Feasting!

We try to make the feasts as realistic and historical as possible. Yes, you can even throw your bones on the floor. You will be expected to bring your own knife or make one at the forge.

The meal is eaten with your hands. The trenchers are specially baked bread. The food is served on platters that are shared by small groups seated at each trestle table. We break the feast into at least three separate courses with entertainment, dancing or performances between each.

 

Feasting in the Great Hall

Medieval Feasts were daytime events to avoid the necessity to provide artificial lighting. They provided entertainment and diversion for people of the day. The food would include whatever was available, mostly fish and game. Apparently it was important that the cooks decorate and manipulate the food to make it interesting. Spices, sauces, and even colours were used to add variety. It is hard to imagine meals without some of our staples - potatoes, corn, and tomatoes.

People would be seated according to rank and would only have access to some of the items on the menu. They would all be able to enjoy whatever entertainment was provided. Some banquets included elaborate ‘subtleties’, a surprise of some sort that might be a combination of food and entertainment (similar perhaps to the modern idea of a dancer jumping out of a cake at a stag party!) Smaller affairs, such as our banquets might have included an ‘entrement’ – a fanciful offering between courses to impress the guests.