The Royal Kitchens at Kew were opened in May 2012 to visitors for the first time in over 200 years. They were virtually untouched since the mid-1700s, during the era of King George III. This introductory video, The Royal Kitchens at Kew: a food history, provides a brief overview of the kitchen in 1788-1789, showing all the features of a typical Georgian kitchen:
The following video helps you step back in time to 6 February 1789 when George III was given his knife and fork back after his first bout of ‘madness’. Using similar cooking utensils as the Georgians, working in a Georgian kitchen, and making the soupe from an 18th century recipe, the chef hopes to recreate food that has the look and taste of cuisine 200 years ago. During this period, soup was often served by the male head of the household. We can easily imagine Rev. Austen or Mr. Bennet performing this office.
Mutton was a staple back in the Georgian era. This video demonstrates how one can make Mutton smoured in a frying panne. I am struck by how easy the ingredients are to come by today. I would love a charcoal stove like the one depicted, but would be afraid to burn my house down!
This video demonstrates the making of a rich chocolate custard tart. During this age, chocolate was used as a drink. Chocolate bars would not be “invented” until the 19th century. I love the chef’s messy style – it reminds me of my own cooking.
The kitchen is closed for the winter and is set to reopen March 29, 2014. To print the Georgian recipes in PDF format, click here.
Jane Austen's World 
Reblogged this on hocuspocus13.
Wonderful videos! For awhile I was “lost” in a bygone era & loving it. Thank you.
Fascinating to see the simplicity in technique and preparation of these dishes with little more than a knife, one burner, a few bowls and basic ingredients. Thank you for sharing this trip back in time.
What splendid fun! He makes it look wonderfully simple, as do modern cooking shows, but imagine the learning curve for having the fire an even, perfect temperature. And beating the eggs with one’s fingers – imagine!
Yes you MUST all go to Kew. It is one of my missions in life to get everybody to got to Kew..
All the best,
Tony
Ah, Tony, if only I COULD; alas, I live in Southern California, so it won’t happen anytime soon.
Vic, this was fascinating; thank you! I’ve read about Ivan Day’s Georgian Cooking CLASSES at AustenOnly (sadly, the website is no longer operating, and it is sadly missed!), and it, too, was all fascinating stuff. For anyone interested, here’s the URL: http://austenonly.com/?s=Ivan+Day
Reblogged this on Hints and Echoes and commented:
This is one of the most exciting things I’ve heard of in the way of restoration. It appears they will be able to recapture the past in a way that is very seldom possible.
This is one of the most exciting restoration efforts I have ever heard of. Will be interested to hear news of the project as they work on it.
Thanks for the fascinating post, Vic. I’ve downloaded the Soupe Barley and plan to try. Looks easy.
Reblogged this on Ella Quinn ~ Author and commented:
Great post on kitchens!
Lovely to read all about the Kew kitchens. Must get down there soon! You might be interested in my recent Jane Austen post: http://wp.me/p1mFAV-1Se
Fabulous post. I tweeted and reblogged.
Reblogged this on Living Adventurously and commented:
18th Century England: The Kitchens at Kew
Great post! I enjoyed it very much.The cook makes the recipes look so easy – I actually want to try the chocolate custard.I knew the Georgians didn’t have chocolate candy bars but I didn’t know they had chocolate custard. Lucky them!
I love this stuff about old school kitchens .Hope you don’t mind if I reblog this.:0)
Reblogged this on culinaryspirit and commented:
Old School cooking where cuisines came alive and where chefs, cooks etc came from.
Thank you so much for sharing those videos. I doubt I would have seen them othewise. I like the idea of cooking with the original utensils, but I do hope nobody had to wash them up the old way.
I enjoyed that SO much. I worked for fifteen years at Gunston Hall, the 18th century plantation owned by American patriot George Mason. 18th century history has a special place in my heart, and 18th century cookery is particularly fascinating. Thanks for this wonderful piece and new “favorite”. Kathie
i loved this!! thanks for sharing it! i want to adjust the recipes to fit my eating restrictions
Thank you so much for this brilliant post! A real treat for everyone fond of cooking and history. I wish I could join the team in finding the taste of the past.