THIS WEEK IN 1974: The banquet to beat all banquets

Something unusual had been cooking in Portsmouth...
By The Newsroom
Published 13th Sep 2018, 10:37 BST
Updated 13th Sep 2018, 10:43 BST
Helping with preparation of the food for the banquet was Jean Little and Roger Bethell.Helping with preparation of the food for the banquet was Jean Little and Roger Bethell.
Helping with preparation of the food for the banquet was Jean Little and Roger Bethell.

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.

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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. 

Related topics:PortsmouthSouthsea