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A modern take on a Medieval Feast PowerPoint PPT Presentation


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A modern take on a Medieval Feast Free range chicken thighs, half marinated in chilli lemon and thyme / half lemon, thyme & garlic A few for a taste: Spatchcock whole pigeon with crushed juniper and thyme Leek and gruyere cheese open pie or caramalised onion and brie open pie ( TBC)

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A modern take on a Medieval Feast

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A modern take on a medieval feast

A modern take on a Medieval Feast

Free range chicken thighs, half marinated in chilli lemon and thyme / half lemon, thyme & garlic

A few for a taste: Spatchcock whole pigeon with crushed juniper and thyme

Leek and gruyere cheese open pie or caramalised onion and brie open pie ( TBC)

Griddled small fry such as: Sardines, herring, sprats

With rock salt and oregano

Mutton meatballs cooked in a light broth with leeks, nettles and cabbage, served in bowls with ladles

Served with

Rye bread with caraway seeds

Spelt with pumpkins seeds

Garlic and rosemary roasted new potatoes

Red cabbage, carrot, fennel salad, pumpkins seeds, dressed with honey and orange

Roasted courgettes with beetroot and red onion, finished with tarragon

Potato and carrot fritters flavoured with caraway and ginger

Roasted butternut squash and puy lentil salad with mint and pomegranate

For Dessert

Whole terrines of jelly, assiette of flavours-lime, blackcurrant, strawberry

Elderflower cheesecake with stewed fruits

Custard and nutmeg tarts


A modern take on a medieval feast

The Giant Sub-Sandwich

An exciting alternative form of evening food that will wow your guests as well as keep their energy levels topped up for the evening entertainment!

The giant sub sandwich is a humungous sub roll served along wooden boards filled with a range of delicious deli delights to cater for everyone!

Your guests can have as much or as little as they like and choose from a variety of fillings and bread types along the sub.


A modern take on a medieval feast

  • Afternoon Tea

  • A selection of four finger and open sandwiches on white brown and rye bread

  • Cheddar cheese and caramelised onion chutney

  • Roast chicken salad with horseradish crème fraiche

  • Smoked Salmon with a dill and chive cream cheese

  • Soft boiled egg chopped shallot and mustard cress on rye

  • Cucumber with caraway and dill and black pepper

  • Freshly baked plain and fruit scones with Devonshire clotted cream and handmade seasonal jams

  • A selection of three cakes and pastries to include:-

  • Individual lemon drizzle cakes

  • Dark chocolate Florentine squares

  • And a selection of strawberry, chocolate and pistachio Macarons De Paris

  • Assorted mini cupcakes

  • Fresh cream chocolate éclairs


A modern take on a medieval feast

Italian Antipasti Selection

Milano salami

Mortadellaham

Smoked mozzarella risotto balls

Pecorino cheese with sweet chillisauce

Chargrilled marinated aubergine, barrel aged feta and a pomegranate salad

Sun dried tomatoes

Caper berries

Mammoutholives

Served with a garlic mayonnaise and smoked sweet paprika


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