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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: a...

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 a href="https://lostcookbook.wordpress.com/tag/cooks-oracle/" rel="noopener

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 a...

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 Theatre 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 a...

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...

My guest on The British Food History Podcast today is historian Mark Truesdale, scholar of the fifteenth-century King and Commoner tradition and its early modern afterlife and author of The King and Commoner Tradition: Carnivalesque Politics in Medieval and Early Modern Literature, published by Routledge. We talk about medieval carnival, the plot of a king and commoner tale, spying foresters, rude monks, the love of eating tiny birds, who the audience might be, and the ridiculousness of baking a venison pasty in Sherwood Forest – amongst many other things. Those listening to the secret podcast can hear about Henry VIII’s love of Robin Hood tales, cowardly herons, and Mark tells me who the king in these tales may (or may not) be referring to. 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 King and Commoner Tradition: Carnivalesque Politics in Medieval and Early Modern Literature by Mark Truesdale Mark’s article The Medieval Robin Hood: Folk Carnivals and Ballads on Folklore Thursday My blog post about King Alfred burning the cakes The Great Household in Late Medieval England by C.M. Woolgar Robin Hood and Other Outlaw Tales Sentimental and Humorous Romances Ten Bourdes Serve it Forth website - You can still receive 25% off the ticket price using the code SERVE25 at the checkout! Serve it Forth Eventbrite page Previous pertinent podcast episodes a href="https://podcasts.apple.com/gb/podcast/medieval-meals-manners-with-dani%C3%A8le-cybulskie/id1577849126?i=1000645829471"...

In today’s episode, I speak with Peter Brears, a world-leading food historian. He was director of both York and Leeds City Museums, and is a consultant to the National Trust, English Heritage and Historic Royal Palaces. He is the winner of the André Simon award for his book, Cooking and Dining in Medieval England, published in 2012, which is a must-have, as are his other books in the series that focus on upper-class cooking and dining in the Tudor and Early Stuart periods, and most recently in the Victorian country house. He is also a founding member of the Leeds Symposium of Food History and Traditions, which will have its 40th next year (2026) Our conversation was recorded in person at his home in Leeds. We talk about the roles of the housekeeper and butler first in the Victorian period, but then trace their histories back right to the Middle Ages in the case of the butler. Also covered: orchestrating big meals, the drinks prepared by the butler, the mysteries of the stillroom, and the pressures of preparing a baked Alaska – amongst many other things. Those listening to the secret podcast can hear about French and Russian service, when housekeepers are definitely not subservient, the dos and don’ts of displaying porcelain and the contents of the housekeeper’s cupboard. 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 Cooking & Dining in Medieval England by Peter Brears (2012) Cooking & Dining in Tudor & Early Stuart England by Peter Brears (2015) Cooking & Dining in the Victorian Country House by Peter Brears (2023) Before Mrs Beeton: Elizabeth Rafflad, England’s Most Influential Housekeeper by Neil Buttery (2023) Everyday Life in Seventeenth Century Calderdale by Peter Brears (2025) Peter’s PPC article ‘What the housekeeper kept in her drawers’ (2015) PPC 103, 61-74 a href="https://neilcooksgrigson.com/2025/09/30/447-roast-saddle-of-lamb/"...

In this episode, I talk with ceramics expert Paul Crane FSA about the early years of Worcester porcelain. Paul is a consultant at the Brian Haughton Gallery, St James’s, London, and a specialist in Ceramics from the Medieval and Renaissance periods through to the Eighteenth and Nineteenth Centuries. He presently sits as a Trustee of the Museum of Royal Worcester and is also a Fellow of the Society of Antiquaries, an independent historian and researcher and a Liveryman of the Worshipful Company of Art Scholars. Our conversation was recorded in person at the Museum of Royal Worcester. If you want to see the pieces we discuss, you should do one of two things: go to the website where I’ve added images of the majority of the items discussed to the accompanying blog post for this episode. OR go to the YouTube channel where I’ve lined up the images with our discussion. Paul and I really do our best to describe the pieces, but of course, it’s best if you can see them for yourself. We talk about Dr Wall and how he got the Worcester manufactory up and running, the importance of seeing porcelain by candlelight, asparagus servers, the first piece of porcelain you see when you walk into the museum, the Royal Lily service and how Worcester porcelain attained the Royal warrant, amongst any other things. Those listening to the secret podcast can hear more about the early blue and white pieces, including a rarebleeding bowl, the first commemorative coronation porcelain mug and the stunning Nelson tea service, plus much more. 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 Accompanying blog post with images of the porcelain discussed YouTube video of the episode with images of the porcelain discussed Museum of Royal Worcester website Paul’s YouTube talk called ‘Nature, Porcelain and the Enlightenment’ Paul’s YouTube talk called ‘Early Worcester from Dr Wall to James Giles’ My museum talk...

In this episode, I speak with Christina Wade, a beer historian specialising in the UK and Ireland, with a particular focus on women. She has written an excellent book, Filthy Queens: A History of Beer in Ireland, which was published by Nine Bean Rows earlier this year (2025). We talk about ale and beer in Ireland, and how colonisation by the English, and then the British, affected beer production and consumption. Topics include: ale in early medieval Ireland, the man who inspired the title of her book, ale consumption during the Irish Rebellion and the Potato Famine, and the use of human skulls in medicinal ales, amongst many other things. Those listening to the secret podcast can hear about the links between alewives and witchcraft, whiskey and beer consumption, tea kettle brews and more! Christina’s social media handle on Instagram and Bluesky is @braciatrix Christina’s website Christina’s Substack Filthy Queens: A History of Beer in Ireland The Devil’s in the Draught Lines: 1000 Years of Women in Britain’s Beer History The Beer Ladies Podcast 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 Serve it Forth website - You can still receive 25% off the ticket price using the code SERVE25 at the checkout! Serve it Forth Eventbrite page Neil’s blog post about cock ale/beer Barnaby Rich’s book The Irish hubbub or, the English hue and crie. 1617 Neil’s blog post about junket for £3 subscribers a href="https://podcasts.apple.com/gb/podcast/neil-buttery-and-british-food-history/id1671204561?i=1000723749511" rel="noopener noreferrer"...

Hello there everyone! Here’s a quick special bonus episode for you – the lowdown on the Serve it Forth Food History Festival 2025 sponsored by the excellent Netherton Foundry. My fellow festival coordinators Sam Bilton, Thomas Ntinas and Alessandra Pino and I are here to tell you more about it: how the day will work, what the sessions will be like, the topics and the guests – including my guest Tom Parker Bowles. We have a brief discussion about our own interests and how we all got into food history. We also talk about our biggest/most embarrassing disasters. Most important headlines are: it’s online on 18 October. It’s £16, but there’s 25% off ticket price until September 14th. Don’t worry if you miss some, or even all of the day, we will be making every recording available to all ticket holders. NB: If you want to get 25% off the ticket price after the early bird has finished, use the offer code SERVE25 at the Eventbrite checkout Serve it Forth website The Serve it Forth Eventbrite page This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

My guest today is Mark Dawson, food historian, specialising in the food of the Tudor period, but also the food of Derbyshire. We met up at Mark’s home in Derbyshire to talk all things Derbyshire oatcakes. Mark and I talk about the oatcakes of Britain, doshens and sprittles, the usefulness of probate inventories, oatcakes as penance, and oatcake goblins – amongst many other things Those listening to the secret podcast can hear about other Derbyshire foods made from oats; a discussion about why oatcake is better than porridge; and I grill Mark on one very important matter: just what is the difference between a Derbyshire and a Staffordshire oatcake. Follow Mark on Instagram @drdobba Mark’s book Lumpy Tums: Derbyshire’s Food & Drink will be published by Amberley in April 2026 Mark’s previous book Plenti and Grase (2009) is published by Prospect Books Mark Dawson’s Food History Pages Mark’s SpeakerNet profile 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 Serve it Forth website Serve it Forth Eventbrite page Find out more about Joan Thirsk General View of the Agriculture and Minerals of Derbyshire by John Farey (1811) Some of Mark’s research on oatcakes can be found in Farmers, Consumers, Innovators: The World of Joan Thirsk (2016) Neil’s blogs and YouTube channel: ‘British Food: a History’ The British Food History Channel ‘Neil Cooks Grigson’...

My guest today is Alex Bamji, Associate Professor of Early Modern History at the University of Leeds, and we are talking about a rare treatise on cheese dating from the Early Modern Period. We met up at the Brotherton Library which is home to a fantastic collection of cookery books and manuscripts. We talk about cheese, health and humoral theory; what makes a good cheese; the early modern cheese landscape; cheese as a cure for gout; and cheese haters – plus many other things. Those listening to the secret podcast: Alex and I talk about why cow’s milk is the best milk, and I wonder whether there any clues as to where their microbes are coming from. Follow Alex on Twitter, Bluesky and Instagram @alexbamji Alex’s page on the University of Leeds website Alex’s LinkedIn page The digitised manuscript Ruth Bramley’s transcription A piece from Leeds University about the ‘pamflyt’ featuring Peter Brears The Brotherton Library’s cookery collection 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. The Serve it Forth Food History Festival website is now live and tickets are available on Eventbrite. 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 Serve it Forth website Serve it Forth Eventbrite page Listen to a sample of the Knead to Know audiobook a...

My guest today is third generation baker, writer and teacher David Wright author of the excellent book Breaking Bread: How Baking Shaped our World published by Aurum. We talk about the social benefits of bread making, milling grain into flour, the anatomy of a grain, roller mills, the Chorleywood process and why gluten can be compared to Arnold Schwarzenegger and Danny DeVito. Those listening to the secret podcast: you get a little over 15 minutes of bonus material that includes additives that don’t have be named on ingredients lists, flatbreads, the National Loaf, the value of bread and more! Follow David on Instagram @thebreaducator Breaking Bread: How Baking Shaped Our World is published by Aurum More on the Pump Street workshops More about David’s Earth’s Crust Bakery at Camp Bestival 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. The Serve it Forth Food History Festival website is now live and tickets are available on Eventbrite. 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 Serve it Forth website Serve it Forth Eventbrite page Against the Grain by James C. Scott (2018) Knead to Know: A History of Baking by Neil Buttery (2023) My blog post and recipe for a cob My blog post and recipe for a cottage loaf Pertinent previous podcast episode: a href="https://open.spotify.com/episode/4d5Dq3WZagrrAp9JSe0rVp?si=dddb192f463247ad" rel="noopener...

My guests today are archaeologists Chris Wakefield from the Cambridge Archaeological Unit of Cambridge University Rachel Ballantyne from McDonald Institute for Archaeological Research, and they are here to tell me about an absolutely amazing site close to Peterborough that tell us a huge amount about daily life in a late Bronze Age settlement. Prepare to have your minds blown! We talk about the unique circumstances of how and why the site is so well preserved, kitchen clutter, animal husbandry, querns, frumenty, pike sushi, and whether the English’s love of mustard goes back 3 millennia – among many other things Those listening to the secret podcast: you get 20 minutes of bonus material that includes the importance of foraging, the evidence for fermentation, Bronze Age recipes, the uses of the whole cereal plant and more! To view images of the site and the finds, go to the accompanying post on Neil’s blog. Follow Cambridge Archaeological Unit on Social Media Facebook: @cambridgearchaeologicalunit BlueSky: @cambridgearch.bsky.social Instagram: @cambridgearchaeologicalunit Follow Cambridge University Department of Archaeology on Social Media: Facebook: @archaeologycambridge BlueSky: @cam-archaeology.bsky.social Instagram: @ cambridge_archaeology 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 Must Farm website The Peterborough Archaeology page about the Must Farm site Neil’s medieval frumenty recipe 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...

My guest today is food writer, podcaster and cheese enthusiast Jenny Linford and we are going on a bit of a regional food tour across the UK. We talk about her new book The Great British Food Tour published by the National Trust. It’s beautifully illustrated and contains recipes too. Also discussed: our mutual appreciation of Jane Grigson, Welsh cakes, English fish dishes, marmalade, champ and Tunnock’s teacakes at the Glasgow Commonwealth Games – amongst many other things. The Great British Food Tour by Jenny Linford Jenny’s website (include information about all three of her recent books) Follow Jenny on Social Media: X and BlueSky @jennylinford; Insta/Threads @jlinford Jenny’s podcast, A Slice of Cheese The National Trust website 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 Bradford Little Foodies Walking Tour on Sat 26 July 2025 Dock Pudding Singin’ Hinnies Henry’s Mayhew’s London Labour and the London Poor (1851) Glamorgan Sausages Chorlton Cheesemongers London’s Eel, Pies & Mash Shops Tunnock’s Teacakes at the Glasgow Commonwealth Games Podcast episodes pertinent to today’s episode Silver Eels with John...