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Lichfield expert publishes new historical cookbook

Professor Roland Rotherham and Master Chef Simon Smith

Professor Roland Rotherham and Master Chef Simon Smith

Fans of the Lichfield Garrick’s Historical Cookery demonstrations can now rustle up some of their historical recipes thanks to Professor Roland Rotherham’s new cookbook.

Professor Rotherham has launched his brand new historical cookbook Simmering Through the Ages – a collection of mouth-watering recipes from the annals of history, brought back to life by Lichfield’s very own culinary historian.

Written with humour, Simmering Through the Ages provides a feast of fabulous food and fascinating facts from as far back as the Pharaohs’ banquets of Ancient Egypt through to the decadent splendour of the Victorian tea table.

With the hard back cookbook, budding historical chefs can delight their dinner guests with sardines stuffed with nuts, Elizabethan hot pot, rabbit and ale pie and raspberry syllabub. And, at long last, wild boar pie, braised elk and stuffed dormouse are back on the menu!

Simmering Through the Ages will be on sale from December 1 at the Lichfield Garrick or it can be ordered online at

Anyone going along to the Historical Cookery Christmas special at the Garrick on December 7 can have their copy signed by the author himself.

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