in the kitchen, discussing menus in detail with Soyer, and was to remain a friend and supporter when Soyer moved on after a year. Reform Club On 12 April 1837 Soyer and Emma Jones were married in St George's, Hanover Square. One of the witnesses was Soyer's friend Ude, then London's most celebrated chef. Soyer encouraged his wife's burgeoning artistic career, and she continued to exhibit and sell her paintings. At around the same time Soyer was appointed head chef of the recently-founded Reform Club, a liberal-minded rival to the right-wing Carlton Club, situated nearby. The Reform was temporarily based in Pall Mall while purpose-built permanent premises were built further along the same street. Elizabeth David comments that Soyer's appointment: On 28 June 1838 Queen Victoria was crowned; on the day of the coronation the Reform Club put on a grand breakfast for 2,000 members and guests. Soyer served "déjeuner à la fourchette" – a buffet – featuring among other dishes: Bouillon aux œufs (clear soup topped with a poached egg) Eperlans en brochettes (whitebait on skewers) Galantine de volaille (boned and rolled chicken) Jambon á la gelée (jellied ham) Pâté de pithiviers (lark pâté) Salade á la jardinière (garden salad) Truffes au vin de champagne (balls of ham, veal and truffle cooked in champagne) Pannequets au confiture (pancakes with jam) Tartes sucrées (sweet tartlets) Fruits et dessert (fruit and dessert) Other dishes in the buffet, as recorded by Cowen, were "delicate fish in clear aspics, succulent pigeons wrapped in vine leaves, salmon in pastry cases and tiny butter croustades filled with lobster, oysters and carefully blended pâtés". Soyer's kitchens at the Reform were the most talked-of in the country, and became a tourist attraction. The Morning Chronicle commented that the British Museum, Westminster Abbey and other tourist attractions were outshone by Soyer's kitchens at the Reform Club. The kitchens used a variety of fuels: coal, charcoal, and gas − the last a major innovation. Meat and game were kept in a larder fitted with slate tabletops and lead-lined ice-drawers, keeping the temperature cool and constant. Fish was kept fresh on a marble slab under a constant stream of iced water. The main kitchen table was large and twelve-sided; at its centre was a steam-heated metal cupboard in which delicate dishes could be kept hot. The table was built around the kitchen's four central columns, to which Soyer had small