Boiled mutton and caper sauce

Everyday eating with the Georgians

The Georgians are renowned for their culinary excesses: turtle soup, endless punch, and roast beef and plum pudding. But what did those of more moderate incomes eat? This lecture looks below the level of the wealthy (and gout-afflicted), and showcases the food of the middle and lower classes at a time when British food was developing its own identity. Questions around how, what and when people ate will be answered and, as we’ve come to expect from Annie’s talks, edible samples will be provided.

Dr Annie Gray specialises in British food and dining from c.1650-1950, and is the resident food historian for BBC Radio 4’s The Kitchen Cabinet. She recently consulted on (and presented) The Sweetmakers for BBC2, and her first book, The Greedy Queen: Eating with Victoria came out in 2017. She’s currently working on her second.

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