Meal Plan
The event price includes these meals
- Friday night dinner (available later in the evening for those who arrive late)
- cooked breakfasts Saturday and Sunday
- basket lunches Saturday and Sunday
- Feast on Saturday night
and also
- tea and coffee each morning, cordial through the event
- snacks during (and immediately after) Crown Tournament
- late-night snacks around the bonfire on Saturday
Friday dinner
Ludwig's Friday Dinners have become famous in our Barony over the last several years. He has a standard menu of corned beef (with various sauces), pease pottage, a selection of roast vegetables and of course fresh bread.
Breakfasts
Porridge, stewed fruit and some selection of bacon, scrambled eggs, sausages, and mushrooms; plus bread, milk, butter, sugar, tea, coffee, etc.
We don't try too hard to be medieval before 9am - we prefer happily-caffeinated SCAdians to authentically-grumpy ones.
Lunches
Pre-plated lunches, inspired by the basket lunches at Darton's May Crown Tournaments and some Canterbury Faires. Please return the plates and napkins to the scullery for washing after lunch.
Lunch menus
Lettuce/carrot, cheese, corned beef (optional), biscuits, nuts
Chicken pie (Saturday only): chicken, bacon, beef fat, onions, parsley, chives, eggs, salt, pepper, cinnamon, nutmeg, ginger, saffron, commercial pastry.
Baked ham (Sunday only)
Mushroom pie (both days): vegetarian, gluten-free, no alliums - for those who can't eat the chicken pie
Snacks
During the tournament snacks will make the rounds: fruit, nuts, chorizo, etc. Feast left-overs will re-appear at the bonfire late at night.
Tournament snack plan:
- Chorizo (~2 pieces per person) - 24 chorizos (10 slices per chorizo) : $60
- Prunes : $15 (can be skewered together with chorizo for those who don't mind fruit and meat combined)
- Roasted chestnuts (~4 per person) - ~5kg : $20
- Sliced fruit (oranges/apples) - ~4kg : TBD
Feast
Our well-tested feast-team: Vettoria di Giovanni da Verona (previously known as Caterine de Vantier) as chef, Anna de Wilde plating, and William de Cameron and Katherina Weyssin managing service and front-of-house. Of course, the feast will be in the style of 16thC Roman popes, because that's what Vettoria does best.
The feast menu can be found here. For more detail, the ingredients lists, preparation instructions, and original recipes can be found here.
Catering for special dietary requirements
We do our best to cater to any special dietary requirements - please get in touch if you have any concerns.
In the unlikely case that we're just not able to to cater well to you dietary needs, we'll let you know when you book, and discuss alternative arrangements with you - we want everyone well fed and happy!
Food budget
| Meal | Day | per adult/youth | per child | Notes | Cook | Final budget |
|---|---|---|---|---|---|---|
| dinner | Friday | $7 | $4 | plain but hearty dinner - corned beef, roast vegetables, pottage, bread | Ludwig | |
| breakfast | Saturday | $5 | $3 | porridge; and a selection of eggs, bacon, mushrooms, toast | Aveline | |
| lunch | Saturday | $6 | $3 | basket lunch - pie, and a selection of cheese/cold meat/nuts/fruit etc | Margaretta | |
| tournament snacks | Saturday | $2 | $1 | fruit, nuts and possible BBQ meats | William | $210 |
| feast | Saturday | $20 | $10 |
feast in mid-16th century Italian style ($16 - food; $2 - decorations; $2 - hall or food, as required) |
Vettoria | |
| breakfast | Sunday | $5 | $3 | porridge; and a selection of eggs, bacon, mushrooms, toast | ||
| lunch | Sunday | $6 | $3 | basket lunch - pie, and a selection of cheese/cold meat/nuts/fruit etc | Svartr | |
| napkin costs | both | $2 | $2 | cloth napkin, re-used each day | ||
| miscellaneous | $1 | - | tea, coffee, cordial | |||
| Event total (adult): | $54 | $29 |