Features

• These lofty, powerfully-built kitchens were once the scene of frantic activity, as a team of chefs, servants and kitchen boys raced to prepare food for around 600 people, twice a day!
• Henry VIII extended the kitchens at Hampton Court Palace in 1529. Comprising fifty-five rooms, they covered 3,000 square feet. 
• Reached via the atmospheric Master Carpenters Court. 

Best for…

These ancient rooms make a marvelous location for a really memorable and unusual drinks reception, or for pre- or post- dinner drinks. As firelight glows and candles flicker - your guests will love every minute!

A little history of the space…

There were three larders in the Tudor kitchens: the flesh larder for meat, the wet larder for fish and the dry larder for pulses and nuts. Meat was supplied from various sources including the palace's pheasant yard, rabbit warrens, and venison from the deer park. Fish (eaten on Fridays and during Lent) came from the Palace's pond gardens.