Feasting was the king's means of celebrating with his men.
The primary reason for feasting was to generate a sense of obligation among the warriors toward their king. This was done by providing the food, entertainment, and gifts. Feasts were held in the king's hall, a special building inside the hill-fort.
- Acrobat: Somersaults, handsprings, and tumbling. An individual or individuals capable of doing gymnastics could make for a pleasant diversion.
- Bard: Steeped in myths, legends, motifs, and storytelling techniques they were legendary for their prowess.
- Beer: Served to excess.
- Bragawt: British honey-wine, a high-status alcohol considered a luxury.
- Cheese: Curdled milk had several uses.
- Farter: The ability to make noisy, smelly gas was considered a great talent.
- Gift-giving: Torques would be broken off the king's arm and given, as well as swords, armor, and smaller items.
- Mead: Germanic honey-wine, a high-status alcohol considered a luxury.
- Meats: Game meat preferably, but also beef, chicken, and pork were served.
- Servants: Bringers of food and drink would be in and out of the hall, as well as cooks.
- Skop: Steeped in myths, legends, motifs, and storytelling techniques they were legendary for their prowess.
- Vegetables: A minor part of the diet, green stuffs were a part of the hall's food options.
- Wine: A true rarity, its availability depended largely on the hall's proximity to a harbor along the western coast. That was where the tin trade route ran, from Cornwall north and over to Ireland and south.
- Women: Often young women would make themselves available for warriors in hopes of gifts or even eventual marriage.