Kitchens in Roman Britain would, for most, have remained as they were during the Iron Age, but in the villas of the better off a separate room would have been used for the preparation and cooking of food. Rather than a hearth on the floor, the fire was raised to table height and charcoal used as fuel on which food was grilled. In the corner of the room an oven was available for baking food, particularly bread. It was in a beehive shape, made of rubble and covered in terracotta tiles with a flue at the front. Like the bread ovens introduced in the Middle Ages, wood or charcoal was burnt inside the oven until the stones were hot. The fire was then extinguished, the food to be baked inserted and the opening covered to keep the heat in. Spits were also used for roasting meat.
Stone or wooden tables were used for food preparation and in some cases running water was available. As in Iron Age cooking a large cauldron of iron or pottery could be suspended over the fire for cooking food in water. Food could also be cooked in frying pans (fretale). Iron knives, as well as metal ladles, were used. Food was served on a large plate and eaten with the fingers or with a bronze or silver spoon.
Although trade between the Britons and the Roman Empire had taken place before the occupation, particularly in wine and olive oil, many other foodstuffs were introduced. As well as edible plants such as nettles, asparagus, celery, onions, cucumbers, figs, medlars, cherries, plums, pears, apples and grape vines, the Romans introduced herbs such as mint, rosemary, coriander and garlic and, for the rich, spices such as pepper imported from the far eastern parts of the Empire were used for flavourings. Rabbits and chickens were also kept for meat. Little in the way of food was exported from Britain apart from oysters, which the Romans were particularly fond of.
The Roman preservation of food used methods similar to the Celts (salting, drying, pickling), although they would also dry fruits in the sun which would preserve them indefinitely. They also fermented foods to extend their shelf life. Pickling with vinegar was very common for vegetables and fruits. Grains and nuts would be stored in amphorae (terracotta jars) or leather bags and sealed to keep any spoiling moisture from affecting the foodstuffs.
