Thousands of people descended on Fife over the weekend as its past was celebrated in the most dramatic way imaginable.
Blood-curdling roars echoed around the historic setting of Pittencrieff Park in Dunfermline as ancient battles were thrillingly re-enacted at the Bruce Festival.
A medieval encampment complete with authentic crafts, music and food captured the imagination of generations both old and young.
As well as providing spectacular entertainment for all who attended, the three-day extravaganza also provided a timely fillip for the local economy.
Last year’s bumper crowds in the ancient Scottish capital were said to have brought a £300,000 boost for the area, and the early indications are that this year’s festival was every bit as lucrative.
At the centre of the festival was the medieval village in Pittencrieff Park, where visitors could step back in time and experience the entertainment, crafts, cuisine and hustle and bustle of life as it would have been in the 14th century.
Jesters, knights and even King Robert the Bruce himself could be seen milling around as the renowned Clanranald Trust recreated the battles and pageantry of the day.
Story-telling workshops, a jaw-dropping equestrian show and grand ceilidh were among other top attractions.
Meanwhile, Fife’s first food ambassador Christopher Trotter organised a medieval banquet which allowed diners to experience a feast typical of that served in King Robert the Bruce’s royal court.
He was helped to ensure its authenticity by none other than Bruce’s descendent, the Earl of Elgin who provoked some debate about the type of food that would be most in keeping with Bruce’s era.
The earl, an acknowledged Bruce scholar, said, “There would have been an element of savagery to a typical feast with near starving soldiers served an animal which the king had probably shot with bow and arrow before it was bled and then skinned.”
Chef Christopher, who also organised a food village at the festival, said the banquet menu included traditional roast pork preceded by a pottage starter a barley risotto flavoured with herbs.
“We tried to be authentic to the flavours and dishes that would have graced King Robert’s table,” he said. “It was hearty fare served on bread trenchers baked specially by Dunfermline’s Steamie Bakehouse.
“In those days the trenchers would have soaked up all the flavours of a meal and then be ready to be eaten themselves.”
It was all washed down with local heather ale.
The Bruce Festival, organised by Dunfermline Delivers, has enjoyed notable success since its relatively humble beginnings seven years ago and now enjoys an enviable and well-deserved national profile.
Dunfermline Delivers chairman Michael Maloco said “heavy investment” in this year’s event had ensured there was “something to appeal to people of all ages and interests”.
Meanwhile, Paul Bush, chief operating officer for EventScotland, heaped praise on the organisers.
“The Bruce Festival contains a wonderful mixture of entertainment and activity and has become an important calendar event for the local area,” he said.
“It showcases Dunfermline as the perfect stage for events.”