people – a great idea for a birthday, team building event, or just a friends’ foodie day out.
Classes are hands-on and not just a demonstration. I keep the classes small, a maximum of 8 people, and they are suitable for all skill levels.
They typically run from 10.00–3.30, include all ingredients, a lunch and refreshments throughout the day. The recipes appear afterwards here on the website.
If you would like more information please send me an email. For regular updates on upcoming courses please join my email list. Every Friday morning I send out a new adapted historical recipe for you to try out at home, or come in and make in a group with me.
I attended Bake Below Stairs- vegan hot cross buns on 22nd April and had a very enjoyable afternoon. Paul was very knowledgeable and answered our questions about the building and the period kitchen equipment on display. The hot cross buns and biscuits we made were really nice, so nice my daughter declared the bun probably the best she’d ever tasted. We even managed to fit in a trip to the basement of Number 10 which was fascinating. Highly recommended.