Following the efforts of ship curator, Peter Goodwin, the storage hold and grand magazine are to be opened to the general public for the first time this July. As the historic dockyard’s most impressive and best-known attraction, more then £100,000 has been allocated to improving public access to Nelson’s famous flagship. Previously only a select few season ticket holders have been allowed down below the waterline into the cavernous interior of what is arguably the most famous warship of all time. The hold contains large kegs and barrels, sometimes known as firkins, to store 300 tons of water and 50 tons of beer. A similar amount (in weight) of salted and cured beef and pork, with 45 tons of dried biscuits, 15 tons of dried peas, and a total of four tons of butter and cheese.
Following the efforts of ship curator, Peter Goodwin, the storage hold and grand magazine are to be opened to the general public for the first time this July. As the historic dockyard’s most impressive and best-known attraction, more then £100,000 has been allocated to improving public access to Nelson’s famous flagship. Previously only a select few season ticket holders have been allowed down below the waterline into the cavernous interior of what is arguably the most famous warship of all time. The hold contains large kegs and barrels, sometimes known as firkins, to store 300 tons of water and 50 tons of beer. A similar amount (in weight) of salted and cured beef and pork, with 45 tons of dried biscuits, 15 tons of dried peas, and a total of four tons of butter and cheese.
