Step 1: Set the time

The first consideration for any Georgian host was the timing of the dinner. While a modern dinner party might begin at 5pm or 6pm, in the 18th century the principal meal of the day would typically be served much earlier, often at around 3pm or 4pm.

Breakfast was generally taken at around 9am or 10am and was relatively light, allowing the household to continue with its daily activities before returning for the main meal. Dinner could bring together family, friends or a larger gathering of guests and was often an extended affair, continuing well into the evening.

The day of dining did not necessarily end there. A later supper could follow, making the Georgian meal an important part of the day's wider social and domestic life.

Step 2: Create a feast

For the Georgian host, the presentation of the food was fundamental to the occasion. Service à la française was the prevailing style of formal dining, with dishes arranged across the table and presented simultaneously for each course.

This method of service created an immediate impression of abundance. Elaborate dishes and substantial joints of roasted meat were positioned prominently, transforming the dining table into a carefully composed display.

The visual impact was an important part of the experience. The Georgian dinner table was designed to impress, with the arrangement of dishes providing a sense of occasion before the meal had even begun.

Step 3: Dress the table in silver

Few materials were more closely associated with formal Georgian dining than silver. During the first half of the 18th century, substantial silver services were commissioned for the table, with some comprising as many as 150 plates.

Such services demonstrate both the scale of Georgian entertaining and the importance placed upon the presentation of the dining table. Silver was not simply functional; its craftsmanship, decoration and design formed an integral part of the setting.

Different stages of the meal also called for different pieces. The dessert course, for example, had its own distinctive silverware. Together, these pieces created a cohesive and highly considered table setting, combining practical purpose with the decorative qualities of finely made silver.

Step 4: Complete the occasion

Drinks were an essential part of Georgian entertaining, accompanying the various courses and contributing to the sociable nature of the meal. With dinner beginning in the afternoon and potentially continuing for several hours before a later supper, refreshments were an important consideration for any host.

The provision of fine food, wine and carefully selected tableware formed part of a wider culture of hospitality, in which the dining table became a setting for conversation, entertainment and the display of wealth and taste.

The art of Georgian entertaining

A Georgian dinner party was a carefully orchestrated affair. From the early start to the elaborate presentation of each course, every detail contributed to the experience.

The silverware that survives from the period offers a particularly evocative insight into these traditions. Plates, serving pieces and smaller vessels reveal not only the practical requirements of Georgian dining, but also the importance placed upon craftsmanship, design and presentation.

For the Georgian host, the perfect dinner was about far more than the food. It was an opportunity to create an occasion in which hospitality, fine silver and the art of entertaining came together at the table.

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Tuesday 22 September, 10am BST
Donnington Priory, Newbury, Berkshire RG14 2JE

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The Country House Dining Room: A History of Georgian Feasting

Dr Amy Boyington is the author of 'The Country House Dining Room: A History of Georgian Feasting'. Released earlier this year, in this book Amy brings the Georgian dining experience to life and charts how the dining room encapsulated the intricate cultural and political dynamics of the 18th century. The book is available to purchase here: yalebooks.co.uk