Working in houses full of precious objects necessarily restricts what we can do to portray domestic life in early 17th century Britain. We are rarely able to cook a meal over an open fire (although it has been done), or use the antique furniture as it should be used, or to let the servants clean and polish the valuable wood, metal, glass and ceramic objects that are part of the property collection on display. Instead we bring large quantities of our own replica artifacts, a much lesser quantity of small items of replica furniture, and enough pre-cooked food to feed a grand household over several days.

Furniture. Replica Stuart period furniture is seriously expensive, but it is transport of such items that really limits what we can provide. We are restricted to small items such as boxes, chests, stools and a few chairs. Fortunately, many heritage properties also have a few replica stools and benches that they use during educational visits by school parties. We also bring a few folding tables that can be pressed into service when covered with linen table-cloths and turkey work covers. Most properties are willing to allow sturdy antique tables to be used as well, once they have been suitably protected with covering.

Metalware, Glass and Ceramics. During the Guild's many years of existence, its members have acquired large personal collections of museum-quality replica artifacts. Many of these have themselves become irreplaceable objects now. Visitors are encouraged to adopt a hands-on approach to these beautiful items. Sadly, we have not yet been able to assemble a silver-gilt dinner service and must make do with brightly polished pewter, the everyday tableware for many centuries.

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Food. There are very few heritage properties where live cooking fires are permitted in kitchens or halls, so we have developed a range food from 17th century recipes that work perfectly well when served cold. The appearance and presentation of the food is very important, so the kitchen staff are kept fully occupied with this aspect, whilst explaining 17th century food and cookery to the visitors.