Bayleaf farmstead Tudor family fare
Sunday 9 July 2017
THIS COURSE IS NOW FULLY BOOKED
Advance your Tudor cooking skills with a day dedicated to the meals taken by the yeoman family in residence at the Bayleaf Farmstead at the museum. Using Winkhurst kitchen as a complete cooking space, experience cooking a three remove meal using period recipes. Firing the bread oven, making sallats and butter, put on a meal fit for the 1540’s family and learn how table etiquette was ‘king’ in the household and finish the day seated at the table in Bayleaf Farm House sampling your Tudor Fare!
Lesley Parker is a freelance historic interpreter, with a particular interest in domestic life and food in the past. She has previously worked and taught courses as a member of the Interpretation team at the Weald and Downland Open Air Museum. She has extensive experience in interpreting a range of historical periods. Previously she worked at Fishbourne Roman Palace and she taught history at secondary level.
Places are limited to 8 people.
Please bring with you: Pen and paper and a small air tight container/sandwich box.
Please wear appropriate clothing as we will be using real fires (long trousers from natural materials and no open toe shoes).
£60 per person, including tuition, teas and coffees.
The Museum café will be open for lunch-time snacks or alternatively participants can bring their own packed lunch.
The Weald & Downland Living Museum has over 45 historic building exhibits. It is also home to the award winning and innovative Downland Gridshell, which houses a conservation workshop and artefact store, and is also used for many practical courses. The Museum runs a full programme of courses in historic building conservation and traditional rural trades and crafts, along with MSc programmes in Building Conservation and Timber Building Conservation validated by the University of York. Please telephone for further details.
Please read our terms and conditions before booking.