The Royal College of Physicians has enjoyed a rich tradition of ceremony for nearly 500 years. Food and drink has always been part of this, with the RCP celebrated for its fine dining.
Today, important lectures and events are still accompanied by a dinner, usually in the large Osler Room, a space designed by architect Denys Lasdun to accommodate grand banquets. The RCP’s silver collection – largely gifts from fellows and other medical bodies – includes many items related to drinking, feasting and ceremony. Many of the elaborate vessels are for show and have never come into contact with food or drink, but a few are still used as glittering dining centrepieces today.
This beautifully delicate gold cup was used for drinking champagne. Champagne has always been associated with wealth and status and was drunk in the royal courts as early as the 17th century. It is also a celebratory drink – still used today for the christening of ships and for marking special occasions. This cup is a different size and shape to the typical glasses we are familiar with now, and would have held a tantalisingly small amount of champagne.
Before the invention of champagne was reportedly claimed by Dom Pérignon, the RCP had its own involvement in the history of sparkling wine. Christopher Merrett (1614–1695) was appointed as the RCP’s first keeper of the museum collections and is also known as the first inventor of sparkling wine. Today, a version of English sparkling wine still carries Merrett’s name, and the RCP continues to use it for fine dining and celebration.
Earlier this year the RCP acquired four stunning silver candlesticks which may have been used at RCP dinners in the 18th century. To celebrate the acquisition, the RCP is holding a festive food event on Wednesday 9 December, called ‘College by candlelight: 500 years of festive food’.
The entire building will be lit with candles and visitors will be invited to explore the Grade I listed spaces. We will be welcoming renowned experts in food history, Ivan Day and Annie Gray and silver expert Christopher Hartop to explain flavours and traditions. Visitors will be invited to take part in live food demonstrations, experience tastings and relax with historical drinks and canapés.
Book online now for the College by candlelight evening on Wednesday 9 December.
Beth Wilkey, curator
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