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The current menu can be found
From Traveller's fare to feast our plan is to provide a delight of 'in period' fare to feed our hungry bards and keep everyone's energy up!
We are very fortunate to have Master Alexandre d'Avignon volunteering to head the kitchens for this event. Alexandre is a Laurel of cookery and eager to showcase his skills over the weekend through the five meals on offer to residents and visitors.
The meals offered will be Travellers Fare, Saturday breakfast, A buffet feast, Saturday supper or light fare and Sunday breakfast. Times and locations of the meals can be found on the schedule page. Please see the link at the top of this page (in big red BOLD writing) for the menu, ingredients/allergens etc.
Tea, coffee (including decaf) and squash will be provided in the dining hall/quiet room with cow and soya milk also provided. There will be a fridge in the utility room available for anyone who wishes to bring alternative milks to the provided soy/cow. The fridge will also be available for those wanting alternative food to that provided.
The current menu has been carefully selected to give as many people possible options to eat around things they cannot. Please consult the menu to see what each course contains and feel free to contact with any questions.
His Excellency has also produced a series of blog entries detailing how he came up with the menu and various things he's been experimenting with whilst planning for this event.
Food for Musicians
Planning Food for Musicians Part Two
Planning Food for Musicians Part Three
Planning Food for Musicians Part Four
Planning Food for Musicians Part Five
Planning Food for Musicians Part Six
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