18th-century cooking and dining through the recipes of Richard Briggs

Friday 25th September 2026
7.30pm (doors open at 7pm) 

In 1788, Richard Briggs, sometime cook at the Globe Tavern, Fleet Street in London, published his cookery book. It was a lengthy tome: over 700 pages of recipes from a man who cooked, not in a palace, castle or stately home, but in the taverns of London. His cooking was managed in a small kitchen with limited equipment.

This lecture looks at the research undertaken to find out about the man, the cook and the taverns of London.

Speaker: Marc Meltonville FSA, consultant food and drink historian who researches and lectures on many diverse subjects across the UK and the world.

For over 25 years, Marc was the food historian for the Historic Royal Palaces, working on the Tudor kitchens at Hampton Court and the Georgian kitchens at Kew Palace, along with numerous other projects at further Royal residences.

Venue: Broad Street Methodist Church, Broad Street, Spalding PE11 1TB
Admission: £5 per person. Free entry for full-time students. Tickets available on the door (subject to availability).
Contact: For more information, please email lectures@sgsoc.org