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Canterbury Tales Tasting Menu
A Chaucerian Feast

Special Deal: Pre book before 18th August,2022

to get special price £39.99 per person. (£69.99 with matched wines). Including future dates

Available From 4th August to 4th September 2022 Mon to Sun

NOTE: Saturday nights are now fully booked for this tasting menu

 Normally priced £79.99 per person

Combine with live music every weekend

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12 Course Tasting Menu

To celebrate the launch of our new concept and brand we have come up with a 12 course menu inspired by medieval recipes from the world renowned Canterbury tales. Each dish is inspired by recipes from Geoffrey Chaucer's book and is cooked using ingredients produced around the Canterbury area. Of course, our chefs have given it a contemporary and exotic twist

Ypocras

Kentish red wine fortified with honey and spices served with cakes, dates and figs.

 

Barley breed, brown breed and wastel breed 

A selection of barley, brown and white bread with parsley flavored beef drippings 

 

Blankmanger chicknes, pickled rote of parsel and pasternak of rassens

literally translates as “spiced chicken”. This dish consists of grilled tender poussin breast in a mildly spiced white sauce. Served with pickled root of parsley and other root vegetables.

 

Pyk in Brasey

Fillet of pyk with breadcrumbs served with spinach and a sauce called brasey 

 

Grilled Pigeon, Wortes, with the Marybones 

The use of marrow or ‘’mary’’was common in medieval cooking. Wortes is seasonal greens such as spinach, cabbage and onions stir fried with butter 

 

Salat of Sawge, Garlec, Chybollus and Oynons

A mixed salad of sage, garlic, chives,  onions and new potatoes

 

Pesen Pottage 

The most popular way of eating peas was in soups. But they also served a purpose other than edible- Slippery peas were poured onto the decks of ships in times of battle, to cause advancing sailors to slide and fall. 

 

Mushroom Bake served with Fecches 

This dish is a medieval version of a mushroom pie. Fecches literally translates to “legumes and beans”. 

 

Tamworth pork mortreux with pearl barley

mortreux translates as “stew”. This recipe consists of succulent pieces of pork belly slow cooked with pearl barley and a  mixture of ground spices such as pepper and cloves. The word mortreux is derived from the mortar in which it was prepared. 

 

Venysoun served with roasted chasteyns and Walsh-notes

Venison loins slow roasted over charcoal served with chestnuts and walnuts and venison gravy. 

 

Poached Peres 

Pears cooked over charcoal with aromatic spices

 

Chese 

A selection of canterbury cheese served with  honey and grapes 

All our food is prepared in a kitchen that handles allergens. Not suitable for allergies.  

For more information on allergens, please call at +44 1227 200777