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Medieval foods and diets depended much on the class of the individual.

Fowl such as capons, geese, larks, and chickens were usually available to the lord and his family. They would also dine on other meats; beef, bacon, lamb, and those living close to water may have regularly dined on salmon, herring, eels ands other fresh water fish. Fish would either be sold fresh or smoked and salted. Wealthy society could afford large quantities of milled flour and other meals made from grain. Dairy products such as cheese and butter could be seen on the manor table.

Most of the wheat they harvested went exclusively to the market, and peasant breads were made from barley and rye, baked into dark heavy loaves. Ales made from barley would quaff the thirst, as would water drawn from the well, sweetened with honey. Peasant society got what little proteins they could from peas and beans that would be added to bread and pottage.