The Great Kitchen was one of the first areas to be completed during the Nash alterations. Unusually it was placed close to the banqueting room, thus ensuring food was warm when it was served. It was very much a show kitchen and regarded by George as an extension of the staterooms and he would show it off to his admiring guests.
As well as the main kitchen, there were a series of rooms off including larders, bakehouse, a steam room, pastry making, sugar confectionary, ice room and scullery. Most of these were demolished in the late C19th.
No expense was spared and the Great Kitchen was state of the art with all the latest technology, complete with a constant supply of water pumped from a nearby well into the Royal Pavilion’s own water tower, and an impressive ventilation and illumination system of twelve high windows.
Not only was it functional, it was also designed for effect with a lantern ceiling and large windows. Four cast iron columns designed to look like palm trees supported the ceiling.
Tent like copper awnings were designed to draw away excess heat, smells and steam from the massive cooking range beneath.
The open fire had a mechanically driven spit, worked by the upward draught from the fire. Five spits could be worked at the same time, allowing different meats to be cooked at the same time. There was even a warming cabinet and walls were lined with copper utensils.
George employed many notable chefs capable of producing the extravagant and ostentatious banquets that were so beloved by George and fashionable at the time.
The tour now returns back through the Banqueting Hall and into the Banqueting Room Gallery.
