Spooky story telling: Tales I Have Been Told: An Exploration into the Hidden Truths Behind the Myths and Legends of Worcestershire

The Haunted Historian invites you to an evening of spine-tingling storytelling, historical insights, and exploration into the paranormal heritage of Worcestershire. ‘Tales I Have Been Told’ explores the truths behind the stories that have shaped the county’s folklore. Through a blend of engaging narratives and carefully researched accounts, guests will be immersed in both the chilling and uncanny aspects of Worcestershire’s folklore. Expect to hear tales that blur the lines between fact and fiction, providing a deeper appreciation for the county’s enduring mysteries and cultural heritage. Includes a tour around the Museum.

Tickets cost £37.00 to include a 3-course meal from The Garden Kitchen Café.  This event will take place in the Sayward area of Bewdley Museum so wrap up warm.

6:00pm-9.30pm

Suitable for ages 16 years +

Menu options :

To start 

Bloody Mary Soup with garlic butter croutons (gluten, wheat, milk, celery, vodka)

Vegan and Alcohol-Free Option Available 

or

Onion Bhaji with Mango Dressing & Ribbon Salad (mustard, spices)

or

King Prawn, Avocado, Marie Rose and Crisp Iceberg (milk, eggs, mustard, wheat, gluten, fish, shellfish/crustaceans) 

Main Course 

Warming Root Vegetable & Chickpea Tagine with Couscous and Mint Yoghurt (wheat, mustard, gluten, milk, celery)

Vegan Option Available 

or

Medium Spiced Chicken Dhansak Curry with Lentils and Pineapple, served with Rice (mustard, milk, celery)

To finish 

Sticky Toffee Pudding with Vanilla Ice-cream (sulphates, gluten, wheat, eggs, milk) 

or

Gluten Free Chocolate Brownie with Pouring Cream (milk, eggs) 

Vegan Option Available on request 

Hot, soft and alcoholic drinks available. 

Allergies and Intolerances 

Please state if you have any allergies, Intolerances or special requirements. Due to our small kitchen we cannot guarantee zero cross contact when preparing food. Menu is also subject to change therefore all dietary requirements must be known to staff and event organisers.