Sunday 22 September 2019
Wastel, manchets, clap-bread and griddle bread – all staples of Tudor dining. Participants will have the opportunity to bake these breads as well as learn about the importance of grain in the Tudor diet. Find out about the assizes which governed bread making, explore the variety of breads being made and what happened in times of harvest failure. Bread recipes from the time will be made and cooked in the Tudor bread oven and the open hearth.
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 bring with you: Pen and paper, a large clean glass bottle with a screw lid and an 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).
Fee and refreshments
£65 per person, including tuition, teas and coffees. Please let the museum know in advance if you have any dietary requirements. The Museum café will be open for lunch or alternatively participants can bring their own packed lunch.
Please read our terms and conditions before booking.