CTS Foreyule Feast - Preparation
This section of the notes deals with various preparation actions
(principally shopping) in the week leading up to the Feast. It is
assumed that bookings for the Feast have closed, and that
therefore the numbers attending (and expected income) are fixed.
The various actions are listed, roughly in the order that they
need to be done, and with some indication of when
they need to be done.
You should now be sitting at the venue with a disconcerting heap of food and cooking equipment -
you are now dealing with "On the Day".
Advertise Final Arrangements
- Wednesday or Thursday
Send out a final missive to all the relevant lists, stating the venue (with directions),
the start time, and (if appropriate) the meeting point and time for the walking party.
Work Out Budget and Shopping List
Add up the numbers booked for the various options, including turkey and vegetarian main
courses, and work out how much money you have available to spend on them.
Complete the ingredients checklist (see Planning) with quantities
- the mushroom soup and the potatoes are the things most affected by changing numbers.
Work Out Logistics
Complete all the logistical decisions, as far as possible:
- When you will do the shopping (see below)
- How the "unusual" cooking equipment will get to the venue
- How the food will get to the venue
- Where the potatoes will be cooked, and how they will be moved around
- How the clearing-up will be handled (see On the day)
Do the Shopping
You will now have a shopping list probably covering most of an A4 page. There are
various choices for how to deal with the shopping, and you can pick and mix to some extent.
Some items, principally the turkey, the haggis and the cider, have to be bought as one-offs
from specific shops. The timing for these will depend on how long the individual item will
keep - the haggis will last a few days in a fridge, whereas the turkey should be bought on the
Most other items can be bought from a supermarket; some will keep longer than others, and this
allows a range of possibilities for the timing:
- Buy a few items a day for most of the week. This is OK if there's somewhere to store things
in the meantime, preferably with a fridge.
- Buy all the food on the day. At a pinch this can be done in the hour or two of dead time
between the turkey going in the oven and work starting on the soup (see
On the day).
- A new (untried) option: use Tesco Direct or equivalent to order all the food in one batch.
If the hosts are willing, and the website permits, this could even be delivered direct to
the venue, saving the need to move it all.
This is typically done during Saturday lunchtime and early afternoon, before the cooking starts.
In the past, it has involved pushing shopping trolleys long distances across Cambridge, and
cadging lifts from friendly CTS members. Depending on the circumstances of where everything is,
and when you can get at it, different plans may have to be evolved.
If the beer is being provided as a cask at the venue, this saves one major inconvenience - moving
3 or 4 gallon containers from the Jug and Firkin. The only other individual large item of food is
the turkey, and this can be fitted into a rucksack if necessary. However, the rest of the food
together will occupy most of a shopping trolley. Tesco at Milton is accessible by shopping trolley
from the Empire, but this may not be a sensible option at other venues.
With a bit of advance arrangement, you can ensure that the soup cauldron and other large bits of
cooking equipment are either delivered to the venue, in advance, by their owners, or at least made
available for collection. Alternatively, someone will have to run around on the Saturday morning
picking everything up.
Whatever happens, the turkey and (ideally) all the cooking equipment must reach the venue by about
3pm, and the rest of the food must arrive by about 5pm.
Last update 2001-11-15 by Mark Waller