Two loads of flour were requisitioned annually for pastry. It is unclear to what extent the large quantities of meat actually formed part of the monastic diet, as there was also an infirmary on the premises and this must have absorbed some of the food supplies. The kitchener was ordered to render account to the abbot four times a year. A cellarer was responsible for the supply of both beer and bread, including that required at the abbey's granges. the abbot ate from the same kitchens as the canons and could feed guests free of charge when on the premises, but he, the steward and the chaplain were to feed themselves when away from the abbey. Abbot Longnor established a substantial garden at the abbey and in later centuries a dovecote was installed there, providing another convenient source of meat.