I love the Weald & Downland Living Museum. I have been involved in events there since 1999.
Firstly, cooking Mediaeval and Tudor food under the mentorship of Food Historian Peter Brears.
I had a spell away, but over the last few years have returned with a special interest in a small 18th century cottage that was not their when I first visited.
Within this little cottage is a small scullery with a boiling copper. A place to heat water, make cheese, boil puddings or make beer.
I can be prised away from the 18th century and have enjoyed working in the bakery, dairy, and just lately back in the Tudor kitchens, re-purposing it as a 16th century Manor house brewery.