Posts Tagged ‘Uppark’

Planning a banquet for the Prince of Wales (later the Prince Regent) took an enormous amount of time, money, and effort. The following is a partial list of food Lady Fetherstonhaugh of Uppark estimated would serve one hundred guests in 1784:

Kitchen at Uppark

2 Bucks, a Welsh sheep, a doz. Ducks, – 4 Hams, dozens of pigeons, and Rabbits, Flitches of Bacon, Lobsters and Prawns; a Turtle of 120 lbs; 166 lbs. of Butter, 376 Eggs, 67 Chickens; 23 Pints of Cream, 30 lbs. of Coffee, 10 lbs. of Fine Tea; and three lbs. of common tea.

41 Port; 7 Brandy; 1 1/2 Hold of strong Beer; while Musicks cost £26 5s 0d and another chef to assist Moget cost £25; another 2 Bucks added cost £11; 2 more sheep cost only £2 10s, and another 2 carp £1 10s 0d. – National Trust, Investigating the !8th Century. p 26

One can only surmise that too many royal visits could deplete even the wealthiest family coffers! In January 1817, the Prince Regent asked Antonin Careme, the famed French chef, to cook a meal at Brighton:

On 18 January 1817, George invited the greatest (and most expensive) chef in the world, Marie-Antoine Carême, to prepare a unique and extravagant dinner in honour of the visiting Grand Duke Nicholas of Russia. Carême had previously cooked for Napoleon, the Rothschilds and the Tsar. But on that cold night in 1817, Carême outdid all his previous achievements – creating 127 dishes. The evening’s pièce de résistance was a 4ft-high Turkish mosque constructed entirely out of marzipan, although there were pigeon pies, saddles of lamb and a hundred other delicacies. So pleasurable was the feast that the Prince Regent exclaimed: “It is wonderful to be back in Brighton where I am truly loved.” – Blow Out! History’s 10 Greatest Banquets

Read more about food, entertainment, and the master of Uppark in the following links:

Read Full Post »

During Jane Austen’s time, the British adhered to a strict class system, but every once in a while (and much like a fantastic plot in a romance novel), a titled gentleman would marry a servant. According to the National Trust,

Sir Harry Fetherstonhaugh… lived a prodigal life at Uppark entertaining lavishly and included the Prince Regent among his frequent guests. In 1810, however, he withdrew from society and devoted his attentions to discussing improvements to the house and grounds with Humphry Repton. At the age of over 70 he took the extraordinary step of marrying his dairy maid, and left the entire estate to her on his death in 1846. She, in turn, left it to her unmarried sister and together they made provision for the estate to pass, after the life tenancy of a neighbour, to the second surviving son of another friend and neighbour, the fourth Earl of Clanwilliam, on the condition that he should assume the name of Fetherstonhaugh.

The dairy at Uppark, Sussex (above) designed by Humphry Repton. When Sir Harry passed by one day... he heard the dairymaid’s assistant, Mary Ann Bullock, singing. Sir Harry presented himself and asked for her hand in marriage. Mary Ann Bullock, aged twenty-one, was sent to Paris to be educated before being married to Sir Harry in September 1825. (Household Management, National Trust, p 30. ISBN 0-7078-0241-5)

How is this tale connected to Jane Austen and her world? By the merest thread. In Mansfield Park, Mr. Rushworth discusses changes for Sotherton Court after he had toured Compton, where he had viewed the improvements of the grounds by Humphry Repton. This short scene illustrates “the popular and expensive trend of improving one’s grounds to give the appearance of wealth both outside and inside the country home.” (Kerrie Savage, JASNA)

Read Full Post »

%d bloggers like this: