Pub Chef's Tudor Banquet

14th September 2011

Robert Owen Brown, the chef at the Mark Addy pub in Salford, is organising a "King and the Peacock" banquet as part of the Manchester Food and Drink Festival.

The banquet will feature meat including peacock, pheasant, wild boar, capon (a castrated rooster), venison, goose, duck, pork and lamb, all of which will be cooked over an open fire. For £110 a head, guests will be promised "as much meate as ye can eate" and "as much ales as thee can stomach".

The event will be taking place at a secret location on the 8th and 9th October.

Source: Manchester Evening News