If possible, cook outside, as close as is safely possible to the banquet hall

If possible, cook outside, as close as is safely possible to the banquet hall allowing the smoke and aroma to permeate the area being careful not to create a smokescreen in the process. This will be sure to make your guests feel hungry as the delightful aroma of grilled chicken, pork and beef waft about their noses.
Whole chickens, beef brisket, pork ribs, beef steaks and barbecued food in general are all highly suitable for your Medieval Knights banquet, served onto large serving platters to the table, or directly to your guests plates at the table by young willing assistants dressed as surfs (common medieval workers).

If your budget allows, you may choose to go the "whole-hog" and have a spit-roast suckling pig with an apple in its mouth served to your guests in true medieval style.
Bread is traditionally served with every meal, and as such, baguettes and whole round loaves are perfect for breaking off with the hands and using to mop up an empty plate. Ensure that your bread is served warm to the table and that you have plenty of butter and a selection of cheddar cheeses available as tasty fillers between plate refills.

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