Robin Hood at the table

At the table of outlaws, there is no French-style service. Roasted game is shared on the spit, placed on thick slices of stale bread (trenchers) that serve as plates, then eaten soaked in juices. A large pot (the pottage) simmers constantly over the fire to feed all who arrive, and ale and mead are passed around. The feast is neither seated nor ordered: it is a circle around the flames, from the humblest poacher to the yeoman.

Venison (poached king's deer) is Robin's absolute signature: stealing royal game was a capital crime, making it the ultimate food of rebellion. It is seasoned with what the forest offers — wild garlic, wild thyme, juniper berries, sage — and precious pepper for feast days.