Hatfield before Hatfield House, Part 4

Hatfield before Hatfield House –

the 15^th century ‘Old Palace’

In this final part of Hatfield before Hatfield House, we look at the last medieval manor at Hatfield, and the only one of which a part is still standing.[i]

In 1478, a new bishop of Ely was appointed:  John Morton. Morton was a dedicated supporter of the Lancastrians and would be on very good terms with Henry VII, though considerably less so with Richard III.  However, he is not only remembered for political mischief, but also as one of the great builders of his age.  Soon after being elevated to the bishopric of Ely, he set about rebuilding the manor at Hatfield, as well as Wisbech Castle, which also belonged to the Diocese of Ely.  Another project was a great dyke, which was cut through the fens from Peterborough to Wisbech, and is considered a pioneer effort in drainage.  In 1486, a grateful Henry VII had him translated to the see of Canterbury, where he completed the Angel steeple on the cathedral and further buildings of the archdiocese, as for example the gatehouse of Lambeth Palace (also built of brick).[ii]

The Manor of Mawedelyne

The Manor of Mawedelyne in Hertfordshire – a puzzle solved?

This research into the manor of Mawedelyne grew out of an interest in the life of Master Thomas Barowe, whom, on 22 September 1483, Richard III appointed Master of the Rolls.[1] In a ‘Feet of Fines’ record, dated 1 July 1484, John and Joan Forster and Thomas and Edith Holbache transferred their interest in the manor of Mawedelyne to Robert Brackenbury, Thomas Barowe, Morgan Kidwelly, Thomas Fowler and Richard Beeston, and to the heirs of Robert Brackenbury for 300 marks of silver.[2]

Strawberries and Cream

Strawberries and Cream – and Richard III

Who doesn’t like strawberries and cream?  And what if Richard III was no exception?

One of my favourite sites on the internet is Medievalists. Net, where I always find some article which interests and inspires me. The latest offering was no exception, ‘Recipes from The Tudor Kitchen’. I immediately thought of Julia, the expert on medieval cuisine of the NSW Branch of the Richard III Society.