Greetings, I am Lady Juliana ferch Luned, I am your feast cook for Ormþing LXI. I have been cooking for Black Knight Historical and at Kentwell Hall for more than 10 years and have become feast cook for the Mynydd Gwynn Eistedfod.
Barring inclement weather, the Ormþing Feast will be served in the Castle Courtyard, under the awnings. This is a magnificent setting for feast that is more accessible and more temperate for attendees!
New for LXI: we plan to offer first access to the Feast buffet to those with dietary needs or restrictions, those whose diet is limited for any reason, or who would benefit from quieter access to the buffet for mobility reasons. If you feel you would benefit from this, please be on time for Feast. This system is a trial for this year - please bear with us as we try to make this as smooth and successful as possible.
Anyone who would like to volunteer as a Kitchen helper, please contact Myself, Yannick or Renart via the event steward's email.
Allergies and intolerances. This information should be given via the event booking form, if you are not sure that we have all the details we need, please let me know as soon as you can.
Venison in ale with mushrooms
Chicken in cider and cream
Beef pie (DC p72)
Sweet and sour spiced duck (TMC p28)
Pork sausages
Lamb and fennel sausages
Roasted salmon with wine sauce (THM p103)
Fish blanc mange
Sweet and sour fish (SEAM p75)
Fried spinach (DC p43)
Braised spring greens (TMC p37)
Veggie sausages
Salad
Carrot salad (SEAM p43)
Grand salad in the big painted bowl and Brie tart
Norwegian pasties
(all vegetarian)
Frummenty (TMC p 24)
Pottage
Brie tart
Fava beans with fruits and spices (SEAM p35)
Lemon sauce (SEAM p90)
Fig and raisin 'Cream' (THM p49)
Cherry pottage (TMC p75)
Cream Custard Tart (THM p94)
Rose pudding (TMC p109)
Pine nut candy (TMC p123)
Sugar plate
Peaches in white wine (SEAM p94)
Saffron buns (SEAM p103)
Recipes sourced from:
TMC - The Medieval Cookbook - Maggie Black
DC - Drachenwald Cookbook
SEAM - Saffron, Eggs and Almond Milk