It is a good idea to choose a theme for the event, to help focus it and to differentiate it from other events.

Some ideas for themes that I’ve used are:

• seasons or solstices
• colours
• saints or heroes
• commemoration of events or battles (500th anniversary of Battle of XXX)
• re-creation of an historical feast
• food of one country or time
• flowers, sotelties, “bean king” feasts
• peasants, beggars, tavern feasts
• poisoning feasts (we used to use chilli powder, but that’s now frowned upon)

And a few more I’ve wanted to do but haven’t managed yet (one cancelled for COVID):

• persian or eastern, ingredients from the new world
• “over the edge” (1600-1650)
• arthurian or any type of masque.

A reader asked for some examples of what we’ve done to implement themes. Mostly it’s been in the dishes, but we have made custom decorations for big events when we’ve had a really active local group, for instance a series of banners based on the Luttrell Psalter, another series on fabulous beasts (modified from hunting illuminations), and a series of table-end banners on Ancient Greek motifs.

A theme I wouldn’t dare do is electric fairy lights hung from rafters, which worked well for an Okewaite feast we didn’t run. Actually I will pinch the idea one day for a fae theme. Decades ago, the wonderful rural shire of Dark Skies hung ribbons in two colours in a similar fashion, which transformed the old hall they had.

Many people strew greenery on tables — it’s easy to get bulk ivy or rosemary. Doesn’t leave enough space for serving, I reckon.

We did do a two-person camelopard suit for our Purple Feast: think a white horned giraffe with round purple spots, and a call like a hundred couple-hounds (= kids with top sections of recorder instruments).