SpringWar is a fully catered event with all food being provided as part of the event price. We do offer an ‘off board’ price, which means that the attendee will be responsible for providing their own food for the event. People who choose to go ‘off board’ will not be provided with cooking facilities by the event. They may bring their own cooking facilities, such as gas burners, but will not be allowed to operate cooking fires.
While every attempt will be made to cater to dietary requirements, the kitchens at springwar are run by volunteers, and as such we may not be able to cater for all restrictions. Dietary restrictions can be given as part of the booking process, and if there is a problem meeting your specific requirements, the event steward may request that you go ‘off board’ for the event.
Note: As is the custom with SCA events, you are expected to bring your own Feasting Gear to the event.
Feasting Gear consists of any eating and drinking implements. We recommend bringing a plate, bowl, cup, and cutlery. Washing up stations will be provided at each meal to enable you to wash up your feasting gear, but there will not be a washing up service. Cleaning up your own feasting gear is your responsibility.
Soup Kitchen
A simple, no-fuss setup to keep everyone fed and warm. The Soup Kitchen will offer a selection of basic soups and breads, served in an open, self-serve style. Expect multiple soup options (including vegetarian/vegan & GF) and fresh bread to go with them.
Soup Kitchen Chef
Mistress lillian D’Ath
The Soup Kitchen Chef is responsible for managing the soup kitchen dinner on Friday evening, ensuring that the meal is prepared and served.
Breakfast
Breakfasts will be provided in the traditional way of Spring War. It will be available after the breakfast ‘bell’ has been rung, typically around 8 in the morning.
Attendees line up and progress past the BBQs for bacon, eggs, and mushrooms to be served hot onto their plates.
The BBQs will have food cooked in different sections, but some cross-contamination will occur.
Breakfast cereals, tea, and coffee will also be provided.
Breakfast Chef
Baron and Baroness of Mordenvale – Gavriil and Kolfinna
The Breakfast Chef is responsible for managing the kitchen for breakfasts throughout the event, ensuring that meals are prepared and served.
Lunch
Lunches will be served buffet-style, with a ‘build your own’ setup to suit all tastes and appetites. A fresh selection of ingredients will be available, including:
- Cold meats
- Boiled eggs
- Cheese
- Wraps & breads
- Fresh veggies: lettuce, tomato, cucumber, carrot
- Extras: pickles, relish
- Seasonal fruit: watermelon, apples, oranges
The full menu is based on what will be available at the time. Expect a fresh, hearty spread to fuel your afternoon!
**Role Available**
Lunch Chef
Sunday Lunch Chef – Mistress Antonia
The Lunch Chef is responsible for managing the kitchen for lunch throughout the event, ensuring that meals are prepared and served.
Saturday Dinner – Tentative
As the search for a chef continues, Mistress Fenissa and General Aia have put together a pasta bar to keep things simple and functional.
First Course – Mezze & Salad
A selection of items to start the meal:
- Olives
- Hummus (vegan, gluten-free)
- Flatbread (regular and gluten-free)
- Falafel (vegan)
- Tabbouleh (gluten-free with quinoa)
- Feta
Second Course – Pasta Buffet
Build your own plate:
- Pasta (regular and gluten-free)
- Sauces:
- Meat (Bolognese)
- Vegan (tomato-based)
- Cheese-based (Alfredo)
- Garlic Bread
Third Course – Dessert
Simple and satisfying options:
- Fruit salad
- Custard
- Slab cake
- Ice cream
Menu subject to change based on availability and preparation.
**Role available**
warning! If no one takes this role, Niss and Aia will be forced to cook.
Feast Chef
The Feast Chef is responsible for managing the feast on Saturday evening, ensuring that the meal is prepared and served.
Night Market Dinner
Menu to come – If you’re interested in cooking, please contact Ziad.
Night Market Chef
Ziad Alattar
The Night Market Chef is responsible for managing the night market dinner on Sunday evening, ensuring that the meal is prepared and served.