In olden times, the High Bailiff and the Low Bailiff alike, were expected to give an annual feast, and when the Mayors came into existence nearly four centuries ago they improved upon the ancient traditions. On every occasion they made merry, no matter whether it was a Coronation, or the death of the King, whether it was a funeral or the discussion of bye-laws about the size of quart pots (946 ml). The feast was officially recognized as part of the long tradition.
The Mayor used to be given a grant for the 'keeping of a more splendid table'. In the year 1722, it was 340, which was a great sum and rostering steadily grew until 1832, the Corporation spent £265 out of the total revenue of £2,000. They kept their own cook and they regaled themselves with exquisite delicacies from tripe to oysters. They also kept their own wine cellar, which was renowned for its superb quality, for they believed in potations long and deep. And it was rarely they denied themselves, and then only in the event of great misfortune. Once in Elizabeth I's time they abandoned the banquet to save money for the necessary repairs of the City Walls. In 1664 again, they denied themselves because of the only a rich man could accept the office of Mayor.
When Joseph Wood, who built so many of the great Victorian buildings in Worcestershire, became Mayor of Worcester in November 1860, his in-augury breakfast to the members of the Corporation and other guests was on a grand scale. The spacious Assembly Room in the Guildhall proved insufficient for the accommodation of upwards of 400 guests, and tables were laid in the Council Chamber and in other apartments. The bill of fare was a follow's:
2 Peacocks and 3 boars heads, 1 large raised pie, 6 small raised pies, 6 pieces of roast beef, 6 pieces of braised beef and spiced, 2 couple of ducks, 6 potted meats in shapes, 12 potted lampernes, 6 dishes of lobster, 6 dishes of prawns, 12 lobster salads, 20 jellies and 8 blancmanges, 8 open tortes meringues, 18 enameled sponge cakes, 6 genoese gateaux, 20 dishes of mince pies, Hot broiled ham, 20 dishes of grapes, 12 dishes of apples and pears, Charlottes ala rose, 12 hams and 18 tongues, 12 pigeon pies, 6 gelatine of veal, 6 roast turkeys, 30 couple of fowls, 4 couple sauce bechamel, 4 pheasants, 6 aspic jellies, 4 hares boned and forced, 6 collared eels in jelly, Dishes of partridges, 14 dishes of mixed pastry, 4 open cheese cakes, 6 madeline gateaux, 8 meringues gateaux, Dishes of hot kidneys, Hot Wiltshire sausages, 12 dishes of Oranges, 2 pineapple's, creams, jellies, etc. (spellings as per the day)
Compared with today's sparse civic meals the foregoing variety of dishes was remarkable. There was no cult of slimming, and few inhibitions s regard meals in those days.