The kitchens were an important element of palace life from its completion in 1530 and the royal family's last visit to Hampton Court Palace in 1737. The Tudor kitchens were organized into many departments, each of which was overseen by a sergeant and a crew of yeomen and grooms. The king personally inspected all the food being prepared for him daily. In addition to his role as chef, the first footman also managed the wine cellar and the office of stewardship, which included responsibility for buying meat, fish, and other provisions for the court.