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New Christmas Cookery Course
Click Christmas Pudding to see details
Meet Pierre Clouet, master cook to the Duke of Newcastle. He is using a clockwork spitjack to roast a joint for the Duke's dinner. Would you like to learn to roast meat and fish to perfection using original spitjacks from the seventeenth and eighteenth century? Click Clouet to find out more about our ROASTING COURSES .
This beautiful design is for the decorations on the crust of a shallow pie called a pheasant florendine. It is an illustration from a cookery book written in the early eighteenth century by the London pastry cook Edward Kidder. Would you like to learn to bake period breads,cakes and pies as beautiful as this in the soaking heat of a traditional wood-fired beehive oven? Learn more by clicking the florentine and visiting our page on our BAKERY COURSE.
This is another beautiful ice pudding from the nineteenth century. It is a Princess Melon Bombe, a delicious apple water ice moulded into a melon and filled with a rich vanilla and maraschino ice cream. It is surrounded by small garnishing ices and again decorated with maidenhair fern. It is only possible to make these spectacular dishes if you have the correct moulds. We have a very extensive collection of original moulds at Historic Food. Learn more about ICES by clicking the Princess Melon.
This seventeenth century engraving depicts a sugar sculpture of Neptune produced for a remarkable feast given in Rome in 1686 to honour James II's accession to the English throne. Ivan and his colleagues Tony Barton and Peter Brears have frequently re-created historic edible art of this kind, for exhibitions both at home and abroad. Click on Neptune for SUGARWORK COURSES
Click on the Stag Pasty to get a BOOKING FORM