Food and Feasting

The Lancelot romance, France, 15th century.

Despite COVID restrictions, which will be finalised before the event (hopefully there are none!), we should be able to fit everyone into the Dining Hall, otherwise there is plenty of space for extra seating out under the awning. 

Breakfast will be available in the dining hall. It may be that we will still need to keep 1.5m between us.

All meals from Friday night through to Sunday lunch include options for most dietary issues.

Friday night will feature a barbecue.

Breakfasts include porridge, cereals and toast, as well as the usual hot English breakfasts.

Lunches are generally a cold collation, i.e. cold cuts and vegetarian proteins, salads, breads and fruit.

Saturday night will feature an Italian and Mediterranean Feast, with some dishes featuring ‘exotic’ items from the New World.

Please advise any specific food allergies or preferences when booking.

If you would like to gain experience in an event kitchen, please email the event steward with KITCHEN as the subject, or as part of your booking.


Genoa Cuisine

Predominately Italian based, however Genoa had many influences through the centuries. This includes Spanish, French, Greek, Middle Eastern as well as the introduction of imported specialities from the America’s such as: Potatoes, beans, tomatoes, capsicum, peppers, pumpkins, peanuts, pinenuts, avocado, guava, papaya, turkey, chocolate(!). Some of these were considered ‘barbaric’ in Europe, whilst others were readily accepted, such as chile peppers, cacao (chocolate) and pineapples.

The first recipe identified in print as Genovese was for Torta all Genoevese – a sort of pie filled with apples, dates, raisins and pulverised almonds, hazelnuts and pine nuts. This appeared in 1529 in a Catalan-language cookbook.