What would an Anglo-Saxon ceorl’s house look like?
The image above gives you some idea, but the early Anglo-Saxons would not have a hearth and chimney like this! Nor would their walls be of stone – they would be wooden, which is why so little from that time has survived.
A ceorl’s house was basic with few adornments, unlike the homes of the wealthy higher classes, and would have looked to us more like large huts or barns. Indeed the animals would share the room with the family. Ceorls were ‘freed-men’ and often were in charge of a portion of fields or livestock. The family’s own animals, bred for food or milk, were housed at one end of the house for winter shelter: a goat, a cow, a sheep.
The house would measure around 10 metres by 5 metres with wooden floors which could be covered with fragrant herbs. The walls were of upright planks of wood slotted together or of wattle and daub. There were window openings, but no glass, and a central hearth for cooking. There was no chimney and often no hole for the smoke to escape, so the living quarters would have been very smoky and unpleasant especially in winter when the animals joined the family indoors. The roof would be thatched and blackened by the smoke. Bedding would be perhaps a large bag stuffed with straw or wool if the family had sheep to shear.
The family’s table would be a trestle arrangement that could be easily taken down and stored between meals. Food would need to be hung high in the roof, away from predators. They would eat whatever they could acquire from their animals, mainly chicken, pork, beef and lamb, their small plot of land for vegetables, and the hedgerows for berries. Their diet would be fresh as there were few ways of storing: salt was precious for preserving meat, for instance, and ice-houses only for the wealthy. They would drink ale rather than water which was often contaminated. Wine was rare in a ceorl’s house but frequently drunk in the chieftain’s hall. Bread made from spelt, rye or oats, could be baked in communal basic ovens. There was little sugar in their diet and skeletal remains show good dental health. For a sweetener they used honey from their own or communal hives, and this is one of the main ingredients of the favoured alcoholic drink of mead.
Water for washing and cooking could be collected in pots from the stream or village well, if they were lucky enough to have one accessible. The ceorl’s home would have a small plot of land outside the building for vegetables for the family’s use, and nearby a ‘midden’ or primitive toilet area, the contents of which would be used for manure on the vegetable plot.
For more, you may like to read my novel A Shape on the Air, an Anglo-Saxon mystery time-slip, set in the present day and 499 AD grounded in detail on domestic life of the time, available at