History Visits
Tasting (with the Time Travelling Cook)
When you choose a tasting session, you get to try a selection of key foods and drinks from a historic period (usually around 5 foods and 2 drinks). These sessions will take at least an hour, while everyone tastes everything!
I bring the consumables, disposable cutlery and hygiene equipment, as well as my portable oven for heating 1 item. All I need is a table to put things on and either a plug socket, or access to a microwave - if you want more than 1 hot dish. (In my day job I do kitchen work for a large supplier of school and care home meals, so I am safe and certificated to prepare, cook, and serve food to the public.)
Foods may include: bærlic hláf, potage, rysschews, mortrells, pumpes, claree, saluiam ægru, gesoden hryþeren flåsc 7 por, venesoun, fesaunt, gebrædde ægru, appel muse, fáinn fleski ok fugla steikða, compost, fisc on meolc, sáðum hleif. Try guessing what they are!
A tasting session will cost £60, plus 45 pence per mile travel allowance. Contact me here to book.
Choose from the following:
Tourtes Parmerienes - Parma Tart. One of my dishes you may be able to taste.
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'Consumables' through the Ages (some key consumables from several different eras of history - from Roman times to the Tudors) *not all periods are covered,
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Anglo-Saxon Food as Medicine (covering combinations of foods recorded in medical books from 700-1066 C.E.),
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NEW Vikings! (food and drink from Viking sagas and archaeology).
Historic Food
Just to prove my food is edible, I eat too!
Cooking in the Bayeaux Tapestry, and my attempt to replicate one of the techniques!
If a monk vomit because of drunkenness, he is to fast 30 days.
We do not prohibit horse's flesh, but it is not customary to eat it.
If a little mouse falls into water, one is to do away with it and sprinkle that water with holy water. If the animal is alive, one is to use that water and if it is dead, one is to throw it out and clean the vessel.
The Old English Canons of Theodore
sele him etan gewyrtodne henfugel
give him to eat a henfowl dressed with herbs
Bald's Leechbook III