Hans Poppilman

[6] Cuisine from the country of origin provided continuity of diet and a cultural bridge for queens consort in the early modern period.

[9] James VI asked Chancellor Maitland to resolve issues over pay in the royal households in April 1591 after some of the queen's kitchen staff deserted their posts.

The master cook and his boy (probably Hans Drier and Poppilman) had to do the job of the absent kitchen aids and dress the food for the table.

[11][12][13] At first, as foreman cook, Poppilman's allowance of livery clothes was £40 Scots, the value of two common garments "according to the custom of Denmark", to be paid by the treasurer.

[14] At the end of 1591, Hans Drier, recorded as "John Freis", received £200 Scots in cash as equivalent for livery for himself and his two "childer" or "boys", the servant cooks.

[17] The city of Edinburgh held a banquet for Anne of Denmark's brother, the Duke of Holstein at Riddle's Court on 2 May 1598.

The banquet involved sugar confections and sweetmeats made by a Flemish confectioner, Jacques de Bousie, who was a favourite of the queen.