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Victoria’s Kitchen with Annie Gray, Ashley Palmer-Watts and Marcus Wareing
April 20 @ 7:00 pm - 8:30 pm£15
From railways to electric light, the Victorians are famous for changing the face of Britain. But what about in the kitchen?
Chaired by Polly Russell, our panel considers the impact of Queen Victoria’s eating habits on contemporary British food from three perspectives: history, recipes and the kitchen.
Annie Gray, author of The Greedy Queen: Eating with Victoria, sheds light on the real history of Victoria’s notorious appetite and how it was fed. She is joined by Anthony Palmer-Watts of Heston Blumenthal’s The Fat Duck, who has worked extensively with original Victorian recipes, and Marcus Wareing of The Gilbert Scott, who works in a Victorian Grade 1-listed building: the spectacular St Pancras Renaissance Hotel just next door to the British Library.
Annie Gray is an historian, cook, broadcaster and writer specialising in the history of food and dining in Britain from around 1600 to the present day, conducting her research both in libraries and in kitchens. She has worked at Audley End amongst other historical kitchens, and gives lectures all over the country. She’s the resident food historian on BBC Radio 4’s The Kitchen Cabinet, and presented BBC Two’s Victorian Bakers and The Sweetmakers.
Ashley Palmer-Watts‘ after school job at the age of 14 washing up in a local restaurant ignited a passion for cooking that has resulted in a career spanning over 20 years. Originally from Dorset, Ashley Palmer-Watts’ influences began with his love of the countryside and his knowledge of British seasonality and produce. Ashley joined Heston Blumenthal at The Fat Duck in Bray, where he achieved sous chef within two years and head chef in 2003. More recently Ashley has taken on the role of Chef Director for Dinner by Heston Blumenthal and heads up the team at Dinner by Heston Blumenthal at the Mandarin Oriental, Hyde Park and in October 2015 opened Dinner by Heston Blumenthal in Melbourne Australia.
Marcus Wareing’s contribution to British food and the next generation of cookery talent has made him one of the most respected and acclaimed chefs and restaurateurs in Britain. His awards include two Michelin stars, Tatler Restaurateur of the Year, GQ Chef of the Year, the Chef award at the Cateys and an Acorn Award. Originally from Southport, Merseyside, the son of a fruit and vegetable merchant, Marcus began his career aged 18. Over the last 30 years Marcus has been involved in the creation of some of London’s most celebrated restaurants: The Berkeley (now known simply as ‘Marcus’), The Gilbert Scott, an elegant British restaurant and bar in St Pancras Renaissance Hotel, and Tredwells, a west-end dining room serving high-quality food in a casual space. In the autumn of 2014 Marcus joined the television series MasterChef: The Professionals, where he continues to act as judge and mentor to the next generation of British cookery talent.
Full Price: £15.00
Senior 60+: £12.00
Registered Unemployed: £10.00
Under 18: £10.00
Friend of the British Library: £10.00