The Delaval family lived at Seaton Delaval in south east Northumberland but also had estates in the late 18th century at Ford (North Northumberland) and Doddington (Lincolnshire). At this time the 1st Baron Delaval, John Hussey Delaval was living at Seaton Delaval Hall. He was involved in politics and for various periods between 1754 and 1786, he was an MP for Berwick. The family were renowned  for their parties and lavish entertaining at Seaton Delaval Hall.

These documents tell us what the family ate on a daily basis. The books may have been written up by  the housekeeper or butler and are divided into menus for the Dining Room (the family), Steward’s Room (the upper servants) and Servants Hall (the other servants). They didn’t all eat the same thing.

Two meals a day are listed – dinner which was probably in the middle of the day and supper. The menu for dinner in the dining room often indicates who was eating with the family. On Sunday 14th September 1794, 15 people had dinner at Seaton Delaval – seven family members and eight other people – Mr B Stow and Son; Mr Constable; Mr Stephenson; Mr Collingwood; Mr Bell; Mr Todd and Mrs Grey.

The menu was very lavish and consisted of several courses of numerous dishes. This page shows what was served and how it was set out. Following soup, there was a first course choice of boiled chicken or ham, rabbit, mutton and sirloin beef with croquettes. The dishes offered in the second course included cutlets in crumbs, scotch collops; omelettes; Spanish puffs and ribs of lamb. Dessert is not mentioned.

The Stewards room were served the same as the dining room whilst the Servant’s Hall ate Round Beef and some unidentified dishes. The food eaten at dinner sounds a lot, but supper was also served in the Dining Room later on and included spinach and eggs; roasted rabbit; fried fish; partridges and macaroni. Only five of the guests stayed for supper.

The five guests must have stayed overnight as their names are listed as guests the next day – Monday 15th September. The menu that day is less lavish, but dinner still consists of a number of courses with various choices including roasted venison, stewed partridge with cabbage, ragout, omelette and macaroni. Again, the Stewards Room ate the same food as those in the Dining Room whilst the Servants Hall ate Boiled Beef and rabbits. The guests also stayed to supper and could eat hashed venison, cold beef and cutlets of veal in crumbs.