All the people moaning about the chef not washing his hands - you all do realise that this is edited right? Do you really want them to extend this show by another 20 mins just so you can watch a guy wash his hands.
@@mediocrates1937 Rosted rabbit, pork and bacone could also be served... assuming the resturant is made for well of traders, guild masters and the like.
@@steveng2639 This video looks like it is from the late 1980s/very early 1990s, judging by the hairstyles of the host and another female, so it is great if this actor is still alive.
The swwet and sour chicken, pork apples with plum sauce... Delicious! This has inspired me to try all of it, including the fish stew! I do wonder how the pepper sauce tasted...
The first time I toured Britain was back in ‘88. Having heard mixed reviews of pub grub, and being adventurous, I went for pubs, even for most dinners. I was never disappointed. The food was excellent. (Except for one establishment that served plaice. It was all crispy oily batter with tiny hints of edible fish. Never went again.) The bread was far more nutritious than ours today. Now, there is 19x (!) the amount of gluten in bread (wheat) than in the early 1960s. And you wonder about the gluten related diseases and detrimental effects. Thanks for an instructive video. Cheers!
Although these are not my flavors, l really enjoyed watching the process by this talented young man, Chef Mark. I absolutely love history, old architecture, etc, so this show scratched a few itches, lol! Canada is a beautiful country, but you won't find anything medieval here like a thatched roof pub complete with ghosts! Looking forward to finding more videos like this. Thank You!!👍😃🐾🌈☮️🇨🇦
alex pendle i know, I want to know when it was aired. Her outfits are mental! But the film quality is good, while most tv shows like this from 80s looks dated. Maybe it’s been given a digital polish. Otherwise her outfits are fantastically anachronistic
Got my doubts. Agreed, pub fare was what was locally in season and available but pubs & inns were for lower class locals and travelers. So the fare would have reflected that. Being close to water, fish would have taken precedence followed by chicken, pork and vegetable dishes of basic and cheap composition. Most of the ingredients highlighted in your dishes would have been too expensive to offer, especially the spices, commercially in those days. Just an opinion.
That depends on the more specific time and place. By the late 14th century (the particular time mentioned here) , trade was very much on the rise and was in the wake of the Black Death which lead to a significant spike in the relative value and thereby income of the lower classes on account of the sharp decline in available laborers. Traveling merchants and mercenaries would also stay at pubs as well, who could essentially be middle class. While this part is conjecture, I imagine that larger settlements might have multiple inns specializing in different types of clientel. As for the cost of spices-that depends, again, on the time, place and specific spice in question. Cumin is not particularly expensive; on the other hand, he mentioned saffron, which was more valuable than gold. Some spices could also be grown in Europe rather than imported (especially from India) , generally reducing their price considerably.
During the Medieval period in Rye the majority of the local people struggled in poverty. It was a tax haven but was of little consequence to the poor. Much of what they produced went to the Crown and there was significant unrest among fishermen and the growers of barley, especially, who were frequently unable to consume their own produce. There is much on record showing the letters of correspondence pleading on their behalf for the allowance of provisions once the Crown's needs were met. Chicken was not commonly eaten, it was considered a luxury. You'd never kill an egg laying hen and deprive yourself of that food resource during that time period. Mutton, dead or on it's last legs, would have been more common with the renowned wool trade in Rye, but it was by no means plentiful.
LOL no. This entire video is absolute nonsense. Literally nothing that came out of that kitchen would have been sold in a medieval pub. Those spices alone would have cost an absolute fortune and would not have been available to anybody who wasn't rich Medieval pub food was nothing more than pottage with maybe a bit of dried fish if you were fortunate, and ale. Thats it, and its very well documented
Yea birds were only for the wealthiest. In Italy they actually said the poor would get sick if they eat things from high above ground. And visa versa for nobles.
Well, they did say that it was for wealthy merchants and travelers back then. This might have been a meal served for the wealthy inn guests, not really pub food, as is suggested.
You don;t eat with your knife. You cut with the knife and eat with your spoon, or fingers. A "thorn", something like a thick chopstick with one pointed end, may have been used in some areas.
There are a number of food safety issues not speaking of hand washing. I get that theres editing, but some things we observe directly as cross contamination. Also... the temperature of things, and cleaning his work surface. Which clearly still had raw chicken in a number of shots.
Maybe they edited out the hand washing but the raw meat on the cutting board while preparing the sauce! Lol I get it it’s for a program but my ocd I can’t handle it! 🤣 Great and educational show though.
Love Brit history! We also have many great pubs with "pub grub" including beers, wine, classic "fish and chips" and wonderful sandwiches made on rye bread, named after the Earl of Sandwich and houses/windmills from the 1600s here on old Cape Cod...in "NEW England" as well as teas at old inns! We haven't forgotten our British/Irish/Scottish roots here! Thanks for sharing~
@@Saucyakld And you just....tried every restaurant and pub then? Lmao I mean if you tried a half dozen highly recommended ones and they were all trash, fine, but a lot of people go to a town, a state, or a whole nation and try one or two restaurants and just declare welp the food here is terrible : p
Hi, we're going to recreate delicious medieval cuisine while we listen to harp music. So calm and peaceful. Also we're to cOmMUnE wItH tHe dEad. Cheerio!
pomme, by the 13th and 14th centuries may not yet have been narrowed down to apple as apple means today. That is to say, they both just simply meant fruit before. It was after the Norman conquest (or invasion, if you prefer) of 1066 that both words were narrowed down to mean what when now mean when we say apple. Meaning that it probably the same meaning as before during several centuries that followed. Even today pomme and apple are used in some fixed expressions for things having noghting to do with the modern-specific fruit (e.g. apple of the eye, though one could argue the pink colorassociated with a red apple)
Chef: We have to remove the skin, else it turns the whole thing gray. Ringmaster Ghost Guy: "I prefer 'gray lady', ghosts aren't white". Me: 🤔...🤯! 👻👻👻👻
I have been a Dickens' fan all of my adult life but just happened on you wonderful series all about great food from the Past. half of my heritage is British and I just love watching British cooking and Baking as my Granny owned a Bakery in Lancashire. thanks so much for having such a great series
Ah, well. I've lost my appetite for the rest of the day. Before breakfast. Interesting. And, if I'd lived back then, I would have eaten what was available in the usual manner of preparation.
This reminds me of a show done by the wonderful Keith Floyd where he recreates a Roman meal on Hadrian's Wall........and is so disgusted by it he threw it into the bushes!
What's with the put down of her lime green suit? What should she have worn, a pearl studded heavy gown with a big lace collar like Queen Elizabeth the 1rst? lol
Chef: today we are making a traditional medieval grub Also Chef: i dont like these ingredients so i will use something else The foodies at the end didnt know chef changed the damn recipes lmao
So basically, the chef started with meat/fish/poultry, then added spices, wine, and honey with every dish. I found myself getting a bit bored with it all.
Chef: They used to take GREAT pride in food presentation
Also Chef: Here's a bowl of gray lol
I'll have some of the yeller🤣
That’s like Russian cooking
All the people moaning about the chef not washing his hands - you all do realise that this is edited right? Do you really want them to extend this show by another 20 mins just so you can watch a guy wash his hands.
Lol
Plus, if they're going for authenticity..
@@devinm.6149 The blood crust in between his fingernails from the chickens he snap the necks off of just add flavor.....
@@PACKERMAN2077 why are you telling me this?
@@devinm.6149 I was going for authenticity
...
I love all the stilted conversations and bored-looking neon presenter, hilarious!
Ahahaha! I'm dying over that hairspray blowing in the wind. Great chunks of hair. And OMG, that girl-boss suit. 😂
Fabulous program, I really enjoyed it and found it quite interesting. Keep more coming, thank you from across the pond.
I wish there were medeival restaurants. I would love to try these dishes, except the fish.
Pottage. Lots of pottage. And by lots, I mean only...
@@mediocrates1937 Rosted rabbit, pork and bacone could also be served... assuming the resturant is made for well of traders, guild masters and the like.
Ahhh, the Mermaid in Rye. Had a few pints in there. I've been in a number of pubs with mediaeval origins, but none quite like the Mermaid. Unique.
The lady's violently lime green suit makes me feel uncomfy in my eyes. :< Its like an 80s real-estate agent..
Good
Don't look at it then.
Elzariel some people like that kind of green. And it’s more of a pale lime or pea purée 😂
@@ColonelBummleigh I say she looks like Cookie Kwan, the best, number one ladies real estate agent this Side of Shelbyville.
@@PACKERMAN2077 I like her.She's cool.
"You call yourself a 'ghost investigator'. So what does that mean?"
It means he's a fraud.
He is an actor called Christopher Farries…
There would be legitimate cultural importance in a person going around investigating and compiling ghost stories, tho
@@steveng2639 This video looks like it is from the late 1980s/very early 1990s, judging by the hairstyles of the host and another female, so it is great if this actor is still alive.
sis be roasting modern pub food while wearing a neon green suit
She's trying to attract ghosts🤣
She goes to the same dress maker as the Queen.
Actually neon green was a really popular color in the 90s and again a few years ago.
The swwet and sour chicken, pork apples with plum sauce... Delicious! This has inspired me to try all of it, including the fish stew! I do wonder how the pepper sauce tasted...
The first time I toured Britain was back in ‘88. Having heard mixed reviews of pub grub, and being adventurous, I went for pubs, even for most dinners. I was never disappointed. The food was excellent. (Except for one establishment that served plaice. It was all crispy oily batter with tiny hints of edible fish. Never went again.)
The bread was far more nutritious than ours today. Now, there is 19x (!) the amount of gluten in bread (wheat) than in the early 1960s. And you wonder about the gluten related diseases and detrimental effects.
Thanks for an instructive video.
Cheers!
Although these are not my flavors, l really enjoyed watching the process by this talented young man, Chef Mark. I absolutely love history, old architecture, etc, so this show scratched a few itches, lol! Canada is a beautiful country, but you won't find anything medieval here like a thatched roof pub complete with ghosts! Looking forward to finding more videos like this. Thank You!!👍😃🐾🌈☮️🇨🇦
I love the fact there is no information online about this tv show (that I could find anyway)
alex pendle i know, I want to know when it was aired. Her outfits are mental! But the film quality is good, while most tv shows like this from 80s looks dated. Maybe it’s been given a digital polish. Otherwise her outfits are fantastically anachronistic
I never saw this when it was on TV but it seems to have been made in 2000 judging by the end credits.
@@ciarandurkan2110yes it says year 2000. Not 80s for sure. Looks late 90s.
Got my doubts. Agreed, pub fare was what was locally in season and available but pubs & inns were for lower class locals and travelers. So the fare would have reflected that. Being close to water, fish would have taken precedence followed by chicken, pork and vegetable dishes of basic and cheap composition. Most of the ingredients highlighted in your dishes would have been too expensive to offer, especially the spices, commercially in those days. Just an opinion.
That depends on the more specific time and place. By the late 14th century (the particular time mentioned here) , trade was very much on the rise and was in the wake of the Black Death which lead to a significant spike in the relative value and thereby income of the lower classes on account of the sharp decline in available laborers.
Traveling merchants and mercenaries would also stay at pubs as well, who could essentially be middle class. While this part is conjecture, I imagine that larger settlements might have multiple inns specializing in different types of clientel.
As for the cost of spices-that depends, again, on the time, place and specific spice in question. Cumin is not particularly expensive; on the other hand, he mentioned saffron, which was more valuable than gold. Some spices could also be grown in Europe rather than imported (especially from India) , generally reducing their price considerably.
@@nevisysbryd7450 Trying to defend the indefensible are we?
During the Medieval period in Rye the majority of the local people struggled in poverty. It was a tax haven but was of little consequence to the poor. Much of what they produced went to the Crown and there was significant unrest among fishermen and the growers of barley, especially, who were frequently unable to consume their own produce. There is much on record showing the letters of correspondence pleading on their behalf for the allowance of provisions once the Crown's needs were met.
Chicken was not commonly eaten, it was considered a luxury. You'd never kill an egg laying hen and deprive yourself of that food resource during that time period. Mutton, dead or on it's last legs, would have been more common with the renowned wool trade in Rye, but it was by no means plentiful.
I hope to one day be called a "ghost investigator" while wearing a fedora, a blue bow tie and a cherry red blazer as I hold a cane. Excuse me "stick".
LOL no. This entire video is absolute nonsense. Literally nothing that came out of that kitchen would have been sold in a medieval pub. Those spices alone would have cost an absolute fortune and would not have been available to anybody who wasn't rich
Medieval pub food was nothing more than pottage with maybe a bit of dried fish if you were fortunate, and ale. Thats it, and its very well documented
Exactly. Not to mention that it's unlikely for the pub to serve elaborate, time-consuming dishes.
Occasionally they would roast mutton and most of the other time it was salted /corned pork.. Rabbits and ells were cheap
Yea birds were only for the wealthiest. In Italy they actually said the poor would get sick if they eat things from high above ground. And visa versa for nobles.
I imagine it's a very _very_ ritzy pub.
Well, they did say that it was for wealthy merchants and travelers back then. This might have been a meal served for the wealthy inn guests, not really pub food, as is suggested.
You don;t eat with your knife. You cut with the knife and eat with your spoon, or fingers. A "thorn", something like a thick chopstick with one pointed end, may have been used in some areas.
I'm so in.. then she slips in ghosts???? What's next? Aliens invented custard?
I have it on good authority that an alien invented Fish Fingers And Custard.
Larry Scarr What's wrong with ghosts?? 👻👻👻👻
I thought u knew that
"Security Purposes" usually means the Government or State Appointed Tax Collectors are not getting their cut. Some things never change.
I love all the architecture and living archeology.
There are a number of food safety issues not speaking of hand washing. I get that theres editing, but some things we observe directly as cross contamination. Also... the temperature of things, and cleaning his work surface. Which clearly still had raw chicken in a number of shots.
Maybe they edited out the hand washing but the raw meat on the cutting board while preparing the sauce! Lol I get it it’s for a program but my ocd I can’t handle it! 🤣 Great and educational show though.
Has there ever been a "ghost investigator" that has said " Nope no ghost here. Sorry."
What was the point of the ghost guy?? 😂
P0GFLIPPER
they have to add a male or 2
Call up a demon or two.
Love the fact that demo pans look so pristine when the working ones are battered or oval 😂. And could be classed as a mini wok.
A bit of wine, pours in bottle.
And he's talking about carving knives and he's cutting with a small paring knife. 😂😂😂😂
This is fantastic! Thank you for posting!
Love Brit history! We also have many great pubs with "pub grub" including beers, wine,
classic "fish and chips" and wonderful sandwiches made on rye bread, named after the Earl of Sandwich and houses/windmills from the 1600s here on old Cape Cod...in "NEW England" as well as teas at old inns! We haven't forgotten our British/Irish/Scottish roots here! Thanks for sharing~
Hey I'm from mass too!!
Not when I visited! Ghastly food! Good not believe it! Fly half way around the world and get food I would not give to a pig!
@@Saucyakld And you just....tried every restaurant and pub then? Lmao I mean if you tried a half dozen highly recommended ones and they were all trash, fine, but a lot of people go to a town, a state, or a whole nation and try one or two restaurants and just declare welp the food here is terrible : p
That basement. Wow! Talk about Ancient.
I’d like the link to see the dukes knife, can’t find it anywhere online. LOVE THIS EPISODE, so interesting. Greetings From Pensacola Florida.
Ive had a bear of a time trying to find tuna safe dolphin.
Roland Deschain 😂😂💯
You just need to join Futurama mate ;o)
Hi, we're going to recreate delicious medieval cuisine while we listen to harp music. So calm and peaceful. Also we're to cOmMUnE wItH tHe dEad. Cheerio!
I don't have a clue why they added that stupidity.
“ this is a bunch of Medieval ingredients… ima take these and make a modern dish “…bruh I want historically correct dishes…
What a GREAT show !! thanks for this upload !!
Whenever I think of mace, I think of the stuff you spray when you're being attacked.
I’m alone and watching this at 1am and when she mentions ghosts… i fast forwarded away from that topic. i don’t want to be spooked! 🤣
Presenter: “Do you mind if we bring a buffoon around who claims to be an expert on ghosts…?”
Me: “I mind!!”
4:48 "As the building is so old, do you have any ghosts?" "Five we believe." 🤔
This food is too fancy for a pub. Maybe at a wine tasting event.
If u skip past the ghost stuff, you can sort of appreciate the misinformation
😂😂
Please more of this.
wales007 this snow is from 19 years ago so maybe not
Cool show and good eats! Thanks!
Very interesting!
I couldn't help but notice that Judith is a dead ringer for Paris Hilton.
Fantastic documentary. Keep them coming
If by fantastic you mean misinformed and delusional...then sure!
pomme, by the 13th and 14th centuries may not yet have been narrowed down to apple as apple means today. That is to say, they both just simply meant fruit before. It was after the Norman conquest (or invasion, if you prefer) of 1066 that both words were narrowed down to mean what when now mean when we say apple. Meaning that it probably the same meaning as before during several centuries that followed. Even today pomme and apple are used in some fixed expressions for things having noghting to do with the modern-specific fruit (e.g. apple of the eye, though one could argue the pink colorassociated with a red apple)
Medieval history, cool. Food history, cool. Ghost hunter? Nope. Won't be watching this one.
You're missing out. The ghost documentaries have the best dramatic reenactments.
1st time I've ever seen a grown man roll his balls in flour 😂
Nice! Thanks a lot! Have you got more of these, please?
Excellent! Following 🌞
This is awesome
Not only was it the same and not all of it was sold. I just had a pie with a sell by date of 14 June 1346.
7 minutes in...watched him handle raw pork, not wash his hands, then cross contaminate half the kitchen.
Just like in the old times
its free real-estate😉
Is it really that dangerous?
@@dextew69 yes.
I saw that too! I hope they just cut out the parts when he washed his hand for time sake.
Chef: We have to remove the skin, else it turns the whole thing gray.
Ringmaster Ghost Guy: "I prefer 'gray lady', ghosts aren't white".
Me: 🤔...🤯! 👻👻👻👻
I have been a Dickens' fan all of my adult life but just happened on you wonderful series all about great food from the Past. half of my heritage is British and I just love watching British cooking and Baking as my Granny owned a Bakery in Lancashire. thanks so much for having such a great series
I do recommend "Cooking with Claire", immersing us in the Tudor diod style era :)
Fun show...made me hungry.
No yorkshire pudding?
Yorkshire pudding did not impress me.
Ah, well. I've lost my appetite for the rest of the day. Before breakfast. Interesting. And, if I'd lived back then, I would have eaten what was available in the usual manner of preparation.
He should be wearing a pointy hat!
I haven't seen Jan Leeming in donkeys years.
Lost me at the ghostinvestigator.
This reminds me of a show done by the wonderful Keith Floyd where he recreates a Roman meal on Hadrian's Wall........and is so disgusted by it he threw it into the bushes!
Man that's crack up like old timey happy music playing and thay had a duel to the death
The snooty host is unintentionally hilarious. I love her.
Love this stuff! Thankyou✌💜🇬🇧
Documentation, where is it?
Did they have cauliflower steaks?
I would love to try medieval halal cuisine.
What's with the put down of her lime green suit? What should she have worn, a pearl studded heavy gown with a big lace collar like Queen Elizabeth the 1rst? lol
Chef: today we are making a traditional medieval grub
Also Chef: i dont like these ingredients so i will use something else
The foodies at the end didnt know chef changed the damn recipes lmao
pov u own a Medieval pub and u never ate Medieval food
If the one ghost was a tavern wench, why did she have a portrait?
Why portrait a wench?
Did in castle at Holland
Recipes please!! 🤤
The gray lady was gorgeous. I'm sure jealousy played a part.
Is this not Tilling?
This us giving me violent 2004 vibes
You need more commercials
What year did this originally air?
2000 almost a quarter of a century ago !
@@glynischapman3044 thank you
A bit more pepper, adds half a bowl full 🙄
Sick I'm feeling like knight now
This is amazing food. What happened to english cuisine now?
Was a bit day time tv for me.
This video is all wrong historically.... Just saying.
Why a baby bird😢
It was a Cornish hen.
@@SAnn-rf3oz I know
Where are all the Muslims? Are you sure this was filmed in the U.K.?
The only ghosts that belonged in this show were peppers.
self proclaimed .
3:46 She like a spot of smugglin'.
Damn... I had one of those waffle irons.
I accidentally left it in the tall cabinet at my ex's house.
He probably threw it away🤕
Damn Tommy! 😂😂😂😂
Song name pls
not disrespectful but never ever my whole life ive seen a ghost
I'm strangely hungry
Those shoulder pads...
Blimey how old is this......Real Ale declining? Chicken in a Basket? Was it recorded in the 1970's?
So basically, the chef started with meat/fish/poultry, then added spices, wine, and honey with every dish. I found myself getting a bit bored with it all.
Why is everyone's hairstyle from the 80s?
Delightful .. as only the English can do. I'm just glad there are vegan alternatives today.
you lost me at 'ghost hunter' bye
Jamaica Inn
Mermaid Inn
In actual history this is NOT HOW it would b made..