photo of Grayhill Farm, reconstructed early 17th century farm

Feast and Banquet Service

Historical Management Associates Ltd. provide accurate historical feasts and banquets. We have run major feasts for 20 years at sites and events such as:

Wells Cathedral, Pembroke Castle, Cambridge University, Commandery Museum, Llancaich Fawr Manor

While many feasts are run for private organisations, weddings and the like, tickets are available to the general public at certain events. Please book individual tickets via the location, not ourselves.

24 Dish Tudor or Early Stuart Feast

The standard package comprises 24 period dishes at a cost of 20 per head. The minimum number of guests is 50. The feast is served in 3 waves of 8 dishes; the first two feast waves served to table, contain a mixture of hot and cold sweet and savoury dishes. The final banquet wave, served as buffet, contains sweetmeats, cheeses and fruits. We reserve the right to vary the precise dishes but feasts usually include:

  • Roast Pork with Currant sauce
  • Dates with minced Ginger
  • Haggis
  • Baked Fennel Sausage
  • Lob Lolly
  • 2 Grand Salads
  • 2 Fruit Leathers
  • Truckle Cheshire
  • Brie
  • Roast Chicken with lemon Sauce
  • Fresh Fruit
  • Gammon Pie
  • Custard Pie
  • Soused Pork
  • Pease Pudding
  • Liquorice Sticks
  • 4 Minor Salads
  • Roast Venison
  • Yarg
  • Links Sausage in red Wine
  • Fruit Tarts
  • Egg and Crystallised fruit pie

Roman, Medieval or Dark Age Feasts also available. Our feasts are based on Gentry level dining at the period, feast can be designed for higher or lower status on request.

Your Own Venue

We can provide the service in any location you provide but an additional travel charge of 40p per mile will be made if the site is more than 75 miles from Bristol.

Your Next Move

Banquets will be booked on a first come first served basis. 5 deposit secures a banquet date. 50% of the fee is paid by 3 weeks before the event and the balance on the night. Numbers can be increased [subject to the minimum levels] up to 4 days before the event.

We are able to offer accurate historical feasts based on the research contained in over 40 publications on period food and the output of our 3 farms producing historical varieties of fruit, meat and vegetables.