Back to Basics!

Saturday Breakfast

  • Pancakes and Sausages  (gluten-free options will be available). 

 

Saturday Feast:

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    • Darioles – Tenderflake store-bought tart shells ( wheat flour, lard, water, sugar, whey powder (milk), sea salt, baking power, sunflower lecithin) , egg yolks, sugar, cream, beef bouillon, caramelized onions
    • Honey Butter – honey, butter
    • Cheese – cheddar, mozzarella
    • Bread – wheat flour, yeast, water, sugar, salt
    • Sausage – pork, spices, natural casings, nitrates, smoke
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    • Chicken Pasties – chicken mince, bacon, egg, lemon juice, ginger, cinnamon, cloves, cardamom; Pastry – wheat flour, salt, water, lard.
    • Blancmange – chicken, salt water, butter, blanched almonds, rice, brown sugar, aniseed, slivered almonds, oil, parsley
    • minted peas – peas, salt, pepper, sugar, fresh mint
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    • Honey-glazed carrots – carrots, butter, honey, lemon juice, ginger and salt
    • Ceridwyn’s Sauerbraten – Peppercorns, vinegar, lemon, carrots, cloves, parsnips, water, bay leaves, onions, celery, beef
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    • Ginger shortbread – Wheat flour, brown sugar, butter, ginger, candied ginger
    • Lavender shortbread – butter, sugar, honey, wheat flour, salt and dried lavender flowers
    • Peasant girls with veils – apples, sugar, lemon juice, cinnamon, whipping cream and sugar

 

Sunday Breakfast 

  • French toast and Bacon (gluten-free options will be available).

 

Sunday Supper

  •  Lentil stew and BBQ beans with  bread.  Ingredient lists TBA.

 

Please ensure that you inform the Event Steward and Feast Steward of any food allergies!