The Fairmont Banff Springs Hotel and Resort, Alberta, “The Castle in the Rockies,” was built in 1888 by the Canadian Pacific Railway to attract tourists to the area. By the 1930s, it was drawing thousands of international guests, including royalty such as King George VI and Queen Elizabeth II. Modeled after a Scottish castle, the hotel fittingly offers a Medieval Feast banquet option, which is as popular today as it was when introduced 40 years ago.

“We host two or three of these banquets every month,” says Ellen Barrow, director of conference services. Businesses across all markets request it as a way to celebrate accomplishments, let off steam after a hard year, or simply have fun.”

The medieval theme runs through all aspects of the banquet, beginning with its location in Mt. Stephens Hall, and includes menu, table settings, costumes, and entertainment. An event company, Peak Events, provides costumes for the “royal” head table; costumed actors (including the banquet emcee), sound system, royal bagpiper, and a staging of the royal stocks (medieval punishment device) for the basic package.

Guests first enjoy fresh fruit and cheese with whole rye loaves and whipped butter, as well as a peel-and-eat shrimp display. Attendees are then seated at long banquet tables decorated with medieval runners and wine bottle candleholders. Costumed service staff present clear oxtail soup with sherry, then each table is served a whole roasted chicken, lamb chops, beef ribs, roasted vegetables, and roasted new potatoes. Suckling pig and whole roasted turkey can be substituted in the main course for an additional charge. The meal ends with Lady Guinevere cake with fresh fruit and a two-ounce glass of mulled wine.

“We tried to create a sixteenth century court dinner by devising a menu that doesn’t require silverware,” says Barrow. “We advertise that no silverware is included, except one table knife, unless specifically requested by the clients. Most love the idea and roll with it.”

Throughout the dinner, Lord Chamberlain, the costumed emcee of the evening, interacts with the crowd and encourages them to roast or toast the head table of royals by airing their grievances to the Crown, paying tribute, or even sending them to the stocks.

“Employees have sent their bosses to the stocks or made them sing for their supper. One time, the king and queen traded costumes and pretended to be members of the opposite sex,” laughs Barrow.

As if this ballyhoo weren’t enough, some want to get even more medieval. For these Renaissance lords and ladies, décor and entertainment enhancements are available at additional cost. Décor options include gold satin linens and Versailles overlay, floral arrangements, flaming cauldrons, and silver candelabra with greenery and piles of fruit at their bases. Clients can also order colorful banners, accent lighting, a full suit of armor, shields, battle axes, or a five-foot candelabrum with 18-inch candles.

Entertainment additions take the form of music (an extra piper, a harpist, or a Celtic rock band), comedy (a court jester or juggler), wizardry (a roving magician), or sports (armor-clad knights throw down the gauntlet).

“Many order the magicians or jugglers, but the battling knights are the most popular and visually impressive,” says Barrow. “Regardless of whether clients order any enhancements, the feast succeeds in transporting them back in time. It’s a once-in-a-lifetime experience.”

Ashley Brown Allen is a frequent contributor to HOTEL F&B.