The Royal Pavilion and its extraordinary interiors and collections have been the subject of much study. As a building of international importance it is unique. It is also unique in Britain in being run by a Local Authority. This is the first attempt to record the development of its setting. The garden, like the building responded to changing fashion.
The history of gardening can be seen as a pendulum moving between formality and informality. At Brighton the garden reflected both trends. Surprisingly the final garden combined both.
The ‘Regency’ garden’s evolution and the theories behind its creation are explained, with reference to period publications. Drawings of the plants used in the restored garden show the succession of flowers throughout the seasons, an innovation at the time. The plant combinations offer inspiration to visitors and gardeners today.
Book of reproduced illustrations showing the architecture and interior design of the Royal Pavilion. The original watercolours were painted by A. C. Pugin and commissioned by John Nash, the architect of the Royal Pavilion, to celebrate the building’s completion in … Continued
A lavish new guidebook exploring the Royal Pavilion with a special supplement dedicated to the 120 items on loan from the Royal Collection Trust.
Written by the Keeper of the Royal Pavilion David Beevers, the guide includes new research into the history as well as specially-commissioned photography to help you enjoy the beauty of this exotic building from home.
The Royal Pavilion, Brighton, is one of the most famous and opulent royal extravaganzas in existence. First built in 1787 for the Prince of Wales as a neo-classical marine villa, by the time the Prince became king in 1820 it … Continued
A 100% cotton souvenir tea towel featuring a translated reproduction of a menu from a banquet held by the Prince Regent for Duke Nicolas of Russia at the Royal Pavilion in 1817. Overseen by the world renowned chef Marie Antoine Carême "the King of Chefs, and the Chef of Kings", it consisted of 9 courses and 121 dishes it was the service of his career.
A small Melamine cheese board featuring a translated reproduction of a menu from a banquet held by the Prince Regent for Duke Nicolas of Russia at the Royal Pavilion in 1817. Overseen by the world renowned chef Marie Antoine Carême "the King of Chefs, and the Chef of Kings", it consisted of 9 courses and 121 dishes it was the service of his career.