Dining in an Eighteenth Century Tavern is the subject of Marc Meltonville’s copious work on the cookery of Richard Briggs. In 1788, Richard Briggs published the ‘English Art of Cookery’ which is, he tells us, ‘A complete guide for all Householders, on a plan entirely new.’ Briggs was for many years the cook at the Globe Tavern, in Fleet Street, London. And in the Eighteenth Century, taverns were not just public houses selling beer; one went to experience fine dining in their restaurants.
Introduction by Marc Meltonville
A London Tavern near Fleet Street
18th century dining in the Taverns
London in the time of Richard Briggs
Richard Briggs, Cook.
Briggs’ Introduction to The English Art of Cookery.
Guide to recipes, instructions, measurements, and times.
The art of English Cookery explained & suggested.
·Stews & Hashes
·Roots & vegetables
·Aumlets & Eggs
·Pancakes & fritters
·Blancmange & Creams
Marc Meltonville trained in the history of ceramics. His early career was in advertising and next he wrote books for children. In 2006 Marc began a new project and became an actor/presenter in costume, showing how the Royal Palaces kitchens were used over three centuries. Marc's career took him into the kitchens of the Royal Palaces, Hampton Court Palace, the Tower of London, Banqueting House in the City of London, and Kew Palace. He still lectures all over England, America and Canada. His aim in life is to bring history to life with pomp, ceremony and the telling of stories, and also to cook for people using methods from the past.
Marc Meltonville trained in the history of ceramics. After college he worked in advertising and next he wrote books for children. To date he has had twenty books published.
Marc has featured in many TV and Radio appearances such as,
The BBC2 series; ‘Tales from the Palaces’
‘A Tudor Feast for Christmas’; BBC & UKTV Food
'Heston Blumenthal’s Perfect Christmas' BBC2
Series one and two of ‘The Great British Bake off’ BBC2
‘The Hidden Palace of Henry VIII’, shown on the History Channel.
‘The Food Programme’ BBC Radio 4, CBS Early Show & When Royals Wed, BBC1
Never losing his love of history he also worked as a volunteer at the Chiltern Open Air Museum, later working for his county as a Museum Education Officer.
Marc was first commissioned to work for Hampton Court in 1991, for the reconstruction of the Tudor kitchens. This continued under the guidance of food historian Peter Brears until in 1998. In 2003 Marc took over the project co-ordination of the Historic Kitchens of Hampton Court Palace.
In the year 2006 a new project was born; an experiment to look at the three centuries of occupation of the Royal kitchens. His work of the Royal Palaces has seen him lecture all over England, America and Canada.
After a number of years of looking at the usage of the Historic kitchens of Hampton Court through the reigns of Elizabeth I, James I, Charles I and George II the team turned their attention to a new project, to work in multiple kitchens across the Palaces to look at the Social History of the sites through food. Spring 2013 saw the live cookery start at the Royal Kitchens at Kew Palace. 2014 saw the opening of a Royal Chocolate kitchen. From 2014 Marc worked on Christmas food lectures for Kensington Palace and at Hillsborough Castle.
Marc left the Royal Palaces in April 2020 along with many others.
He now works as a consultant Food historian, and gives talks across the USA and in the City of London.
His major project the last two years has been for Trinity College Dublin, looking at the nutritional values of 16th century food and drink. This involved building a Tudor brewery.