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Why Spit-Boy ?

In Tudor times, kitchens used to employ a Spit-Boy whose sole job was to turn a large iron spit that was used to slowly roast all of the meat in front of a giant fire or inside of an oven.

 

This was an arduous and painful job that needed to be done for many hours in an extremely hot and smoky environment.

 

The Spit-Boy’s job ensured that the meat was tender, succulent and evenly cooked while it was slowly roasted in its own juices.

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