Classes

Pasties and Pies, Pastry Perfection - Edith of Hedingham
A class on Royal and Enriched pasties and decorations. People will make royal pastry (enriched 15th / 16th century pastry) and hopefully make pasties- but not like you see them now! (Hands-on)

Feast Planning 101 - Marcella di Cavallino
Learn what you need to think about when planning a feast, and how to create a menu that won't kill people accidentally. (Lecture)

Breakfast Baking with Alexandre - Alexandre d'Avignon
Alexandre will be baking stuff for breakfast starting at 0530 or 0600.  If anyone would like to join him in the kitchen, feel free.  There will probably be malaches (black pudding) and scones. (Hands-on)

Cooking Over the Open Fire - Thomas Flamanc of Kelsale
A rolling, all-day workshop on fire management, cooking techniques and general camp cookery. This will range from spit roasting, stewing, frying and hands on experience with the equipment. (Hands-on)

Managing Papal Excess; from Cardinal Riario's Banquet to an Event Feast - Alessandra di Riario
Papal feasting in the time of Sixtus IV in a political social and cultural context, and an interactive discussion on turning a vast menu into something manageable for a feast or small event while maintaining the spirit of the original feasting presentation. (Lecture)

Knife Skills - Olaf inn Danski
Unlock the foundation of culinary mastery with a focused class on handling chef knives like a professional. Learn proper grip, cutting techniques, and safety practices to slice, dice, and chop with precision and confidence. This class will help you improve efficiency, reduce waste, and transform your kitchen skills. (Hands-on)
Note: please bring your own knives if possible.

Allergens and Kitchen Hygiene - Olaf inn Danski
Join us for an approachable and informative class on preventing food cross-contamination and managing allergens in the kitchen. In a relaxed, friendly setting, you’ll learn simple tips to keep your meals safe for everyone, avoid common pitfalls, and handle food with care (Lecture)

Early Irish Foodways - Aodh Ó Siadhail
Reconstructing early Irish food from law texts, poetry, and archaeology. (Lecture)

Feeling Saucy? - Milada von Schnecken
Sauces add flavour and variety to a dish. We're going to look at recipes and prepare a handful of sauces from different sources to complement roast meat. (Hands-on)

"Prepare water, add fat" - The Yale Culinary Tablets - Milada von Schnecken
Among the Yale University’s collection of Mesopotamian cuneiform tablets are three which were found to contain recipes dating back to 1730 BCE - the oldest recipes in the world. We will be looking at and discussing different translations while trying to recreate dishes just like Ea-nāṣir might have eaten.  (Hands-on)