Something unusual had been cooking in Portsmouth...
Or, to be more specific, two sheep, three turkeys, two whole deer, 12 pigs heads, two suckling pigs, 36 guinea fowl, 50 pigeon, 36 chickens and seven shoulders of pork.
This added up to a feast which should beat the guests, said the organisers of the medieval banquet which was held on Southsea Common.
Southsea publican Terry Little had little help from his friends in preparing and cooking the food, which was served to the 300 guests.
He even managed to find a cookbook printed at the beginning of the 19th century, which offered useful tips on dressing and oven temperatures.
Profits from the event went to Portsmouth and District Spastics Society.