Entertaining Monarchs in Style

Entertaining foreign Monarchs can be quite costly… – “The ceilings were studded with Tudor roses, on a gold background. Chairs were smothered with cushions, and cloths of estate, of various shapes and sizes, overlaid with golden tissue and rich embroidery, hung in the state apartments. The walls were hung with the King’s tapestries, and above was a frieze with figures from Greek and Roman mythology and moulds of the King's arms. In fact, pretty much everything was covered in heraldic symbols. Wriothesley, Garter King-of-Arms, was asked to produce a book to “in picture of all the armes…bestes, fowles, devises, badges and cognisances…[of the] kinges hignes, the quenes grace [and] the French king.” These symbols would either be painted, or frequently made of moulds of leather-mache. Outside, there was also some sort of grand staircase on the exterior and, in the courtyard, the famous fountain that streamed claret, hippocras and water into silver cups.” – To read more on this, check out the website, “Tudor Times”

The idea of the Royal banquet is as old as the Monarchy itself. In 1315 a decree was issued which declared that 'feasts' were reserved purely for the Monarch. Dining in public was an important ceremony and a way of offering access to the Sovereign. Close members of the Court were given the honour of serving the King - carving his meat and pouring his wine.

Hospitality and the forming of diplomatic relations have always been among the chief obligations of the Monarch. One of the best- known diplomatic missions undertaken by an English King was that of Henry VIII to visit Francis I of France in 1520. They met near Calais, at the so-called Field of the Cloth of Gold. The monarchs vied to outdo each other in splendour. 

This depiction (above) of the event shows the temporary palaces erected for the occasion - on the far right can be seen the catering arrangements, which were as important for diplomatic relations as any other part of the visit. In the foreground is a fountain flowing with wine, designed by the French to impress their English visitors. — From “The Royal Table: Dining at the Palace,” by Kathryn Jones, 2008

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