Hatters Elizabethan Feast

Hatters Tearooms
put on
An Elizabethan Feast

This was a feast put on for 30+ diners.

Stella, of Hatters Catering, Tricia and Jim
Minstrel Greeting Diners
Dave the fiddler greeting diners in a torchlit entrance
The Menu

 Fartes of Portingale


  P eas Pottage

B annocks & Sweet Butter


M inst Pyes  


R osted Wild Pigge


R osted Haunch of Venison


R osted Pheasant


A Fyshe in Beer

S almon poached in Beer with Parsley, Thyme & Rosemary


M anchet


F ricasse of Eggs

A dishe of Eggs in a rich Butter and Cream Sauce (v)


  R oot Vegetables R oasted with Honey and Spices

P eas with Onions & Sippets


C ompound Sallet


R ice pudding OR S yllabub


S weet Meats


Marchpane sweetmeats - marzipan
Manchet - high-class white bread

Minstrels played to the diners,
and as there was a balcony in the hall two drama students from a local college performed a scene from Romeo and Juliet!

Annette playing harp
Peter, from the Twist Fibre Craft Studio, on mandolin.

A fantastic feast and evenings entertainment!

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