La Renaissance d’ Arthur, Feast of Camelot ~Experience Exquisite Medieval Cuisine~

According to old customs, King Arthur longed to hear the adventures of his godly and chivalrous Knights of the Round Table while sinking his teeth delicious food and sumptuous desserts placed on platters

'King Arthur and Queen Guinevere' made a grand entrance during the Feast of Camelot.

Inspired by the a legendary British monarch, the students from the School of Hospitality, Tourism and Leisure Management (SHTLM) of Sunway University cooked up a feast that showcased the traditions, rituals and customs of the noble folks from medieval times while exercising their skills in running a restaurant to gain additional learning experience.

The students from the Bachelor of Science (Hons) International Hospitality Management programme put together a flamboyant dining experience, performance and presentation that showcased the “La Renaissance d’ Arthur, Feast of Camelot” recently.

The event kick started with the grand arrival of ‘King Arthur and Queen Guinevere’. King Arthur and his brave soldiers took centre stage marking the start of the ‘La Renaissance d’ Arthur’.

Duck meat was served to replace 'Peacock' that was commonly consumed during the medieval times.

As it was customary for people in the medieval times to feast on meat such as beaver, hedgehog, peacock and black bird, the SHTLM students improvise on the theme by replacing the meat with what is considered more acceptable these days.

The 'Hedgehog' served actually lamb cooked in a hedgehog shaped pastry.

The five course meal was replaced with meat such as fish, lamb, duck breast and squab respectively. The tradition of serving pear with honey sauce persisted. Guests were served with a sumptuous tail of fish soup served with shellfish and parsley, shoulder of lamb in camelyn sauce and spinach, canard breast with sawse madame and puree of butternut squash, squab with grain of paradise and puy lentils and pear with syrup and blackberries.

Guests raising their 'cups', marking the start of the feast.

By the end of this unique dining experience, the guests went home with an understanding of the traditions that were considered customary during the medieval times, why certain dishes were served and at the same time, experience the management and culinary talents of the SHTLM students.