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fish cooking

Fish being cooked in a large kitchen; broiling on griddles on the left and seething in fish kettles on the right.  Fast days kept meat off the menu for around 40% of the year from the medieval period through to the late-17th century (Picture ┬ęPeter Brears)

The Symposium is held annually in York

The date of the next Symposium is

Saturday 18th April 2020.

 The Domestic Dairy Book can be ordered from 

Prospect Books (Link)