Life at the Tudor court was all about excess, a place where marriages were brokered, fashions were set, wealth was flaunted and reputations made or destroyed. It was the centre of power, presided over by the monarch and his or her closest advisors, and attended by those who wished to get close to the ruler.
PRACTICALITIES
Catering for the hundreds of people who attended court (around 1,000 in the case of Henry VIII) was no mean feat, and some 200 kitchen staff were required to provide meals of up to 14 courses for the court. In a typical year, the royal kitchen could serve 33,000 chickens, 8,200 sheep, 1,240 oxen, 24,000 larks, 53 wild boar and 2,300 deer. Roasted swan was a delicacy reserved for important banquets but Tudor cooks…
