In camp, not only do we cook the best authentic food, but we also create some of the fresh ingredients ourselves.

We create our own flour for use in our breads using barley wheat on a traditional quern stone. The barley wheat is ground repeatedly until it resembles a fine flour. We feel this produces the better doughs for our skillet breads!

We also create our own butter in camp, by using waxed linen and a pot. Double cream is put into the post and the waxed linen is stretched over the top and secured with twine. The mixture is then shook vigorously until a distinct ‘sloshing’ sound is produced. The lid is then removed and the butter and buttermilk are seperated. Our camp made butter goes perfectly with our skillet bread.

We follow authentic recipes that are both viking and saxon in origin, with the camp favourites seeming to be tabahajah, a traditional lamb dish and blackberry patties, as sweet snack for the warriors after battle.

The recipes we use can be found on the PDF provided here: Viking and Saxon Recipes

All of our dishes are prepared using a traditional campfire and therefore must be able to be cooked on a skillet or in a pot.

Work is also being done in the future to move onto curing meats within camp which will be opened at future events.