from The Times May 28th 2003

George II's kitchen journals serve up a visual feast

On Christmas Day, 1716 ... a feast was prepared for the Prince including plum broth with capon, four partridges with savoury sausages, potage a la reine, sirloin of beef, mince pies, chine of pork, turkey, woodcock, stag's tongue, plum pudding, three snipe, two pheasant, andouilles and brawn.

It is said that George II developed exotic tastes when from 1736-37 he ate truffles and haunch of bear on a regular visit to The Shelford Feast.