
If you want to impress the Queen, you have to know how to throw a party, at least that seems to have been Robert Dudley’s thinking over 400 years ago when he put on a three week party for Elizabeth I which was the social event of the age. Kenilworth Castle is celebrating Dudley’s extravaganza and the first birthday of its stunning Elizabethan Garden through the re-creation of one of the festive marathon’s highlights – an ‘ambrosial’ 300 dish dessert served to Elizabeth I during her visit.

Created by the internationally renowned duo Bompas and Parr (yes this is from the boys press release but they are), famed for their spectacular food installations (diito), the extraordinary banquet will be served alongside Kenilworth’s Elizabethan Garden. The Garden, which opened in May 2009, is a full-scale re-creation of that built by Robert Dudley, Earl of Leicester in 1575 as part of his extravagant preparations for Elizabeth’s visit. Based on extensive evidence, including a detailed eye-witness description and archaeological exacavation, the Kenilworth Garden is the most accurate re-creation of an Elizabethan great garden ever attempted.

Also for the first time online here is the 300 strong menu list!
Sugar Sculptures
Twenty intricately designed sugar sculptures including sugar bears, sugar obelisks
and sugar aviaries with coloured sugar birds, animated on wires
Sugar and Fruit Fountain based on the central fountain in The Elizabethan Garden
Nine varieties of Custard Tart
Rose* Lavender*
Violet* Rosemary*
Strawberry* Juniper*
Chamomile Citronella
and Wormwood* (hallucinogenic herb more commonly known for its use in Absinthe)
Four varieties of Leach
(a thick, jelly-like preserve set hard enough to slice for serving)
Heart Leach Gilded Spades Leach (uses 24 carat gold)
Diamonds Leach Clubs Leach
Eight ‘Candies’
Candied Orange Candied Lemons
Candied Angelica (herb) Candied Grapes
Candied Cherries Candied Aniseed
Artificial Walnuts – ‘Sugar on Sugar’ – sculpted sugar walnut shells
which open to reveal a delicious sugar kernel
Hand Panned Dragees – sugared almonds (we like to call them medieval M&M’s!)
Four ‘Tansies’
(custard-like pancake dish with rich cream and eggs, sometimes thickened with dry bread crumbs)
Lemon Tansy
Bay* Tansy
Apple Tansy – coloured green with spinach juice
Rose* Tansy – made with edible flower blossoms folded into the batter
Eight Jams
Milk and Rose* Apricot
Blackcurrant Gooseberry
Ginger Wild Strawberry*
Honeycomb Pear Jam
Pudding in Skins
(delicious desserts cooked in pig bladder skins)
Ambergris (whale vomit, one of the most coveted ingredients in the world) Pudding in Skins
Rice Pudding in Skins
Special Desserts
Gingerbread in Bear shapes and Bird shapes
(representing the Bear and Ragged Staff from the Warwickshire Coat of Arms)
Flummery in Rosewater* and Almond varieties
(an early form of jelly, uses ground almonds soaked in water to create a ‘milk’)
Marchpane Gems
(an Elizabethan favourite – very stiff almond paste or marzipan that is shaped and molded into edible table centerpieces)
Knotted Quince (Pome Fruit moulded into flat ribbons and tied into knots)
Stamped Bear Quince (shaped as the Bear from the Warwickshire Coat of Arms)
Posset in Sack and Lemon Flavours
(A popular Elizabethan dessert – half drink and half trifle)
Fruits
A selection of succulent and juicy fruits including apples, pears, oranges, strawberries* and cherries
To Drink
Hippocras (mulled wine sweetened with spices)
Alcoholic cordial
Elizabethan Cocktail
* flowers/fruits which can be found in The Elizabethan Garden at Kenilworth Castle
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Tags: 300 dessert, banquet, bompas & parr, elizabethan, english heritage, garden, jellymongers, kenilworth castle, menu, robert dudley