Simmering through the Ages – COOKERY SHOW

A unique spectacle; coming to the Netherlands and Germany for the first time. Straight from the UK theaters we may present this one-of-a-kind cookery show.

Culinary historian Professor Rotherham and Master Chef Simon Smith will present a cookery show together, in Roly-style: witty, intelligent and unforgettable. This cookery show was inspired by the book Rotherham and Smith wrote: Simmering Through the Ages, not your everyday cook book. Recipes straight from the records of history.

Praise for Simmering Through the Ages: “This is a truly amazing and unique cookery book – unlike any other that you will have seen or read!” 

It is a collection of wonderful, mouth-watering recipes from the annals of history, translated from many different historical sources, and brought back to life by Culinary Historian Professor Roland Rotherham. Written with humour and in a style, which will delight and enthral the reader, this book provides a veritable feast of fabulous food and fascinating facts from the Pharaohs’ banquets of Ancient Egypt right through to the decadent splendour of the Victorian tea table.


You have the chance to buy this fabulous book – but mind: there are only 80 copies left! But because Roly loves the EFF so much, he decided to give the visitors of Elfia a discount. The book can be obtained for €15 instead of the 20 British pounds it normally would cost.



Below you can find the recipes:



Bring on the gladiators! Fried Anchovy
The Roman love of fish is well known and anchovies formed a large part of their diet. Indeed the well known Garrum was fermented fish entrails and anchovies in spices and herbs. Here we have a much more palatable way of enjoying these super little fish. A wonderful supper dish.

Spatchcock Pigeon in Beer and Berry Sauce
We can travel back in time to the land of The Pharoahs with this delightful dish. Hunting game birds was popular during the reigns of such rulers as Rameses The Great and small game birds (Such as Pigeons) were frequently cooked for the royal table. This dish combines the flavours of the birds with the sweetness of the berries and the picquant taste of the strong ale. Just the thing for building pyramids.

Columella Salad
In the days of ancient Rome, Columella was a well known and respected epicurean. His writings and experimentation with food founded much of what would become the basis of our modern cuisine. This fragrant and light salad with its crisp flavours of mint, corriander and leek are typical of his work.

White Kidney Bean Salad
Off to the crusades. The period from the 11th to the 13th centuries changed our perception of food more than any other period in our history. The influence of the new and exotic foods opened whole new areas for cooks in Europe. This delightful salad is just one of them.

Lamb Scheherazade
Now for some history in the making. This recipe was one that the great Saladin enjoyed but after the 13th century it died out on the eastern dinner tables. This recipe was sent in to us in the original medieval Saracen language and its translation re-opened this door to a long lost recipe linking us with the great crusade of Richard The Lionheart.

Liver and Bacon with Capers
A grand supper dish from the gentlemens clubs of Saint James‘ and a link with „The Iron Duke“ (The Duke Of Wellington) himself who reportedly enjoyed this dish both at home and on campaign whilst fighting against Napoleon. A real taste of Regency Britain.

Cawdle
This dish was popular from the time of Charlemagne right up to the era of William, Prince of Orange. A sweet and alcoholic dish with a creamy texture and rich with oat grains this was originally a breakfast dish, indeed it was eaten on campaign during the Wars Of The Roses. Now its super as a pudding with added whipped cream.

Strawberry and Peppercorn Pancakes
During the 19th century there was a rise of celebrity chefs such as the great Escoffier and Prosper Montaigne. This was a dish popular at those tables. Combining as it does the flavours of fesh strawberries and the exuberance of the cream and Grand Marnier licquor its easy to see why this has become a firm favourite.