Colin Capon works as a ‘props chef’. He is responsible for preparing all the food that appears on a set during the making of a TV drama series or a film. His job came about purely by chance. The BBC phoned to ask if he knew anyone who could provide food for a film being shot on location in the east of England. Phone calls to friends and colleagues proved fruitless. ‘That’s when my wife, Auriel, suggested I should have a go,’ says Colin. ‘ I spent many hours in the local library not only learning all I could about the type of food that was eaten then, but the etiquette of meals as well.’

Colin has since worked on many films and TV series. ‘Some films require a great deal of research,’ says Colin. ‘It’s important that the food is as authentic as possible. A hundred years ago you would never get a bowl of perfect fruit, for instance.  ’

His latest project, a drama set in the 12th century, was more difficult, as history rarely records what was eaten then. ‘I had to think around it and consider how people lived. In addition, they ate lots of grains, vegetables and birds such as cranes, swans (we used a stuffed one on set once) and peacocks. These would be served with head and legs intact.

‘As well as being historically correct, the food must also be able to withstand hot studio lights. I certainly wouldn’t be popular with the director if I poisoned the leading lady! The food which is going to be eaten can stay on set for only a few hours, after which it must be replaced by fresh. If it’s there merely for visual effect, it can stay until it starts to smell, though actors get fed up with looking at the same food for three days.’

Although concerned about realism, Colin sometimes finds it difficult to find the right ingredients.‘ For example, in medieval times beetroot and parsnips were eaten with their tops growing. I have to buy parsnips, then bury them in sand until they are green! Dandelions and other wild leaves are not found in the shops and the apples available may be the wrong colour and shape for the period.’

Quantities and appearance can often be as big a headache as ingredients. ‘I often have to prepare vast quantities so that plates can be refilled. 

‘Working on location means that I get to visit some beautiful places, which I enjoy, but it also means having to rely on cooking in unfamiliar kitchens, which can be a bit of a nightmare, particularly if I’m cooking difficult dishes. During filming I have to work long hours and it can sometimes be boring when you have long waits between shots.’