By the sixteenth century, when the great prodigy houses were being built, classical influence from the continent had filtered into England. It was at this time that kitchens were incorporated into the main house. Tudor kitchens varied in size and complexity according to the wealth of the people who built them. The royalty and nobility had huge spaces in their castles and manors in order to feed a multitude of people. At Whitehall Palace, a staff of 160 could be expected to feed as many as 1500 people every day, while a manor house might feed 20 to 30 people.