Feast Menu
We intend to provide enough variety in each meal to accommodate common dietary restrictions. Those with allergies or specific dietary restrictions should consult the event menus and feast recipes to determine if the food will be suitable, or if they should make alternate arrangements.
Please contact the Event Steward Bella Donna at steward@flintheath.org.uk with specific information re: any other allergens.
GF = Gluten Free
DF = Dairy Free
V = Vegetarian
VG = Vegan​
UPDATED: 28-11-2023!
Course 1
"Cockentrice" -DF, GF
Pork and chicken roulade with stuffing containing eggs, salt, pepper, cloves, ginger, saffron, currants and sugar. My take on a historical recipe.
"Potage of Rice" -DF, GF, Veg, V
Cooked rice with almond milk, white wine (Alcohol -free*) , honey and turmeric
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"Buttered Cabbage" -DF, GF, Veg, V
White cabbage with DF butter
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Black Grape Sauce -DF, GF, Veg, V
Black grapes with red wine (Alcohol-free*) , cinnamon, cloves, nutmeg, pepper, ginger, sugar, pepper
* Alcohol Free
Alcohol Free White and Red wine from Tesco.
Course 2
"Lentils with Herbs" -DF, GF, Veg, V
Lentil stew with green herbs (sage, parsley and mint), onion, garlic and white vinegar
"Arbolettys" - GF, Veg *NEW*
Scrambled eggs with milk, cheese, ginger, galangal, parsley, dried sage.
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"Losyns" -Veg
Pasta sheets layered with cheddar cheese powdered with Poudre Douche*
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"Spynoches yfryed" -DF, GF, Veg, V
Fried spinach with Poudre Douche*
* Poudre Douche
Ginger, Cinnamon, Cloves, Nutmeg, Sugar
Course 3
"Royal Venison Broth " -DF, GF *NEW*
Venison stew with leek, fennel and coriander.
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"Oaven roasted root veg" -DF, GF, Veg, V
Parsnips, carrots, Turnips, Beets
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"Funges" -DF, GF, Veg, V
Fried mushrooms with fresh parsley and garlic.
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"Bread" -DF, GF, Veg, V
Various types of bread, GF, Rye, etc
honey butter, normal unsalted butter, mixed herb butter. (All butters are DF)
Course 4
"Spiced Apples" -DF, GF, Veg, V
Baked apples with cinnamon, ginger, cloves, nutmeg and sugar
"Variety of Yoghurts" -DF, (GF), Veg, (V)
Rosewater yoghurt
Honey yoghurt
Plain yoghurt
(DF yoghurt, plain, available)
ADDITIONAL INFORMATION
Event Steward:
Lady Bella Donna
steward@flintheath.org.uk
Deputy Event Steward &
Royal Liaison:
Viscountess Euphrosyne Eirenikina
​
Reservations Steward:
Viscountess Eularia Trewe
reservations@flintheath.org.uk
Herald in Charge:
Captain Kenneth Elliot
Feast Cook:
Frú Aðísla Arnulfsdóttir
​
Head Server:
Vicomte Alexandre d'Avignon
​
Culinary Specialties:
Lady Milada von Schnecken
Marshal in Charge:
Vicomte Alexandre d'Avignon
Arts & Sciences:
Noble Henric vanden Casteele
Lady Shannon of Oak of Honour Hill
Honourable Lady Bronwen Selwyn
Site Stewards:
Honourable Lord Nero Lupo
​Baron Nicholas de Estleche dictus le Tardif
Dance & Ball Coordinators:
Lady Joanne Yarrowe
Lord John Yarrowe
Gaming Tavern:
Honourable Lady Bronwen Selwyn