Saturday 17 March 2018
The most prolific fish in the world – the Herring – has fed the population of England for centuries. Find out why Downs Herring was so important to the economy in Southern England, especially during the 150 ‘fish days’ or ‘fast days’ before 1500. How was herring caught, prepared, transported and served? Delegates will prepare various herring dishes and their accompaniments, using late medieval recipes.
Helen Mbye BA(Hons), MA has been involved in education at the Weald and Downland Living Museum since 2006 and is currently reading for a PhD at the University of Southampton, specialising in the economic challenges faced by thirteenth century communities following coastal change.
Places are limited to 8 people. Please be aware that this house can be quite smoky, depending on the weather conditions. Please wear clothing and shoes appropriate for working around an open fire. It is also advisable to wear warm layers, as historic buildings can be cool.
£60 per person, including tuition, teas and coffees. Vegetarian refreshments will be provided, if you have any other dietary requirements please let us know in advance.
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