Henry VIII’s Kitchens

Transport yourself back to the heydey of Tudor cooking and entertainment.

Transport yourself back to the heydey of Tudor cooking and entertainment.

Ticketing information

Included in palace admission Buy Hampton Court Palace tickets

Henry VIII's Kitchens at Hampton Court Palace were the largest of Tudor England. 200 cooks, sergeants, grooms and pages worked to produce over 800 meals a day for the hungry household of Henry VIII.

Feeding the court was a complex business all done without modern conveniences as 1.3 million logs burned in the hellish fires every year. From boiling cauldrons to roasting spits, join the day-to-day grind of Henry’s cooks as you pass through this labyrinth of kitchen spaces.

Experience the sights, sounds and smells of Henry VIII's Kitchens

5 May - 2 September 2018

This summer, immerse yourself in a living Tudor world as we introduce you to the staff that fed Henry's courtiers and guests during the tumultuous events of 1538.

Find out how kitchens staff including John Edlyn the purveyor, William Chester the yeoman butcher and John Dale master cook for the household worked to produce food fit for the King.

Enjoy the smells of ingredients sourced from across the globe to dazzle the King and his court, and see how they were transformed into complete dishes by a skilled team of cooks; there is even a chance to lend a hand turning the spit!

Visitors explore Henry VIII's Kitchens after re-interpretation in 2018.

Feeding a hungry Tudor court

A Tudor cook carries a sack of vegetables in Henry VIII's Kitchens

Between their construction in 1530 and the royal family’s last visit to Hampton Court Palace in 1737, the kitchens were a central part of palace life.

The Tudor kitchens were divided into a number of departments, each controlled by a Sergeant and a team of yeoman and grooms.

The Kitchen department where meat was roasted was under the control of three Master Cooks, one for the King, the Queen and the rest of the Court. These staff toiled under a complex set of rules determining which of the 1,200-odd members of Henry’s court qualified for meals as part of their pay.

Working in the kitchens could be a sweaty and dirty job. Henry VIII had to order the scullions to stop going about ‘naked, or in garments of such vileness as they do now, nor lie in the nights and days in the kitchen or ground by the fireside’.

A Spanish visitor to the Tudor court in 1554 said the kitchens were ‘veritable hells, such is the stir and bustle in them... there is plenty of beer here, and they drink more than would fill the Valladolid river.'

Henry VIII’s kitchens continued to be used for a further two hundred years, feeding the tables of Tudor, Stuart and Georgian monarchs and their many courtiers.

A georgian Chocolate Tart in the Chocolate Kitchens at Hampton Court Palace
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Discover more about the fascinating relationship between chocolate and royalty.

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