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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  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)


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 (
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!)
ee, 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. 


Event Steward: 
Lady Bella Donna


Deputy Event Steward &

Royal Liaison:

Viscountess Euphrosyne Eirenikina

Reservations Steward:

Viscountess Eularia Trewe

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

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