Anglo-Saxon Week

This May half-term, travel back in time to discover a world of Anglo-Saxon food and feasting in collaboration with the Sutton Hoo Society.

Anglo-Saxon Bread Workshops

Saturday 27 May-Sunday 4 June (except Tuesday 30 May)

10.30am-11.30am and 2.00pm-3.00pm

Discover Anglo-Saxon milling techniques and try your hand at making historic flatbreads. During this workshop you will learn to make three types of bread: a peasant bread made from pea and fava bean flour, ‘dredge’ using oats and barley and ‘maslin’ which mixes wheat and rye flour. Booking essential.

Food in the Age of Sutton Hoo

Saturday 27 May, 11–4pm

Volunteers from the Sutton Hoo Society will be joining us in historic dress to demonstrate Anglo-Saxon recipes, known as ‘spells’, over an open fire. Recipes will include pottage made with purple carrots and delicious honey oatcakes.

Nine Sacred Herbs

All week, 11–4pm

In the demonstration kitchen we will be exploring the Anglo-Saxons’ Nine Sacred Herbs: camomile, fennel, mugwort, plantain, nettle, chervil, watercress, crab apple and betony (although some believe the ninth was cockspur grass) which, according to Anglo-Saxon beliefs, protected against disease.