I have just returned from a weekend trading at the St George’s event at Wrest Park and I couldn’t have wished for a better start to the season. Wellies were left at home and there was this wonderful, shiny, golden ball thingy glowing hotly in the sky all weekend. I’m not sure what it was, (I certainly didn’t see such a thing last season), but I liked it a lot! It was mostly particularly welcome to thaw out from the overnight temperatures, which were minus lots. See the silver grass? That’s frost –>

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One of the longest running and largest Medieval festivals. Great fun for all the family since 1992.

Herstmonceux Medieval Festival

Tourney, skill at arms and a large period market in the heart of Colchester.

More info here

The oldest and largest medieval festival in Britain with a huge battle reenactment and large market.

More info

Medieval Mayhem with music from the Mediaeval Baebes in West Sussex

http://www.loxwoodjoust.co.uk/

Multi-period history event

http://www.english-heritage.org.uk/daysout/events/history-live-kelmarsh-20-jul/

So, there I was, pootling along the M4, with a car full of family and a trailer full of Medieval tent and all the other paraphenalia required for a weekend’s trading at Firejoust, when there is a sudden clunk and shudder. I glance in the wing mirror to see my trailer wheel bouncing across three lanes of motorway into the fast lane.

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As you may know, I spend quite a few weekends throughout the year, particularly in Summer, trading at Medieval Fayres and other events. I returned from one such event on Sunday evening and thought I’d share a little of this weird and wonderful habitat with you.

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Dorking, Surrey

http://www.cowpie.co.uk/

Home made pork pie

I’ve been researching food and drink history recently (and trying out a few traditional recipes like the very tasty pork pie over there –>).

It’s a fascinating subject and it’s apparent that our ancestors had a much less finicky approach to food and drink. Among the oddities I have unearthed are a Medieval recipe for “Garbage”, made with all the bits of a chicken you’d normally throw in the…umm..garbage, like the head, feet and entrails. They also had assorted ways of cooking pretty much anything that flies, walks or swims (boiled heron, anyone?) and some rather novel ideas for flavouring alcoholic beverages, which brings me to the Cock Ale.

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