Tudor Banqueting Houses

Lacock Banqueting House

The term banquet has its origin in the Mediaeval ceremony of the ‘void’- this was when the tables in the Great Hall or Chamber were being cleared or ‘voided’ and made ready for the after-dinner activities. When French terms became fashionable this term was replaced by ‘dessert’ which means much the same thing. The refreshment served during this time was often spiced wine and later, fruit, and the general name of the course was a banquet. The special room – which could be on the roof - or garden building it which the course was served became known as a Banqueting House. By the Tudor period the Banquet course was more elaborate, becoming a vehicle for the host to impress the guests, and could be served at any time of day.

King Henry VIII had a massive Banqueting House at Hampton Court – the ‘Great Arbour’ on a mount which had its own kitchens beneath. However, most nobles regarded the taking of dessert as a chance to retire with a few close friends out of the public gaze. Sir William Sharington at Lacock, Wiltshire had an octagonal Banqueting House which had a built-in octagonal table and only seated six people comfortably. It was reached from the roof walk and many great Tudor houses which had flat leaded rooves used the space in this way – the abundance of spiced wine imbibed led to the expression of ‘a night on the tiles’.

Hardwick Banqueting House

The alternative to a trip up to the roof for the banquet was a walk in the garden and many Banqueting Houses are tucked away in the grounds – often in the corner of a walled garden and allowing access to the park beyond. A good example of this is at Bess of Hardwick’s New Hardwick Hall (Figure 2). The House is on two storeys, the top one accessed from the walled garden and the ground floor allowing egress into the park.

The concept of the Banqueting House developed and changed but they were still popular in the 18th century – of which more another time!