Dine Like Jane Austen - The First Course

A two course Regency dinner from Jane Austen's family cookbooks

Dear Friends,

Welcome to the first instalment of my exclusive Dine Like Jane Austen series, where I share with you the Regency Dinner I created from our 18th century family cookbooks to bring my fifth great aunt Jane Austen’s world back to life at our family dining table at Chawton House.

If you haven’t read the introduction to this series, click HERE.

Each month, I will share my authentic menu and recipes, the stories behind them, and exclusive photographs from this unique culinary experience at Chawton House. my childhood home. Step into my kitchen as I reveal the research behind each dish, the art of adapting centuries-old cooking techniques, and the behind-the-scenes preparations for this historic event.

Today, I am going to share the considerations of designing and balancing a Regency dinner menu and, exclusively for my paid subscribers, share the first course menu and table layout from our Dine Like Jane Austen experience.

Dining in Jane Austen's time was worlds away from today's progression of starter, main course, and dessert, known as service à la russe (‘service in the Russian style’). Regency dining operated on an entirely different principle, one of simultaneous abundance and carefully orchestrated presentation.

A formal dinner consisted of two courses, but each "course" would feature between 6 and 12 dishes (plus accompaniments) arranged symmetrically on the table at once. Sweet and savoury dishes would sit side by side, allowing diners to sample whatever caught their fancy (within reach - I will talk about Regency dining etiquette in a future instalment). After the first course was cleared, an equally impressive second course would be arranged, again combining sweet and savoury offerings in a magnificent display of hospitality.

This style of dining, known as service à la française, meant that the visual impact of the table was as important as the flavours themselves. Dishes needed to complement each other not only in taste but in appearance, creating a balanced and aesthetically pleasing tableau.

Designing the Courses:

When creating my Dine Like Jane Austen menu, I sought to honour this tradition while making it delicious for modern palates. The design of each course required careful consideration of:

• Historical accuracy: Dishes mentioned in Jane's novels and letters, and featured in our family cookbook

• Symbolic representation: Dishes that connect to Jane’s family or specific characters, places, or moments in Jane's works

• Historically authentic additions: historically accurate accompaniments that, while not specifically mentioned by Jane, would ensure a balanced, cohesive menu that authentically represents the experience of Regency dining.

• Balance of flavours: Sweet and savoury elements needed to complement rather than compete

• Variety of textures: From the delicate cream of Charlotte Russe to the hearty substance of a meat pie

• Seasonal appropriateness: What would have been available in each season?

• Visual impact: How would the dishes look arranged together on the table?

• Practicality of preparation: A menu that would be achievable for our Michelin-starred chef and assistant in a modern kitchen, balancing historical authenticity with the logistical challenge of orchestrating twelve distinct dishes to be ready simultaneously, each requiring different cooking techniques and precise timing.

The first course needed to be impressive yet approachable, setting the stage for the evening while allowing guests to ease into the experience of Regency dining.

It took months of research, cross referencing all of the food references in Jane’s novels and letters, with the recipes and flavours in The Knight Family Cookbook, written by the cooks working for my family during Jane’s life, and Martha Lloyd’s Cookbook, documenting the recipes made at Chawton Cottage. Both of these cookbooks serve as a record of the food Jane ate in her own home, and when visiting her rich brother Edward Austen Knight (my fourth great grandfather). I also took inspiration from my own childhood at Chawton House and the flavours of the estate. After compiling an extensive list of possible dishes, I carefully designed each course to balance authenticity with an unforgettable dining experience.

Here is our first course dishes and table layout: