Cooking over a campfire for 127 people

This year, Company of the Staple catered for 127 people between Friday dinner and Monday morning. The menu can be found here.

It involved an incredible amount of work from a very hard working team. Here, we go through what it took to pull this off, and how you could do it to.

Read More…

  • 0

Blacktown Menu 2019

We had a fantastic time at Blacktown Medieval Fair 2019 at Nurragingy Reserve again. We cooked for about 30 people over both days.


Both Saturday Sunday
Fruit Spinach and Cheese pies Sambocade (qtd)
Bread Chicken Pie Chicken Meatballs
Cheese Pork and Apple pie Pork and Chicken Pie
Salami Ham Roast Beef
Pickled Garlic Lamb Harricot
Chicken in Almond Milk
Quince Marmalade Fennel in Soppes Leeks in soppes
Hard Boiled Eggs Beans yfryd Spynach yfryd
Fruit Pies(quartered)
  • 0

Pork and Small Birds (Forme of Cury, redaction)


171. Tartee. Take pork ysode; hewe it & bray it. Do þerto ayren, raisouns corauns, sugur and powdour of gynger, powdour douce, and smale briddes þeramong, & white grece. Take prunes, safroun, & salt; and make a crust in a trap, & do þe fars þerin; and bake it wel & serue it forth.

– Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury)

Read More…

  • 0

St Ives Medieval Fair Menu – 2018

Once again Company of the Staple were the hosts of the 14th century village and provided the skills and know-how for creating the delicious food which the 14th century ate all weekend, freeing people up to talk about their passions in the 14th century to our public.

Featured image is by Gareth Carr @gcimagery. 14th century cooking set up at St Ives Medieval Fair 2018

Read More…

  • 0

Reducing food waste at feasts


Reducing waste at feasts helps in two aspects of cooking management.

1) reducing food wastage means a reduction in expenses, meaning that the feast can be cheaper (or remain in budget) as not as much food is purchased

2) reduces how much food needs to be thrown away.


So there’s a few things involved in reducing the food waste at a feast.

It comes down to preparation and planning (as so much of cooking does).

Read More…

  • 0

Campfire Cooking with Ceramics – Symposium

On August 5th, Company of the Staple member Roxy talked about Campfire cooking and cooking with ceramics on a campfire. These are the notes from that talk.

The above image is of a saucepan with oil, for deep frying cheese fritters. It is in a trivet, and being cooked with charcoal.

A copy of the recording from the chat can be found here
Read More…

  • 0