22nd March – 24th April 2021
Medieval Food for Lent and Easter – from Eat Medieval
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Join Andy Hook (Blackfriars Restaurant) and Professor Giles Gasper (Durham University) for a journey to medieval Lent and Easter, with recipes from English, French, and Catalan collections. The master chefs of Blackfriars, Chris Wardale and Craig Nicholson will bring you a taste of Easter Past, with fish dishes, pies, venison, beef, vegetables, pigeon and lots more besides.
No Easter bunnies, but we do have eggs that are not, in fact, eggs, desserts, and spiced wines. With musical examples, films, and recipe commentaries from the academic team, and filming from Alan Fentiman, we have an Easter treat in store. Medieval Food for the Modern Restaurant – come and enjoy!
Our live Zoom sessions run from 22nd-26th March, but the course stays open until April 24th – so plenty of time still to book on! Once you book you’ll get the passcodes for the course – what’s not to like!
Book Now through Blackfriars Restaurant
£125 per person (discount codes apply)
Once your booking is made we will send you, at least two weeks before the course a code to unlock pages on this website for your list of ingredients, some advice on quantities and sourcing, and historical outlines of the recipes. A second code will follow for access to the main course.
Outline Schedule for 22nd-26th March – everything but the live zooms available until 24th April
| Day 1 | Introduction Andy and Giles (Pre-recorded) | Eat Medieval: Viande ‘of Cyprus’ for Lent Boiled Pike, Salmon, or Trout Eyroun in lentyn (Eggs in Lent) All Live at 7.30pm UK time (GMT) and then available in a recorded version | Learn Medieval: Film: Medieval Easter Customs Film: The Culinary Collections: England, France and Catalunya | Live Zoom Q&A 9.00am-10.30am UK time (GMT) |
| Day 2 | Introduction Andy and Giles (Pre-recorded) | Roasted and Boiled Bream Pottage on a Fish Day Spynoches yfryed and Benes yfryed (Fried Spinach and Beans) (Pre-recorded) | Film: The Meaning of Easter for the Middle Ages Film: Medieval Easter and the Church | Live Zoom Q&A 7.30pm-9.00pm UK time (GMT) |
| Day 3 | Introduction Andy and Giles (Pre-recorded) | Chewets: Flesshe and Fyssh Days Peiouns ystewed (Stewed Pigeon) Brouet of Eggs Spiced Wine (Pre-recorded) | Film: Medieval England Film: Medieval Blackfriars | Live Zoom Q&A 9.00am-10.30am UK time (GMT) |
| Day 4 | Introduction Andy and Giles (Pre-recorded) | Beef or Venison Collops Pastanagat (Carrot mash) Kuskenole (Pre-recorded) | Film: Medieval Aragon & Catalunya Film: Medieval Norse Literature and Food | Live Zoom Q&A 7.30pm-9.00pm UK time (GMT) |
| Day 5 | Introduction Andy and Giles (Pre-recorded) | Roast Lamb Albergínies (Aubergines) Dariolles (Pre-recorded) | Film: Bio-Archaeology and Medieval Diet Film: Food for Thought | Live Zoom Q&A 7.30pm-9.00pm UK time (GMT |
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