Some of the most sumptuous feasts in Scotland were prepared in the kitchens at Argyll’s Lodging in Stirling.

From roast meats to marzipan treats, everything was designed to show off the wealth of the Earl of Argyll and to delight his guests.

The kitchens have now been refurnished and re-equipped to give a sense of what they were like when they were the bustling heart of life in the vibrant medieval Stirling townhouse.

To make sure everything was accurate to the last detail, Historic Scotland called on a team of historic cooks and their expertise in the cookery of centuries gone by.

Traditional craftsmen from across Britain were then commissioned to make everything from crockery to pewter plates and brass pots and pans.

Research for the project was carried out by food historians Marc Meltonville and Richard Fitch, whose team run the Tudor kitchens at Hampton Court Palace.

Among the companies involved in the project were Birmingham-based A E Williams, the country’s last manufacturer of hand-made pewter using antique moulds. The company was commissioned to provide 15 inch and 20 inch pewter platters, a commonwealth flagon, tankards, tappit hens (measures for wines and oats) and a rosewater bowl for diners to dip their fingers after eating.

Photograph: Crown Copyright, Historic Scotland