A WEEK long celebration is to take place at a Hoghton restaurant to mark the 400th anniversary of King James I knighting a piece of beef – creating the first ‘Sirloin’ steak.

Legend has it, that while travelling down from Scotland, the king decided to spend the night at Hoghton Tower, the country home of the de Hoghton family.

Not wanting to disappoint their high profile guest, the household prepared a banquet for the king, where a loin of beef was served.

He was so impressed with the meat, he drew his sword and knighted it on the spot.

Now four hundred to do the day, the 1617 Steakhouse will invite guests to celebrate the milestone with them by recreating the royal banquet.

“The 400th anniversary is not something you will come across twice in a lifetime” said restaurant owner Adam Chapman.

The feast will take place in the evenings Monday to Saturday, followed by a modern disco. There will also be a day option on the Sunday.

The famous beef will be presented with all the trimmings, along with wine and mead, served to a soundtrack of period music performed by a live band.

For those who want to get into the medieval spirit, there will be a King’s table available, where one special guest will be able to don a crown and gown and be king for the day.

The event has been organised Mr Chapman, who opened the restaurant in October.

Head chef Lucia Chapman will be preparing the medieval meals.

They have taken inspiration from the menu King James was served during his stay at Hoghton Tower, which is on display at the historic hall.

Fancy dress is optional but encouraged, with Mr Chapman suggesting guests come as the character that most reflects their personality.

“It is a chance to fully immerse yourself in the period and enjoy everything they enjoyed” said Chapman.

The steakhouse pride themselves on serving local produce, so the beef will provided by Samlesbury based butcher Tom Woods of Huntley’s Country Stores.

“We focus on using local farmers and local produce where we can and this is something that not many restaurants can offer. “We believe this helps the local businesses and keeps the money in the local area too.”