From hot sausages to chickens galore, learn how the Downton set cooks juggle service not only for the show but for the cast members too!
Downton Abbey’s food secrets
It’s hard work creating seven-course dinners – especially if they will appear in TV’s most popular period drama
By Alice Vincent, Entertainment Writer | 6:19PM GMT 05 Mar 2015
Lisa Heathcote is the woman responsible for creating all the food digested on screen in Downton Abbey. Along with the show’s historical advisor Alastair Bruce, she gave an interview to the New York Times, revealing the plate-juggling that is involved with making several hundred souffles to accompany another charged dinner table scene. Here’s what we learned:
If Violet Crawley can’t eat it, it won’t be served
When the staff aren’t serving members of the Crawley family, they have to serve themselves. Nobody wants to watch Maggie Smith struggle with a spear of asparagus as she delivers a withering look.
So there’s a rule, explains Bruce. If Violet can’t serve herself using a spoon and fork, “it can’t be in the dining room.”
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