France:  Begin with a delicate aperitif in honor of St. Francis and the vineyard; then be joined for the main course by rumbustious Parisian diners (c. 1300).  For dessert, the risqué songs of Adam de la Halle.

England:  The monks of Fountains Abbey in Yorkshire serve up some of the most sumptuous religious music of the 14th Century, together with prodigious quantities of strong, monastery-brewed ale!  Plus 15th Century advice on etiquette and good table manners.

Italy:  Follow the whole cooking process, from the trip to the market to guidance on how to produce cheese.  Profit from some timeless advice: “Eating an artichoke without salt is like going to the carnival with your own husband.”  But don’t be fooled.  Though the songs appear to be about food, in reality they are obsessed with sex!

Burgundy:  Celebrate the lavish Feast of the Pheasant (1454) with the beautiful songs of Guillaume Dufay and Gilles Binchois.  Relax to Compère’s beautiful motet in praise of Bacchus.  And revel in the party thrown by the composers Robert Morton and Hayne van Ghizeghem — so loud, it could be heard 200 miles away!

Spain and Portugal: Taste a selection of the finest Spanish wines as described by the none-too-sober composers of the Palace Songbook.  Experience the sharp end of haggling for grain in the Portuguese market place.

Germany: Learn of a hundred and one things to do with eggs.  Then wash them down with the very finest German beer and wine.  As the poet optimistically says: “Drink and sing, for the landlord will surely let us drink on credit until tomorrow!”
 

The music alone makes for a delectable evening.  But why not consider offering Medieval-style refreshments for your audience as well? … a sumptuous banquet, light snacks, or a simple glass of heart-warming hypocras before, after, maybe even during the concert!  The Orlando Consort will provide recipes based on Medieval cookery collections specially commissioned from some of Britain’s leading chefs, including Clarissa Dickson Wright (of Two Fat Ladies fame) and Jean-Christophe Novelli.  And send your audience home with a selection of recipes so they can make their own feasts for years to come.