Historic Menus,
Event Consultancy,
Practical experimentation,
Research & Presentations.
ABOUT
Marc Meltonville FSA.
Consultant Food Historian.
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Marc is a Food and Drink Historian looking at the stories of how we have dined over the centuries.
He works for universities, restaurants, museums and a number of private clients, researching lecturing and carrying out practical experiments.
Much of his work is menu research, bringing old dishes back for chefs to turn into modern fine dining.
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For the last ten years Marc has been at the forefront of historic drink recreations, Colonial Ales and Whisky in America. Tudor beer in England. It is safe to say that Marc is the best Heritage distiller in the UK, and as far as we know, the only one too.
For over twenty-five years Marc was a Food historian for the Historic Royal Palaces.
Based at Hampton court Palace, London, he worked on recreating food in the famous Tudor kitchens of King Henry the Eighth. Further work saw him bring to life the Royal Kitchens at Kew Palace and the Chocolate Kitchen of King George II.
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In his time with the Royal Palaces Marc delivered presentations at Hampton Court, The Tower of London, Banqueting House, Kew Palace, Hillsborough Castle, Kensington Palace and Buckingham Palace.
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The world of food history has taken Marc all over the world, delivering presentations and projects across the Americas, Europe and a far away as Japan.
Originally trained in ceramic form and function Marc has also worked for a number of building and local history museums and one associated almost entirely with the history of the Windsor chair.
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.
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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'.
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​2021 saw the start of an exciting project with Trinity College Dublin, to build and test a Tudor brewery which entered phase two in 2024.
In 2025 the beer will be available at Dublin Castle
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Autumn 2024 saw a return to the Distillery at Mount Vernon in Virginia to make whisky like they did in 1799. We currently make about 18,000 bottles per year.
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