Historic Menus,
Event Consultancy,
Practical experimentation,
Research & Presentations.
ABOUT
Marc Meltonville FSA.
Consultant Food Historian.
As a Consultant Food historian I work on projects for clients to bring to life historic food and drink. This can be a simple as looking to theme a menu, to researching a food type, or completely rebuilding an historic food or drink production.
After a number of years of looking at the usage of the Historic kitchens of Hampton Court through the reigns of Elizabeth I, James I, Charles I and George II the team now turn their attention to a new project, to work in multiple kitchens across the Palaces to look at the Social History of the sites through food.
Spring 2013 saw the live cookery start at the Royal Kitchens at Kew Palace. 2014 saw the opening of a Royal Chocolate kitchen.
Over the last few years Marc has worked on Christmas food lectures for Kensington Palace and last year, lectures at Hillsborough Castle.
Working as a Consultant Food Historian I have been involved with many projects at numerous sites.
I am currently involved with two historic brewing projects that look at the recipes and techniques of beer making in the 18th Century. One in the UK at the Weald & Downland Museum and one in America, based at Newlin Grist Mill, PA.
Over the Summer of 2018 I worked with a team to bring to life the food of 4500 years ago at the event,
'Big Feast at Stonehenge'.
Spring 2020 I was honoured to be a keynote speaker at the 72nd Antiques Forum at Williamsburg, Virginia.
2021 saw an exciting project with Trinity College Dublin, to build and test a Tudor brewery.
Autumn 2022 sees my return to America. Two breweries, two distilleries, two displays of hearth cookery and a conference. It is going to be fun.
