The British Food History Podcast

Hello and welcome to a little bonus minisode all about this year’s Serve it Forth Food History Festival 2026, which is online and on Saturday 17 October 2026. The team, made up of Sam Bilton, Thomas Ntinas, Alessandra Pino and me go through the day’s sessions to whet your appetite before the big day. This episode also includes an interview by Sam Bilton with Kevin Booth of English Heritage ahead of her session on the Bayeux Tapestry, all about the skeleton and facial reconstruction of Conquest Man. We can’t wait to see you there! Serve it Forth website: https://serveitforthfest.wixsite.com/info The Bill of Fare: https://serveitforthfest.wixsite.com/info/bill-of-fare Serve it Forth Tickets (£12 + booking fee): https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2026-tickets-1992224789976?aff=oddtdtcreator More on Conquest Man: https://www.english-heritage.org.uk/about/search-news/310826-conquest-man/ This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

It’s time for the now traditional end-of-season postbag episode of The British Food History Podcast , where I (attempt to) answer your questions, read out your comments and mull over your queries. Several photos and illustrations are mentioned in this episode: to see them, visit the accompanying blog post on British Food: A History : www.britishfoodhistory.com I’ll be disappearing for a few months, unless of course, you are a monthly subscriber, where there will be a bonus episode coming up for you to listen to via the secret podcast. Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . Things mentioned in today’s episode Ludlow Food Festival 2026 Serve it Forth mailing list Serve it Forth Eventbrite page Brecon Agricultural Show Mamgu Welsh cakes English Food by Jane Grigson Café Erol Ivor Cutler’s Life in a Scotch Sitting Room Vol.2 ep.6 Ivor’s obituary The Feasts of Autolycus, by Elizabeth Robins Pennell Comfortably Hungry: Bleeding Cows & Black Puddings The Great Cream Tea Debate on my YouTube channel The English Housewife by Gervase Markham Delia Smith's famous rallying cry Previous pertinent blog posts To Make Welsh Cakes (Pice ar y maen) Singin’ Hinnies Blood ice cream Scones: A brief history Four Scone Recipes Cornish Splits Pease Bread Syllabubs Previous pertinent podcast episodes Griddle & Bakestone Cookery with Peter Gilchrist & Ross Clarke Eating Out in Georgian London with Peter Ross Retro Foods with Briony May Williams Hogmanay & Hamely Kitchen with Paula McIntyre British Fish & Seafood with CJ Jackson The History of Food Waste & Preservation with Eleanor Barnett Black & White Pudding with Matthew Cockin & Grant Harper A History of Baking with Sam Bilton & Neil Buttery Spices with Ian Anderson Historical Cookery with Jay Reifel 50 years of ‘English Food’ by Jane Grigson with Sam Bilton, Ivan Day, Annie Gray & Jill Norman Breakfast with Felicity Cloake Special Postbag Edition #6 18th Century Dining with Ivan Day Eel Special 1: Elvers with ‘Elver’ Dave Medieval Meals & Manners with Danielle Cybulskie Shakespearean Food & Drink with Sam Bilton Lent episode 1: Preparing for Lent C is for Caudle, Cider & Cappuccino Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar ...

Today I am speaking with food historian Peter Gilchrist and food writer Ross Clarke, who specialise in writing about and rediscovering the traditional foods of Scotland and Wales, respectively. Peter is a returning guest who goes under the name Tenement Kitchen and is the co-host of The Scottish Food History Podcast . Ross is a food and travel writer and author of The Welsh Kitchen on Substack. They both use a bakestone or griddle (or whatever you call yours – there are quite a few names for the usually round, usually iron piece of iron we bake our crumpets, drop scones, muffins and Welsh cakes upon) and I thought we should discuss using them and some of the best of British bakestone bakes. We talk about the place of bakestones and griddles in British food culture, Welsh cakes, bannocks and pikelets, classic writers such as Bobby Freeman and F. Marion McNeill and the applied uses of bacon fat, amongst many other things. Those listening to the secret podcast get plenty of bonus material where we discuss adapting traditional recipes to keep them relevant, how annoyed I get when classic recipes get messed around with, what we get out of recreating historical recipes and buttermilk – plus more. Follow Peter on social media: @TenementKitchen on Facebook, Insta, Bluesky, X and TikTok Follow Ross on Social Media: @theguiri on Insta, @rosswclarke on X and Facebook Tenement Kitchen website The Welsh Kitchen on Substack Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . Things mentioned in today’s episode A Book of Welsh Bakestone Cookery by Bobby Freeman First Catch Your Peacock by Bobby Freeman First Principles of Good Cookery by Lady Llanover The Scots Kitchen by F. Marion McNeill English Food by Jane Grigson Knead to Know: A History of Baking by Neil Buttery World Bannock Day Ross’s article about Welsh cakes Ross’s article The Joy of the Bakestone (with bara planc recipe) The Scottish Food History Podcast episode about F. Marion McNeill – part 1 with Jeremy Lee Peter’s morning rolls UNSECO bid Serve it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW! Previous pertinent blog posts The Griddle Cakes & Pancakes section on Neil Cooks Grigson Pancake Day To Make Muffins To Make Crumpets The Muffin-Crumpet Continuum Singin’ Hinnies Previous pertinent podcast episodes A History of Baking with Sam Bilton & Neil Buttery The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton Derbyshire Oatcakes with Mark Dawson Lent episode 1: Preparing for Lent B is for Bakestone, Bechamel & Barbecue C is for Custard, Chancellor’s Buttocks & Crumpets Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Happy 4th of July to my listeners in the USA…and all of those around the world who also celebrate the day! It’s a big one because the US is celebrating 250 years of independence this year. And to mark this special day, I have a special guest, Professor Nancy Siegel, and we are going to talk about the roles food and drink – especially tea and cake – played. Nancy Siegal is Professor of Art History and Culinary History at Towson University, Maryland. She specialises in American landscape studies, underrepresented women artists of the 19th century, print culture, and culinary history of the 18th and 19th centuries. Lucky for me, Nancy was in London, visiting the British Library at the same time I was in London, so we got to record this conversation in person in the breakfast room of Nancy’s hotel, the Harlingford Hotel – a big thank you to them. Nancy has an excellent book that isn’t out until the autumn, but I was lucky enough to get a sneak peek at it, called Political Appetites: The Power of Food in Revolutionary America , published by Johns Hopkins University Press. In that book, Nancy documents the roles food and drinks, especially tea (and its trappings) played in the colonists of North America wanting to sever their ties with Britain, and how food was used to help distance themselves culturally from the British – at first the colonists very much identified as British. We talk about the tax on tea and the Boston Tea Party, tea alternatives, culinary activists such as the women of Edenton, giant independence cakes, Amelia Simmons, and how the people of the new USA used food and drink to culturally distance themselves from the British – amongst many other things. Those listening to the secret podcast get LOADS of bonus material where we discuss George III’s botanist, pride in abundance, the value of hunting out original documents, baking fails, the all-American apple pie, and the function of satire – plus more. Nancy’s page on the Towson University website Political Appetites: The Power of Food in Revolutionary America Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. The mixing and sound engineering were done by Thomas Ntinas of The Delicious Legacy podcast If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . Things mentioned in today’s episode The Edenton Tea Rebellion A political teapot American Cookery by Amelia Simmons (1796) The Hasty Pudding by Joel Barloe (1793) Serve it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW! Previous pertinent podcast episodes Feeding the Georgian Kings with Adam Crymble and Rachel Rich Worcester Porcelain with Paul Crane Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Today I am speaking with Maureen Kilpatrick of Guard Archaeology, a Scottish archaeology firm that has dug sites all over Scotland, but today we are focusing on one site called Guardbridge, in Fife, where the timespan the finds ranged from is astounding: from the Stone Age to the 13th century. Several finds were food-related. The site is amazing – there’s an Iron Age fort, there are field demarcations, evidence of food and how it was processed and cooked, as well as lots of evidence of the community moving from a nomadic hunter-gatherer lifestyle to a settled farming one. We talk about the material objects found on site, such as saddle querns, axes and ploughing tools, food remains like emmer wheat, barley, cockles and the indestructible hazelnut, non-slip pottery and the surprisingly late appearance of oats, amongst many other things. Those listening to the secret podcast get some bonus material where we discuss whether modern agriculture with its mechanised ploughs is a help or a hindrance to archaeologists these days. Read the full report: ARO61: Guardbridge, Fife: A multi-period settlement with a multi-vallate fort Follow Guard Archaeology in X/Twitter @GUARD_Archaeol Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. The mixing and sound engineering were done by Thomas Ndinas of The Delicious Legacy podcast If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . Things mentioned in today’s episode ARO55: Excavations at the site of Bell’s Pottery, Stafford Street/Kyle Street, Glasgow BBC News Article: 'Whole prehistory of Fife' found in one field, experts say Serve it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW! Ludlow Food Festival 2026 My appearance on the Offscript podcast as part of their Albion season Previous pertinent podcast episodes Bronze Age Food & Foodways with Chris Wakefield & Rachel Ballantyne Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

In this week’s episode I am speaking with Adam Crymble and Rachel Rich about a really exciting piece of research looking at the complexities of feeding the households of King George III and his eldest son George who was Prince Regent whilst George III suffered from his “madness”, and eventually succeeded him as George IV. The focus of the research is the ledgers that still exist, listing the ingredients ordered, foods that were prepared and the people who ate them. Over 40,000 dishes were counted. They have analysed the ledgers from two royal palaces – George III’s Kew Palace and the Prince Regent’s Carlton House – with two other food historians Sarah Fox and Lisa Smith, and assimilated them to produce a book called The King’s Dinner: Family, nation, and identity on the British table, 1760-1820 , which was published by UCL Press on 11 June 2026. The book is available from wherever you buy your books, but it is also available open access as a free PDF. So is the data they used in their analysis. We talk about the differing characters of the two Georges and how these were expressed in the foods they ate, Georgian food identity, the concept of oeconomy, the exotic food cultures NOT appearing on royal dinner tables, French cuisine and famous French chef Careme’s tenure in the Prince Regent’s kitchens, as well as their fruit and veg suppliers, one of whom was called Savage Bear, amongst many other things Those listening to the secret podcast get some bonus material where we discuss the upper servant’s fancy foods, the huge amounts of meat consumed, and the politics of wine. The King’s Dinner: Family, nation, and identity on the British table, 1760-1820 (open access) 3000 dishes on a Georgian table Adam’s bio on the UCL website Follow Adam on social media: @adamcrymble.bsky.social (Bluesky); @dradamcrymble (Insta) Rachel’s bio on Leeds Beckett University website Follow Rachel Rich on social media: @drrachelrich (Insta) Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. The mixing and sound engineering were done by Thomas Ntinas of The Delicious Legacy podcast If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . Things mentioned in today’s episode Rachel’s articles on The Recipes Project Hugh Laurie playing the Prince Regent on Blackadder the Third Previous pertinent podcast episodes Eating Out in Georgian London with Peter Ross 18th Century Tavern Cookery with Marc Meltonville 18th Century Dining with Ivan Day The Philosophy of Curry with Sejal Sukhadwala Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Today I am talking with returning guest Peter Ross who was, until recently, the Principal Librarian at the City of London's Guildhall Library. His fantastic book called Insatiable Appetites, Eating Out in Georgian London , published by the Bodleian Library was published last month, May 2026. Today we are talking about the collections in the Guildhall Library, which is a staggering 600 years old. We mention quite a few books and collections, but there are links in the shownotes, and there will be images on the accompanying blog post, so do check that out too. We talk about the history of the library and how it got some of its collections such as the Elizabeth David collection, but also some of the lesser known ones such as the Robert Miller collection, the splendiferous feast put on for James I by the Merchant Tailors, the importance of the author’s voice when it comes to writing popular cookery books, Hannah Glasse’s sauerkraut, and Elizabeth David’s Fanny Cradock avoidance techniques, amongst many other things. Those listening to the secret podcast get some bonus material where we discuss the Hannah Glasse recipes that don’t work, the Worshipful Company of Brewers, poisonous pears in pewter pots and more. The Guildhall Library Insatiable Appetites, Eating Out in Georgian London by Peter Ross Peter will be at the Chalke History Festival on 27 June 2024 talking about Georgian Feasting Accompanying blog post on British Food: A History Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. The mixing and sound engineering were done by Thomas Ndinas of The Delicious Legacy podcast If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . Things mentioned in today’s episode The Guildhall Library Collections The Art of Cookery Made Plain and Easy by Hannah Glasse The Closet of the Eminently Learned Sir Kenelme Digby kt. Opened Choice and experimented receipts in physick and chirurgery by Kenelm Digby Li tre trattati on Abebooks for a mere £12,500 A Creative List of Meat Carving Terms from the Middle Ages Previous pertinent podcast episodes Eating Out in Georgian London with Peter Ross Fanny Cradock with Kevin Geddes Early Television Cookbooks and Tie-ins with Kevin Geddes The English Table with Jill Norman 50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill Norman 18th Century Female Cookery Writers with the Delicious Legacy Podcast Previous pertinent blog posts Charles Darwin and the Owl Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Welcome back to The British Food History Podcast . Today I am talking with Deborah Albon and Amy Palmer about the history of children’s food. Deborah Albon is a former early years professional and Amy Palmer is a former infant teacher, and both are lecturers at the University of Roehampton, London. They have written a book called First Helpings: A History of Children’s Food . It’s comprehensive, well-researched and an entertaining read. I recommend it. We talk about the early years: the changing ideas about breastfeeding and wet nurses, the Victorian moralistic ideas surrounding withholding food, weaning the kids on wine and turtle doves, and children’s birthday parties, amongst many other things. Those listening to the secret podcast get 20 minutes of bonus material where we discuss in more depth Deborah and Amy’s approach to writing the book, breastmilk alternatives, including the changing advice with respect to formula milk, creepy feeding schedules plus more. First Helpings: A History of Children’s Food Follow Deborah and Amy on Instagram @ albonandpalmer Deborah & Amy’s website Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. The mixing and sound engineering are by Thomas Ntinas of The Delicious Legacy podcast If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . Things mentioned in today’s episode York Festival of Ideas 2026 Previous pertinent podcast episodes Retro Foods with Briony May Williams The School Meals Service with Heather Ellis Food in Gothic Literature with Alessandra Pino Previous pertinent blog posts Sago & Tapioca Pudding Colostrum (Beestings) Negus Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Welcome back to The British Food History Podcast . In this episode, I am speaking with Peter Ross. Peter was, until recently, the Principal Librarian at the City of London's Guildhall Library. He is an historian of both food and crime in Georgian London, an Arts Society lecturer, and a Fellow of the Society of Antiquaries. He has also written a fantastic book called Insatiable Appetites, Eating Out in Georgian London , published by the Bodleian Library. Published 14 May 2026. We talk about the migrating mealtimes of the Georgian period, chophouses, the importance of satirical cartoons when studying food history in this period, turtle soup, and why you wouldn’t want to be seen hanging around the saloop stand – amongst many other things. Those listening to the secret podcast get some top drawer bonus material where we discuss what Georgian chocolate was really like, and the beautiful and amazing Vauxhall gardens + more. Insatiable Appetites, Eating Out in Georgian London by Peter Ross Peter will be at the Chalke History Festival on 27 June 2024 talking about Georgian Feasting Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . Things mentioned in today’s episode Accompanying blog post showing the Gilray cartoon + more The Guildhall Library Peter’s London street food exhibition The British Housewife by Gilly Lehmann The London Art of Cookery by John Farley The English Art of Cookery by Richard Briggs Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper by Neil Buttery Previous pertinent podcast episodes 18th Century Tavern Cooking with Marc Meltonville (& Richard Briggs) London's Street Food Sellers with Charlie Taverner 18th Century Dining with Ivan Day Elizabeth Raffald with Alessandra Pino & Neil Buttery Previous pertinent blog posts Mock Turtle Soup Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Welcome back to the British Food History Podcast. In this episode of the podcast, I am speaking with fish and seafood cookery expert CJ Jackson, author of The Great British Seafood Revival, published by Merlin Unwin We talk about cod alternatives like coley and hake; the loss of the street fishmonger; sustainability; fish farms, and whether they are a good thing; the future of Billingsgate Market; and my old fear of bivalves, amongst many other things. Those listening to the secret podcast get to hear about the popularity of seaweed and disco scallops! Great British Seafood Revival by CJ Jackson CJ’s website Follow CJ on Instagram @cjkentseafood Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . Things mentioned in today’s episode Follow Billingsgate Seafood School on Instagram @theseafoodschool Leith’s Fish Bible The Ration Book Diet Billingsgate Market Previous pertinent podcast episodes C is for Cod, Cockles and Caviar Previous pertinent blog posts To make Kedgeree Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

I received the sad news of the death Joanna Crosby when I was at the Leeds Symposium of Food History and Traditions in April. Joanna was a talented food historian specialising in the history of apples and orchards, and she came on the podcast in 2024 to talk about her research and excellent book Apples and Orchards since the Eighteenth Century. I thought I would put out the episode we recorded together, published in January 2024 as a special episode in her memory. This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Welcome back to the British Food History Podcast. In today’s episode, I am speaking with Great British Bake Off alumnus Briony May Williams about retro foods. She’s on a mission to bring back some of the foods of the 21st century that are maybe not being enjoyed as much as they should be in the 21st. I am very much in agreement with this – obvs. We talk about how Briony became interested in retro foods and historical cooking (we all have an origin story, don’t we?), memories of Bake Off, puddings as comfort food, Waldorf salads, our shared appreciation of frozen peas and Kitchen Aids, plus the infamous banana candle salad. The Retro Food Society by Briony May Williams is out now Follow Briony on Instagram, TikTok and YouTube @brionymaybakes Briony’s Substack Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . Things mentioned in today’s episode The BBC Travel Show episode featuring both Briony and me Great British Bake Off New Year special Delia Smith boils an egg Sam Bilton’s banana candle salad Car Fest 2026 Southport Flower Show 2026 My kedgeree blog post Previous pertinent podcast episodes Neil's accompanying blog post B is for Banana, Banting & Berries Previous pertinent blog posts Toad-in-the-hole Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Today, we are going on an excursion to the Netherton Foundry workshop, nestled in the Shropshire countryside, to find out about spun iron cookware – something that was essentially extinct in this country until owners Neil and Sue Currie brought it back. Neil and Sue are very kindly sponsoring season 10 of The British Food History Podcast makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. We talk about designing the original range (and how the range increased), celebrity requests, why spun iron cookware lost out to aluminium cookware, croustade irons, and how Netherton Foundry cookware brings some extra authenticity to historical foods cooked at home, amongst many other things. Those listening to the secret podcast will hear about the pros and cons of working with copper, how Netherton Foundry go about seeking out their vintage machinery, how their stockpots came to be, their outdoor range, plus more. Netherton Foundry website Follow Netherton Foundry on social media: Insta/threads @nethertonfoundry; BlueSky @nethertonfoundry.bsky.social; Facebook https://www.facebook.com/NethertonFoundry If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast . Things mentioned in today’s episode NF Bread Pan with Cloche NF Prospector Pans NF Chef’s Pans Val Stones’ Baking Sheet NF Croustade Irons NF Flambadou NF Outdoor Cookery Range Video: spinning iron Video: Sue using the croustade iron Mana Restaurant From the Oven to the Table by Diana Henry Repast and the tiffin tin Jenny Linford Previous pertinent blog posts Toad-in-the-hole Yorkshire Curd Tart Four Scone Recipes Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

My guest on The British Food History Podcast today is Mark Dawson, a food historian specialising in the food and social history of the early modern period, but also on the regional food of the Midlands. Today we are talking about the traditional food and drink of his home county of Derbyshire. You may remember he was on last season talking about Derbyshire Oatcakes, well, since then he has written a fantastic book called Lumpy Tums: Derbyshire’s Food & Drink published by Amberley and out in the wild from the 15th April 2026. We talk about oat-based foods like thar cakes, which were traditionally eaten on All Souls Day, thin pudding and savoury pudding, the origins of the Bakewell pudding and Derbyshire’s very high proportion of drinking establishments per head, amongst many other things. Those listening to the secret podcast get more than a quarter of an hour of bonus material where we talk about Derbyshire cheeses, the return of small-scale breweries to the county, wakes cakes and Ashbourne gingerbread. Lumpy Tums: Derbyshire’s Food & Drink by Mark Dawson and published by Amberley Mark’s website Mark’s Speakernet profile Follow Mark on Instagram @lumpytums Season 10 of the podcast is sponsored by Netherton Foundry, who make high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast . Things mentioned in today’s episode County Recipes of Old England by Helen Edden (2008) Good Things in England by Florence White (1932) Tindall’s of Tideswell – purveyors of Thar Cakes The English Alehouse by Peter Clarke (1983) Bakewell Pudding Shop Knead to Know: A History of Baking by Neil Buttery (2024) The Rutland Arms Ivan Day’s blog post about the Bakewell pudding Vegetable Cookery by Martha Brotherton (1833) : the page with the potato Bakewell pudding! Anne Lister of Shibden Hall Betty’s Vintage Tea Rooms Previous pertinent blog posts To Make a Bakewell Pudding To Make a Bakewell Tart Yorkshire Parkin Dock Pudding #321 Sweetmeat Cake Previous pertinent podcast episodes Derbyshire Oatcakes with Mark Dawson Traditional Food of Lincolnshire with Rachel Green Gingerbread with Sam Bilton Ormskirk Gingerbread with Anouska Lewis Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Welcome to a brand new season of The British Food History Podcast ! On the podcast today is medieval scholar Katherine Harvey, a scholar specialising in medieval and early modern history. Kathryn’s new book The Medieval Guide to Healthy Living is out now, published by Reaktion Books. We talk about humoral theory and health, the dangers of eating fresh fruit and fish, the importance of sauces, drinking and drunkenness, how obesity was viewed by medieval society and the importance of cleanliness amongst many other things. Those listening to the secret podcast get bonus material where we talk about the importance of mealtimes when thinking about health, and the poorer members of society who don’t necessarily have much of a choice when it comes to healthy eating. The Medieval Guide to Healthy Living by Katherine Harvey The Fires of Lust: Sex in the Middle Ages by Katherine Harvey Katherine’s website Follow Katherine on social media: Instagram @katherinee.harvey; X @keharvey2013; Bluesky @katherineharvey.bsky.social Season 10 of the podcast is sponsored by Netherton Foundry, who make high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast . Things mentioned in today’s episode York Festival of Ideas Gerald of Wales The filthy peasants in Monty Python and the Holy Grail My recent toad-in-the-hole recipe My cabinet pudding recipe A is for Apple Season C, Episode 1 My recent appearance on BBC Breakfast Previous pertinent blog posts Mediæval Dining Medieval Blanc Mange To Make Frumenty/Furmenty Previous pertinent podcast episodes Subversive Feasting in Medieval King & Commoner Tales with Mark Truesdale Medieval Meals & Manners with Danièle Cybulskie Eel special: 2. Silver Eels with John Wyatt Greenlee Forme of Cury with Christopher Monk Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Welcome to the second of a two-part special all about Burns Night. Burns Night, celebrated on Robert Burns’ birthday, 25th January, is a worldwide phenomenon and I wanted to make a couple of episodes focussing upon the night, the haggis, but also the other foods links regarding Scotland’s national poet, Robert Burns. So, if you’re readying yourself for a Burns supper, I hope this episode gets you even more into the celebratory spirit. If you’re not marking Burns Night – well, hopefully after listening to this, you will be inspired to get yourself some haggis, neeps, tatties and a dram of whisky. Hopefully, a Man O'Words single malt from the excellent Annandale Distillery – why, well, you will find out very soon. Today’s episode is a jam-packed one where I speak with three guests all about Robert Burns and his links with Dumfriesshire, Southwest Scotland. First of all I speak with Jane Brown, Honorary President of the Robert Burns World Federation, and ex-manager of The Globe, Robert Burns’s favourite haunt when he lived in Dumfries during the last eight years of his life. Jane has attended and spoken at many Burns Nights all over the world, so there's no one better to talk about with Burns’s life which had several links with food and drink: there’s Burns Night and the Address to a Haggis, his time as an exciseman and as a farmer, and his time at the Globe. Then there’s the Globe itself and all of the precious artefacts contained within it that have been painstakingly conserved by owners Teresa Church and David Thomson. David and Teresa also own the Annandale Distillery, which produces a delicious and unique single malt whisky. It’s available unpeated and called Man O’Words, after Robert Burns, and the other is peated and called Man O’Sword, after the other local historical figure associated with Dumfries, Robert the Bruce. Like the Globe, the old distillery was saved, beautifully conserved and brought back to life by David and Teresa. In today’s episode we talk about Burns’s before and after graces, Burns’s penchant for scratching poetry on windows, the importance of cask size on the flavour of whisky, and just what exactly possessed David and Teresa to buy the Globe and a falling-down distillery – amongst many other things. The Globe Inn website Annandale Distillery website The Robert Burns World Federation Follow 1610 at the Globe on social media: Instagram @theglobeinn1610; Facebook https://www.facebook.com/theglobeinn/?locale=en_GB ; X @The GlobeInn1610 Follow Annandale Distillery on social media: Instagram: @annandale_distillery; Facebook: https://www.facebook.com/annandaledistillery/?locale=en_GB ; X: @AnnandaleDstlry If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast . Things mentioned in today’s episode Article: Local whisky maker hailed for its 'world class' and 'immaculate' malt at top awards. From in-Cumbria Annandale Distillery on Visit Scotland website MMR website (David and Teresa’s day job!) The Burns House Museum David’s article about the importance of cask size when maturing whisky My ‘Taste of Britain’ series in Countrylife Magazine Robert the Bruce My upcoming online talk with Paul Crane as part of the Museum of Royal Worcester’s Winter Talk series on 4 March at 6pm Previous pertinent blog posts Chicken Balmoral Previous pertinent podcast episodes Haggis and the First Burns Suppers with Jennie Hood Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Mentioned in this episode: The British Food History podcast is currently sponored by Netherton Foundry Season 10 of The British Food History Podcast is sponsored by Netherton Foundry, producers of top-quality, British-made cookery equipment. Nestled in rural South Shropshire, Netherton Foundry is a family-run business, headed by husband and wife team Neil and Sue Currie, which takes inspiration from the local iron masters of the 18th and 19th centuries to craft traditional cookware from iron, oak and copper using non-toxic materials. Their cookware is built to last, whether it be their famous prospector pans (of which I am a proud owner), crumpet rings or their impressive range of outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Welcome to the first of a two-part special all about Burns Night. Burns Night, celebrated on Robert Burns’ birthday, 25th January, is a worldwide phenomenon and I wanted to make a couple of episodes focussing upon the night, the haggis, but also the other foods links regarding Scotland’s national poet, Robert Burns. Burns was born in Alloway, Ayrshire on 25 January 1759 and he died in Dumfries on 21 July 1796 at just 37 years old. My guest today is food historian Jennie Hood, who has written an excellent article for the most recent edition of food history journal Petit Propos Culinares , entitled ‘A History of Haggis and the Burns Night Tradition’, so she is the perfect person to speak with on this topic. Jennie Hood hails from Ayrshire, just like Robert Burns, and we talk about the origin of Burns Night, but we also talk about the medieval origins of the most important food item on the Burns supper plate – the haggis. Things covered include the first English recipes for haggis, what makes a haggis a haggis (not as easy a thing as you might expect), Burns’s poem Address to a Haggis and what it tells us about haggises in Burns’s day and how the first Burns suppers started and gained such popularity, amongst many other things. Follow Jennie on social media: Threads/Instagram @medievalfoodwithjennie; Bluesky @medievalfoodjennie.bsky.social; Facebook https://www.facebook.com/medievalfoodwithjennie Company of St Margaret , Jennie’s late medieval and renaissance re-enactment group Issue 133 of Petits Propos Culinaires If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast . Things mentioned in today’s episode Harlean MS 279 Liber Cure Cocorum The Good Housewife’s Jewel by Thomas Dawson The Art of Cookery Made Plain and Easy by Hannah Glasse (‘Haggas’ recipe p.291) The Robert Burns World Federation Address to a Haggis by Robert Burns Suzanne MacIver’s recipe for haggis Ivan Day’s recipe for hack pudding The Philosophy of Puddings by Neil Buttery BBC Countryfile January 2026 edition Royal Births, Marriages & Deaths website (Channel 5) Previous pertinent blog posts Lamb’s Head with Brain Sauce (from Neil Cooks Grigson) My review of the year post Nesselrode Pudding Turkey & Hazelnut Soup Lambswool Previous pertinent podcast episodes The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Mentioned in this episode: The British Food History podcast is currently sponored by Netherton Foundry Season 10 of The British Food History Podcast is sponsored by Netherton Foundry, producers of top-quality, British-made cookery equipment. Nestled in rural South Shropshire, Netherton Foundry is a family-run business, headed by husband and wife team Neil and Sue Currie, which takes inspiration from the local iron masters of the 18th and 19th centuries to craft traditional cookware from iron, oak and copper using non-toxic materials. Their cookware is built to last, whether it be their famous prospector pans (of which I am a proud owner), crumpet rings or their impressive range of outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

It’s time for the now traditional end-of-season postbag episode of The British Food History Podcast , where I (attempt to) answer your questions, read out your comments and mull over your queries. Several photos and illustrations are mentioned in this episode: to see them, visit the accompanying blog post on British Food: A History : www.britishfoodhistory.com I’ll be disappearing for a couple of months, unless of course, you are a monthly subscriber, where there will be a bonus episode coming up for you to listen to via the website: Keeping Food Traditions Alive with Tom Parker Bowles , which was recorded live at the Serve it Forth Food History Festival on 18 October. Remember: Fruit Pig are sponsoring the 9th season of the podcast. Visit their website www.fruitpig.co.uk to learn more about them, their journey, to find your local stockist and access their online shop. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast . The accompanying blog post with images Things mentioned in today’s episode Book your place at the Serve it Forth Spooky Christmas Special on 11th of December BBC article World black pudding championship throwers take aim Linny’s Kitchen Facebook page The Ginger Pig Billingsgate Market BBC article about the Denby Dale pie play The seaside town of Morecombe Books discussed or mentioned in today’s episode Bilton, S. Fool’s Gold: A History of British Saffron . (Prospect Books, 2022). Thomas, J. & Schultz, C. How to Mix Drinks, Or, The Bon-Vivant’s Companion . (Dick & Fitzgerald, 1862). Bilton, S. Much Ado About Cooking: Delicious Shakespearean Feasts for Every Occasion . (Headline, 2025) Buttery, N. Knead to Know: A History of Baking . (Icon Books, 2024). Previous pertinent podcast episodes Black & White Pudding with Matthew Cockin & Grant Harper Derbyshire Oatcakes with Mark Dawson Welsh Sheep & Cattle with Carwyn Graves Housekeepers & Butlers with Peter Brears Subversive Feasting in Medieval King & Common Tales with Mark Truesdale Shakespearean Food & Drink with Sam Bilton Cooking English Food with Nicola Aldren, Simone Blogg and Anthea Craig Sam Bilton & Neil Buttery Talk Tripe Previous pertinent blog posts Blood Ice Cream Cheese and Leek (or Onion) Pie Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Mentioned in this episode: The British Food History podcast is currently sponored by Netherton Foundry Season 10 of The British Food History Podcast is sponsored by Netherton Foundry, producers of top-quality, British-made cookery equipment. Nestled in rural South Shropshire, Netherton Foundry is a family-run business, headed by husband and wife team Neil and Sue Currie, which takes inspiration from the local iron masters of the 18th and 19th centuries to craft traditional cookware from iron, oak and copper using non-toxic materials. Their cookware is built to last, whether it be their famous prospector pans (of which I am a proud owner), crumpet rings or their impressive range of outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

My guest on The British Food History Podcast today food historian and friend of the show Sam Bilton, podcaster and author of Much Ado About Cooking Delicious Shakespearean Feasts for Every Occasion , published by Headline and commissioned by Shakespeare’s Globe. It was, of course, a great opportunity to talk about the food of Shakespearean England as well as the food and drink references in Shakespeare’s plays, and what they meant to those watching the plays at the time they were first performed. We talked about lots of cookery manuscripts, the importance of keeping historical recipes relevant, capons, Early Modern bread and greedy Falstaff’s sack, amongst many other things. Those listening to the secret podcast can hear about horrible, sweet spinach tarts, Early Modern cakes, possets and more! Much Ado About Cooking by Sam Bilton Sam’s website Follow Sam on BlueSky, Insta and Threads @mrssbilton Comfortably Hungry Ais for Apple: An Encyclopaedia of Food & Drink Remember: Fruit Pig are sponsoring the 9th season of the podcast. Visit their website www.fruitpig.co.uk to learn more about them, their journey, to find your local stockist and access their online shop. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast . Things mentioned in today’s episode The Globe T heatre Who is Falstaff? Books discussed or mentioned and further reading First Catch Your Gingerbread by Sam Bilton Knead to Know: A History of Baking by Neil Buttery A Dark History of Sugar by Neil Buttery English Bread & Yeast Cookery by Elizabeth David The Good Housewife’s Jewel by Thomas Dawson The English Housewife by Gervase Markham The Scot’s Kitchen by F. Marion McNeill Delightes for ladies by Sir High Platt Elinor Fettiplace's Receipt Book by Hilary Spurling Previous pertinent blog posts Boiled Capon with Sugar Peas Tudor Salmon en Croute Manchets and Payndemayn Previous pertinent podcast episodes A Rare Early Modern Cheese Manuscript with Alex Bamji A Tudor Christmas with Brigitte Webster Tudor Cooking & Cuisine with Brigitte Webster Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Mentioned in this episode: The British Food History podcast is currently sponored by Netherton Foundry Season 10 of The British Food History Podcast is sponsored by Netherton Foundry, producers of top-quality, British-made cookery equipment. Nestled in rural South Shropshire, Netherton Foundry is a family-run business, headed by husband and wife team Neil and Sue Currie, which takes inspiration from the local iron masters of the 18th and 19th centuries to craft traditional cookware from iron, oak and copper using non-toxic materials. Their cookware is built to last, whether it be their famous prospector pans (of which I am a proud owner), crumpet rings or their impressive range of outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

My guest today is food historian Carwyn Graves, a specialist in the foodways and traditions of Wales, and we are talking about Welsh Sheep and Cattle – and their products. Carwyn has written a wonderful book called Welsh Food Stories , published in 2022 by Calon, which explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods – from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so. We talk about the importance of sheep and cattle in Wales’s physical and cultural landscape, salt marsh lamb, cawl, colostrum puddings, the Welsh and their love of roasted cheese and sheep fancying Cistercian monks – amongst many other things. Those listening to the secret podcast can hear 15 minutes of extra material including flummery, mutton, laverbread sauce, the traditional skills in the collective cultural memory of the Welsh, the etymology of rarebit/rabbit plus more! Welsh Food Stories by Carwyn Graves Carwyn’s website Follow Carwyn on Instagram @carwyngraves Remember: Fruit Pig are sponsoring the 9th season of the podcast, and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk . If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here . This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast . Things mentioned in today’s episode The Art of Cookery Made Plain & Easy by Hannah Glasse The First Boke of the Introduction of Knowledge Made by Andrew Boorde Wikipedia page of Welsh sheep breeds Rare Breeds Survival Trust page on Welsh cattle breeds Previous pertinent blog posts Colostrum (Beestings) with pudding recipe Welsh Rarebit (and Locket’s Savoury) #98 Cawl #155 Welsh Rabbit #183 Scotch Rabbit (1747) #230 English Rabbit (1747) Previous pertinent podcast episodes A Regional Food Tour with Jenny Linford Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Mentioned in this episode: The British Food History podcast is currently sponored by Netherton Foundry Season 10 of The British Food History Podcast is sponsored by Netherton Foundry, producers of top-quality, British-made cookery equipment. Nestled in rural South Shropshire, Netherton Foundry is a family-run business, headed by husband and wife team Neil and Sue Currie, which takes inspiration from the local iron masters of the 18th and 19th centuries to craft traditional cookware from iron, oak and copper using non-toxic materials. Their cookware is built to last, whether it be their famous prospector pans (of which I am a proud owner), crumpet rings or their impressive range of outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson. This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp