What food - and how much of it - did people eat in the Tudor period? Where did they get it? When did they eat it? What arrangements for cookery and dining were in place in their homes? What did they drink? 

In this episode of Not Just the Tudors, Professor Suzannah Lipscomb is joined by Dr. Mark Dawson, who has closely studied the household accounts of the Willoughby family of Wollaton Hall in Nottingham and Middleton Hall in Warwickshire. Through them, he has been able to trace many interesting developments including the decline in enthusiasm for salted herring, the embracing of new meats such as turkey, and the complex network of supplies through merchants, markets and fairs. 

For this episode, the Senior Producer was Elena Guthrie. It was researched by Esther Arnott, edited by Thomas Ntinas and produced by Rob Weinberg. 

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