The Edwardian upper classes were the ultimate big spenders, forever in pursuit of ostentation and style. And when it came to celebrating, the champagne flowed like water. In this programme Hugh sets himself the challenge of hosting a dinner Edwardian style, without busting a gut or breaking the bank. The food includes a soup with oyster croutons, a mutton dish and ice creams made in 100 year old moulds owned by food historian, Ivan Day. Hugh visits wine merchants Berry Bros and Rudd to rediscover the popular Edwardian tipple of Madeira. From the depths of their wine cellar, Simon Berry uncovers a bottle of Edwardian Madeira to crack open for a taste test. Ice sculptors Jamie and Duncan Hamilton give Hugh a quick lesson in ice sculpting. Wielding a chainsaw, Hugh succeeds in making a surprisingly delicate sculpture. Simon Lycett, celebrity floral decorator, visits the house to pass on some ingenious ideas to transform Hugh's dining room into the perfect setting for lavish Edwardian entertaining. Potato Soup with Oyster Crouton, Rolled Mutton Joint, Alexandretta Bombe, Apple Sorbet, Pineapple Ice, Pistachio Ice.