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We put an enormous amount of work into our recipes at Colchester's Mead Hall. Not just making the food every day, but coming up with the recipes themselves.
One of the reasons we have a limited and rotating menu is that everything you eat represents extensive research and tons of experimentation.
While most of our food is locally grown or made in-house, we strive to use only Old World ingredients: things that would have been available in Scandinavia during the Viking Era through late Middle Ages. We use traditional curing, smoking, boiling, and roasting techniques as well... [Read more].
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Fun Fact of the Month:
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Ask the Meadmaker EP. 68 - As Long as it Takes
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