Servants' quarters

Servants' quarters are those parts of a building, traditionally in a private house, which contain the domestic offices and staff accommodation. From the late 17th century until the early 20th century, they were a common feature in many large houses. Sometimes they are an integral part of a smaller house—in the basements and attics, especially in a town house, while in larger houses they are often a purpose-built adjacent wing or block. In architectural descriptions and guidebooks of stately homes, the servants' quarters are frequently overlooked, yet they form an important piece of social history, often as interesting as the principal part of the house itself.

Before the late 17th century, servants dined, slept and worked in the main part of the house with their employers, sleeping wherever space was available. The principal reception room of a house—often known as the great hall—would have been completely communal regardless of hierarchy within the household. Before this period only the very grandest houses and the royal palaces such as Hampton Court, Audley End and Holdenby House, had distinct secondary areas. These areas, often courtyards known as the Kitchen of Base court, were not exclusively for the servants, and neither were they inconspicuous. At Hampton court the lesser courtyard forms part of the formal processional route under an ornate clock tower to the more grand areas of the palace. It should also be noted that servants in (before ?) the late 17th century had a greater social standing than their 18th century counterparts. They included gentlewomen and various poorer relations of the owners, and there were also far more of them. In 1585 the Earl of Derby had a household of 115 people, while forty years later the Earl of Dorset was still maintaining a household of 111, all of whom were reported to be living in great state. By 1722 the more elevated Duke of Chandos had a household of 90, 16 of whom were members of his private orchestra rather than domestic servants. The reduction in staff numbers went hand in hand with the reduction of ceremony. The formalities of presenting food to the entire gathered household in the hall with ceremonies of bowing, kissing and kneeling and cupbearers were disappearing and servants were becoming less obvious.

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