Alexis Soyer (1810 - 1858) was a French chef who became the most celebrated cook in Victorian England. He also tried to alleviate suffering of the Irish poor in the Great Irish Famine and improve the food provided to British soldiers in the Crimean War.
Soyer was born at Meaux-en-Brie in France. During the Trois Glorieuses revolution in 1830, Soyer fled to England and joined the London household of Prince Adolphus, Duke of Cambridge, where his brother Philippe was head chef. Later, he worked for various other British notables, including the Duke of Sutherland, the Marquess of Waterford, William Lloyd of Aston Hall and the Marquess of Ailsa.
In 1837 Soyer became chef de cuisine at the Reform Club in London. He designed the kitchens with Charles Barry at the newly built Club, where his salary was to be more than £1,000 a year. He instituted many innovations, including cooking with gas, refrigerators cooled by cold water, and ovens with adjustable temperatures. His kitchens were so famous that they were opened for conducted tours. When Queen Victoria was crowned on 28th June 1838, he prepared a breakfast for 2,000 people at the Club. Soyer's Lamb Cutlets Reform are still on the Club menu.
During the Great Irish Famine in April 1847, he invented a soup kitchen and was asked by the Government to go to Ireland to implement his idea. This was opened in Dublin and his "famine soup" was served to thousands of the poor for free. While in Ireland he wrote Soyer's "Charitable Cookery". He gave the proceeds of the book to various charities. He also opened an art gallery in London, and donated the entrance fees to charity to feed the poor.
Soyer wrote a number of books about cooking. His "Modern Housewife" (1849) addressed women of the aspiring middle class, and was a best-seller in its time. His "A Shilling Cookery for the People" (1854) was a recipe book for ordinary people who could not afford elaborate kitchen utensils or large amounts of exotic ingredients.
Alexis Soyer died on 5th August 1858 and is buried in Kensal Green Cemetery.
This eDITION of Soyer's "The Modern Housewife" is a faithful rendition of the fourth UK edition (1851) and is copyright Hart Felt Kitchen, 2012.
Soyer was born at Meaux-en-Brie in France. During the Trois Glorieuses revolution in 1830, Soyer fled to England and joined the London household of Prince Adolphus, Duke of Cambridge, where his brother Philippe was head chef. Later, he worked for various other British notables, including the Duke of Sutherland, the Marquess of Waterford, William Lloyd of Aston Hall and the Marquess of Ailsa.
In 1837 Soyer became chef de cuisine at the Reform Club in London. He designed the kitchens with Charles Barry at the newly built Club, where his salary was to be more than £1,000 a year. He instituted many innovations, including cooking with gas, refrigerators cooled by cold water, and ovens with adjustable temperatures. His kitchens were so famous that they were opened for conducted tours. When Queen Victoria was crowned on 28th June 1838, he prepared a breakfast for 2,000 people at the Club. Soyer's Lamb Cutlets Reform are still on the Club menu.
During the Great Irish Famine in April 1847, he invented a soup kitchen and was asked by the Government to go to Ireland to implement his idea. This was opened in Dublin and his "famine soup" was served to thousands of the poor for free. While in Ireland he wrote Soyer's "Charitable Cookery". He gave the proceeds of the book to various charities. He also opened an art gallery in London, and donated the entrance fees to charity to feed the poor.
Soyer wrote a number of books about cooking. His "Modern Housewife" (1849) addressed women of the aspiring middle class, and was a best-seller in its time. His "A Shilling Cookery for the People" (1854) was a recipe book for ordinary people who could not afford elaborate kitchen utensils or large amounts of exotic ingredients.
Alexis Soyer died on 5th August 1858 and is buried in Kensal Green Cemetery.
This eDITION of Soyer's "The Modern Housewife" is a faithful rendition of the fourth UK edition (1851) and is copyright Hart Felt Kitchen, 2012.
