Archaeologists identify ingredients for food served during Richard IIIs reign

Archaeologists from the University of Leicester Archaeological Services (ULAS) have lent their expertise towards a series of medieval recipes designed to provide insight into the culinary dishes that may have been served up during the reign of King Richard III.

A selection of these dishes, including a medieval vegetable soup called 'pottage' and 'Bosworth jumbles' – or biscuits - will be available to taste during a free public event at the Jewry Wall Museum between 11.30am to 3.30pm on Sunday 22 March to coincide with the first day of the reinterment of King Richard III - the day his coffin will leave the University and begin its journey to Leicester Cathedral. 

The food display will remain at the museum until Sunday 29 March to mark the end of the reinterment week.

Margaret Adamson, a volunteer with the Friends of Jewry Wall Museum, came up with the recipes based on archaeological finds and documentary research on ingredients found in Leicester by ULAS. They are examples of what may have been available to medieval locals at inns and taverns, such as the Blue Boar Inn.

Following previous success with a recipe booklet entitled ‘A Taste of Roman Leicester’, Angela and Margaret are working on a follow up booklet called ‘A Taste of Medieval Leicester: Food fit for a King?’ which should be available to visitors of the Jewry Wall Museum in the summer.

The free public event ‘Medieval Leicester and King Richard III’ will also feature a demonstration of a knight dressing for battle, the history of the Battle of Bosworth, medieval music, craft activities for children and much more.