Fit for a Queen? A Tudor Kitchen and Banquet KS2

Beginning in Burghley’s historic Tudor Kitchen, pupils explore the working environment of the servants who prepared meals for a grand household and use its unusual features and objects to inspire questions about their lives.

Pupils then enter a period room arranged as a Tudor banquet. Through replica foods, discussion and role-play as guests at William Cecil’s feast, they compare the diets of courtiers and ordinary people and consider how food reflected the experiences of different sections of Elizabethan society.

What pupils do

• Visit the Tudor Kitchen in Burghley House and learn about the servants who worked there, exploring original features including the spit, skulls, jelly moulds and butter churn.
• Explore the foods eaten by rich and poor people in Tudor England, including swan, jellied eels and pig's ears.
• Take part in a Tudor banquet, taking on the role of guests at William Cecil's feast. 

What to expect

• Takes place in the Old Kitchen and a classroom-style learning space set out as a Tudor banquet.
• Led by a costumed educator.
• Delivered in groups of up to 30 pupils.
• The session lasts approximately 30 minutes.
• A mixture of seated and interactive activities.
• Original and replica Tudor artefacts are used, including food items and objects associated with preparing, serving and eating food.
• Pupils are encouraged to ask and answer questions throughout.
• Discussion-led session.
• Adaptable to suit pupils' knowledge and engagement.
• The session is delivered at an age-appropriate level for Key Stage 2 pupils.

SEND & accessibility

• The session takes place in level-access learning spaces.

• Pupils explore the Old Kitchen alongside other visitors, making this a calmer and quieter learning environment.

• The Old Kitchen contains many historic objects, and accompanying adults may be asked to support pupils throughout the visit.

• Easy access to outdoor space is available should a pupil need time away from the activity with an appropriate adult.