Mansfield Hotel to dish up Danish treat ahead of Vikings’ invasion

MANSFIELD HOUSE HOTEL HEAD CHEF MICHAEL DAVIDSON GIVES JOHN OLIVER FROM BSPC, SPONSORS OF THE KINGS OF THE SEVENS SAMPLED A TRADITIONAL VIKING DISH BASED ON A 1000AD RECIPE TO CELEBRATE THE ARRIVAL OF DENMARKS 7-ASIDE RUGBY TEAM, THE VIKINGS, WHO WILL COMPETE AT BERWICK THIS WEEKEND.
MANSFIELD HOUSE HOTEL HEAD CHEF MICHAEL DAVIDSON GIVES JOHN OLIVER FROM BSPC, SPONSORS OF THE KINGS OF THE SEVENS SAMPLED A TRADITIONAL VIKING DISH BASED ON A 1000AD RECIPE TO CELEBRATE THE ARRIVAL OF DENMARKS 7-ASIDE RUGBY TEAM, THE VIKINGS, WHO WILL COMPETE AT BERWICK THIS WEEKEND.

THE Mansfield House Hotel has created a Viking style dish dating from 1000AD to welcome the guest team competing in Hawick’s Kings of the Sevens tournament tomorrow.

Denmark’s national side will run out at Mansfield Park for the 116th year of the sevens, and their arrival is being marked by a special recipe at the nearby hotel.

Michael Davidson, head chef at Mansfield House said: “The Vikings didn’t write recipe books but we wanted to do something special for the Danish side and conducted some internet research. The dish I’ve made is a ‘chicken stew with beer’.

“It is believed to have been eaten during Viking feasts like Sigrblot, held in mid April to welcome the warmer weather. Given the timing of the team’s arrival it seemed an appropriate choice.”

John Thorburn, from the BSPC Kings of the Sevens said: “Berwick and surrounding areas have a history of Viking invasions but I am confident this visit will be a much friendlier one.” John Oliver from the BSPC, sponsors of Kings of the Sevens tournament, was the first to sample the ancient dish.

He commented: “This hearty dish is definitely the perfect fuel for Vikings and rugby players alike!”

The Viking recipe re-created by Mansfield House hotel is made from 1 chicken, 2 to 2-1/2 lbs; 3-4 carrots; 3 yellow onions; 1 turnip, about 1 lb; 1-1/2 teaspoon salt; Dash black pepper; Thyme; 6-8 whole allspice; 1 bottle (12 oz) beer. Chop the chicken into 8 pieces. Peel and cut the vegetables into pieces. Fry the chicken in butter, five minutes on each side. Season and place in a pot. Add vegetables, thyme, allspice and beer. Boil for 15 minutes or until vegetables are tender. Serve with bread.

Hawick Sevens is the second oldest in Scotland.

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