If you’re a fan of fine food, design, and history—or all three—then the new ‘Dining Through the Decades’ supper club at Number Sixteen in South Kensington is your perfect match. Hosted by charismatic Food Historian and Author Eleanor Barnett, along with our Executive Chef Joe Fox (both pictured below), this event promises to tantalise your taste buds while offering a stylish trip through time. On today’s blog post, we’ll take you on a delicious journey through the decades, highlighting the unique flavours and culinary innovations of each era.
The Victorian Era
The Victorian era, known for its elaborate and diverse cuisine, was a time when food became an expression of status and sophistication. The British Empire’s expansion introduced an array of exotic ingredients, from spices like curry and cinnamon to fruits such as pineapples and oranges, which became symbols of wealth. Victorian kitchens boasted complex dishes like Beef Wellington and elaborate multi-course dinners, reflecting the period’s fascination with grandeur and innovation.
Preserved and pickled foods were also popular, showcasing the era’s emphasis on preservation and presentation. Even the Victoria Sponge Cake, named after Queen Victoria herself, exemplifies the era’s love for refined, yet simple indulgence. Additionally, the practice of afternoon tea was introduced by Anna, the Duchess of Bedford, in the 1840s, adding a social and refined touch to daily life. Intrigued? Join us on Thursday, 19th September, for an inaugural supper club at Number Sixteen, where we’ll bring these Victorian flavours to life.
The 1940s
The 1940s were a period of extraordinary creativity driven by wartime rationing. With ingredients scarce, British cooks became masters of improvisation. For instance, Mock Fish Cakes cleverly used potato and seasoning to mimic the texture and taste of fish. Similarly, Woolton Pie, a hearty vegetable pie, turned simple root vegetables into a satisfying dish. The era also saw the rise of recipes like ‘kitchen sink’ stews, where whatever was on hand was tossed into a pot to create a nourishing meal. Experience these inventive wartime dishes at Number Sixteen on Thursday, 14th November, and discover how resourcefulness defined the era’s cuisine.
The 1970s
The 1970s were a vibrant and experimental decade in British cuisine, marked by the advent of fridges, freezers, and canned foods. With the post-war years firmly behind them, Brits embraced a newfound freedom in the kitchen, leading to a burst of colourful and quirky plates. This era was defined by a playful approach to food, with dishes like Prawn Cocktails and Devilled Eggs making a splash at dinner parties. These retro favourites were not just tasty but also visually striking, often featuring bold colours and garnishes. The 70s also saw the rise of ‘kitchen kits’ and convenience foods, reflecting the decade’s fascination with novelty. From Compressed Pineapple and Cheddar to the whimsical Orange en Surprise and Pink Blancmange with Green Jelly, the culinary scene was all about fun and flair. On Thursday, 20th March 2025, our supper club will wrap up the series with a celebration of these iconic 70s dishes.
‘Dining Through the Decades’ supper club invites you to savour history, one bite at a time. Whether you’re a fan of Victorian elegance or 70s extravagance, bon appétit! Discover more and book your tickets here.
