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Stella, of Hatters Catering, Tricia and Jim
 Minstrel Greeting Diners Dave the fiddler greeting diners in a torchlit entrance
The Menu
Fartes of Portingale
Or
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
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!
Minstrels
Peter, from the Twist Fibre Craft Studio, on mandolin.
A fantastic feast and evenings entertainment!
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