Group members have amassed a wealth of knowledge about which foods were available, about the ways in which they were cooked, and about the influence of social status, religious rules and Galenic principles on 15th Century food and its preparation. In our field kitchen we use a range of replica authentic pots, pans, kettles and cauldrons, along with wood fires on which we stew, roast, boil, bake and fry, sending delicious, and sometimes not so delicious, wafts of cooking smells mingled with wood smoke drifting across the site.

Growing our own old-variety vegetables enables us to create displays of authentic seasonal ingredients in our presentations of food; tables for both lord and peasant exhibit dishes and foodstuffs available at the time: salt fish, dried meats, shellfish and spices form a small part of this fascinating display.

Visitors can also watch on as bread is baked, butter churned and pottage simmered. A range of crafts can be exhibited and visitors may get the opportunity to discover: