Concealed behind eight servers doors that blend seamlessly into the wall, you enter a staggering kitchen. Big? Army-sized! Seven hot food preparation areas, three cold food preparation areas, two sculleries, pots and kettles and cauldrons, racks and stacks of plates and platters, bowls and tureens, goblets and tankards, and all manner of serving utensils are in perfect readiness to prepare food in sufficient quantity to feed everyone sitting down to the feast table. More or less, at once.
Eight concealed double doors provide quick and easy access from the kitchen to the head table and general feasting area. From the kitchen, passageways lead to pantry areas, dry storage, warm storage, cool storage, vegetable cellars, wine cellars, a meat locker, and quarters to comfortably house the small army of kitchen staff required to prepare, serve, and clean up after a feast for well over a hundred guests at a sitting.
Once the nooks and crannies and larder had been investigated, once the mind has
had a chance to adjust to the scale of the production capacity, this remains a
kitchen. It's a place to visit when feeling a bit peckish, but not so
interesting otherwise.