A Traditional Christmas Feast in the Time of King Henry VIII

The Christmas season during the reign of King Henry VIII (1509–1547) was a time of grand festivities, indulgence, and revelry. Known for his lavish tastes and love for opulent banquets, Henry VIII elevated the celebration of Christmas to a spectacle of wealth, power, and tradition. 

The feasts held at his court were nothing short of extravagant, designed to impress and dazzle nobles, diplomats, and courtiers alike.

The Setting: Majestic and Ornate

The feast would have taken place in one of Henry's grand palaces, perhaps Hampton Court or the Palace of Whitehall, adorned in seasonal decorations. Evergreens like holly, ivy, and yew would have been hung throughout the halls, symbolising everlasting life. Candles flickered in sconces, casting a warm glow over long, heavy tables laden with glittering silverware and embroidered linens. Trestle tables were arranged for the guests, while a higher table, reserved for the king and his closest courtiers, was positioned on a dais at one end of the hall, providing the monarch with a perfect view of the spectacle below.

Music played an essential role in setting the festive mood, with minstrels and choirs performing carols and traditional Christmas tunes. Dances, plays, and masques were all part of the evening’s entertainment, ensuring a sense of joy and festivity long after the plates were cleared.

The Feast: A Display of Culinary Abundance

The centrepiece of the Christmas celebration was, of course, the feast itself. Food was a symbol of wealth, and the abundance displayed on the tables reflected the king's power and status. The feast was not just a meal but a multi-day affair, starting on Christmas Day and extending through the Twelve Days of Christmas, culminating on Twelfth Night.

First Course: Meats and Game

Henry VIII’s court feasted on a staggering array of meats. Roasted boar’s head, often decorated with fruits and herbs, was a prized dish and a symbol of the season. It would be carried into the hall with great pomp, accompanied by the sound of trumpets and ceremonial music.

Other meats on offer included venison, roast swan, and peacock. Peacocks were often served with their iridescent feathers carefully arranged around them, a truly ostentatious display that reflected the magnificence of the event. For the adventurous palate, dishes like roast heron, bittern, and wildfowl might be presented.

Spit-roasted beef, mutton, and pork were staples of the table, often seasoned with spices imported from the East, such as cinnamon, cloves, and nutmeg. These spices were expensive, and their liberal use at court was a testament to the wealth of the monarchy.

Fish for the Faithful

Since Henry VIII’s reign marked a time before the establishment of the Church of England, Catholic traditions still influenced the menu. Christmas Eve and other holy days during the season would have featured fish dishes, as meat was forbidden on these days. Dishes such as baked salmon, eel pies, and roasted sturgeon were likely prepared, served with sauces rich in butter, herbs, and verjuice, a tart liquid made from sour grapes or crab apples.

Second Course: Sweet and Savoury Delights

While the main courses were hearty and meat-heavy, the Tudor court also enjoyed elaborate pastries, pies, and subtleties—sugar sculptures crafted into intricate designs. Mince pies, known as "chewets," were filled with minced meat, dried fruits, and spices, wrapped in a flaky crust. These pies symbolised the journey of the Magi and were a staple of the Christmas feast.

Savoury pies, often filled with game birds or mixed meats, were another favourite, as were dishes like jellies, frumenty (a creamy porridge made from cracked wheat), and marchpane, a confection of sugar and almond paste shaped into elaborate designs. Marchpane was often gilded with gold leaf to add an extra layer of extravagance.

Desserts: A Sugar-Laden Finale

Dessert in Tudor England was a grand affair. Sweetmeats, spiced cakes, tarts, and custards graced the tables in abundance. One of the most popular desserts was a "marchpane," the Tudor version of marzipan, which could be moulded into intricate shapes like castles, animals, or mythical creatures.

Fruit cakes and puddings made with dried fruits, nuts, and spices added depth and richness to the dessert course. For the more adventurous, "eggy dishes" like custards and creams flavoured with rosewater, nutmeg, or saffron added a delicate finish to the banquet. Sugared almonds and candied fruits, such as quince, would have been passed around as the evening wound down.

Drinking and Toasting

No Tudor feast would be complete without copious amounts of drink. Ale and wine flowed freely, and wassail—a spiced, hot alcoholic beverage—was passed around the hall for guests to enjoy. Rich in flavour and symbolising goodwill, wassail was often served with slices of bread or toast floating on top, giving rise to the tradition of “toasting” during celebrations.

Henry VIII, known for his fondness for robust eating and drinking, likely enjoyed Malmsey or other sweet wines from the Mediterranean, alongside hearty English ales and mead.

The Feast as a Statement of Power

A Christmas feast in Henry VIII’s time was more than just a celebration of the season—it was an expression of power, wealth, and divine favour. As guests indulged in the feast, they were reminded of the king’s authority and the prosperity of his reign. The extravagance of the food, the grandeur of the setting, and the elaborate entertainment all served to solidify Henry’s position as a monarch who ruled with both an iron fist and a festive spirit.

For those fortunate enough to be invited to such a grand affair, the memory of the Christmas feast at King Henry VIII's court would have lasted long beyond the twelve days of Christmas. It was a celebration where tradition, festivity, and excess met in a display of regal splendour that continues to fascinate to this day.