Services Culinary Moulds
Home About Us Courses Historic Food Galleries
Historic Food Galleries
Shop Events Links Bookings Recipes Leeds History of Food Symposium
Historic Food, Wreay Farm, Shap, Penrith, Cumbria, CA10 3LB, UK
Fax:044(0)807 7061633

Exhibition and Museum Services

Ivan has a great deal of experience in re-creating period table settings for museum displays and exhibitions. He is used to working with curatorial staff and is willing to advise on every aspect of the subject. As well as working for many museums and art galleries he has acted as a consultant for both the National Trust and English Heritage. To see a list of the exhibitions he has worked on in the past decade, click on this link - EXHIBITIONS. To see images of these displays go to GALLERIES

Radio and Television

Ivan is an experienced broadcaster and has worked in both radio and television. To see a list of recent productions to which he has contributed, click this link - BROADCASTS

Period Food Styling for Film and Television

Despite improvements in recent years in the verity of historic costume and interiors in television dramas and feature films, the accuracy of on-screen table settings and food is still incredibly poor. Food stylists who have very little understanding of culinary history have unfortunately been let loose on major productions and have made many embarrassing errors. For instance, in the recent film The Pearl Earring, superb in every other way for its evocation of seventeenth century life, a dinner table is laid out with nineteenth century knives, forks and spoons in the modern manner. At this period everyone carried their own knife at their belt and sets of cutlery were unknown.

If their aim is historical accuracy, both film and TV directors need to do better than this. Why not use a real expert to advise and create period food and meals for your productions? If you want to see how the food of the past can truly be brought to life from many different periods, check out the GALLERIES and other pages on this site.

Dressing Historic Replica Period Food

Too many of our historic kitchens and dining rooms are dressed out with the 'rubber duck' style of fake food. Ivan and his partner, sculptor and model maker Tony Barton, tailor-make historically accurate replica food for display purposes. They have provided many institutions with very convincing trompe l'ouil dishes, like the Second Empire pain de gibier at the top of the opposite column, made for the Bowes Museum. Or the late Tudor sailors' meal below it, created for the National Trust at Buckland Abbey. They have put together entire seventeenth century feasts for English Heritage and eighteenth century confectionery for the V&A's British Galleries.

However, please note that we do not stock off-the-shelf items of replica food. Most of what we make is done to order.

A raised pie being made in a nineteenth copper pie mould from the Earl of Harewood's kitchen. Complete authenticity to period is the hallmark of our replica food.

Lectures and Demonstrations

Ivan lectures on a wide range of culinary history subjects. He will also demonstrate period cookery in historic properties. For a list of lecture and demonstration subjects click on this link - LECTURES AND DEMONSTRATIONS

For all enquires about replica food, or any of our other services please email


Pain de Gibier

The old print illustrates a highly ornamented pain de gibier (game loaf) from Urbain Dubois and Emile Bernard's La Cuisine Classique (Paris: 1864). It was prepared for Kaiser Wilhelm I and demonstrates the artistic sophistication of nineteenth century Imperial dining. The base, or socle with its trophies of war, was origianally sculpted out of lard. Move your mouse over the pain de gibier to see a replica made by Historic Food for the Bowes Museum.

On a humbler level this accurate re-creation of a late Tudor shipboard meal was created by Historic Food for a permanent display on the life and times of Sir Francis Drake at his former home at Buckland Abbey in Devon. The treenware tygs, trenchers and bowls are based on examples recovered from the wreck of the Mary Rose. The replica foods include buttered loblolly, ship's biscuit, pickled mushroooms, dried apples and damascene prunes.

A batch of replica Victorian pies made for display in the kitchens of Harewood House. Ivan makes the originals with raised pie pastry using original moulds. Tony then casts accurate replicas from these in resin. The highly convincing finished product is entirely child proof and will last for ever.

An entire replica feast created by Ivan and Tony for the Museum of London's exhibition London Eats Out. Based on records in the accounts of the Grocers' Company, the display replicated an actual feast which took place in their livery hall in 1566. As well as the swan and hernshoe pies, the replica foods include roast and boiled capons, a garnished and gilded brawn, a pike boiled in the city fashion, venison pasties, 'fifty-angled custards', spicebread, manchets and black and white puddings. After the exhibition closed, the table was set up in the great chamber in Stranger's Hall, Norwich.
Home About us Courses Galleries Shop Events Links Bookings Recipes