The galleys onboard the Titanic covered acres of deck space and were equipped to prepare over 62,000 meals during the crossing.   The workspace was carefully compartmentalized so that a maximum amount of food could be prepared in the smallest area. Of course, the latest in restaurant equipment, from ovens to stockpots (87/0163) and hot water boilers (93/0109A), was on hand, supplied to the Ship by Wilson’s Cooking Apparatus of Liverpool.  The floors were covered with a grooved tile (00/0070) to provide sure footing for the hurried, hardworking kitchen staff.

The adjacent historical illustration shows the main galley, which prepared food for both the first- and second-classes.  Unseen in this view were the serving pantries, butchers’ shop, bakers’ shop, vegetable kitchens, specialized rooms for silver, and china, rooms for wines, beer, and oysters, and storage bins for the tons of coal (94/0036) needed to fire the ranges, 19 ovens, cooking tops, and roasters.

Among the more intriguing artifacts recovered from the galley area are a cooking utensil (94/0123) with a small spoon on one end and a strainer on the other, a ceramic jar with what appears to be olive pits inside (94/0247.AB), and a glass bottle (93/0121) that still holds an oil which may well have been used in the preparation of those 62,000 meals.