As etiquette at dinner parties became more prominent, silverware was developed to allow for a less hands-on approach to serving, eating and dining in general. Enjoy this selection of exquisite pieces from two private collections, lovingly researched and assembled over decades.

BRITANNIA SILVER

After the English Civil War (1642-1651) the demand for silver household goods rose and wrought plate (unworked sterling silver) was in short supply. In 1697, the Britannia Standard for silver was introduced by an Act of Parliament to stop the use of British currency (sterling silver coins) being melted for use in household goods, hallmarked with the new Britannia Standard silver mark replacing the lion passant and the leopard head crowned. With a higher percentage of silver (95.833%) in comparison to sterling (92.5%), this higher standard meant that sterling silver coins could not easily be used as source material. Britannia Standard was compulsory for domestic silver until the 1st of June, 1720, when sterling was again approved for use. Most silversmiths reverted to sterling but Britannia has remained an optional standard since, and due to their rarity and quality Britannia Standard silver pieces are sought-after by collectors.

Often produced in rectangular form, this pair of round Queen Anne caddies are superb examples, finely crafted of Britannia Standard silver and with matching lids. The word 'caddy' is thought to derive from the Chinese 'carry', a weight equivalent to a pound and a quarter. Early examples often replicated the first porcelain blue and white lidded examples imported to Europe from China. As tea was rare and heavily taxed, early tea caddies were small and produced in precious materials to reflect the valuable contents within. Early examples were often made in matching pairs to hold green and black tea, and with lids which were used for measuring.

LOVING CUPS

A Loving Cup is a large drinking vessel with two handles, used to pass easily between several people. Often made of silver, these drinking cups appeared throughout Europe as early as the 15th Century. Popular at events such as wedding feasts (hence the name loving cup), as well as other banquets or events, these ceremonial cups symbolized friendship and unity. It was thought that sharing a beverage from a Loving Cup would ensure good health to all who drank from it. Also known by other names, such as the Celtic Quaich and the French Coup de Marriage, by the 19th century they evolved to be used as trophies and were often engraved for the victors of games or competitions. 

TAPERSTICKS

Tapersticks are small table candlesticks designed to hold a wax taper, a small thin tapered tallow candle. Many tapersticks are miniature copies of the period table candlesticks of their era.  Early examples had minimal decoration and simple waisted sockets. By the mid 18th century styles had evolved to include gadrooning, fluting and other examples of Rococo decoration.

These small tapers were frequently required during daily 18th century life when they first became popular.  Often tapersticks were included as part of inkstands, as letters were often sealed with wax melted over the small tallow candle flames and then impressed with an intaglio carved with initials or the family crest. Tapersticks also served as chambersticks, as they were small and light and easy to carry from room to room, as well as for the purpose of lighting other candlesticks or for the lighting of tobacco. Tapersticks are much rarer than the larger table candlesticks and few existed before the age of Queen Anne. Because of their most common uses, they were generally made individually, and pairs are extremely rare.

SALT CELLARS

Prior the mid 19th century when there were new industrial techniques, it was expensive, dangerous and labor-intensive to produce large quantities of salt. As salt was used for food preservation, using it as a seasoning was decadent and therefore expensive and entire economies were based on salt production and trade. Prior to 1930, when an anti-caking agent was added, salt would absorb moisture from the air and tended to clump into one large form. The lady of the house, or head housekeeper/butler, would preside over the distribution of salt at a meal. As salt was an expensive seasoning, only small portions were provided to each diner, and the larger salt lump would be broken down and placed into individual salt cellars. The salt spoon was designed in the 18th century for the individual serving of salt from small salt cellars. 

DISH CROSS

Dish crosses were adjustable trivets which folded flat for easy storage. Popular during the 18th century from as early as 1730 they were placed on sideboards to keep the contents of entrée dishes warm. The stand consists of two square-sectioned arms centrally pivoted, a central area for a spirit warmer with wick, and adjustable combined legs/dish supports to accommodate a variety of dish sizes.

ONSLOW PATTERN

The rare Onslow pattern was produced during the mid 18th century and blends the Hanoverian and Old English patterns of silver flatware. The pattern is thought to have been named after Arthur Onslow (1691-1768) who was the speaker of the House of Commons. The overscrolled grooved handle resembles the turned “paperscroll” decoration of earl Georgian chairs, and is cast separately. The handle is then applied to the forged shaft with an angled solder scarf joint. As early Onslow examples are desirable and uncommon, they were often faked and later copied.

SKEWERS

Silver skewers were utilized as functional flatware used to hold joints of meal or poultry in place while being carved. The skewer’s secondary purpose was to test if the meat was fully cooked; with silver being a good heat conductor this would allow the meat to be cooked from within. The physical design of the piece allows the skewer to be pulled from the joint using the ring loop finger piece. As this upper portion would protrude out of the meat joint on the dining table, skewers are commonly engraved with initials or heraldic crests – denoting the family name of the hosting household.

Ornamentation to the skewer developed to include bead and reed ornamentation to the finger piece and shell designs in conjunction with the tapering shaft, reflecting that of a spoon’s heel. These additions to decoration enabled skewers to be produced and included within 19th century canteens of cutlery, incorporating the popular cutlery pattern elements. The design of a silver skewer was ornate. The upper portion of the skewer often featured a ring loop finger piece, making it easy to pull out of the joint when serving. This exposed upper section was commonly engraved with initials or heraldic crests, signifying the hosting household's family name.

MOTE SPOONS

Tea in the 17th century and most of the 18th century was supplied in a rather crude form with large leaves and a great deal of dust. Mote spoons, with their pierced bowls, were used to separate the larger leaves from the chaff of grit, stones, twigs and even dead insects that managed to find their way into the bags of raw tea leaves during  the harvesting process. Mote spoons were also likely used to remove fragments of tea or ‘mote’ from teacups before drinking. Most had a sharp pointed end of the spoon which would have been used to dislodge blockages from the inside of the spout of the teapot. Mote spoons were less produced and used by the late 18th century -  this is a later example from 1804 which has the addition of a fork on one end.

We have a wonderful collection of early mote spoons available for view in the gallery.

STRAINING OR GRAVY SPOONS

Silver straining spoons, also called gravy straining spoons, developed in the late 18th Century. The form evolved from the more common basting, stuffing, gravy and hash spoons with the addition of a slotted or perforated strainer. The straining spoon primarily functioned to serve chunks of meat, vegetables or stew while limiting the amount of liquid. Alternately, it functioned for serving gravies containing full giblets or meat chunks as the strainer would keep these separate from the gravy while serving. Straining spoons were also used to serve meals where it was important to place the solids first, and subsequently cover with the sauce to avoid splashing. 

FISH SERVERS OR SLICES

Mentions of fish slices have been noted as early as the 1730’s, and by the 19th century most silver services included a fish slice. Constructed from silver or silver plate rather than copper or other metals to avoid the possibility of affecting the taste of the fish, the form had a pierced surface to allow the juices to drain through. Early examples comprised a single symmetrical blade with the pierced surface resembling a trowel. By the Victorian period the blade had evolved to an asymmetrical form with a curved edge, and occasionally came with an accompanying matching serving fork.

CHEESE SCOOPS

Cheese scoops began to appear in the 18th century, coinciding with the emergence of Stilton cheese. A cheese scoop is made with a short, curved blade on a long handle similar in shape to a garden trowel. The curved shape would be used to core into the centre of a crumbly semi-soft cheese like a Stilton, or to cut a piece from a wax-covered cheese such as Edam or Gouda without having to remove the wax. Stilton is traditionally made in a round wheel with a firm crust or coat. A cheese scoop allows you to remove the cheese from the centre of the wheel with ease, without the need to cut up the wheel. Cheese scoops are still a useful and elegant dining accessory, especially at Christmas time when Stilton is often served at the end of the traditional dinner alongside a glass of port.

TODDY LADLES

Today’s ladle form with its long, thin handle ending in a bowl first appeared during the Roman era, and over time was created from many metals and materials. The first sterling silver ladles were produced in England starting in the 13th century, and were extremely rare until the 18th century. Used to serve liquid from tureens or ceramic bowls, the thin gooseneck handle and dipping cup of the ladle were formed to compliment the design of the tureen. The punch ladle design had a large ladle with a cup big enough to fill a glass. The ‘toddy’ ladle evolved from the Scottish Hogmanay New Year tradition to provide a warm drink, or Het Pint, to greet the New Year. With a smaller than normal cup designed to serve the correct amount of toddy, the handle was often crafted from wood, whalebone or baleen, and horn, later with the addition of silver and sometimes decorated with a coin.

STUFFING OR BASTING SPOONS

There are several names given to these long-handled silver spoons, basting, stuffing, gravy and hash spoons (although hash spoons often have a larger bowl). They were first introduced in the late 17th century and originally used to baste roasting meats with their fat during cooking. They evolved to be used to serve stuffing and vegetables at formal meals.  Early examples had canon shaped handles which were hollow to prevent heat transfer, with later examples designed with handles matching flatware of the period.

SOUP LADLES

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