Food Festival Launch
January 9 - January 18
Join our many food venues as they celebrate Scottish and Medieval Fayre
This Festival has grown from grass roots community of interest in the city since 2008 when a copy of the Vita Kenigerni was restored to the city. This 12th century book records the legends and story of St Mungo who lived in the 6th century.
Today this city celebrates with you as you enjoy hospitality from our host restaurants who welcome you with a ST MUNGO MEAL during the festival from 9 – 18 Jan.
The food selection includes salmon of course, our coat of arms shows a salmon with a ring in its mouth, because the Queen had lost her ring and Rydderch wanted to see her wearing it. According to the legend, Mungo sent his disciple to fish in the river and bring him a fish with the ring in its mouth. Well, why not enjoy St Mungo Beer and a wide range of foods to restore your travels around the Festival events which are free?
Mungo was called to be Bishop of Glasgow by Rydderch now King of Strathclyde wanted to establish his kingdom at peace and called his friend Mungo to return. Mungo or Kenitgern was abbot at Llanelwy where he had fled for safety during the wars in Alclyde. Mungo returned by way of Hoddom where he may have remained for three years until Rydderch came to Hoddom and brought him to Glasgow 582AD.
Ideas for medieval inspired dishes:
Food during medieval times for the majority of people consisted of locally sourced produce including rye or barley bread, home grown vegetables (especially heritage types), Scottish fruits (such as apples and berries), nuts, honey, ale and fish or meat which they could rear themselves. Hunted meat such as deer, boar, rabbits and hares would have been the preserve of the nobility, and poaching was punishable by death. The upper classes regarded anything grown underground as peasant food – their vegetables tended to be things like leeks, garlic and herbs. The nobility would also have had access to many exotic spices such as Pepper, Cinnamon, Cloves, Nutmeg, Ginger, Saffron, Cardamon, Coriander, Cumin, Garlic, Turmeric, Mace, Anise, Caraway and Mustard.