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Medieval peasants ate
where and when they could. For the retainers of a rich man it was very
different, they ate with the Master in his Great Hall.
At one end of the hall was a raised dais with permanent table for the
master, his family and distinguished guests. On the lower level, the rest of
the household sat at trestle tables which
would be taken down after the meal. In order for the servants to reach
everyone, the diners sat
on one side of the table only. With cloth hanging almost to the floor of the
main table, the
Master sat at the centre with an ornate salt vessel placed in front of him.
Pottage and stew were eaten from bowls but slices of roast meat were placed
on 'trenchers' - thick slices of
bread. The trencher, soaked with meat juices was then eaten, given to the
poor or
thrown to the dogs. A hearty eater was known as a good trencherman. |
Guests
are welcomed and the start of banquet is announced. Wenches serve the soup
starter to each
guest from large jugs. The following courses are brought to table on large
wooden serving boards
from which guests help themselves. For these courses, bread trenchers on
wooden platters
and a dagger are used but traditional cutlery and/or crockery can be
supplied if desired |
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A Remove is also served
to cleanse the palette between Course 2 & 3 and Course 4 & 5
The remove can be Crystallized Fruit, Marchpane, Sweet Gelatine or
Biscuits. Small baskets are
passed around between guests. You may choose to have a 3,4,5 or 6 course
feast |
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Medieval Banquet Menu |
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Potato & Leek Soup
with wholemeal bread rolls and butter
*
Potted Meats or Potted Game
with wholemeal toasted bread and butter
*
Salmon or Trout
served on green leaves with herb dressing
*
Lamb Chops, Pork Chops & Chicken
basted in a rich herb and mushroom sauce
Baby Potatoes in skins
seasonal vegetables
winter salad
*
Syllabub or Poached Pears in Red Wine Syrup
served with fresh cream
*
Cheese Board
selection of cheeses, biscuits and fruit
* |
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Medieval Buffet 1 |
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This is a carved roasted meat menu
which you serve yourself from the laden buffet table.
*
Poached Salmon with Watercress Cream
or
Seafood in Scallop Shell Beds
*
Honey Roast Gammon Ham
Plum Roast Chicken
Rosemary Roasted Leg of Lamb
with
Baby Potatoes cooked in skins
and seasonal vegetables and salads
*
Sliced Fresh Fruit Platter & Cream
*
Selection of Cheeses & choice of Biscuits
garnished with grapes and celery
*
For a real step back in time a whole
pig can be offered
instead of the roast meat selection. The pig would be carved
from a 5' long tray as the focal point of the buffet table
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Medieval Buffet 2 |
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A
selection of finger foods from the buffet table.
Cooked and arranged on platters and presented
in their own delicious sauces. Mop up with crusty wedges.
Plenty of napkins are provided.
 Rosemary
Lamb Cutlets
Chicken in a
Mushroom &
Onion Sauce
Herb Marinated
Ribs
Gammon Ham
& Roast Beef
Slices
Farmhouse Pie Wedges
Cheese & Onion Tart
Apple Crumble & Custard or Cream
Cheese Selection
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