Menus
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​
Travellers Fare Friday:
(Served from 6 pm - 10pm)
TBD
Breakfast Saturday/Sunday:
(served 7-9am in the Refectory, Main House)
Pork sausages (contains chickpea flour) (GF, DF)
Vegetarian sausages
Black Pudding (DF)
Scrambled Eggs (GF, DF)
Boiled Eggs (GF, DF)
Bacon (GF, DF)
Instant Porridge
A selection of cereals
Mixed Vegetables
Fried Mushrooms
(leftovers from travellers fare / feast)
Served with bread, cheeses and butter ( DF and GF options are available!)
Coffee, Tea, Hot Chocolate and Juice
Served from 1-2.30pm
Saturday Evening Nibbles
A selection of finger food and pies
There will be GF, DF, V and VG options.
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