This is the pastry larder at The Regency Town House in Hove. The pastry larder had a marble-topped table and deep drawers which would have contained flour and sugar. Pastry could be made here away from the heat of the kitchen.
A larder is a cool area for storing food prior to use. Originally, it was where raw meat was larded—covered in fat—to be preserved. By the eighteenth century, the term had expanded. Now a dry larder was where bread, pastry, milk, butter, or cooked meats were stored. Larders were commonplace in houses before the widespread use of the refrigerator.
Stone larders were designed to keep cold in the hottest of weather. They had slate or marble shelves two or three inches thick. These shelves were wedged into thick stone walls. Fish or vegetables were laid directly onto the shelves and covered with muslin or handfuls of wet rushes were sprinkled under and around.