Archive for category Banquet

2014 Banquet Date Announced

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We are delighted to announce the annual Companye banquet will be held on Saturday 29th November at Greens Norton. Keep it free people!

Further details to follow, but for now have a look at last years event.

 

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The H Factor – Songs from the 2013 Banquet

Tired? Stressed? Driven insane by the model musical drivel Simon Cowell churns out? Well, look no further.

Sit back, kick off your shoes and relax with the chilled sounds of the 2013 Harrington Companye banquet!

The Agincourt Carol

Gaudete

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Banquet 2013 – Event Review

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The Assembled Throng

As the winter nights draw in, Sir William called the Companye together for our now traditional banquet. We were joined by invited guests from The Company of Saint Barbara; the Ap Harry’s;  The House of Bayard; The Whittinghams; and a guest independent archer in the form of Stan – who has been terrorising us at skirmishes all year!

Our annual banquet is an attempt to stage a reproduction of a 15th Century feast, with period food and drink. Care was taken to select only produce which would have been in season in November in the late 15th Century.

20131206-003441.jpgBefore the banquet started proper, Lord Harrington explained that we were going to show the assembled throng a newly discovered technique on how men at arms should protect and support their fellow archers. Once the archer (Alec) was carefully protected by a number of large men at arms. It was revealed that this was all fictitious and a cunning ruse de guerre, whereupon Alec was set up by the aforementioned strapping lads and promptly given the bumps for his recent eighteenth birthday.

The banquet then opened proper with a blessing of the food, Non Nobis Domine was recited, and then a rousing secular recital of the Companye creed.

The Menu was as follows:

The Harrington Banquette 2013

The Menu

Salat

A well dressed salad based on a 14th Century recipe 

 –

Pottage du Jour

A Potage of vegetables, freshly made and served at the table 

 –

Chicken and Leek en Croute

Rich chicken and leek cooked with a mixture of herbs and baked in a pastry jacket 

Hind leg of Venison

Hind leg of Venison from the Forests of Northamptonshire roasted and carved at the table.

Spit roasted Pork

Pork from our Lords land, stuffed with apple, onion and herbs, rolled and roasted on the spit then carved at the table.

Roasted vegetables

A selection of root vegetable roasted in fine oils with a selection of herbs.

Good fresh Bread

Good fresh bread from the Households own Master Baker.

 –

A Pottage of Autumn Fruits

New seasons fruit gently cooked in wine and brandy, lightly spiced, with a wine and honey sauce and cream from the dairy

A selection of Cheese from England and France

A hard cheese, a goat cheese and a soft cheese

Entertainment was provided between servings, and again these were appropriate to the fifteenth century.

Firstly Ninjella performed a stunning  unaccompanied version of the Agincourt Carol. It takes some nerve to stand up in front of your friends and sing a solo a capella, but it did not affect her singing and wow – another one who has kept her singing ability under wraps.

Next up was a quartet of Phil, Kof, Mark S and Cheri who performed Gaudete. Phil being Phil was concerned that the latin might not be quite right but he was forgiven.

During the meat course, Dale kept the Companye exercising their little grey cells with riddles. Sir William was on typical stunning form (he’s so modest..), but was finally beaten on one at the fourth attempt.

Following this, our guest Adrian the Bayard gave a oration of a rather saucy poem which had everything laughing.

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Our star poet!

After the venison and pork, we came to matter of the annual awards to the Household.

Apologies were in order to Phil and Kof, who had celebrated their nuptials way back in June, but their wedding present had only just now been delivered by the re-enactment trader we had commissioned. Two fine plates were delivered to them, with everyone’s best wishes.

Thanks were then expressed to Jammy for his stunning work on Sir William’s pavaise – easily the best reproduction of a pavise artwork by any 15th C re-enactment group in the UK. You can see it on display in the group photo at the start of this article. He was awarded a bottle of rather good whisky,  which we are confident will be purloined by John the Bulldozer – who has a track record in this regard.

The award of Harrington of the year (a secret ballot of the Companye) was awarded to Mark S, for always being helpful and his cheerful demeanour. He was awarded an Ave Maria plate featuring the heraldic Harrington Knot.

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Harrington of the Year Award 2013

The combat award was presented for the very first time. Honourable mentions were in order for Howard, and Warren, but the award was presented to ‘Ninja’ Pete for his battlefield prowess and his outstanding win in  the MSS dagger tournee in April.  He looked absolutely stunned with the award!

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A suitably stunned Pete B receives the Combat Award for 2103

Finally, Sir William took up his sword and inducted Corin and Mark S to Vintner status in the Order of the Rook. Both may now wear the battle honour of a chess rook gules on a field sable upon their livery coat.

That was supposedly the end of the awards, however the Companye had something special up their sleeve. Catching Sir William completely off guard they then presented him with a replacement sword as a gift to replace the one he had stolen back at Herstmonceux Castle in August.  It is rare for Sir William to stop talking and be rendered speechless but yes, it happened.

Next up, Lady Harrington was presented with a gift of a finely embroidered and stamped purse much to her amazement.

Having had the awards and gifts, the mazer was filled with spiced mead and sent around the tables. After the sweet was complete,  the Companye unveiled a mummers play which as per last year brought the house down. Dale in particular drew plaudits for his rather questionable Scottish Dragon accent which veered wildly between Alec Salmond and Rab C Nesbit.

Following the play, merriment continued until the night drew to a close.

Corin receiving the Order of the Rook

Corin receiving the Order of the Rook

The banquet – only our second ever – was considered a success. Each year we seem to have more ideas and more entertainment, and we look forward to many more!

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Happy Harringtons Having Fun!

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2013 Banquet Menu Revealed

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The Harrington Banquette 2013

The Menu

Salat

A well dressed salad based on a 14th Century recipe 

 –

Pottage du Jour

A Potage of vegetables, freshly made and served at the table 

 –

Chicken and Leek en Croute

Rich chicken and leek cooked with a mixture of herbs and baked in a pastry jacket 

Hind leg of Venison

Hind leg of Venison from the Forests of Northamptonshire roasted and carved at the table.

Spit roasted Pork

Pork from our Lords land, stuffed with apple, onion and herbs, rolled and roasted on the spit then carved at the table.

Roasted vegetables

A selection of root vegetable roasted in fine oils with a selection of herbs.

Good fresh Bread

Good fresh bread from the Households own Master Baker.

 –

A Pottage of Autumn Fruits

New seasons fruit gently cooked in wine and brandy, lightly spiced, with a wine and honey sauce and cream from the dairy

A selection of Cheese from England and France

A hard cheese, a goat cheese and a soft cheese

Assemble in our Lords Main Hall from 6-30 pm.

Please be seated for 7 pm to hear your Lords welcome and the blessing of the food.

 

 

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News – 2013 Banquet date announced

Banquet layout 2012

Scene from the 2012 Banquet

 

The Companye are pleased to announce they will be having their annual authentic banquet this year on 23rd November, at the Greens Norton venue. Menu to be announced shortly.

Tickets now on sale to Companye members.

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2012 Banquet Review

Harrington Banquet 2012 – The assembled throng.

The Harrington Companye banquet took place last Saturday evening and it was a great success!

The aim was to reproduce an authentic medieval banquet experience, and was the result of three months of research and planning.

The menu was as follows:

Potted cold sea prawns and fresh water crayfish tails
Prawns from the cold sea and freshwater crayfish served in French butter with spring onion, garlic and black pepper

Potage du Jour
A petit Potage of the chefs choice, freshly made and served at the table

Venison en Croute
Spit roasted Pork
Roasted vegetables
Good fresh Bread

Venison from the Forest of the County, hunted, cleaned and hung by our loyal forester, accompanied by chestnuts and a covering of pastry

Pork from our Lords land, stuffed with apple and onion, rolled and roasted on the spit
A selection of root vegetable roasted in fine oils with a selection of herbs
Good fresh bread from the Households own Master Baker

Pears Poached in Red Wine
A selection of cheese from England and France
News season Pears poached in red wine and lightly spiced, served in a wine and honey sauce with cream from the dairy
A hard cheese, a goat cheese and a soft cheese

We were entertained during the feast by Dale, who played his part of fool very well. In addition to capering around, and generally making a fool out of himself, he set a number of riddles – which the assembled throng were hard pressed to solve.

Next up we were treated to a musical number by Mark and Cheri, who performed a love song between a man and a woman – they kept those singing voices under wraps before now.

Finally, we were treated to a 15th Century mummers play based upon the legend of St George. The cast performed admirably and had everyone in laughter.

Banquet layout 2012

The Mazer was passed around with the gift of mead from Lord Harrington, and it was announced that Peter B had been voted Harrington of the Year by the Companye, for which he was presented with the gift of a fine yew drinking bowl.

As an experiment in recreating a late 15th Century feast the banquet was considered a success – and all were surprised at the depth of flavour in the dishes.

Now, having toasted the campaign season, it is time to preserve the gathered harvest, stockpile the firewood, and to train the troops.

Winter is coming…

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The Banquet is coming..

 

 

The Banquet is coming

Frenzied preparations are in full flight for the Harrington Companye’s end of Campaign season banquet. The Companye will be assembling to celebrate the season together and to give thanks for a safe return.

The venison has been shot and hung, the pigs have been nicely fattened and the harvest gathered in ready for the feast! Following a suitable donation, dispensation has even been obtained from the Church to eat both meat and fish on the same day.

Lady Harrington has sent out foresters gathering seasonal foilage to decorate the tables, the musicians are discussing which tunes are most appropriate to accompany each dish and local mead has been sourced from Sir William’s estates near Bedford to fill the Wolfage Manor mazer (http://en.wikipedia.org/wiki/Mazer_(drinking_vessel)) – the physical embodiment of the firm knot which binds us (pictured above).

Sir William & Lady Elizabeth have even commissioned a troupe of mummers to entertain the household and their invited guests.

All will come to fruition on Saturday after evensong.

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