Welcome to Day 2 of my Tudor Christmas Advent series!
Today, we’re stepping into the smoky, bustling, gloriously extravagant royal kitchens of Henry VIII to uncover the unforgettable dishes served at a Tudor Christmas feast.
While Advent was a month of fasting and restraint, everything changed the moment Midnight Mass ended on Christmas Day. And nobody feasted with more splendour — or spent more money — than Henry VIII. His very first Christmas as king cost the modern equivalent of £13.5 million!
Join me, historian and author Claire Ridgway, as we explore:
The dazzling meats on the king’s tableThe terrifying Tudor showpiece: the “cockatrice”The ceremonial boar’s head, carried in to trumpets, drums, and songSugary marvels like marchpane sculptures, leech, gilded fruits and sugar-plate creationsTudor Christmas drinks — mulled wine, hippocras, Christmas ale, and lamb’s woolThe original Christmas pie, stuffed with layer upon layer of birds
We’ll also explore what ordinary Tudor families ate, why Christmas food symbolised power, and how feasting became a kind of royal performance.
Thank you for joining me for Day 2 of our journey toward Christmas!
Tomorrow, in Day 3, we’ll dive into Tudor gift-giving — when presents were exchanged and what a king or queen might receive.
If you’re enjoying this Advent series, don’t forget to like, subscribe, and ring the bell so you won’t miss the next podcast.
Related videos:
Tudor Quince Marmalade - https://youtu.be/LgVJt7yWH2I
Tudor Hippocras - https://youtu.be/yabiVqlV4pw
Tudor Gingerbread - https://youtu.be/nFRvDxsDAPk
Lambswool Wassail - https://youtu.be/9GDrnPesC2Y
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