Tracy Borman, Chief Curator at Historic Royal Palaces, and Richard Fitch from the Historic Kitchens Team explore the extravagant Christmas celebrations of Henry VIII. They reveal how the King feasted on lavish dishes like roast swan and venison pasties, famously spending £13 million on festivities. The discussion unveils the complex interplay of festive traditions, from the grandeur of the royal court to the simpler celebrations of commoners, and the essential role of kitchens in Tudor charity and communal dining.