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Medieval feasts were pretty extravagant -

Medieval feasts were lavish affairs. There was plenty of food, drinks, entertainment, and, of course, dancing.

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Customs varied, depending on the region -

Medieval feasts were not quite the same throughout Europe, or even within the same country. For instance, southern French feasts were more akin to those held in Spain than those held in Paris.

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Customs varied, depending on the region -

The same applied to Brittany, whose feast customs were more closely related to those of the British then to those of Paris. Still, medieval feasts had quite a few things in common. Let’s take a look at these.

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Timing -

Medieval feasts could last a long time, and would often start around noon. Long evening affairs were, however, frowned upon by the Church, as these would easily lead to drunkenness, gluttony, and other sins.

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Guest list -

Medieval feasts were not necessarily an elitist affair. Often the guest list would include people from different classes. Invites would be delivered in person, and this would indeed be a nice touch if you did the same.

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Seating arrangements -

The distinction would be made in the place where they sat. The higher the social rank, the closer they’d get to the host’s table. Plus, they would have the privilege of sitting in cushioned chairs. At your own feast, perhaps you can sit your immediate family and close friends near you.

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Crockery and cutlery -

You can start by ditching forks—these weren't used back then. Wooden spoons and knives will do just fine. Instead of glasses, you and your guests can drink from cups made of wood, pewter, or, if you’re feeling royal, silver or gold.

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Host's table position -

Your table should be placed in such a way that you and your most important guests have a clear view of the room. Sometimes a small platform was used to achieve this. Often a couple of tables were placed in perpendicular fashion to the lordship’s elevated table. There, guests would just sit on one side.

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Groups -

Guest tables would be arranged in messes (a term still used in the military), and they would share the food placed on the table. You can easily copy this arrangement.

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Table manners -

According to medieval feast etiquette, guests would only sit after the host was comfortably seated at the table. Similarly, guests would not start eating or drinking until the host took the first bite or sip. If the host rose for some reason, guests would do the same.

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Serving -

The host's table was the first one to be served. There would be several courses, arranged in a similar fashion as today’s formal dining (i.e. lighter dishes followed by heavier dishes). The amount of courses depended on the region. In England, a three-course meal was common, whereas in France seven courses or more were often served.

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Servants -

There were a lot of people involved in the preparation of a medieval feast. These included butchers, cooks, meat carvers, and those waiting tables. Or in your case, probably yourself, family, friends, or catering staff.

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Drinks -

Drinking water was a no-no, and tea or coffee was not available at the time. Only booze would be served. The lighter thing you could get would be cider or beer. Alternatively, you’d be served wine or hard liquor such as brandy. You can easily replicate this in your own feast.

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Cooking -

The spits would be operated nonstop, roasting whole hogs, suckling pigs, and other large cuts of meat over open fire.

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Fruit and veggies -

Vegetables such as cabbages and leafy greens would also be served, as well as different types of beans. As for fruits, grapes would be made available in some regions, as would apples.

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The servants would feast as well -

There were often a lot of leftovers, and these were usually eaten by the servants who helped prepare the feast. This way everyone ate and there was no waste of food.

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The course of the meal had its logic -

It was believed that foods should be consumed in a certain order, with lighter foods eaten before heavier foods. And then to finish the meal, foods that encouraged digestion would be consumed.

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Meal order -

Often, local vegetables and fruits were served first. In Mediterranean areas, this would be grapes and olives, for instance. Further north, apples and nuts (sometimes sugared) would be served instead.

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Meal order -

Then the heavier meat dishes would be served. These often included pork, lamb, and wild boar. Occasionally beef, venison, rabbit, and other game would be served. As for fowls, anything from chickens to ducks, geese, swans, grouse, and peacocks would be served.

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Other food -

In addition to roasted meats, pottages and stews were also common. Bread (often flatbread) was also served.

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Digestive foods -

Following the heavy meals, it was time for digestive foods, aka dessert. Sugar or honey-coated almonds and cheeses, washed down with mulled cider and wine, would do. Surely you can pull this off for your own medieval feast!

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Order of business -

The host would typically sit next to his wife on the table, but other guests often wouldn’t be allowed to bring theirs. Politics and business were often discussed during these events. You may, or may not, want to replicate this dynamic.

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Differences of menu according to region -

In the south of France, Spain, and Italy, foods and drinks differ from those served in the British Isles and Northern Europe. You can choose to host a feast based on one region, or mix it up. Let’s take a look at some of the common menu items for each region.

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Mediterranean regions -

Olive oil was often the fat of choice. Indeed, olives in general were popular. Red and white wine vinegars were also used. As for fruit, grapes, figs, and pomegranates were often served. Goat cheese was also a staple at medieval feasts in Southern Europe.

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Northern regions -

Beer was often drunk instead of wine. Cider vinegar was used instead of wine vinegars, and animal fats such as butter and lard were consumed instead of olive oil. Apples and pears were the fruits of choice, and as for cheeses, those made of cow or sheep’s milk were more common.

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Decor -

Preparing a feast also involved getting the room ready to receive the guests. Walls would usually be covered with tapestries, which would provide better acoustics, more thermal comfort, and protect the walls from drink spatters.

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Food presentation -

The host would flex his wealth and affluence by serving meat chopped into small pieces, bread made with finely milled flour, and by creating animal shapes with meat pieces.

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Food presentation -

Color was also a way to give an exuberant twist to dishes. Saffron and turmeric were often used to this effect.

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Entertainment -

Feast days sometimes were combined with other events, such as tournaments and hunts. But entertainment was paramount in a medieval feast. This would often include minstrels playing music and dancing.

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Entertainment -

Other performers, such as jesters, mimes, jugglers, and acrobats, would also often be present.

See more: This manuscript was the Medieval bible of health and wellness

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