NODEM 2014 Proceedings

Authenticity and Authorship: The Chocolate Kitchens at Hampton Court Palace
Figure 1. South Front Hampton Court Palace
Historical Background
Chocolate was introduced into England in the mid seventeenth century following from its popularity in Spain.
It was an expensive commodity and its early consumers considered it as both novel and healthful. It remained
a drink for aristocratic and wealthy elite in England until at least the mid eighteenth century. A large portion of
its expense was because it was heavily taxed because it was an imported commodity. When Britain’s position
as a colonial power strengthened in the mid to late 1700s, cocoa beans could be considered “home grown” and
the duties on it lessened.
The first reference we know to royal chocolate drinking was Charles II’s appointment of a Chocolate Maker
called Solomon de La Faye in 1682. However, our project research focussed on the chocolate drinking from
William III through to George II, so 1689-1759.
William III (1689-1702) installed chocolate making and serving facilities in his palaces at St James’s, Windsor,
Kensington and Hampton Court. He also bought many accoutrements for chocolate drinking including sets of
chocolate cups and gold chocolate pots.
At Hampton Court Palace, a chocolate kitchen was included as part of the ambitious rebuilding of the eastern
half of the palace. William III chose Hampton Court as his summer palace because, as an asthmatic, he found
the air there more agreeable than in the centre of London.
New gardens, new state apartments, and suites of luxury accommodation for elite servants and courtiers were
included in Christopher Wren’s masterpiece, Fountain Court.
Research and Interpretation
Locating the chocolate kitchens was a central focus of the research undertaken for this project. From 1760,
Hampton Court Palace was no longer used as a royal residence meaning, firstly, that the monarch did not
NODEM 2014 Conference & Expo
29