Roche Abbey: the refectory

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Artist's impression of a refectory
© Cistercians in Yorkshire
<click to enlarge>

The procedure at mealtimes
As soon as the monks heard the bell ringing to announce dinner (prandium) they made their way to the lavabo, a stone water trough by the side of the refectory door, to wash their hands. They then entered the refectory where the tables were arranged in a U-shape around the walls. The food was already on the tables, for the kitchener and cellarer, two monastic officers (obedientiaries), were to place the dishes on the tables before the bell announcing dinner was rung. The refectory tables had stone legs and the monks sat on benches against the wall, facing inwards. The prior and senior monks sat at a raised table in the southern part of the room. The monks stood while a blessing was read in Latin and then took their seats; nobody was to commence eating until the prior, or whoever was presiding, had uncovered his bread. The monks usually drank ale and ate vegetables, pulses and bread, but on special occasions such as feast days they might receive fish, eggs or a similar treat. Eels featured on the menu at Roche, thanks to the generosity of William, earl of Warenne (d. 1240). He had granted the community a tithe of the eels from all his ponds in the parishes of Hatfield, Thorne and Fishlake, except the tithe that the Cluniac monks of Lewes were accustomed to receive. Meat was not to be eaten in the refectory but was later permitted in a separate building, the misericord.