Warning, this post has many photos of the Tudor kitchens at Hampton Court Palace — some of which are blurry due to lack of time, lack of light, and the need for more (and better) lenses for my SLR camera.
Hampton Court Palace, located on the outskirts of London, was originally built for Cardinal Wolsey. It first became famous for being a favourite palace of King Henry VIII, and later on was the subject of King William III and Queen Mary’s massive rebuilding and expansion project.
Visits to Hampton Court Palace are set up in a way that you can “experience” a special day in the life of Henry VIII’s life; throughout my visit, actors in full costume played out parts in Henry’s court and got everyone involved in the wedding day of Henry and Catherine Parr.
The palace’s Tudor-era kitchens are extensive, which was needed in order to feed the approximately 1000 people of Henry’s court. Many of the rooms have fake food in them to illustrate how the kitchens worked. This is the pie room. The pastry was used as a preservation and cooking tool, and the pastry itself was not eaten. (The soundtrack from Sweeny Todd kept running through my head as I stood in this room. 😉 )
On the other side of the room was a Tudor stove top/slow cooker/fireplace.
When you climbed the short staircase, you found a giant built-in pot filled with something that looked brown and goopy. Gruel? Porridge? Pie filling? Use your own imagination.
This walkway in the kitchens served as a natural refrigerator; the walls and placement blocked out the sun, but allows the cooling rain to filter into the hallway. It was quite cool all along this passage, which had doors lined all along the way that led to larders.