Step into the past and experience an unforgettable evening of feasting, music, and merriment in the historic heart of Worcester. Join us at The Old Palace, a stunning riverside venue once graced by Kings and Queens of England, for a night that blends medieval tradition with modern indulgence.

Begin your evening with a welcome drink before settling in for a lavish four-course banquet, featuring dishes inspired by medieval recipes and reimagined for today’s noble guests. From roasted capon with fig and sage stuffing to a hearty vegetarian root pie, every plate is a celebration of seasonal flavour and historic flair. Vegan and gluten-free options are available with advance notice.

Throughout the evening, be serenaded by the enchanting sounds of Marco Cannavò and Ricardo De Noronha, whose live performance on hurdy gurdies and medieval percussion will transport you to another time. Their music, drawn from the rich traditions of troubadours and sacred medieval song, brings a magical atmosphere to this unique dining experience.

Medieval attire is warmly encouraged—whether you come as a knight, a noble, or a wandering bard—but not required. Just bring your appetite and your sense of adventure.

Gather your companions and prepare for a night of revelry, storytelling, and timeless charm.

Merriment awaits, good folk!

🍽️ Feast Menu – Medieval Banquet at The Old Palace

A feast fit for Kings and Queens, reimagined for the modern noble guest.

🥖 Starter

Manchet Bread & Herb Butter

Soft white bread rolls made from fine flour, served with whipped butter infused with parsley, thyme, and chives.

Allergens: Gluten, Dairy

🦌 Appetiser

Game Pâté with Quince Jelly

Smooth game pâté on crisp rye toasts, balanced with sweet-tart quince preserves.

Allergens: Gluten, Mustard, Sulphur Dioxide

🍗 Main Course Options

Roasted Capon with Fig & Sage Stuffing

Herb-brined chicken roasted and stuffed with a mix of figs, sage, onion, and barley.

Allergens: Gluten, Celery

Savory Root Pie (Vegetarian Option)

A golden pastry filled with roasted parsnips, carrots, leeks, and turnips, bound with herbed béchamel.

Allergens: Gluten, Dairy

Grilled Trout with Almond & Herb Crust

Trout fillet baked with crushed almonds, parsley, and lemon zest.

Allergens: Sulphur Dioxide

🥕 Sides

Honey-Glazed Carrots & Buttered Cabbage

Roasted heirloom carrots in a honey and vinegar glaze, paired with savoy cabbage sautéed in butter and mustard seed.

Allergens: Gluten, Dairy

🍮 Dessert

Gingered Cream with Spiced Fruit Compote

A modern take on “posset” — whipped cream steeped with fresh ginger, served over warm spiced apples, raisins, and plums.

Allergens: Dairy