Medieval food: What did a knight's servants eat?

Stopping off at the farmhouse of one of his yeomen, the knight would experience more personal treatment and finer fare than at a poor roadside inn. Food historian Chris Carr takes Jason through the making of hot beans, bacon and leeks, pork in sage sauce and lamb pie, explaining how medieval pies differed from those we eat today. • Executive Producer: Jason Kingsley OBE • Executive Producer: Chris Kingsley • Senior Producer: Brian Jenkins • Producer: Edward Linley • Director: Dominic Read • Presenter: Jason Kingsley OBE • Subject Matter Expert: Chris Carr • Camera: Jo Taylor • Camera: Dominic Read • Editing: Lindsey Studholme • Stills Photographer: Kasumi • Production Manager: Kevin Case • Audio: Frank Newman • Sound Design: Liam Flannigan • Music licensed from PremiumBeat • Additional Camera: Darren Cook • Additional Camera: Neil Phillips • Additional Sound: Elizabeth Carlyon Special Thanks: • Chris Payton • Ed Savage Facebook: www.facebook.com/modernhistorytv/ Twitter: @ModernHistoryTV Falcon Eyes Bi-Color Video Led Lamp Soft Studio Light https://amzn.to/32N2Hei Sony camera https://amzn.to/2PNHcop Tripod https://amzn.to/32QUWEo Wellies https://amzn.to/2wvRylT Work gloves https://amzn.to/39pK1DV Radio mike https://amzn.to/2Tne0H0 Many thanks to Chris Carr – check out www.brigaandfriends.co.uk