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Food Fit For A King The Great Kitchen

Second Course

Roasted Peacock stuffed in a cured

Peacock skins and decorated with

feathers.

Boiled and baked Boars Head stuffed

with Apple.

Roasted Venison covered in German

sauce with gilt sugar plums and

pomegranate seed.

Poultry Stew with mallard, chicken,

pigeon and pheasant all sweetened with

honey and raspberries.

Roasted Cockatrice (half cockerel/half

piglet.)

Four spit roasted Hare

Boiled Ox tongue with ginger.

Fresh Baked white Bread

Drinks – the finest wine and Hypocras

The winner of the competition will have the amazing opportunity to cook a delicious

banquet for King Henry VIII at Hampton Court Palace.The Sample Menu

First Course

Roasted Swan served with a stuffing

of mince loin of veal, two pounds of

fat, twenty six hard boiled eggs

covered in saffron and flavored with

cloves.

A Roasted quarter of Stag which has

been in salt all night.

Six split roasted Chickens with grains

of paradise.

Game Pie consisting of whole deer, a

gosling, three capons, four chickens,

ten pigeons and a Rabbit.

Sturgeon cooked in parsley and

vinegar

Pickled Radishes and onions

Drinks - Flagons of Ale

Last Course

A Tudor Rose Fondant Cream

Jam Tart Conceit displaying King

Henry VIII Coat of Arms

Gingerbread with saffron and gold

Almond Leech

Jelly Castle

Guilt Marzipan Animals

Followed by A Pastry Deer

Presentation to the Kings Guest (Deer

made from pastry and filled with red

wine.)