Breakfast was eaten between 6 and 7 in the morning. It was a leisurely affair. A Lord might have white bread; 3 meat dishes; 3 fish dishes (more fish on a saint's day) and wine or ale to drink.
Dinner was eaten between 11 in the morning and 2 in the afternoon. A Lord would usually have 3 courses but each course might have between 4 or 6 courses in it. There would be meat and fish on offer with wine and ale. It is likely that only small portions from each dish was eaten with the rest meant to be thrown away --- though the Lord's kitchen workers and servants might be able to help themselves if the Lord was not looking.
Supper was eaten between 6 and 7 in the evening. It was very similar to dinner but with slightly more unusual dishes such as pigeon pie, woodcock and sturgeon. Wine and ale was also available.
Breakfast was eaten at sunrise. It would consist of dark bread (probably made of rye) with ale to drink.
Dinner was what we call a "Ploughman's lunch" as it was eaten in the fields where the peasant was working. He would have dark bread and cheese. If he was lucky, he might have some meat. He would carry a flask of ale to drink. He would have this meal at about 11 to 12 o'clock.
Supper would be eaten towards sunset, so this would vary with the seasons. The main meal was vegetable pottage. Again, if the family were lucky, there might be some meat or fish to go around. Bread was always available with ale.
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