In the second part of this enjoyable series, our four modern confectioners move into the 1770s to find out first-hand what their trade would have involved in the Georgian era
In the second part of this enjoyable series, our four modern confectioners move into the 1770s to find out first-hand what their trade would have involved in the Georgian era.
Setting up shop in Bath, where wealthy clients would have kept them extremely busy, they set to work making everything from bon bons and Parmesan ice cream (‘Very Heston, isn’t it?’ says chocolatier Diana Short) to elaborate jellies made from boiled calves’ feet and a stunning edible landscape.
It's not all sweetness and light, however – the programme also explores the shocking human cost of the sugar trade and reveals how abolitionists like Josiah Wedgwood led the campaign against slavery.
