Historic Food and Drink

  • Cider Making DaySaturday 24 February
    9.30am-4.30pm The course If you are tired of wasting spare apples, then turn them into a treat that was the traditional drink of Britain for nearly 1000 years. Join us for this one-day practical cider making course to learn how to make your own delicious cider and apple juice at home. You can even bring... (more info)
  • Magnificent herringSaturday 17 March 2018
    10am-4pm The course The most prolific fish in the world – the Herring – has fed the population of England for centuries. Find out why Downs Herring was so important to the economy in Southern England, especially during the 150 ‘fish days’ or ‘fast days’ before 1500. How was herring caught, prepared, transported and served?... (more info)
  • Food in Britain, 1750-1950Friday 23 March 2018
    10am-4pm The course A day to explore food and dining in Britain from the mid-Georgian period to mid-20th century. Lectures will cover what was eaten, how it was prepared and how it was eaten, with breakout visits to areas of the Museum site. The tutor Annie Gray is a culinary historian, specialising in C18-C20 British... (more info)
  • Introduction to dairyingSunday 13 May 2018
      10am-4pm The course A hands on day spent focusing upon historic dairying techniques, tasks and ingredients. We shall be making  butter and a simple soft style cheese. Learn more about traditional recipes and time honoured techniques and how they changed coming into the 19th century. We will look at the 17th century dairy in Pendean Farmhouse and discover how... (more info)
  • Cider making daySaturday 16 June 2018
    9.30am-4.30pm The course If you are tired of wasting spare apples, then turn them into a treat that was the traditional drink of Britain for nearly 1000 years. Join us for this one-day practical cider making course to learn how to make your own delicious cider and apple juice at home. You can even bring... (more info)
  • Cooking in wartimeSaturday 23 June 2018
    10am-4pm The course An exploration of wartime cooking and rations from 1939 to 1945, with the chance to have a go at recipes The tutor Andy Robertshaw has spearheaded numerous archaeological investigations along the Western Front, including an archaeological project focusing on the Somme area ahead of the 2016 centenary. He is an Honorary Lecturer... (more info)
  • Cheese makingSaturday 23 June 2018
    9.30am-4pm The course Find out about the process of cheese making from start to finish and the ingredients used to make both soft and hard cheeses. A hands-on day using recipes from 1900-1934, as well as information on cheese making through history. The tutor Paul Thomas is a freelance technical consultant, dairy scientist and raw... (more info)
  • Medieval feastSaturday 1 September 2018
    10am-4pm The course How would a feast have been prepared and served c.1300? Participants will learn the social, cultural and economic reasons for feasting. The feast will then be prepared, cooked and served to table. Medieval etiquette and table manners will be used during the culmination of the day… eating the feast! The tutor Helen... (more info)
  • Old English alesSaturday 15 September
    10am-4.30pm The course This day consists of talks on Old English ales and beers, then going to Tindalls Cottage to see the process mid brew with time to understand what the processes are there. At the end there will be time to taste some different ales and beers. The tutor Marc Meltonville, Royal Palace Food... (more info)
  • Tudor bakingSunday 16 October 2017
    10am-4pm The course Participants will bake simple loaves using live barm from beer and will learn how the weekly bake was integral to brewing. We will focus on the bread assizes and the emergence of the stringent laws governing the sale of one of the most basic food stuffs available to the Tudor person. Using the... (more info)
  • Cheese makingSaturday 8 September 2018
    9.30am-4pm The course Find out about the process of cheese making from start to finish and the ingredients used to make both soft and hard cheeses. A hands-on day using recipes from 1900-1934, as well as information on cheese making through history. The tutor Paul Thomas is a freelance technical consultant, dairy scientist and raw... (more info)
  • Tudor bakehouse: pies and pastriesSunday 11 November 2018
    10am-4pm The course A selection of techniques and recipes from a Tudor bakehouse, from hand-raised standing pies ‘coffins’ to deep fried choux pastry style bennets. The morning session will concentrate on oven baking: the afternoon session on individual pastries cooked over an open fire. The tutor Helen Mbye BA(Hons), MA has been involved in education at... (more info)
  • Tudor Christmas foodSaturday 8 December 2018
    10am-4pm The course Ditch the turkey, and have a go with something really traditional! A Tudor Christmas was a time of food, food and more food, when all the best things came out of the store cupboard to fuel twelve days of eating, drinking and making merry. We shall be cooking up a storm with... (more info)