Food for the court

Meals were not just about eating. They were a display of the monarch’s power.

Exotic foods demonstrated wealth, while seating arrangements reflected the court’s hierarchy.

The Tudor diet

By Henry’s reign, the price of fresh meat had fallen sufficiently so that when it was available, the average Tudor family could afford it.

The century before, poorer families would have rarely enjoyed meat, eating a diet of stewed vegetables and pulses.

But the norm for ‘average’ people was stored or preserved meat – the luxury of the court was fresh meat.

Tudor courtiers enjoyed a much wide variety of food, with freshly, slaughtered, roasted meat every day and the luxury of being able to choose from a 'menu' of dishes.

Courtiers were served a menu of dishes containing around 5000  calories a day!

Food and wealth

The variety of food available at court was staggering. Royal diners ate citrus fruit, almonds and olive oil from the Mediterranean.

Food was sweetened with sugar from Cyprus and seasoned with spices from China, Africa and India.

Food for a King

Henry's food was prepared, in a private kitchen, under the direction of the Privy Master Cook, John Bricket.

The King ate in his private rooms, away from the crowds but on more formal occasions he sat alone at a high covered table in his Presence Chamber, under the canopy of state.

He chose from a huge buffet, sampling whatever took his fancy. Dishes included game, roasted or served in pies, lamb, venison and swan.

For banquets, more unusual items, such as conga eel and porpoise could be on the menu. Sweet dishes were often served along with savoury.

Only the King was given a fork, with which he ate sweet preserves. Forks were used to serve, cook and carve, but eating with them didn’t become popular until the 17th century.