Third Course

Food on the move: travel and dining in the Regency

Thomas Rowlandson, Plate 34, from World in Miniature, 1816. The Metropolitan Museum of Art.

What did it mean to eat on the move in Regency Britain? Food historian Dr Alessandra Pino is joined by historical cook and food historian Paul Couchman for a journey through the food, travel and hospitality of the early nineteenth century.

Taking inspiration from contemporary travel writing, including William Linley’s Summer Rambles in 1825, Alessandra and Paul will follow the Regency traveller from meals on the road and encounters at inns to the very different world of country-house hospitality. Along the way, they will stop at Newstead Abbey, which Linley visited in 1825, only a year after Lord Byron’s death, to explore the connections between food, hospitality, travel and literary culture.

Combining historical conversation with examples of Regency food, the session will bring the Regency table to life and reveal what the experiences of travellers can tell us about how, where and with whom people ate in the early nineteenth century.

Paul Couchman

Paul Couchman, The Regency Cook, is a historic cook and food historian specialising in Georgian and Regency food. His work grew from his involvement with The Regency Town House in Hove, where he helped bring its historic kitchen back to life and founded the successful Dine Like a Servant fundraising dinners. Paul researches and recreates recipes from sources including Hannah Glasse and early nineteenth-century manuscript cookbooks, bringing the food of the past to life through talks, practical demonstrations and historic cookery courses.

You can find Paul on Instagram and X plus more information on his courses on his website.

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