Dubh-Linn Cooking Challenge

Yesterday we were lucky enough to attend Dubh-Linn's inaugural cooking challenge. When we arrived at a leisurely quarter-past noon, the Dubh-Linners had already been at it since 8am. Having been challenged to cook the best dish using period methods and materials, early morning cooking-pit building and ingredient prepping was unavoidable.

Despite the lack of a sleep-in the Vikings did not disappoint, producing 4 delicious period dishes: stuffed trout and travelling pasties, pork and root vegetable stew in black beer, goat in barley, and honey-glazed shrimp and vegetables. Tasting all of the dishes followed by a goblet/horn of mead left us contently stuffed!

Thanks to Dubh-Linn for the warm welcome, yummy food and good conversation.