Just a Feast: Menu

All our dishes are taken from Elizabethan cookery books, and for the most part have been newly recreated by our cooks. You will experience many dishes you have never tasted before, incorporating many luxury ingredients.

Recipes are now available

On the table as you arrive

Manchet and cheat bread: Fine white rolls, called manchets, were eaten by the Elizabethan nobility. Coarser cheat bread was sliced to make trenchers - temporary plates for serving food or for mopping up juices.
Mortis of chicken: A chicken and almond pate, delicately sweetened.
Liver pudding: An Elizabethan variant on liver pate, flavoured with currants and nutmeg
Peasecods in lent: Small pastries filled with dried fruit, in the form of pea pods.
Pickles and preserves: Pickled fruit and vegetables, Elizabethan-style
Sallet of asparagus: Fresh asparagus spears, lightly cooked and served with a vinaigrette dressing

First course

Boiled chicken with sorrell and barberries: A colourful dish of chicken pieces with greens and fruit. The barberries and lemon contribute to a delicious sweet and sour sauce.
Carbonadoe of beef: Steaks scored in a criss-cross fashion are broiled and served with a sauce made from their juices.
Italian bean cakes: Patties of beans, figs, onions and sage, fried in olive oil.
Quelquechose: A form of scrambled eggs, incorporating fresh herbs, spices, and either oysters or fresh green peas.
Sallet of cucumbers and radishes: A simple salad of sliced raw vegetables in an oil and vinegar dressing.
White-pot: A baked rice custard, flavoured with cinnamon and rosewater.

Between courses

More manchet and cheat bread
Sallet for fish days: A compounded salad of herring fillets, onion and parsley, with an oil and vinegar dressing.
Layered salad: A bed of greens, topped with a mixture of olives, capers, fruit and nuts, garnished with slices of orange and lemon.
Sodde eggs: Quartered hard-boiled eggs, served with a mustard sauce.
Fruit and nuts

Second course

Pie meat: Minced lamb, flavoured with spices and orange juice.
Olaves of veal: Thin slices of veal wrapped around herbs and eggs, and served with a fruity cinnamon sauce.
Tart of herbs: Slightly modified from the original recipe, this tart incorporates a range of leaf vegetables and pine nuts in an egg base.
Onions upon sops: Raisins, spices, and an egg-based sauce bring out the sweetness of the onions, which are served over toasted bread.
Sallet of spinach: A warm spinach salad with currants.
Apple moye: A smooth, mildly-spiced apple sauce or pudding, wonderful with meats or as a dessert.

Banquet course

A dessert course, served from the sideboard