Laundry at the Tudor Court
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When
Daily from 23 May - 31 May 2026
10:00 - 16:00Ticketing information
Included in palace admission (Members go free)
Buy Hampton Court Palace TicketsSee important information (including allergy notice) and access information below.
Join the Historic Kitchens Team this May half term to explore the wonderful world of washing.
Ever wondered how the Tudors kept things clean? Our team of experimental historians will answer all your questions as they demonstrate historic methods to wash, dry, starch, and fold Tudor table linen.
Discover the strength and stamina needed to work for hours at the Tudor laundry tub. Find out all about decorative napkin folding and learn how to set a table fit for a king. Discover how crease free fabrics were produced before the invention of the iron.
Have you got what it takes to work in the laundry of Henry VIII washing tablecloths and napkins for the court? Or would you have been a highly skilled specialist contractor like Anne Harris, who was paid £20 per year from 1543 onwards to wash hand towels, napkins and tablecloths for the king himself?
Shed your washday blues and visit Henry VIII’s kitchens this half term to find out more.
Important information
Our experimental historians follow original recipes, use original techniques and replicas of historic kitchen tools while attempting to show how our Historic Kitchens functioned in the past.
The fire in the kitchen is real and is hot and as with a modern kitchen, the tools being used may cause injury if misused or mishandled. Please remember that surfaces may not appear hot, and tools may not appear sharp.
While we are keen for you to enjoy an authentic and hands on visit to the kitchens, please ask before touching items that the cooks are using and follow any safety instructions they, or our Palace Hosts may give.
Please ensure children are supervised at all times while visiting the kitchens.
Allergen notice
Many historic recipes contain ingredients now known to be allergens. While every attempt is made to reduce their use, and while none are available for consumption, please note that these demonstrations may include the use and processing of almond (Nuts), flour (Wheat), Eggs, Mustard, Oats, Fish, Molluscs, and dried fruits (Sulphites)
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