Water was certainly never
a problem at Hampton Court
Palace, according to The Taste
of the Fire.* After having
been collected in large basins
just three miles away at springs
on Coombe Hill, it was piped
through lead conduits under
the Thames River and then
into the Palace. The difference in elevation between
the Hill and Hampton was such that enough pressure
was created, enabling the water to be piped to the
Palace’s upper floors. This supply system worked
so well, it remained in use until the 19th century.
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* The Taste of the Fire, The Story of the Tudor
Kitchens at Hampton Court Palace
