A Georgian Cookery - Saturday evening
Join us on the evening of the 31st May as we host a special culinary talk with tasting. Food historians Marc Meltonville and Robert Hoare will deliver an in-depth presentation into Georgian cooking and the sorts of food that Handel’s own cooks might have prepared for him and his guests.
Discover the Georgian kitchen!
There are many accounts of Handel enjoying good food with his friends and patrons. At one meal, he is known to have tucked in to ‘Rice soup with mutton in, petty patties, lamb’s ears, [and] an eel pye’ all accompanied by ‘French claret, rhenish wine, madeira’.
With real dishes, made by hand in the run up to the event, Marc and Robert will talk about the Georgian diet, dining habits, cookery techniques and much more. As a sweet treat, the talk will end with a rare opportunity to taste an authentic 18th-century dessert: a rich syllabub made, of course, with Rhenish wine.
As Simon Daniels, Director of Handel Hendrix House explains: “Food historians Marc Meltonville and Robert Hoare will be in period costume and using replica Georgian kitchenware to create authentic Georgian dishes in Handel’s kitchen, which has been recently re-created at Handel Hendrix House. Join us over the weekend of 31 May to 1 June for an immersive culinary experience, as Marc and Robert prepare 18th-century dishes and fill Handel’s house with the smells of Georgian dining. For a special treat, come to our evening event on Saturday 31 May for the chance to taste an 18th-century pudding!”
