Spring Camp 2026 (Labour Weekend)
Come and join us at Braythwayte Manor on the northern shores of Lake Rotorua for up to 3 days from your favourite century over Labour Weekend from Friday 23rd (4pm) to Monday 26th October.
This is a relaxed 'Living History' encampment with no set timetable. Each day starts with sunrise and ends when you decide it should with breakfast, lunch and dinner somewhere in between.
Bring your A&S projects, swords, armour, bows, instruments and games and enjoy the company of other like-minded folk.
Pricing:
| Full Event | Full Event | Up to 48hrs | Up to 48hrs | Up to 24 hrs | Up to 24 hrs | |||||||||||||
| Meal plan | Self-catering | Meal plan | Self-catering | Meal plan | Self-catering | |||||||||||||
| Adult (SCA member) 16yrs + | 140 | 60 | 94 | 40 | 47 |
20 |
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| Adult (Non-member) 16yrs+ | 145 | 65 | 99 | 45 | 52 |
20 |
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| Child 5 to 15yrs | 70 | 30 | 48 | 20 | 24 |
10 |
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| Infant under 5yrs | Free | Free | Free | Free | Free | Free |
BOOKING FORM HERE:
Food:
In keeping with the living history theme, all food will be prepared in the medieval kitchen and cooked over the open fire or baked in the wood-fired bread oven. The event is fully catered with delicious cooked breakfasts, generous lunches with freshly baked bread and a cooked evening meal. Hot and cold drinks and snacks are also included.
The meal plan will cater for vegetarian, dairy-free and gluten-free diets. There is also a self-cater option for those who have dietary needs that are not met by the meal plan.
Draft menu and ingredients: This is included here as a draft for planning purposes only. There will likely be minor changes/substitutions at the event. Ingredients for the dinners will be added once our wonderful cooks have designed their menus (this might be quite close to the event)
| Ingredient lists | |||||||
| Friday eve: | Light supper (not a main meal) | Saturday Dinner | Sunday Dinner | ||||
| Bread rolls or GF Bread | |||||||
| Butter | |||||||
| GF Beef or Pork Sausages | |||||||
| Vegetarian Sausages | |||||||
| Green salad | |||||||
| Fried onioin | |||||||
| Cheese (Colby, Brie) | |||||||
| GF Crackers | |||||||
| Nuts (Various) | |||||||
| Dried fruit (various) | |||||||
| Apples, oranges | |||||||
| Breakfasts | Sat, Sun and Mon | ||||||
| Porridge (made with water, not milk) + brown sugar or Honey | |||||||
| Home cured bacon (Pork belly, salt, sugar, juniper berries) | |||||||
| Eggs (Free range) fried in butter or olive oil | |||||||
| Portabello mushooms (Fried in olive oil and butter) DF available | |||||||
| Vegetarian Sausages | |||||||
| Bread (GF available) + butter or Olivini | |||||||
| Lunches | Sat, Sun (Monday lunch will be all the left-overs) | ||||||
| Salad (Lettuces, rocket, radish, spring onion) | |||||||
| Cucumber | |||||||
| Pickles (Gherkins, pickles onions) | |||||||
| Fruit (Apples, oranges) + Nuts and dried fruit | |||||||
| Salami (venison) | |||||||
| Ham | |||||||
| Cheeses (various) | |||||||
| Smoked fish | |||||||
| Bread and butter | |||||||
