Medieval Banquet: ‘How We Built Britain’


Medieval Banquet: ‘How We Built Britain’

This is a Medieval Banquet we did for David Dimbleby’s BBC documentary ‘How We Built Britain’. HistoricalFoods.com is the research branch of Apex Catring and together we have produced many authentic feasts from history for TV and Film productions. Whatever the theme, whatever the period in British history, we can recreate any feast or dish. 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. There is an extraordinary legacy of British food to be found in our history, and although there are dishes which are not suitable for modern tastes, the full British culinary tradition is a treasure store of food and recipe gems, most of them now forgotten. Here at HistoricalFoods.com we aim to unearth these gems and bring them back into our lives.

About the clip: In collaboration with the Food Historian Peter Brears we supplied all the food and table ware for this ‘Authentic Medieval Banquet And Feast’. It was filmed by the BBC for David Dimbleby’s historical TV series ‘How We Built Britain’ at Gainsborough Hall.

In collaboration with the Food Historian Peter Brears we supplied all the food and tableware for this ‘Authentic Medieval Banquet And Feast’. It was filmed by the BBC for David Dimbleby’s historical TV series ‘How We Built Britain’ at Gainsborough Hall. All the food you see in this clip was researched and perfected from authentic recipes, and was made and presented by Apex Catering.

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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12th Night Cake

12th Night Cake

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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

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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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