The Regency Cook

The Regency Cook Want to start cooking from historic recipes but don't know how? I can offer you guidance and, if you can make it, courses and workshops to learn in a historic kitchen in Hove.

Operating as usual

5 Food History books to get you cooking – The Regency Cook
01/09/2021
5 Food History books to get you cooking – The Regency Cook

5 Food History books to get you cooking – The Regency Cook

5 Food History books to get you cooking There are five books I think anyone interested in food history should read. These are the five books I wish I’d known about when I first started cooking from the past. My own first book Three years ago I found myself in a Regency kitchen. I knew I wanted to ...

22/08/2021

EVER TURN THE PLATES OVER WHEN YOU'RE AWAY SOMEWHERE?

Anything take your particular fancy from this menu for August 1783 in John Farley's book The London Art of Cookery?Let m...
14/08/2021

Anything take your particular fancy from this menu for August 1783 in John Farley's book The London Art of Cookery?

Let me know in the comments.

Behind this tattered cover a story that will leave you knowing so much more about the 1830s than you do now.Curious to l...
14/08/2021

Behind this tattered cover a story that will leave you knowing so much more about the 1830s than you do now.

Curious to look inside? Yes or no? Let me know.

Behind this tattered cover a story that will leave you knowing so much more about the 1830s than you do now.

Curious to look inside? Yes or no? Let me know.

25/07/2021
Each week another recipe is revealed from a secret 1830s manuscript cookbook.It's not for everyone.But if you find old r...
23/07/2021

Each week another recipe is revealed from a secret 1830s manuscript cookbook.

It's not for everyone.

But if you find old recipes magical do join my email list.

https://bit.ly/Weekly1830sEmail

Each week another recipe is revealed from a secret 1830s manuscript cookbook.

It's not for everyone.

But if you find old recipes magical do join my email list.

https://bit.ly/Weekly1830sEmail

11/05/2021

I’ve made it into the National Trust magazine. Comment below if you’d like to read it!

You might recognise the Town House's dining room! Don't these Easter floral wreaths look INCREDIBLE?
22/03/2021

You might recognise the Town House's dining room! Don't these Easter floral wreaths look INCREDIBLE?

Any excuse to hang a beautiful floral wreath up! They look just as good indoors too.
.
.
My sussex willow wreaths are just perfect for Easter celebrations. 🐣🐰🐥🌼🌿
.
Dm me @katelangdaleflorist to order one for collection or delivery
.
.
#easterwreath #eastertime #easterdecor #bespokewreath #wreathsforeaster #driedflowerwreath #wildflowerwreath #springflowerwreath #wreathofthemonth #springdecoration #easteronlockdown #eastertreats #eastergifts #easterholidays #easterfun #stylingyourhome #inspiredbynature #seasonalwreath #katelangdaleflorist #bespokewreath #wreathmaking #sussexwillowwreath #eastersunday

Photos from Regency History's post
22/03/2021

Photos from Regency History's post

Look what happens when you keep doing publicity and accept all offers for podcasts ..."For who knows when & where one’s ...
12/03/2021
Bridgerton's Julia Quinn, Sushi & Ice Cream - Your Last Meal with Rachel Belle - Omny.fm

Look what happens when you keep doing publicity and accept all offers for podcasts ..."For who knows when & where one’s fortunes may change?"

Creator of the Bridgerton books Julia Quinn & myself on a podcast together! So happy.

Listen here: http://bit.ly/BridgertonPodcast

"Dear reader, if there is a scandal, I shall uncover it."

Julia Quinn is a New York Times bestselling author 19 times over, but a whole new audience has been introduced to her work since her popular Bridgertonromance novels were turned into a fantastically popular Netflix show. Julia doesn't write much about food in her Regency Era novels, so host Rache...

17/02/2021

Marmalade. I know. It’s controversial but who doesn’t love it?

Marmalade lover or marmalade hater? Which one are you? Let me know below.

15/02/2021

11 tablespoons plain flour, 2 eggs, 1 mug milk. Whisk. Wait. Cook. Flip it if you can 😎
Tag someone that needs to know this and share it 😋
#flipemifyoucan

Chatting about historic cooking with Kevin. Well worth a listen.
29/01/2021
Paul Couchman

Chatting about historic cooking with Kevin. Well worth a listen.

In this Zoom chat I talk to Paul Couchman the historical cook about his cooking and the work he is involved with at The Regency Town House in Brunswick Squar...

18/01/2021

It's Blue Monday. Supposedly the most depressing day of the year. I turn to cake but which food cheers YOU up?

- Nostalgic food from your childhood?

OR

- Something super healthy?

Do let me know.

#BlueMonday

Historic Mince Pie Cookery Course
08/12/2020
Historic Mince Pie Cookery Course

Historic Mince Pie Cookery Course

A Christmas Mince Pie workshop held online. Get yourself prepared and in the mood for Christmas with delicious historical recipes.

Rosemary and Pork Belly
26/11/2020

Rosemary and Pork Belly

Two years ago we were making historic Christmas puds with @theregencycook at @theregencytownhouse it was great fun.
How time flies.

#regencytownhouse #regency #regencycooking #foodhistory #christmas #christmaspudding #festive #festivefood #cookeryschool #brighton_uk #brightonandhove #chef #foodphotography #foodsofinstagram @ The Regency Town House

The Regency Cook's cover photo
24/11/2020

The Regency Cook's cover photo

The Regency Cook's cover photo
24/11/2020

The Regency Cook's cover photo

Historic Mince Pie Cookery Course
20/11/2020
Historic Mince Pie Cookery Course

Historic Mince Pie Cookery Course

A Christmas Mince Pie workshop held online. Get yourself prepared and in the mood for Christmas with delicious historical recipes.

The Regency Town House
19/11/2020

The Regency Town House

Can we get a huge cheer for the National Lottery for supporting The Regency Town House and many hundreds of other cultural heritage sites across the country?

They have helped us to secure our building and conserve our collections, including this lovely silhouette! #ThanksToYou #NationalLottery

Please help us by putting a cheer in the comments below so more people see this lovely post.

Virtuelicious
16/11/2020

Virtuelicious

Stir-Up Sunday is this Sunday....so you wanna join in the tradition? Check out my page for a video of me making my Christmas Cake, listen to my latest podcast to hear me and Paul Couchman comparing and contrasting his traditional Christmas Cake with my modern Christmas Cake and check out my Christmas Cake kit available on my website....it's really delicious! It's got a lovely squidgy...more like a Christmas brownie :)

George
20/10/2020
George

George

The second video I thought would interest you--

12/10/2020

FEEDBACK NEEDED:

I'd love some feedback on this test page for my website.

two points:
Menu isn't there yet. No navigation.
You can't click on anything :)

Very curious to know what you think and if you think it's clear what I do and will attract my VERY niche audience.

https://www.paulcouchman.co.uk/home4.html

Past Pleasures Ltd
25/09/2020

Past Pleasures Ltd

While our socially distanced outdoor interpretation has come to an end at Audley End House and Gardens for the time being we were delighted to be back inside the kitchens today to celebrate the launch of English Heritage's recipe book How To Cook The Victorian Way.

[ID - two Victorian maids in cotton print dresses, aprons and caps at work, one greasing a black baking tin, the other stirring something in a mixing bowl, in a green painted period kitchen around a table filled with cooking paraphernalia including a scale, teacups and a teapot in a knitted purple cosy, a table filled with Victorian baked goods and jellies]

21/09/2020
Becoming Mrs Finnegan

Becoming Mrs Finnegan

Why has an 1830s housekeeper been brought to life on social media? How did she get a loyal following? Why has she become such a success? About this Event As ...

20/09/2020

Do you share my passion for old recipes?

Wine Sauce for Sweet Puddings

Boil gently together for 10 or 15 minutes the very thin rind of half a small lemon, about an ounce and a half of sugar, and a wineglassful of water. Take out the lemon peel and stir it into the sauce until it has boiled for one minute, an ounce of butter smoothly mixed with a large half-teaspoonful of flour; add a wineglassful and a half of sherry or Madeira, or other good white wine, and when quite hot serve the sauce without delay.

Port wine sauce is made in the same way with the addition of a dessertspoonful of lemon-juice, some grated nutmeg and a little more sugar. Orange-rind and juice may be used instead of lemon.

Eliza Acton. Modern Cookery for Private Families. 1845.

Would you like me to post more of these old recipes? Do let me know in the comments.

The Food & Drink Radio Show
20/09/2020

The Food & Drink Radio Show

A fresh Food and Drink Show goes live at 5.00 p.m. today on RadioReverb either listen on line, DAB or on 97.2 FM. Its full of flavour as Paul Couchman and Karen Morton share recipes and the latest food pairings from author of the acclaimed book - The Flavour Thesaurus - Niki Segnit. Some bizarre food pairings revealed that tickle the taste buds of the British public. Will your secret guilty pleasure be one of them?

What tickles your taste buds that might be strange to others?Mine is not that strange. Strawberries and pepper.But you m...
16/09/2020

What tickles your taste buds that might be strange to others?

Mine is not that strange. Strawberries and pepper.
But you might think it is.

Let me know yours.

29/07/2020

Question: Is this the type of post you'd like to see on my page?

Do comment below with a yes or a no.

A VERY TOUGH OLD FOWL EXPLODED

How to make a really tough fowl tender.
For this, get the largest bird you can find. IT DOES NOT MATTER HOW TOUGH IT IS. Draw it and truss it. Put a couple of onions inside and set it to simmer very slowly overnight, letting it grow cold in the water as the fire dies down towards morning. There should be a skin of fat on the broth. Take this up and set it aside, but leave the fowl to soak in the broth.

Two or three hours before dinner next day, bring the pot again slowly up to boiling point. Meanwhile, have your oven ready as hot as possible, fiery hot - and a baking pan well greased with the fat of the fowl The minute the water begins to boil, lift out the fowl, dredge it thickly with pepper and flour, and instantly shove it into the hot oven. Close tightly and leave it for 10-20 minutes, according to size.

When taken out, the breast and skin should be brown, and crips as if roasted, but the fowl still damp and juicy, inside. Scientifically done, it will almost fall to pieces when carved, as the steam from the boiling broth, superheated in the hotter oven, explodes, and, quite literally, blows the whole contraception to PIECES.

WOULD you like more posts like this one from Dorothy Hartley's book Food in England? yes or not?

The Regency Town House
17/07/2020

The Regency Town House

This is a tough post to write, but I think (hope) that sharing will help.

5 years ago I helped to finish restoring the Town House's kitchen. It was a real team project and we were all so proud when it was finished. The main plasterer on the project was a wonderful man called Paul who unfortunately died a few years ago now.

He was so proud that the kitchen had become a space of cooking but also where people were able to come together. A true social space.

Unfortunately during lockdown a dramatic flood happened. Water came down into the kitchen and destroyed the ceiling. It has left our kitchen volunteers distraught and the kitchen unusable.

I'm sharing this to ask for your support to share this story and to give you a chance to wish them all well. It is a strong team and together we can restore the kitchen and eventually start to use it again. Your words would mean a lot to them. Please comment below.

A veg box from a local grocer has saved me during lockdown. Anyone else got into the veg box habit during lockdown too?
04/07/2020

A veg box from a local grocer has saved me during lockdown.

Anyone else got into the veg box habit during lockdown too?

The Food & Drink Radio Show
09/06/2020

The Food & Drink Radio Show

Hi All, how are you enjoying meeting up in gatherings of 6 now that we can officially pow wow on the beach or outdoors with family and friends? We talk about this on the Food and Drink Show going out at 11.00 a.m. today on RadioReverb 97.2 FM or listen on line. Paul teaches us how to make clotted cream and we talk about alfresco eating involving cream teas. Do you put the cream on first or the jam? Join the debate! Louise Oliver from Seven Cellars - Wines, Beers, Spirits at the Seven Dials in Brighton introduces us to a couple of fantastic wines for our picnics and some curious non alcoholic tipples I cant wait to try if they taste as good as they sound. Do have a pen and paper ready for recipes and tips. If you miss the show today it goes out again tomorrow at 4.00 p.m. www.radioreverb.com Listen live.

No pie plate? Any pie tin will do in a crisis. Forget we are in a crisis. Breathe. Use half fat to flour. Butter, lard, ...
12/05/2020

No pie plate?

Any pie tin will do in a crisis.

Forget we are in a crisis.

Breathe.


Use half fat to flour.

Butter, lard, margarine.

Add a pinch of salt. It’s all fine. To make pastry.

It will all be fine.



Cut fat small. Finger crumble into flour.

Your memory might take you back to a school cookery class in the 1980s

that felt like it was the 1950s. Or it might not.

Splash in water and form a ball.



Pastry ball rests in fridge.

Rest yourself.

Reach for a book.

Poetry helps to keep a mind quiet.



Pastry and maker relax in half an hour.

Roll out your pastry.

Line a pie plate. Under only.

Roll out again. A top.



Enter a garden.

Tackle a rhubarb patch.

I suggest gentle tugging.

But yanking might ease your mood.



Cut rhubarb, make half moons.

Nestle your rhubarb into pastry.

80g sugar to 250g rhubarb.

Blanket with a pastry top.



Fork pastry edges tight together,

Bake in oven that’s medium hot.

Reveal from oven 50 minutes later.

Soothe yourself with a Rhubarb Plate Pie.

Address

58 Redvers Road
Brighton And Hove
BN2 4BG

Alerts

Be the first to know and let us send you an email when The Regency Cook posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Museum

Send a message to The Regency Cook:

Videos

Category

Nearby museums


Other History Museums in Brighton and Hove

Show All

Comments

Hello everyone, I think this might be of interest to some of you, given it's all about exploring Gothic literature and through a specific lens (i.e. food). I am a food and literature expert currently writing A Gothic Cookbook with my friend Ella, an award-winning food journalist. It is, as far as we know, the ONLY Gothic cookbook. But we need the help of Gothic/literature/Gothic literature/food/cookbook fans and communities to help spread the word and get us to our crowdfunding target on Unbound (link below). It's 100% illustrated (there are examples of the hand-drawn images in the link), with each of 13 chapters focusing on a classic and contemporary Gothic novel, novella or short story. We'll discuss the edible themes, symbolism and fascinating food facts in that text, followed by 4-5 recipes for dishes and drinks inspired by that book. It’s vegetarian and vegan friendly, with any recipes that are meaty/fishy accompanied by tried and tested adaptations. And I should probably stress that the dishes are designed to be eaten and enjoyed – there are no eyeballs on the plate. No snips, snails and puppy dogs’ tails. No brains on toast. Neither is it all about puns and gimmicks. (No monster mash, cakes iced to look like Rosemary’s Baby, etc etc.) Instead, the recipes are either based on dishes mentioned in the Gothic tales (such as the chicken paprikash, described on the very first page of Jonathan Harker’s diary in Dracula) or inspired by food and drink themes and motifs in the books. Such as: • Our twist on Florence Balcombe's "Dracula Salad", written by the widow of Bram Stoker and published in a church pamphlet in 1912.
 • A plate of fresh ricotta-filled ravioli as gleefully and greedily devoured by Mrs Van Hopper with her "fat, bejewelled fingers" while our poor heroine picks at someone else's rejects, a cold, badly carved "plate of ham and tongue" - in Daphne Du Maurier's Rebecca.
 • Gin and tonic cake, inspired by Mrs Poole's destructive (and, for Bertha, liberating) habit in Jane Eyre.
 • Chilean seafood stew or “chupe” and portentous (yet pleasurable) chocolate mousses a la Rosemary’s Baby.
 • Desserts inspired by Toni Morrison's seminal classic, Beloved, where “sugar could always be counted on to please [the ghost]" • Hot chocolate pudding pots, cider and sausage casserole, and baked pheasant with hazelnut stuffing, brought to life from the pages of Angela Carter's chilling short story, The Bloody Chamber.
 Anyone interested/curious/still wondering what it's all about – please have a look at our Unbound page (below), where there are illustrations, a synopsis and an excerpt. Feel free to ask me anything, and to share with any Gothic/literature/food/all of the above fans. PS We decided on "A" rather than "The" for the title, after much debate, because we both felt it was more curious, mysterious and just more "Gothic", somehow. It evokes "an air of indeterminacy that reflects the resistance to boundaries". That's how thoughtful/geeky we are...
First developed in 1901, Mason Cash mixing bowls are made from high quality, chip-resistant earthenware making them heavy enough to stand when mixing, yet light enough to hold comfortably in one arm. The distinct patterned exterior and rim of the bowl is designed to help bakers grip and tip the bowl and has become synonymous with the brand and baking ever since. The wide, shallow shape also allows for kneading within the bowl if required. The bowls are as relevant today as they were in 1901 and have endured the test of time to become something of a design classic.
The second video I thought would interest you--
A couple of videos that might be of interest--