HistoricalFoods.com is the research branch of Apex Catering. Here you can find some wonderful period recipes for you to try out at home. These are recipes that we have sourced from extant historical manuscripts and then translated them for use in the modern kitchen. We have used many of these recipes in Film and T.V. productions and also for our clients, when asked to cater for an authentic and acurate feast or dish from British history. On HistoricalFoods.com you can find out more about the forgotten secrets of British recipes and the skills that were once used in their making, carving and serving.



VIDEO ABOVE: This is a Medieval Banquet we did for David Dimbleby's BBC documentary 'How We Built Britain'. Whatever the theme, whatever the period in British history, we can recreate any feast or dish.

Using traditional ingredients we grow on our own market garden farm we test, taste and tinker with partial known recipes and methods from history until we get it right. There is a wonderful legacy of great British dishes to be found in our history, and although there are a few dishes which are not suitable for modern tastes, the British culinary tradition is a noble one, full of good food and recipe treats, most of them now forgotten. Here at HistoricalFoods.com we aim to unearth these great dishes and bring them back into our lives - and along with other interested food historians we aim to archive Britains food heritage.
Arrange A Medieval Banquet By Apex

Arrange A Medieval Banquet By Apex

23 November 2009

If you have always wanted a Medieval Banquet or Feast, done faithfully to a historically authentic menu, then have a look here: Medieval Feasts By Apex Catering.  The food and atmosphere is as authentic as possible: unlike nearly every other company Apex does not offer their food as a Medieval theme, but historically accurate food, [...]

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Posted in 2. Medieval, Arrange A Medieval BanquetComments Off

12th Night Cake

12th Night Cake

02 December 2009

The celebration of Twelfth Night, the traditional last day of Christmas, is a custom that has largely died out now but at one time there was a bigger party on Twelfth Night, which is the 5th January, than on Christmas itself. Twelfth Night, marked merrily by a feast of food and drink, is also marked by [...]

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Posted in 5. Victorian, 6. Christmas Recipes, Christmas Desserts, Victorian DishesComments Off

Punch Royal

Punch Royal

02 December 2009

The Recipe for this Punch-Royal comes from, John Nott, in 1723. Note: the recipe contains no spices, quite usual at this period, and the punch was often made with dangling zests of orange peel in the bowl. It is a powerful drink, but certainly warming on those cold winter nights, and perfect for a stronger punch [...]

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Posted in 4. Georgian, 6. Christmas Recipes, Christmas Drinks, Georgian DrinksComments Off

Hackin

Hackin

02 December 2009

Some people think that the Victorian Plum or Christmas Puddingis descended from a soup, a plumb pottage, but more probably it is descended from this, far more pudding like, recipe … an Hackin. Consider it like a sweetened haggis, boiled and then sliced for Christmas breakfast. The recipe below is from 1763, but it is [...]

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Posted in 4. Georgian, 6. Christmas Recipes, Christmas Dishes, Georgian DishesComments Off

Sugared Plums

Sugared Plums

01 December 2009

I am not going to lie to you, you have to have patience in order to make these, but if you do it will be the best tasting sugared fruits you will ever eat . . . it will take about three days of slow, oven drying, rolling in sugar, putting back in the oven, drying, [...]

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Roast Goose With Port And Orange Gravy

Roast Goose With Port And Orange Gravy

26 November 2009

No Victorian Christmas dinner was complete without the Christmas Goose. Although Turkey has become more popular today, and was gaining popularity even towards the end of the Victorian era, (because it was expensive and therefore exclusive) Roast Goose should still be the bird of choice at a Christmas dinner. It is so much better tasting; [...]

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