Food has been sourced, prepared, cooked and served to the boys and staff of Eton College from its foundation in 1440 until the present day. Eton has the second oldest working kitchen in England, and College Kitchens and College Hall have therefore been operating for the purpose of placing meals on tables in the same spaces for over 500 years. This exhibition examined and illustrated the serving of food at Eton through the centuries using objects and records from the College Collections.  

Uniquely this exhibition united objects with social history using records from the college audit books, cooks’ records and menus for Founder’s Day feasts alongside pieces from the silver collection, centred around a central dining table laid à la française for a Georgian dinner party.