Please contact the Head Cook for any dietary concerns or allergies: Lady Margot LeClerc
Lunch menu:
🥖 Plowman’s Bag Lunch (menu coming)
Prepared by: Lady Juliana Robertsone
Feast menu:
🍖 FEAST FROM PEASANT TO ROYAL 👑
Borrowing a Four Course Feast from Prince John
Click HERE to see insight into the research behind this feast!
🥣 Peasant/Laborer’s Meal: Pottage with barley, turnips, parsnips, carrots, herbs and spices; Rye bread (Source: Pegge, The Forme of Cury)
🍖 Merchant’s Meal: Chicken Apple Sausage, Steamed Cabbage with Vinegar, Wheat Bread with Cheese (Source: Andalusian Cookbook)
🍓 Noble’s Palette Cleanser Strawberry Tart; Fine Cheese, Apples (Source: Frere A proper newe booke of cokerye)
👑 Royal: Chicken thigh on a bed of saute’d silverbeet (Swiss Chard), Green Onion, and Garlic Scapes, mashed parsnips with garlic and dill, leavened white bread, and fried lozenges (almond flour) with powder douce and honey
Lemon Chicken Source: Redon, The Medieval Kitchen
“Little Leaves” Source: Redon, The Medieval Kitchen
Mashed Parsnips Source: Redon, The Medieval Kitchen
Lozenges Source: Pegge, The Forme of Cury
Feast Cook: Lady Margot LeClerc