the dish with mark of John Wakelin & Robert Garrard I, London 1792, crested, of oval form with two reeded handles, part marked cover with ivory finial, 38 x 22cm across the handles, 849g (27ozt), presented on a reeded 2 handled frame, mark of John Wakelin & William Taylor, London 1791, with detachable three light burner, 617g (20ozt) (2)

This item is offered for sale in accordance with the Ivory Act 2018 and has been assigned an exemption certificate Ref No: JUEPGNJE

A chafing dish is designed to slowly cook, or to keep warm, food served at the table by use of an alcohol burner under the pan which would hold ‘chafing fuel’. The use of a silver chafing dish in the UK was first recorded during the reign of George II, although its predecessor, the silver brazier, was used from the time of Queen Anne. During Victorian times, 'chafing-dish suppers' became fashionable, and chafing dish cookbooks were produced during the 1880s.

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