Spring Camp 2026 (Labour Weekend)

BOOKING FORM HERE:

     

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

Adult (Non-member) 16yrs+ 145 65 99 45 52

20

Child 5 to 15yrs 70 30 48 20 24

10

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