The Royal Shakespeare Company's current production of Titus Andronicus has given some culinary inspiration to company chef Nick Funnell, who has created a bespoke pie to be served in their Rooftop Restaurant.
The dish - which thankfully contains merely steak and kidney rather than the gorier option served up in the denouement of the play - will be part of the Rooftop's Specials during its run.
Funnell said of his creation: "Titus is a little known play but it is somewhat notorious for the 'cooking' that goes on in the final act! This pie is a light hearted nod to that."
The RSC's bar manager Alice Cook has also created a cocktail - The Bloody Tamora - named after the Queen of the Goths in the play who becomes locked in an increasingly violent power struggle with Titus, destroying both them and their families.
The concoction is based on pomegranate juice over crushed ice and vodka, with a shaved liquorice garnish, which "go with the dark themes of the play", says Cook.
Shakespeare's rarely performed violent revenge tragedy sees Titus Andronicus, a Roman general, returning from a war and seeking revenge which leads to a chain of murder and retribution.
Some other Shakespearean culinary suggestions:
Antony and Cleopasta
Julius Caesar Salad
The Merchant of Venison
Troilus and Cress
A Midsummer Night's Ice-Cream
The Merry Chives of Windsor
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