The mediaeval banquet is an unforgettable visual and culinary experience. The medieval feast is set in 1557, in the transitional period between the Late Middle Ages and the Renaissance, when Duke John ruled the castle. At that time the castle was extensively renovated and expanded, for example with the addition of the south hall of the castle.

Because this is a feast for the common folk, there are no breakable porcelain plates on the table. The food is eaten on large pieces of rye bread that serve as platters. At that time, people in the North still ate with their fingers and a knife and spoon. This is how we will eat at the mediaeval feast.

The Renaissance festivities in the company of Duke John and Catherine Jagiellon take place at a time when court life was known for its splendour. The feast is being held for the courtiers, and there are many European delicacies that have been brought by Catherine for them to enjoy. It is typical of this period that porcelain plates were not used, with flat pieces of rye bread being used instead for the same purpose. For our festive evening, however, we will be introducing a wondrous new item of cutlery: the fork. Forks were used during the Renaissance only in the courts of southern Europe. This revolutionary innovation was brought to the northern countries by Duchess Catherine.

Mediaeval banquet
Smoked salmon of the castle
Baltic herring flavoured with tar
Country cheeses
Boiled egg
Forest mushroom salad
Smoked loin of pork
Rustic malted bread and bread rolls
* * *
Sausages of the castle
* * *
Braised cockerel legs
Hone-glazed roast root vegetables and braised onions
* * *
Lingonberry delight


Vogt’s mediaeval feast
Smoked salmon of the castle
Charred Baltic herring
Country cheeses
Boiled egg
Pickled cabbage and lingonberries
Raw-pickled whitefish with horseradish-and-mustard sauce
Rustic malted bread and bread rolls
* * *
Sausages of the castle
* * *
Braised pork
Honey-glazed root vegetables and


spiced braised red cabbage
* * *
Apple and oat bake with cinnamon cream

 

The feast is served at the table on rye bread platters. The banquet table will also be laden with apples, both to delight the eye and for eating.

Coffee also served
Back to the present
Coffee and tea

Renaissance menu
Smoked salmon of the castle
Charred Baltic herring
Boiled egg with whitefish roe
Gamekeeper's elk paté and lingonberry compote
Rustic malt loaf and wheaten rolls
* * *
Sausages of the castle and mini-pasties
* * *
Spiced wine soup
* * *
Roasted lamb glazed with herb mustard
Honey-glazed root vegetables and braised spiced red cabbage
* * *
Pastry-covered apple and fig bake with cinnamon cream

Table laden with fresh and dried fruit
The feast will be enjoyed on rye bread platters.


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