The Dining Room at Kew Palace welcomed King George III’s family and guests. In February 1789, this also included the King’s doctor, Dr Willis. England had been thrown into turmoil the previous year as the King was declared ‘mad’ after the onset of a mysterious illness, probably porphyria. This is a hereditary blood disorder that can cause temporary mental derangement. Kew Palace had become his sanitorium.
Although a special diet was prescribed for the King during his illness, the daily menu carried on much as usual, with three courses, each of six or seven dishes. Small birds such as blackbirds and larks appeared regularly on the menus, especially for the younger princesses, who also had a fondness for dumplings.
All the food for the Royal Family, staff, and visitors was prepared next door to Kew Palace in the royal kitchen. This Georgian structure remains miraculously preserved after closing following the death of Queen Charlotte nearly 200 ago. The treasure chest has been restored and re-opened to evoke life on the February 6, 1789, the day when George III was given back his knife and fork, after his first episode of ‘madness’.
Modern visitors enter through the little kitchen garden to the rear, with neat vegetable beds laid out between gravel paths, and fruit trees climbing the walls. In fact, the real kitchen gardens were enormous and stood alongside the Kew Road, but this gives a flavor of what the Georgian kitchen gardens were like.
Once inside, you’ll see the four lower level preparation rooms where the bread was baked, the fish and meat stored, vegetables washed, and the lead-lined sink where the scullery boys would spend hours scouring pots and pans with sand and soap. Look carefully and you will spot the royal bath tub kept here because of the enormous amount of hot water needed to bathe the royal family.
The great kitchen is the most impressive room in the building. Opening the original 18th century split door, the double-height room space is revealed, complete with its roasting range, charcoal grill and pastry oven. There’s even a small oven door bearing the royal crest where George III’s favorite savory, Yorkshire pudding, was baked.
Upstairs, the kitchens were ruled over by the Clerk, who had day-to-day responsibility for feeding the enormous Royal Household. His office has been furnished to the way it might have looked in February 1789, when the king was recovering from his first illness. Located at the end of the main hallway, the dry larder or spice cupboard was always kept locked. When opened with a special key, a treasure house of expensive items, including tea stored in its own cupboard, was revealed.
Served between 16.00 – 17.00
First course – Soup with additional dishes of meat stews and pies, poultry and sometimes fish.
Second course – A joint of meat – beef and mutton were the favourites, but a haunch of venison was also popular and was often presented from a hunt.
Third course – Sweet and savoury dishes. Perhaps a blancmange and gateau de millefeuille served alongside stewed asparagus, spinach, potatoes and anchovy salad with roasted pheasant or truffles.
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