During the later Georgian period, it became fashionable to finish a meal with a dessert course — consisting of pies, ices, tarts, fruits, nuts, syllabubs and custards — in place of the earlier ‘banquets’ of spiced sweetmeats and biscuits. Dessert was laid out at a separate table or on a three-tier dumb waiter.

Dessert wares were part of Chinese export dinner services from the 1760s onwards, and included sauce tureens and covers, pierced baskets, low, circular, oval or boat-shaped fruit stands (or tazzas) and dessert plates, which are a little smaller than dinner plates. But since dessert was served^-cold, wares did not need to be heat-resistant to be suitable, and as a result, British soft-paste porcelain was able to compete with imported Chinese and continental dessert services. (more…)

During the 18th century, a continuous stream of porcelain dinner services arrived from China while others were manufactured in Europe. They originally copied shapes that had been made in contemporary European pewter or silver.

Chinese Export Porcelain

At first, Chinese porcelain was unrivalled as it was both fashionable and cheap. Throughout the 18th century, services by the ton packed the holds of the East India companies’ ships. Many were meticulously painted to order with the armorials of aristocratic British families in `famille-rose’ enamels, but sometimes amusing mistakes occurred — as when a family motto ‘Unite’ appeared on hundreds of pieces as ‘Untie’. A service such as this, or with unusual associations, will fetch far more than ordinary services. Other designs included delicately painted Chinese flowers, birds and family scenes, and an exotic pattern of overlapping coloured leaves known as the `Tobacco Leaf’ design. (more…)

Dinner consisted of a soup, fish, fricassee of chicken, cutlets, veal, hare, vegetables of all kinds, tart, melon, pineapple, grapes, peaches, nectarines with wine in proportion. Six servants wait upon us, a gentleman-inwaiting and a fat old housekeeper hovering round the door. Four hours later the door opens and in is pushed a supper of the same proportions.’ So the Countess of Granville recorded in 18 o a meal served just to her husband and herself. Food and drink were central to luxurious living and the wealthy offered guests dozens of dishes at dinner. (more…)

Rococo STY LE was the height of fashion in the 1740s and 50s, but few purely Rococo rooms have survived in Britain. Perhaps it was too difficult to make a pleasing scheme of such profuse ornament with its swirling flowers and scrolls, asymmetric forms and figures caught in the instant of movement. Nevertheless, householders — especially in London — eager to be in tune with the latest trends, included Rococo features in some of their rooms. (more…)