Marc Meltonville Interview
Marc Meltonville has worked in the Historic Kitchens of Hampton Court Palace for over ten years, leading the experimental project since 1998. In that time he has helped rebuild four different kitchens covering m over two hundred years of Royal court cookery - it's fascinating. A primary objective of this project is to learn from cooking, what could be simpler, what could be more challenging! Through food Marc and his fellow food historians have been able to bring to life the people who lived and worked at the court, look at their lives and the lives of people in England over the centuries. In addition, look at the way in which tastes, trade, fashions and politics effected the food on their plate. There's some 'good eating' in the past!
What is your most memorable childhood 'food' memory?
As a young child we often travelled to Spain, where my father had worked. I liked olives, unusual for a child of 4. People gave me olives wherever we went, amazed at the child with such a savoury taste. Eventually it was the olives that had the last laugh!
What's your favourite food or ingredient 'on your doorstep'?
I'm a bit unusual in that we can't find anything that I won't eat. The crayfish from the river at the bottom of my road have been a favourite of late.
What is your favourite food secret?
100% pure chocolate, roasted, processed and ground in the Historic Kitchens of Hampton Court.
What food would you travel for (within the UK)?
Good game or fine cheeses.
What is your favourite seasonal food?
Asparagus.
What is your favourite local food shop?
Roots Delicatessen; my town's local deli with a good range of British organics and organic wines.
What is your favourite eating place?
Anywhere with friends!
What is your favourite UK pub?
I'm a culinary historian either tied to my desk or locked away in the kitchen so don't get out much but I do enjoy a pint when I can!
What is your favourite dish or recipe?
It changes all the time. At the moment an 18th Century dish called Beef Royal, but I'm working on a starter based around daffodils at the moment.
Name an inspirational food person? Why?
Food Historian Peter Brears started me in the job I have. He showed me how and gave me the confidence to go off and explore food my way. Thanks Peter!