Episode
Feeding the Georgian Kings with Adam Crymble and Rachel Rich
- Published
- Jun 18, 2026
- Duration seconds
- 2593
- Processing state
not_requested- Canonical source
- https://the-british-food-history-podcast.captivate.fm
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Summary
In this week’s episode I am speaking with Adam Crymble and Rachel Rich about a really exciting piece of research looking at the complexities of feeding the households of King George III and his eldest son George who was Prince Regent whilst George III suffered from his “madness”, and eventually succeeded him as George IV. The focus of the research is the ledgers that still exist, listing the ingredients ordered, foods that were prepared and the people who ate them. Over 40,000 dishes were counted. They have analysed the ledgers from two royal palaces – George III’s Kew Palace and the Prince Regent’s Carlton House – with two other food historians Sarah Fox and Lisa Smith, and assimilated them to produce a book called The King’s Dinner: Family, nation, and identity on the British table, 1760-1820 , which was published by UCL Press on 11 June 2026. The book is available from wherever you buy your books, but it is also available open access as a free PDF. So is the data they used in their analysis. We talk about the differing characters of the two Georges and how these were expressed in the foods they ate, Georgian food identity, the concept of oeconomy, the exotic food cultures NOT appearing on royal dinner tables, French cuisine and famous French chef Careme’s tenure in the Prince Regent’s kitchens, as well as their fruit and veg suppliers, one of whom was called Savage Bear, amongst many other things Those listening to the secret podcast get some bonus material where we discuss the upper servant’s fancy foods, the huge amounts of meat consumed, and the politics of wine. The King’s Dinner: Family, nation, and identity on the British table, 1760-1820 (open access) 3000 dishes on a Georgian table Adam’s bio on the UCL website Follow Adam on social media: @adamcrymble.bsky.…