Advertise on podcast: 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 [email protected], 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 [email protected], 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 [email protected], 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 [email protected], 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 [email protected], 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 [email protected], 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 [email protected], 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 [email protected], 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 [email protected], 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 [email protected], 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 [email protected], 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 [email protected], 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