A Culinary Journey to the Early 12th Century

Imagine stepping back in time to early 12th-century Wales. This was a time when feasting was an integral part of society, a way to celebrate, forge and reinforce alliances and showcase the generosity that has always underpinned Welsh culture.

12th Century Wales was divided into many small kingdoms, each having their own particular local customs and traditions. For all those kingdoms feasting was a way to bring people together from nobles to commoners in order to mark important occasions such as betrothals, religious festivals or battle victories.

Feasts were communal affairs with long tables groaning with a variety of foods and delicacies. These are some of the foods you might expect to find:

Roasted Meats: Meat was the showpiece of the feast and would have been roasted on spits or over open fires. Beef, pork, mutton, and venison were common but it was not unusual to have wild boar or other animals brought in from the hunt. There was a good understanding of what the beast ate affected the taste. In ‘The Welsh Traitor’s Daughter’ Angharad, in preparing for a feast, chooses to serve the meat from sheep who have been grazing on the river edge as this would be sweeter.

Game Birds: Wales offered abundant hunting opportunities and falconry was a popular pastime. Game birds such as quail, partridge, and ducks would certainly have graced the table but other birds such as herons, swans, and songbirds were also on the menu. Some game birds such as pheasant were not native to Wales and had been introduced by the Romans and the numbers increased by the Normans. Sometimes the birds were prepared with herbs and spices and roasted but might also be stewed or put into pies.

Fish: Welsh rivers teemed with fish and Wales has a vast coastline supplying a variety of seafood. Salmon and trout were among the favourites but the options were limitless.

Cheese: Wales has ample rainfall and the pastures are lush so it is not surprising that curds and cheese counted among the fare. The cheeses were most likely made from sheep’s milk although cows were reared as well. Varieties that we know today such as Caerphilly did not originate until much later but we do know that different areas would experiment with curds and sometimes adding herbs just as we do today.

Bread and Pottage: Bread was made from local grains and was a staple. Platters made from bread were also used to eat from. Grains grown included wheat, rye, barley and oats. A thick pottage or stew was also popular and had a vegetable base but often with meat or even fish added. ‘Cawl’ or Welsh stew is still popular today.

Vegetables: We associated leeks with Wales but these were also brought by the Romans. Other vegetables which might grace the table were wild carrots and turnips but also onions and cabbage. The cabbage would probably have been more of a Kale than the cabbage we are used to.

Fruits and Nuts: Native fruits included berries such as blackberries, raspberries, and wood strawberries but also wild currants and plums. Hazelnuts, sweet chestnuts, and walnuts were valuable because they could be well stored.

Ale and Wine: Ale was considered very good in Wales and was brewed usually from barley or oats. The wine offered was not produced locally but often imported by the wealthy. Mead which is a honey wine could be very potent and highly sought after.

If you enjoy historical fiction then you find plenty of feasts to enjoy vicariously in ‘The Welsh Traitor’s Daughter’. Look out for the sequel, ‘The Welsh Warrior’s Inheritance’ coming soon.