The Agincourt Feast Menu is now available!
Due to food allergies, I have fully eliminated all nuts and nut milks from the recipes. There are also gluten-free options where indicated. Additional vegetarian options will also be available at the feast.
First Course
Barley Water (as we can’t provide ale and there’s no alcohol allowed on site)
Bread: Locally-made white bread. A gluten-free bread will be available.
Sowpys dory: Minced onions fried in oil with rice milk ladled over trenchers.
Hennys in bruet: Chicken and pork with salt, pepper, and cumin colored with saffron.
Tarlett: A pork tart with saffron, eggs, currants, powder douce, and salt.
Second Course
Berandyles: Chicken simmered in beef broth flavored with ginger, sugar, pomegranate seeds, and cloves.
Sawce madame: A sauce with a chicken broth base flavored with quince, pears, garlic, grapes, galingale, and poudre douce.
Perrey of pesown: White beans with vegetable broth, onions, oil, sugar, salt, and saffron. Similar to hummos.
Blomanger: Rice, cow’s milk , chicken, and saffron.
Tart de Bry: A tart of eggs, cheese, sugar, saffron, salt, and ginger. A gluten-free version of this dish will be available.
Final Course
‘Spiced Ale’: Because of the alcohol-free site, we will be serving spiced apple cider.
Wafers: Thin cookies made in an iron. A gluten-free option will be available.
Honeycomb: Squares of honeycomb.
Honey: Local honey.
Cheese: A fresh-made ricotta-like cheese.
This year’s feast is going to be a little different than in previous years. Please visit the feast page to learn more about what we have planned.