The Real Mrs Patmore
In many scenes in Downton Abbey, Carson and Thomas leave our Dining Room to walk behind the green baize door and tread loftily down our staff stairs carrying large platters of chicken in mayonnaise, itself pretending to be fish, some of which might have just been dropped over the Dowager Lady Grantham. Two weeks later, in Ealing Television Studios, they would continue their stately progress, down the final two steps and into the fictional Downton Abbey kitchen with the same old chicken. The wonders of TV continuity…
In fact, cameras and visitors hoping to peer into our kitchens to see Mrs. Patmore, the cook, find instead Paul, Highclere’s own chef, which he and they both occasionally find a little disconcerting. Of course, Mrs. Patmore is the actor Lesley Nicol, who has stayed with me for a weekend or two as my guest whilst Paul the chef has prepared wonderful lunches and dinners for us all. Instead of Mr Carson, Lesley found Luis, Highclere’s butler, creating the evening’s gin cocktails.
Lesley Nicol recently shared Paul’s kitchen for various parts of upcoming documentaries. During recent filming in the kitchens, when Paul was showing Lesley how to roll out scone dough, there was a genuine camaraderie. Real and fictional worlds collide in many ways and I love that Lesley happily admits, with much laughter, that in reality she cannot boil an egg but that, of course, is the art of acting: that ability to transform into the much loved bustling cook at Downton Abbey, loved on set and around the world.
If much of the series and film were filmed at Highclere, most of Mrs Patmore’s kitchens scenes were at Ealing Studios. We had concluded that using our own kitchens for filming would not work. They are part of a very busy working environment and the old Caron ranges have been replaced by state of the art ovens, stoves, bratt pans and walk-in freezers. Instead, the downstairs at the studios was recreated by chippies and set designers who are incredibly clever and quick.
Paul’s kitchen – the actual place it occupies – is very old in that I think kitchens have been on the same site for 1,000 years. Originally they probably would have been separate from where everyone slept as kitchens were prone to catch fire. Above the old Caron ranges were smoking cupboards, at the back a marble patisserie and on the other side game larders and pot washes. Accommodation was on the floor above but that space is no longer used except as routes for extractor fans or fresh air inlets.
I have long learnt that Paul the chef is not a cheapskate – he wants the best. An incredibly organised man, a talented chef and great team player he runs our kitchens with three other chefs, not only producing food for 1,200 people day during public opening, but also creating afternoon teas, picnic boxes and then, later in the year, presenting dishes which exemplify the best of British or Highclere cooking for a smaller dinner or lunch parties.
The kitchens are thus such a key part of Highclere that I begin most days walking in to say hello, knowing the team have been there for some hours already. The old wooden door leads into a large room with a very high vaulted ceiling which has to be entirely scaffolded whenever it is repainted, the old clock in the wall now has a computer screen to one side, doors at either end lead into fridge areas and there are stairs leading up to Paul’s office. The dry stores are in one room, whilst deliveries come in to a grocery area. It is full of laughter and frank words. Writing ‘At Home at Highclere’, gathering recipes and stories and tales of etiquette and royalty, working with Paul and his team helped me evermore better understand the heart of this beautiful home
“One cannot think well, love well and sleep well if one has not dined well.” Virginia Woolf
How long will all this last, given the current political and social climate in England ? Non assimilators .
WE are certainly in a muddle and I am restoring to prayer – we are badly affected by leaving Europe and too often wake up in the middle of the night worrying.
They will have buy a castle in Ireland.A castle near our house outside Wexford town in Ireland has been restored and is opening to the public on our August bank holiday. Johnstown Castle and gardens are beautiful,with three lakes and plants from around the world.
It sounds beautiful
I understand our White House on Pennsylvania Avenue is for sale:o)
I can imagine the aromas that you sense when you visit your kitchen each morning! My memories of visiting the lower areas at Highclere several years ago remind me of the bustling kitchen scenes from Downton Abbey, to the lush dining room scenes upstairs, from chicken to fish. Carry on!
This article really resonated with me as I love the character of Mrs Patmore. Comparing the original kitchens and the way they had to do things, it must have been very much a labour of love. I have recently re-watched the complete series of Downton and am coming to Highclere for my 3rd visit next Wednesday. It is such a grand (literally) day out!
It is all about lists and ordering!!!
Thank you for posting this
Dear Lady Carnarvon,
Whether centuries ago or today, the kitchen remains the heart of the home. As Mrs. Patmore exclaimed, “Will wonders never cease?” A brilliant cook, she was a task master in trying to keep everything organized and running smoothly. I imagine your staff must be kind of the same, while keeping a good sense of humor. I know when entertaining, things can get a bit stressful in the kitchen…. it’s where the “magic” happens!
I loved the character of Mrs. Patmore, with her tough exterior, kind heart and understanding, and how she “mellowed” over the years of the series. I look forward to the current project, with the incredible Lesley Nicol.
Thank you for another wonderful Monday morning read!
Charlotte Merriam Cole
Part of me mourns about the modernization of the kitchens because I used to have so much fun as an open hearth cook in a historic house museum. I’m sure, however, that with a thousand years of food preparation (instead of our 200+) it could be difficult to choose a period to depict. Kitchen technology probably changed somewhat even during the time depicted by Downton Abbey.
So interesting, as always! Thank you!
As to your above comment, prayer works!
Lovely bit of prose. Enjoyable for the imagery and history. A pleasant good morning read. Have a lovely day!
When my son and I had the pleasure of visiting the Highclere café two years ago, we were surprised to see a chef vigorously bouncing one of your steelite mugs to demonstrate its toughness. It was a great marketing technique; I bought one and have safely, (accidentally), bounced it myself a few times. I use it every day; I love the shape in my hands, the mouth-feel while I sip, and of course it bears the image of Highclere Castle to remind me of that heavenly sunny day.
Would that exuberant chef have been Paul? (The haircut and the smile look right.)
Thank you for a wonderful visit, practical product and endlessly replayable memories!
I am not sure i was party to that marketing technique!!!!
She can’t boil an egg, you let the cat out of the bag.
That was so interesting! I have the two books you wrote about the countesses during WW1 and WW2 and will certainly buy the new one. You are so wonderful to share the stories of Highclere then and now. Thank you.
do try At Home – it is published in the USA – it is always easier to cook in your own language!
I love this post.❤️ I visited your house in May of 2017 with my two sisters. One of the highlights of our trip to England! Looking forward to the Downton movie this fall.
I love this blog post today! Mrs. Patmore is one of my favorites, but I also really enjoyed hearing about Highclere’s chef Paul. What an important job he has. Thank you for such a fun peak behind the curtain today!
She is charming on screen and in real life
How wonderful to see the kitchen….the heart of the home to me….aside from a cozy warm fire on a rainy cool day……
Glad you drop by to visit your talented chef and staff…..it makes it personal to prep for you and insure all your requests and desires are fulfilled …..
I so look forward to your weekly blog…..I get to visit with you, your home, family, staff and animals on a weekly basis without a weekly flight over the pond….wishing you and yours continued health and happiness.
Sr. Diane( Sr. Christine Bernadette OSA+)
Beautiful storie Lady Carnarvon!!!From Argentina
Thank you for such a lovely post. It was wonderful to hear that Mrs. Patmore is working on some great projects and I really enjoyed meandering through Highclere’s kitchens and seeing the beautiful photos of Paul’s cooking. Have a wonderful week.
I would love to be Paul’s shadow for a day or two. How fascinating it all looks.
It is a great team…
What a wonderful description of the working environment in the Highclere kitchen. Mrs Patmore had to be impressed. It is hard to imagine the thrill of living…and working in such a historical place, modern, yet ancient. If only those walls could talk!
Dear Lady Carnarvon,
Julia Child said “… cooking is a serious art form and a national sport.” I believe Ms Child commenced that quote with the words “In France…”. However, I consider fine dining and good food to be much more widely spread.
Of course, fine dining itself is more that just eating. It is about the experience – the construction of the meal, its ingredients and presentation, the taste and moreover the combination of tastes, one’s dining companions and the shared experience, the matching of wines and the matching of courses. plus so much more.
At a completely different level of cuisine, anyone who was in Australia’s bush capital, Canberra, celebrating yesterday’s 50th Anniversary of the Moon Landing, had the opportunity to visit the nearby Tidbinbilla Deep Space Communication Complex and “discover the foods that astronauts eat on the space station”. I’m not so sure about that option. Nor how fresh is the produce up there? Are plants/foods grown for consumption on the International Space Station?
As usual, I’ve digressed. However, what a remarkable day it was 50 years ago. It certainly was a “giant leap for mankind”.
I also find it amazing that all the good people reading this blog are able to do so because each of us has access to a personal computer (which may be simply within a mobile phone) so that we can receive your weekly communications and add our thoughts to the conversation.
And we can do it instantaneously. Even quicker than chef Paul can boil a pot of water. How amazing is that!
It is something that (even as a “bright eyed Jukes Verne science fiction loving child”) I would not have envisaged to have been possible 50 years ago. Back then a computer was the size of a two door fridge and they were owned by mega-corporations and governments.
On one of the Apollo documentaries that was televised over the weekend, it was said that the entire capacity of all the computers in NASA back then was less than what we each now own.
I think I’ll drink (and eat) to that. A bowl of pea risotto and a nice Chianti sounds just right.
Have a great week.
I love cooking risotto – it is really my store cupboard standby…
Lady Carnarvon, what a delightful blog; I enjoyed learning more about Ms. Nicol and Paul. Your writing always educate me. Cindy Hricz Hudson and I toured Highclere Castle last summer and we’ve held it in our hearts ever since. And oh, the Pimms …… yummy. My best to you, Linda Clark (Houston, TX)
My sister and I enjoyed our visit to Highclare last July and had the pleasure of meeting you. You are a lovely lady and down to earth type of person.
We enjoyed the tea and scones so much. They were amazing. Wondering if you would share Paul’s recipe.
It is in “At Home at Highclere” – there are quite a few photos There are perhaps 100 recipes in it?
If only I could have been a fly on the wall…assuming they are allowed at Highclere. 😉
All kidding aside…now that I’ve treated myself to reading your blog, I may properly start my week.
Have a great week Lady Carnarvon, and try to keep cool…from what I’ve read, it’s going to be piping-hot for the next few days.
It is going to be hot – we have all discussed starting early!!!
We will be visiting in December with a Viking River Cruise tour. I have been an executive chef/ caterer/ event venue owner for 38 years, would love to get a glimpse of the kitchen.
We just visited the Downton Abbey exhibit in Boston this past week. So Fun!
Looking forward to our visit in December.
Your Chef Paul, is a charming and talented fellow. I had the privilege of meeting him at Penn State when he came to create a gourmet meal for 500 PBS fans and Downton Abby supporters at our Connoisseur’s Dinner. He spoke highly of Highclere and your family. I enjoyed seeing pictures of him in his kitchen.
I am glad!
How delightful. I’m sure Leslie was delighted to work with Paul, learning new tricks in food preparation. Mrs. Patmore would probably HATE walk-in freezers and/or fridges! Thank you for a great article!!
Thank you so much for a glimpse into your home and life……and an extension into Downton Abbey. I cannot imagine there is another show or movie that has touched more people than Downton Abbey has, and it could not have been possible without you and your husband’s kind generosity in opening your home and history to us! Thank you again ~
Loved seeing below stairs at Highclere & Mrs P in her domain. Looking forward to September when movie released. Do you make a cameo appearance?
The green pea risotto appears to be balancing precariously on a chair! It does look delicious. The scones/rolls look equally inviting and in dreams I will enjoy them.
Mrs. Patmore always ran a tight kitchen in the series but it is interesting to hear about the real Highclere kitchen with Paul at the helm with all of the up to date equipment. In my arm chair travels I will envision that the Highclere Kitchen looks like Mrs. Patmores. (dreamer that I am!)
Thank you for sharing.
Great article. Congratulations on your chef Paul. He sounds like a treasure. Thanks for the peak downstairs. It is very interesting to see all it takes to run a great house.
Paul is a great guy! So are Andy Will and Sophy – it is early starts and an awful lot of scones…
Thank you for your blog. It really does raise the spirits!
Oh, the secrets! Don’t tell Daisy that Mrs. Patmore “can’t boil an egg”!!! I have toured many old kitchens in manor houses in England and Ireland, and can imagine what Highclere’s kitchen must have looked like “back in the day”. It’s still hard, however, to put the photos of the gorgeous, modern, efficient, commercial kitchen above, in the same image in my mind as Highclere. The Ealing Studios did a great job.
I am looking forward to visiting one day soon! I’m dying to see those gardens…
…any chance we could get a lovely scone recipe added to the recipe page?
We must- it is in At Home and we have made recipe cards of the recipe too..to be honest sometimes I run out of time!
My fellow South African friend and I so enjoyed our recent visit to Highclere. From walking around the gardens, wandering through your magnificent home and enjoying tea in the tea garden…. everything was just perfect. I didn’t expect to enjoy the Egyptian Exhibit as much as I did, so well thought out and presented and really very informative. Thank you for a most memorable day.
Thank you so much
What a wonderful way to begin my Monday morning,
Thank you Lady Carnarvon!
I’ve just looked up the recipe for the “Pea and Mint Risotto” in my “At Home at Highclere” book!
By the way the scones that we enjoyed during our visit in June were as delicious as they look in your photo’s- tea upstairs in the Coach house was scrumptious!
Looking forward to the special with Leslie Nichols and your chef Paul too as well as the movie we all have been waiting for!
Thank you from “sunny Scottsdale”
I love the old clock with it’s beautiful wood….❤️ I love old clocks……
And, funny to see the computer right next to it… mixing the new with the original old…
What a beautiful home and look forward to visiting in the future…
Barbara M, Houston
Very fun and interesting to read. Thank you for sharing.
Thank you Lady Carnarvon for such an interesting post of the kitchens. I’ve always been very curious how those looked long ago. Sometime please share where laundry washing was conducted and what was the original use of the Egyptian exhibit rooms.
Really great article. Very nice to read. Thank you.
I am also restoring to prayer. I love England, your people, your sense of humor, your culture, your gardens and your Castle – well everything!
Your country is so important for Europe and has always been. I am deeply moved by everything you did during and after the WW.
I pray for you.
Lots of love and blessings❤️
Thank you – you are right, we share so much, the roots of our culture, the roots of our language and our trade across the Channel raises the taxes for the NHS, for the pensions, for the police or schools.
Hello, from Florida, Lady Carnarvon,
This was so interesting to me, and totally relate-able. I love that beautiful big clock! What a magnificent piece.
We have enjoyed having Tea and Scones at Highclere, so the photo of Paul making what I think were Scones was of particular interest to me. The Scones were so delicious. It was fun to see them being made right in your kitchen. Occasionally, I have tea in my Highclere Castle mug, or ‘Beaker’ as it is referred to in England. It helps me remember what a wonderful time we had during our visit there. Thank you for the glimpse ‘behind the curtain’. It was not quite as much fun as being there, but as close as I can come to it right now. I will keep a look out for the schedule of future events.
L. Sue Smith
Oh my … those scones are mouth watering and one of my favorite treats. I particularly like the flour dusting caught mid air. Thank you for a peek into the kitchen!!!
Shelley in Virginia
So interesting ! What are chippies ?
Thank you, Beth
Chippies create magic out of chipboard!!
Dear Lady Carnarvon – I am really interested in your weekly articles and thought it was time for me to thank you so much for your generosity in sharing your life and home. I did meet you when our Viking group went to Highclere, in the basement about 3-4 years ago. I was alone in the Egyptian area and so fascinated with that exhibit but then signalled by our gracious guide that you were nearby so as not to miss that. I was able to hear you speak in Ottawa at one of our museums not long ago and then you handed out the cards about your blog. You are an incredible person to balance everything you do, make it so interesting and your historical knowledge spills out of you. There are no words to say how so many of us are awaiting the movie – I watched every episode of Downton Abbey – I will probably see the movie twice! The comments people send you tell it all as to how appreciative we all are, far better than I can. I am sending you a big hug and huge thanks for all you do.
Thank you – thank you for your hug – much needed today
I so look forward to your Monday post! Your kitchen is immaculate and you are so lucky to have found Paul – He and his staff really know what they are doing! I can appreciate what it takes to run a kitchen growing up with my Mom’s catering business in our own kitchen. Cannot wait to see the documentaries with Paul and Lesley, they do look like they had so much fun! Thanks again for a great start to the week! Drink lots of water in your upcoming heat wave…
Fascinating information and love the pictures! Thanks for sharing!
Another delightful behind-the-scenes visit to Highclere- I so appreciate your weekly post. As many others have noted, this begins the week for me. Last week, in the midst of my mother’s funeral/burial rites, her two surviving sisters and I visited. The older one remembers their old kitchen with wood stoves, cooler boxes, pantries, etc. Their grandmothers(my great-grandmothers) were businesswomen and well-respected. One had a hotel with food service for guests only and the other had a general merchandise store with local foods/meat. That storefront is still standing and has weathered horrific hurricanes without losing the large glass windows or roof.
This was long before electricity and refrigeration were available. I remember the families who refused electricity and/or propane because it made no sense to be dependent on anyone else for their access to power.
We are in another transformation now because easy and inexpensive power sources have changed the earth’s climate.
Your posts always bring out such memories for me. I, too, am concerned about the political issues facing the world and where it’s leading.
Take care, Lady Carnarvon. Be well and thank you for bringing us along on your adventure.
Thank you Ida and I am so sorry for you. So sorry
Thank you for sharing! My husband and I visited Highclere last summer (a year ago already!) Will the documentary you mentioned with Leslie be available here in the US? Would love to see it. Enjoy the rest of your summer!
Dear Lady Carnarvon,
What a great piece on the most wonderful character Mrs. Patmore. The kitchen is a good place to be, almost always the best place in the house.
I just watched the other day the documentary on Netflix of “The Secrets of Highclere Castle”, and I was amazed that the kitchen has a very small staff. It was noted that you yourself take a part in selecting some wonderful dishes. That kitchen must run like a well oiled machine (as we say in America)! I can’t wait to visit on August 8th, and see the kitchen, and have lunch there and sample some of fare.
Wonderful writing as usual!
We are all in it together
Let’s just dream on with this amazing series , have aee every rerun and enjoyed as if it were my first viewing. Great work ALL.
I met Leslie Nicol in Hollywood outside my grocery market & chatted with her about Heroes at Highclere. She was so lovely and generous with her time and I got a photo with her!
How lovely – she is generous and helps
Dear Lady Carnarvon,
I think it is so sweet reading of the stories of Ms. Nicol’s visit to Highclere and your lovely chef Paul’s cookery school lessons. I think it is funny to think of the cooking guru MRS PATMORE OF DOWNTON ABBEY taking lessons from ANYONE in terms of cooking. NOT HER!!! I think of how lovely the meals of Downton Abbey (the television show of course)and thinking of mayonnaise fish is a little off putting ( to say the least). It is amazing how lifelike the meals looked on camera. Of course all eyes were riveted on Maggie Smith’s scintillating conversation (lol) not the food!!! It is however a sobering reminder to improve my own culinary skills as most concoctions I create have the consistency and somewhat bland taste of mayonnaise!!! (this is not true, Thank God) I’m hoping everyone at Highclere cooks up some fun for themselves today (and all days as a matter of fact)
Happy Summering all,
Ann Catherine Flood
I always love to hear the food Mrs. Patmore is serving to the Crawley’s and their guests. I love how the show has helped joined in the preservation of your beautiful home. The show has a solid following as you know. I do hope those of us who have visited or plan to visit keep your place going for many years to come; in fact forever.
Please forgive the intrusion, but after reading your response to Catherine Splane, I wanted to help comfort your thoughts, if possible.
When life presents its uncoerced chaos, I remember the following:
The energy of the universe moves cleverly throughout time. All the pieces that seem to be lacking order will fall into place as they should. Take peace in your thoughts, knowing everything will be as God has ordained. Nothing man can decide is greater than the plan God has already set upon us. Our position in all this is to simply enjoy the ride.
Thank you for this wonderful post about Mrs. Patmore. I am planning on dressing up as Mrs. Patmore for the premiere of the Downton Abbey movie. I too, am a short, curvy lady with curly red hair. Hoping I can pull it off well!
Banner Elk, NC
Lady Carnarvon I have a suggestion/idea for your next fundraising event. Why not do a raffle to win a few days spent with Paul and Ms. Nicols in the kitchen learning how to cook the Downton Abbey style foods to impress your friends. If it’s for a good cause, I think Ms. Nicols would be willing to do it and Paul would relish the concept of being the one on show in the kitchen. It could also be promoted by the Downton Abbey team on their blog and social media outlets. If I was able to travel across the pond, I’d buy a few raffles myself to help support it, but alas, I just had open heart surgery so I can’t travel at the moment. Think of your win a weekend at Highclere raffle and run it the same way, but instead the winner is in the kitchen with Paul and Ms. Nicols.
I have offered a few prizes for charity along similar veins ..
Another wonderful blog! I so enjoy all your stories of your day to day life at Highclere.
Have a wonderful week.
Thank you – it looks like being a hot and busy week.
Amen to the kitchen. Grand or simple- Where would we be without it! Love your blog. It makes Monday’s brighter.
Thank you for all you do.
So interesting – all your posts. Thankyou so much for your posts !
Hello Lady Carnarvon,
I am so enjoying your blog..Today’s “Kitchen” theme is delightful !! I love Mrs. Patmore’s character in the series. She always made me smile !
Can’t wait for the movie this September..Also hoping to go back to Highclere should you offer another “weekend” event like the one you are offering this September !
We studied Lord Carnarvon’s discouvery of King Tut’s tomb in Junior High…I have a passion to see your Egyptian Exhibit…
All the best,
North Vancouver, BC Canada
I look forward to your blogs as also brings back happy memories for me visting family on esate espeialy all the cats in the barn and of course the honey lady on her scooter
Thank you so much Lady Carnarvon for your blogs!! Each one is beautifully written and I love the stories and pictures.. so interesting and gorgeous!! Your life is whimsical and magical to me and I love the history you share. I hope one day to make it to Highcere.. it’s one the top of my bucket list! Thank you again for sharing your life with us.. all the best from Ontario Canada, take care ♥️
So enjoyed meeting you pre-concert on June 22. And also enjoyed the afternoon tea with the Eton Mess…on my birthday, no less! It was a lovely visit which I shall always treasure. Thank you!
You will have to come back soon!
How lovely is your kitchen at Highclere. So nice to see the lovely Mrs. Patmore.
Dear Lady Carnarvon,
Aha! We meet the real Mrs. Patmore. It is Paul! He seems to truly love being the chef at Highclere Castle. His team has a huge responsibility to prepare and present dishes that look beautiful and, more importantly, taste delicious. I know you and Lord Carnarvon are happy to have him.
I have read the Lady Almina book and am 3/4 of the way through the Lady Catherine story. Who knew your home had so many stories to tell? I will recommend both to all my friends. I will honestly admit my favorite is the story of Lady Almina. Her compassion for the welfare of others spoke volumes to me.
Thank you for sharing Highclere life each week.
Love seeing the new kitchen with the knowledge it’s been in the same place.. could you share the scone recipe? I am part of a baking group and we love new challenges. As always I enjoy reading all your posts. Thank you for sharing your life with us.
The scone recipes are in At Home at Highclere – there are about 100 recipes and it is published in the USA – on amazon and in bookshops
This is by my favorite post, Lady Carnarvon. Thank you. I adore receiving your email on Mondays. It makes me smile .
It is on my bucket list to cross the pond. Attend Wimbledon, visit Hyclere Castle, & explore London.
Someday, soon. Have a great week, and enjoy summer!
Thank you for blogging. I arrived home to the United States yesterday and am a little depressed after spending a month in England and Wales. Along with my husband, we achieved my wish of visiting Highclere Castle on July 16, 2019. It was an amazing visit and Highclere Castle has been in my dreams ever since. After reading your blog today, it brought a smile to my face because it reminded me of the beautiful rooms that I saw at Highclere Castle. I have always been a Downton Abbey fan, and since visiting Highclere Castle we have watched the series again and pointed out what we saw and where we sat and stood while visiting the castle grounds. Keep on blogging and we will keep on reading. You have a new fan in me!
Ho lovely to hear from you thank you
I have done quite a bit of reading about both Paul and “Mrs. Patmore.” However, to see them together was the “icing on the cake.” Also, I have tasted the Highclere food and it is amazing. It was during the summer and everything was exquisite.
Exactly four years ago today, my husband and I had the privilege of a “cookery lesson” with Chef Paul in your kitchen, and the honor of a delightful lunch with you and Lord Carnarvon enjoying the “fruits of our labors” (such as they were with us as the sous-chefs). It’s a memory we’ll cherish forever. (And for the record, I AM Mrs. Patmore.)
I am so happy! I hoped it was a fun idea and thank you for you kindness – I know it was for charity..
I can smell the aromas of the kitchen,um! Sounds like your chef is very organized and clever. Your very fortunate. I love Dowton Abbey. Mrs Patmore’s character is so real- very talented lady.
Thanks for sharing!
Thank You Soo much for sharing your life with the World! Our lives are enriched by your generosity!♥️
Hello Lady Carnarvon, I had the pleasure of meeting you at the Egyptian Ex. on 8/4/2019. I thanked you for the very nice gift shop on your estate. You gave Kudos to your assistant Sally. May I make 1 suggestion? I would love to see a year round Christmas Shoppe! I’m sure not only Americans love to take home Christmas ornaments, decorations, winter garden ornaments, sweaters, etc. The ideas are endless. Thanks again for opening up your lovely home. It was the best part of my vaca in the UK. You are a treasure! P.S. My sister Myrna passed away 5 days before my trip – I’m convinced she lined everything up so I could meet you! God Bless, Karen Roman – Kenilworth NJ USA.
We are creating more gifts and decorations for Christmas this year. I have a new book “Christmas at Highclere – recipes and traditions from the Real Downton Abbey” which I really hope you will enjoy. We are leading from that in terms of sharing events, teas or carols in the evening here in late November/December this year and then Sally is also hoping to create more gifts on line. Sally is brilliant in the way she curates the gift shop!
Dear Lady Carnarvon, Yours was the first gift shop with some lovely things to purchase! However, not all tourists can visit during Christmas season. On Nantucket there is a lovely Holiday/ Christmas shoppe open all season. They seem to do a brisk business. I see tourists purchasing Highclere Autumn, and Winter (and Easter) related items and decorations all year long and as gifts for Christmas giving and Thanksgiving ( big American holiday as well as Haloween)hostess gifts. P.S. I was “over the moon” to meet you! Hope to visit again soon, best Estate/ Castle I’ve seen yet. Everyone reading this -grab a friend and go- MAKE the opportunity happen! With Sincere Gratitude, Karen Roman