The Celts gathered available nuts and seeds, as they were high in protein and fat. They would have mixed their gathered nuts and seeds into breads, sauces and pickles.

Meats, veal, venison, partridge, pheasant, bacon, beef, boar and hare, would have been boiled or roasted in kilns, clay ovens or cauldrons. Seafood would have been eaten as well. These would have included salmon, trout, mackerel, crabs and shrimps, but were mainly eaten by the wealthy. Not many poultry were eaten but game was eaten as a luxury.

Sprinkling salt, pepper and other spices, which also helped give them taste and would have helped preserve the food.

The Celtic diet also included vegetables, such as onions, leeks, cabbage and fruit, mainly apples and pears. The vegetables would have been stewed or roasted with the meat.