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fish cooking

Fish being cooked in a large kitchen; broiling on griddles on the left and seething in fish kettles on the right.  Fast days kept meat off the menu for around 40% of the year from the medieval period through to the late-17th century (Picture ┬ęPeter Brears)

The Symposium is held annually in York

The date of the next Symposium is

Saturday 14th April, 2018.

 

Further details will be posted here when available.