This is the most imposing of the three reception rooms and is displayed as a dining room of about 1800. This is where Joseph Pickford would have entertained guests and important clients in the hope of attracting new business. The ceiling is much higher than that of the other rooms to give a sense of grandeur and wealth.
What can I see?
Imagine the roar of the fire in this original fireplace made from imported white Carrara and pencil-veined Sicilian marble. It is inlaid with Blue John, a banded fluorite from Derbyshire. The table is laid with Derby porcelain, 18th century glassware and silver cutlery.
What can I learn?
The first two courses of the formal meal consisted mainly of savoury dishes, but it wasn’t unusual to see sweet dishes in the second course. Fruit pies and custards might be served alongside dishes like potted pigeon, lobster, stuffed calves’ ears and roasted larks, as well as vegetables and fruit. Dessert course would have consisted of fruit, sorbets, jellies, sweetmeats and nuts. Various wines, beer and cider were drunk throughout the meal.