Explore every episode of the podcast The British Food History Podcast
| Title | Pub. Date | Duration | |
|---|---|---|---|
| Healthy Eating in the Middle Ages with Katherine Harvey | 02 Apr 2026 | 00:38:22 | |
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 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 The filthy peasants in Monty Python and the Holy Grail My recent toad-in-the-hole recipe A is for Apple Season C, Episode 1 My recent appearance on BBC Breakfast Previous pertinent blog posts
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: The British Food History Channel
Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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: A is for Apple Season C has begun! Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts. This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp | |||
| Ireland, Ale & the Colonising British with Christina Wade | 17 Sep 2025 | 00:43:05 | |
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 Filthy Queens: A History of Beer in Ireland The Devil’s in the Draught Lines: 1000 Years of Women in Britain’s Beer History 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 Listen to Neil on Around the Table Previous pertinent podcast episodes Making Medieval Ale at Home with Alison Kay Recreating 16th Century Beer with Susan Flavin and Marc Meltonville Neil’s blogs and YouTube channel: The British Food History Channel Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| BONUS EPISODE: Serve it Forth Food History Festival Special | 06 Sep 2025 | 01:03:01 | |
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 The Serve it Forth Eventbrite page 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 | |||
| Derbyshire Oatcakes with Mark Dawson | 31 Aug 2025 | 00:42:44 | |
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 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 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: The British Food History Channel Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| A Rare Early Modern Cheese Manuscript with Alex Bamji | 20 Aug 2025 | 00:41:58 | |
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 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 Eventbrite page Listen to a sample of the Knead to Know audiobook My recipe for an Early Modern white pudding Pertinent previous podcast episode: Cheddar & the Cheese Industry with Peter J. Atkins Tudor Cooking & Cuisine with Brigitte Webster Neil’s blogs and YouTube channel: The British Food History Channel Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| Bread & Bakers with David Wright | 10 Aug 2025 | 00:46:10 | |
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 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 History of Baking with Sam Bilton & Neil Buttery Neil’s blogs and YouTube channel: The British Food History Channel Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| Bronze Age Food & Foodways with Chris Wakefield & Rachel Ballantyne | 30 Jul 2025 | 00:42:10 | |
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 Peterborough Archaeology page about the Must Farm site Neil’s medieval frumenty recipe Neil’s blogs and YouTube channel: The British Food History Channel Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| A Regional Food Tour with Jenny Linford | 20 Jul 2025 | 00:44:35 | |
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 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 Henry’s Mayhew’s London Labour and the London Poor (1851) 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 Wyatt Greenlee Neil’s blogs and YouTube channel: The British Food History Channel Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| Black & White Pudding with Matthew Cockin & Grant Harper | 09 Jul 2025 | 00:41:54 | |
Welcome to the first episode of season 9 of The British Food History Podcast! Today I am talking with Matthew Cockin and Grant Harper of Fruit Pig – the last remaining commercial craft producer of fresh blood black puddings in the UK. We talk about how and why they started up Fruit Pig, battling squeamishness, why it’s so difficult to make fresh blood black puddings, and serving suggestions – amongst many other things 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 Fruit Pig on Jamie & Jimmy’s Friday Night Feast Fruit Pig on BBC Radio 4’s The Food Programme Neil’s appearance on Comfortably Hungry discussing black/blood pudding Museum of Royal Worcester project wins a British Library Food Season Award Catch up on the latest posts and recipes on Neil’s blog Follow Serve it Forth on Instagram at @serveitforthfest Podcast episodes pertinent to today’s episode The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton 18th Century Female Cookery Writers with The Delicious Legacy Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| Special Postbag Edition #5 | 23 Feb 2025 | 00:48:03 | |
It’s time for the fifth traditional postbag episode, where I (attempt to) answer your questions, read out your comments and mull over your queries. In this edition: giant turkeys, great crisps we have known, burnt bread and Yorkshire puddings – plus much, much more! Thank you for your support in this eighth season of the podcast. It shall return later in the year. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today’s episode Burnt cobs – BBC Leicester article Tomato-Flavoured Snaps are not dead! A Baghdad Cookery Book by Charles Perry Kirkcudbright Book Week tickets The 39th Leeds Symposium of Food Drinks & Traditions on Eventbrite Neil’s appearance on That Shakespeare Life Neil’s appearance on History Rage The Accomplisht Cook by Robert May (1660) Plenti and Grase by Mark Dawson Neil’s Country Life County Foods series A is for Apple: An Encyclopaedia of Food & Drink Comfortably Hungry: Bleeding Cows & Black Puddings Podcast episodes pertinent to today’s episode A History of Baking with Sam Bilton & Neil Buttery Making Medieval Ale at Home with Alison Kay Turkey with Tom Copas An Irish Food Story with Jp McMahon The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton Crisps with Natalie Whittle The School Meals Service with Heather Ellis The History of Food Waste & Preservation with Eleanor Barnett Traditional Food of Lincolnshire with Rachel Green 18th Century Female Cookery Writers with the Delicious Legacy Podcast Yorkshire Pudding with Elaine Lemm Lent episode 1: Preparing for Lent Blog posts pertinent to today’s episode My Best Yorkshire Pudding Recipe Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| Alexis Soyer with Lindsay Middleton | 06 Feb 2025 | 00:42:30 | |
Today I speak with food historian, podcaster and friend of the show Lindsay Middleton about arguably the first celebrity chef, Alexis Soyer, focusing mainly on two of his books: The Gastronomic Regenerator and The Modern Housewife. We talk about the kitchens at the Reform Club, Soyer’s literary inspirations, cookery books as entertainment and his meta approach to writing The Modern Housewife, amongst many other things. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. The Scottish Food History Podcast Find Lindsay on social media: Insta/Threads lindsaymiddleton_ and Bluesky @drlindsaymiddleton.bsky.social Things mentioned in today’s episode Neil’s Country Life County Foods series Podcast episodes pertinent to today’s episode The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton Tinned Food with Lindsay Middleton Invalid Cookery with Lindsay Middleton A is for Apple: B is for Banana, Banting & Berries Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| Robert Burns, The Globe Inn & the Annandale Distillery with Jane Brown, Teresa Church & David Thomson | 24 Jan 2026 | 00:49:05 | |
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 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!) David’s article about the importance of cask size when maturing whisky My ‘Taste of Britain’ series in Countrylife Magazine
Previous pertinent blog posts Previous pertinent podcast episodes Haggis and the First Burns Suppers with Jennie Hood Neil’s blogs and YouTube channel: The British Food History Channel
Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| Making Medieval Ale at Home with Alison Kay | 27 Jan 2025 | 00:42:36 | |
Today I am talking with podcaster and blogger Alison Kay of Ancestral Kitchen all about recreating medieval ale at home – and how one adapts the making of them to modern kitchens. We talked about the difference between ale and beer; the process of ale-making; sterilisation versus good old cleaning; wild yeast; and (most importantly) what the ale tastes like – amongst many other things. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Ancestral Kitchen website – including those posts about medieval ale. Ancestral Kitchen on Instagram: @ancestral_kitchen Things mentioned in today’s episode Ale, Beer & Brewsters in England by Judith M. Bennett Christmas on the Croft, The Scottish Food History Podcast My YouTube channel with my short video about haggis Blog posts pertinent to today’s episode A Trip to the Sarson’s Vinegar Factory Happy New Year – a review of 2024 Previous podcast episodes pertinent to today’s episode Recreating 16th Century Beer with Susan Flavin & Marc Meltonville A is for Anchovy, Alewife & Avocado Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| A Tudor Christmas with Brigitte Webster | 24 Dec 2024 | 00:41:06 | |
Merry Christmas everyone! Welcome to the 2024 British Food History Podcast Christmas special. Today I am talking with Tudor Food historian Brigitte Webster about what Christmasses were like in Tudor times – just what were the Tudors eating and drinking at this time of year? We talked about harrowing Advent and its stockfish, food as gifts, the boar’s head, venison, frumenty and the similarities and differences between Christmasses then and now – amongst many other things. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Brigitte’s book Eating with the Tudors is available from all good book shops. You can find Brigitte on social media: Twitter @tudorfoodrecipe; Instagram/Threads tudor_experience; Bluesky @tudorfoodrecipe.bsky.social Things mentioned in today’s episode Don’t forget to check out the website on Christmas Day for my Irish coffee recipe Listen to the Delicious Legacy Christmas special here Blog posts pertinent to today’s episode My recipe for medieval frumenty (subscribers only) Previous podcast episodes pertinent to today’s episode Lent Episode 2: The History of Lent Tudor Cooking and Cuisine with Brigitte Webster Christmas Feasting with Annie Gray Christmas Special 2023: Mince Pies Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton | 20 Dec 2024 | 00:42:23 | |
The tables are turned today for I am being interviewed by Lindsay Middleton and Peter Gilchrist of The Scottish Food History Podcast about my book The Philosophy of Puddings, published by the British Library. We talk about the origins of puddings, the emergence of the pudding cloth and the pudding mould, blancmange, the work of Catherine Brown and the Be-Ro book, amongst many other things If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. The Philosophy of Puddings is out now and available from all good book shops. The Scottish Food History Podcast is available on all podcast apps Peter’s website Tenement Kitchen Peter can be found Instagram @tenementkitchen Lindsay can be found on Instagram @lindsaymiddleton_ ; Twitter @lindsmiddleton ; Bluesky @drlindsaymiddleton.bsky.social Things mentioned in today’s episode Nigella Lawson’s gift book recommendations The Closet of Sir Kenelm Digby Knight Opened by Kenelm Digby The Compleat Housewife by Eliza Smith The Art of Cookery Made Plain and Easy by Hannah Glasse Blog posts pertinent to today’s episode Neil’s basilica mould can be seen on this post for subscribers How to make a steamed sponge pudding Previous podcast episodes pertinent to today’s episode Invalid Cookery with Lindsay Middleton Tinned Food with Lindsay Middleton The Philosophy of Curry with Sejal Sukhadwala The Philosophy of Chocolate with Sam Bilton Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| An Irish Food Story with Jp McMahon | 10 Dec 2024 | 00:44:59 | |
Today I talk about Irish food, food history and identity with Michelin-starred chef Jp McMahon. Jp is the culinary director of the EatGalway Restaurant Group and runs the restaurant Aniar in Galway, Ireland. He’s the founding chair and director of the Galway Food Festival, Jp is an ambassador for Irish food. He has written several books including the excellent Irish Cook Book published by Phaidon. However, the subject of our discussion was his new book, An Irish Food Story: 100 Foods That Made Us, published by Nine Bean Rows, which delved into Irish food identity, traditions and history. We talked about food in Ireland versus Irish food, oysters and stout, the deliciousness of seaweed, Irish stew and dulse-flavoured croissants – plus many other things. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Find Jp on Instagram: @mistereatgalway An Irish Food Story: 100 Foods That Made Us Things mentioned in today’s episode The Great Cream Tea Debate on YouTube BBC Countryfile magazine website Neil’s blog post and recipe for Bakewell pudding Upcoming events: Find out about upcoming events on the website here. Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| Turkey with Tom Copas | 01 Dec 2024 | 00:41:55 | |
It’s December, Advent has begun, and we can officially start discussing Christmas so I have put together an episode about turkey that is very much of two halves. There’s an interview with Tom Copas, a turkey farmer who really looks after his flock: slow-grown, high welfare, and I have bought many a turkey from him over the years. Before that, I have prepared a little bit on the history of the turkey in Britain, spanning from Tudor times to the 20th century where it went from regal food to Christmas Day staple. Tom and I talked about farming family history, the intricacies of turkey farming, when the term ‘free-range’ is misleading, cooking tips and turkey crackling: amongst many other things. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Order your Christmas turkey from the Copas Farm shop Find Copas Turkeys on social media: Twitter/X @CopasTurkeys; Insta: @copasfarmshop or @tomcopas Podcast episodes pertinent to today’s episode: Christmas Feasting with Annie Gray Tudor Cooking & Cuisine with Brigitte Webster Turkey history references: At Christmas We Feast: Festive Food Through the Ages (2021) Annie Gray Eating with the Tudors: Food and Recipes (2023) Brigitte Webster The Good Housewife’s Jewel (1596) Thomas Dawson The Compleat Cook (1662) W. M. E. Kidder's Receipts of Pastry and Cookery (1741) Edward Kidder A Christmas Carol (1843) Charles Dickens Upcoming events: Find out about upcoming events on the website here. Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| The English Table with Jill Norman | 24 Nov 2024 | 00:38:21 | |
Today I am in conversation with Jill Norman – author of several books, and editor at Penguin. She very kindly talked to me about Jane Grigson and the book English Food at the start of this season. Well, Jill is on the podcast today to talk about her new book The English Table. We talk about service a la française and a la russe, important food writers throughout history like Hannah Woolley and Claudia Roden, the origins of fish and chips, and the time she met Dorothy Hartley, amongst many other things If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. The English Table by Jill Norman Podcast episodes pertinent to today’s episode: 50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill Norman Things mentioned in today’s episode: The Queen-Like Closet by Hannah Woolley A New System of Domestic Cookery by Mrs Rundell A Book of Middle Eastern Food by Claudia Roden Lost Country Life by Dorothy Hartley Upcoming events: Find out about upcoming events on the website here. The Foyle’s Christmas Evening 28 November Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| A History of Baking with Sam Bilton & Neil Buttery | 17 Nov 2024 | 00:43:28 | |
The tables have turned today because I am being interviewed by author, food historian and friend of the show Sam Bilton. My book Knead to Know is out now and published by Icon Books, and Sam very kindly agreed to interview me about it for the podcast. We talk about baking evolution, bakestone cookery, Jaffa Cakes and taxation, what’s so great about wheat plus many other things. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Social media: mrssbilton Neil’s book Knead to Know is out now and published by Icon Books. The Philosophy of Puddings is also out now, published by The British Library Blog posts pertinent to today’s episode: My Best Yorkshire Pudding Recipe Podcast episodes pertinent to today’s episode: Cake Baxters in Early Modern Scotland with Aaron Allen Yorkshire Pudding with Elaine Lemm 50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill Norman The Philosophy of Chocolate with Sam Bilton Tripe Special: Sam Bilton & Neil Buttery Talk Tripe British Saffron with Sam Bilton Gingerbread with Sam Bilton Things mentioned in today’s episode: The Art of Cookery by Hannah Glasse Upcoming events: Find out about upcoming events on the website here. The Foyle’s Christmas Evening 28 November Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| Crisps with Natalie Whittle | 05 Nov 2024 | 00:46:00 | |
Today is an exciting day because we are tackling a topic that I consider extremely important, CRISPS, with food writer and journalist Natalie Whittle. We talk about the North American origins of the crisp, the excitement of discovering the crisps of other countries, iconic brands like Walkers and Tayto, and most importantly what the best flavour is – amongst many other things. Natalie’s book Crunch: An Ode to Crisps is published by Faber & Faber. If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. My new books Knead to Know: AHistory of Baking and The Philosophy of Puddings are out now. Things mentioned in today’s episode: Upcoming events: Find out about upcoming events on the website here. Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| Cooking 'English Food' with Nicola Aldren, Simone Blagg & Anthea Craig | 26 Oct 2024 | 00:42:47 | |
The book English Food by Jane Grigson was published 50 years ago this year. It’s a book that has completely changed my life and I wanted to celebrate it with a three-part special. This is part three. I am going back to my roots here talking with three good friends of mine Nicola Aldren, Simone Blagg and Anthea Craig, all of whom were there at the inception of my idea to cook every recipe in English Food. We talk about memorable recipes, the large amounts of offal that were consumed, sous cheffing, pudding clubs and portion sizes, the horrorshow that was the stewed eel recipe, and many other things. I also give you my top 10 recipes to try (& a few to avoid) Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Neil’s new book The Philosophy of Puddings is out now and published by the British Library. Books and other things mentioned in today’s episode: English Food by Jane Grigson Charcuterie and French Pork Cookery by Jane Grigson Previous episodes pertinent to today’s episode: 50 Years of English Food by Jane Grigson Jane Grigson with Sophie Grigson 18th Century Tavern Cooking with Marc Meltonville Previous blog posts pertinent to today’s episode: Upcoming events: Monsters & their Meals Hallowe’en event Find out about upcoming events on the website here. Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| Jane Grigson with Sophie Grigson | 12 Oct 2024 | 00:45:36 | |
The book English Food by Jane Grigson was published 50 years ago this year. It’s a book that has completely changed my life and I wanted to celebrate it with a three-part special. This is part two. In this very special episode, I am talking with award-winning food writer, broadcaster, and teacher Sophie Grigson, Jane’s daughter, not just about English Food but Jane as a writer, cook, person—and mum and role model, of course. We talk about what inspired Jane to write three editions of English food, why I chose Jane's book to cook from, Singin’ Hinnies, Sussex pond pudding, Jane’s dislike of rhubarb, and many other things. Follow Sophie on Twitter @trullidelicious; Instagram @trulli_delicious; or Threads @sophie_grigson_herself Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today’s episode: The Jane Grigson Collection at Oxford Brookes University Books and other things mentioned in today’s episode: Sussex Pond Pudding article by Felicity Cloake Previous episodes pertinent to today’s episode: 50 Years of English Food by Jane Grigson Previous blog posts pertinent to today’s episode: My first attempt at Singin’ Hinnies (it didn’t go well. But I have improved since!) Upcoming events: Monsters & their Meals Hallowe’en event Pudding workshops at the Museum of Royal Worcester Find out about upcoming events on the website here. Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking The Philosophy of Puddings is available to preorder 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 Neil at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His 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 | |||
| Haggis & the First Burns Suppers with Jennie Hood | 16 Jan 2026 | 00:41:02 | |
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 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) Previous pertinent podcast episodes The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton Neil’s blogs and YouTube channel: The British Food History Channel Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| 50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill Norman | 29 Sep 2024 | 00:59:12 | |
The book English Food by Jane Grigson was published 50 years ago this year. It’s a book that has completely changed my life and I wanted to celebrate it – and there are four excellent guests in today’s slightly longer-than-usual episode: Sam Bilton, Ivan Day, Annie Gray and Jill Norman It is because of Jane and her book that I am doing what I’m doing today – she taught me how to cook, told me about England’s fine and rich food culture and how to reconnect with it. We talk about the unique way Jane’s book was published, Jane’s approach to research and writing, her attention to detail, her friendship with Elizabeth David, favourite recipes, and her frustrations regarding low-quality shepherd’s pie. Find out more about Sam Bilton and her work here. Find out more about Ivan Day and his work here. Find out more about Annie Gray and her work here. Find out more about Jill Norman and her work here. Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today’s episode: Neil’s recent appearances on The Delicious Legacy, The Full English and Gastropod Neil’s recent Daily Express article To see Neil’s Country Life articles, please visit the website’s Media page Books mentioned in today’s episode: Good Things in England by Florence White The Taste of Britain by Laura Mason & Catherine Brown The Scots Kitchen by F. Marion McNeill Previous blog posts pertinent to today’s episode: Upcoming events: Find out about upcoming events on the website here. Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking The Philosophy of Puddings is available to preorder 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 Neil at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His 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 | |||
| Special Postbag Edition #4 | 08 Jun 2024 | 00:30:25 | |
It’s the end of season seven, so it is time for the traditional special postbag edition of the podcast. Much is covered: feminist dining tables, 17th-century household books, regional gingerbreads, musk-flavoured sweeties and much more. Thanks to everyone who wrote in with a question, comment or query. The podcast will return in August. Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Previous podcast episodes mentioned in today’s episode: Christmas Special 2023: Mince Pies The Philosophy of Chocolate with Sam Bilton Historical Cookery with Jay Reifel Ormskirk Gingerbread with Anouska Lewis 18th Century Tavern Cooking with Marc Meltonville 18th Century Dining with Ivan Day Recreating 16th Century Beer with Susan Flavin & Marc Meltonville Elizabeth Raffald with Alessandra Pino & Neil Buttery Food in Gothic Literature with Alessandra Pino Traditional Food of Lincolnshire with Rachel Green Blog posts mentioned in today’s episode: Quick & Easy Puff or Rough Puff Pastry Books mentioned in today’s episode: The Accomplish’t Cook by Robert May Good Things in England by Florence White Food in England by Dorothy Hartley Lost Country Practices by Dorothy Hartley Other things mentioned in today’s episode: The Dinner Party by Judy Chicago Upcoming events: British Library Food Season 2024, 25 May at 2pm. Ludlow Food Festival, Friday 13th September. Warwick Words History Festival, Thursday 3rd October at 4.30pm. Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Both are published by Pen & Sword and available from all good bookshops. Don’t forget, there will be more 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 Neil at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His 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 | |||
| Historical Cookery with Jay Reifel | 21 May 2024 | 00:41:16 | |
Today I am talking with chef Jay Reifel who specialises in cooking historical food. He has co-written a beautiful book with collaborator Victoria Flexner called The History of the World in 10 Dinners. We talk about the influence of other cultures on British cuisine as well as the influence British cuisine has had on other cuisines, sweet and sour food, mince pies, mediocre medieval spices, and helmeted cocks – amongst many other things. This is the last regular episode of the run, meaning that the next episode will be the traditional postbag edition – so send me your comments, questions, and queries. Your deadline is the 28th of May 2024. Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Follow Jay on Instagram @jayreifel and visit his website jayreifel.com – where you can find more details of his book. Things mentioned in today’s episode: Neil’s Helmeted Cock on Channel 5 Previous podcast episodes pertinent to today’s episode: The History of Food Waste & Preservation with Eleanor Barnett Medieval Meals & Manners with Danièle Cybulskie Christmas Special 2023: Mince Pies Tudor Cooking & Cuisine with Brigitte Webster Forme of Cury with Christopher Monk Previous blog posts pertinent to today’s episode: Favourite Cook Books no.3: The Forme of Cury, Part I Favourite Cook Books no. 3: The Forme of Cury, part 2 – recipes Upcoming events: British Library Food Season 2024, 25 May at 2pm. We Invented the Weekend festival, Salford, 16th June Ludlow Food Festival, Friday 13th September. Warwick Words History Festival, Thursday 3rd October at 4.30pm. Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Both are published by Pen & Sword and available from all good bookshops. 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 Neil at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His 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 | |||
| Ormskirk Gingerbread with Anouska Lewis | 05 May 2024 | 00:39:20 | |
Niche topic alert! Today I am talking to Anouska Lewis about Ormskirk Gingerbread. Anouska is the writer and presenter of the BBC Sounds podcast Hometown Boring? The first episode being all about Ormskirk gingerbread We talk about how one lands getting a podcast series on BBC Sounds in the first place; the ingredients of Ormskirk gingerbread, the town’s pride in its gingerbread, the gingerbread ladies who sold them at the train station in the Victorian period, Ormskirk’s link with Liverpool’s sugar and slave trade, and the value of having difficult conversations – amongst many other things. Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Listen to Hometown Boring? on BBC Sounds Follow Anouska on Instagram @history_hun and TikTok @historyhun Things mentioned in today’s episode: Ormskirk Gingerbread on the Foods of England website A Dark History of Sugar by Neil Buttery Previous podcast episodes pertinent to today’s episode: Upcoming events: British Library Food Season 2024, 25 May at 2pm. Ludlow Food Festival, Friday 13th September. Warwick Words History Festival, Thursday 3rd October at 4.30pm. Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Both are published by Pen & Sword and available from all good bookshops. 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 | |||
| The History of Food Waste & Preservation with Eleanor Barnett | 22 Apr 2024 | 00:42:55 | |
Today I am talking to Eleanor Barnett about the history of food waste and preservation. Eleanor has written a fantastic book about the history of how we as a society have (and sometimes have not) dealt with eliminating waste and preserving precious food resources. It is called Leftovers: A History of Food Waste & Preservation, and it is out now published by Bloomsbury. We talk about the fabulously wasteful food of 17th century cook Robert May, whose responsibility it was to preserve food in the home (hint: not the man of the house), pies as preservation method, the food waste used in agriculture and industry, food preservation in wartime, and Hannah Glasse’s dubious method for preserving very rank potted birds, plus many other things – we fit a lot into today’s episode. Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Leftovers: A History of Food Waste & Preservation is out now. Books mentioned in today’s episode: Robert May’s The Accomplisht Cook Sir Hugh Platt’s Delights for Ladies Hannah Glasse’s The Art of Cookery Previous podcast episodes pertinent to today’s episode: London’s Street Food Sellers with Charlie Taverner Christmas Special 2023: Mince Pies Upcoming events: The Leeds Symposium of Food History & Traditions, York, 27 April 2024. British Library Food Season 2024, 25 May at 2pm. Tickets and info to come soon! Ludlow Food Festival, Friday 13th September. Warwick Words History Festival, Thursday 3rd October at 4.30pm. Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Both are published by Pen & Sword and available from all good bookshops. 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 Neil at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His 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 | |||
| The Scottish Salt Industry with Joanna Hambly, Aaron Allen & Ed Bethune | 07 Apr 2024 | 00:41:16 | |
Today I am talking to three guests about the Scottish Salt Industry – returning guest Aaron Allen, and also Joanne Hambly and Ed Bethune In today’s most enlightening discussion, we talk about the importance of the salt industry in Scotland from the early modern period, the uses of salt – beyond seasoning of food, the Cockenzie Saltworks Project, the social history of the site and some of the exciting archaeological finds uncovered there, how salt was made, and why Sunday salt is the best salt – amongst many other things. Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Salt: Scotland’s Oldest Newest Industry is out now and published by Birlinn. Other things mentioned in today’s episode: 1722 Waggonway Project website Salt Symposium 2021 on the SCAPE Trust website Book your ticket for the 2024 Leeds Symposium on Food History and Traditions Previous podcast episodes pertinent to today’s episode: Cake Baxters in Early Modern Scotland with Aaron Allen Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Both are published by Pen & Sword and available from all good bookshops. 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 Neil at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His 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 | |||
| Stuffed with Pen Vogler | 30 Mar 2024 | 00:41:15 | |
In today’s episode, I am talking with author and food historian Pen Vogler about her book Stuffed: A History of Good Food and Hard Times in Britain which was published toward the end of last year 2023. We discuss how precarious our food supply was and is, the Enclosure Acts and their effect upon our relationship with food, allotments, havercakes, adulteration and malnutrition, school dinners and Hannah Woolley’s pumpkin pie, amongst many other things. Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Pen’s book Stuffed: A History of Good Food and Hard Times in Britain is out now. Find Pen on social media: Twitter & Instagram @PenVogler Books and other things mentioned in today’s episode: Scoff: A History of Food and Class in Britain by Pen Vogler My interpretation of Hannah Woolley/W.M.’s pumpkin pie recipe Ultra-Processed People by Chris van Tulleken Previous podcast episodes pertinent to today’s episode: The School Meals Service with Heather Ellis English Food, a People's History with Diane Purkiss A History of Herbalism with Emma Kay Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Both are published by Pen & Sword and available from all good bookshops. 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 Neil at neil@britishfoodhistory.com, or on twitter and BlueSky@neilbuttery, or Instagram and Threads dr_neil_buttery. His 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 | |||
| The Leeds Symposium on Food History & Traditions with Ivan Day | 13 Mar 2024 | 00:41:46 | |
In today’s episode, I am talking with renowned food historian, chef and confectioner Ivan Day. The 38th Leeds Food Symposium of Food History and Traditions is coming up – 27 April 2024 to be exact – Ivan is the Chair of the Symposium, so we had a good talk about the history and influence of this most important annual event on the study of food history. We talked about a pioneer of food history study C. Ann Wilson who was the librarian at the Brotherton Library at the University of Leeds, who, with Peter Brears, Lynette Hunter and Jennifer Staid, created the Symposium in 1986. We also talk about this year's Symposium on 27 April 2024. The topic of this year being ‘Presenting the Food of the Past in Museums and Historic Houses’. Also discussed: the excellent work of Peter Brears, the speakers of this year’s symposium, the social side of the symposium – including the excellent buffet – and why the Leeds symposium is held in York, amongst many other things. Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. The Symposium’s Eventbrite page Find Ivan on Instagram @ivanpatrickday Books and other things mentioned in today’s episode: Brotherton Library cookery collection, University of Leeds Food & Drink in Britain from the Stone Age to Recent Times by C. Anne Wilson Over a Red-Hot Stove edited by Ivan Day Cooking & Dining in the Victorian Country House by Peter Brears Elizabeth Raffald, England’s Most Influential Housekeeper by Neil Buttery Previous podcast episodes pertinent to today’s episode: 18th Century Dining with Ivan Day Recreating 16th Century Beer with Susan Flavin & Marc Meltonville 18th Century Tavern Cooking with Marc Meltonville Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Both are published by Pen & Sword and available from all good bookshops. 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 Neil at neil@britishfoodhistory.com, or on twitter and BlueSky@neilbuttery, or Instagram and Threads dr_neil_buttery. His 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 | |||
| BONUS EPISODE: 'A is for Apple' with Sam Bilton, Neil Buttery & Alessandra Pino | 04 Mar 2024 | 00:57:19 | |
This bonus episode is in fact a pilot for a new podcast show I have made with Sam Bilton and Alessandra Pino. Enjoy! In the very first episode, Neil is presenting and gives everyone a free choice as to what topic they want to talk about, as long as it begins with A of course. Alessandra goes for apples, Neil chooses absinthe and Sam looks into adulteration. Links to things mentioned in this episode: ‘13 Magical Ways to Use Apples’ Glyn Hughes’ Alan Turin sculpture ‘Lancashire man poisoned after eating cherry seeds’ article on BBC News ‘How Did La Belle Époque Become Europe’s Golden Age?’ article on The Collector ‘Site of "The Absinthe Murders"’ article on Atlas Obscura The Apple Tree (1952) by Daphne du Maurier Hallowe’en Party (1969) by Agatha Christie The July Ghost (1982) by A.S. Byatt Join our free Substack to get extra bonus features: https://substack.com/profile/147444179-sam-bilton Anything to add? Don’t forget we want to hear your suggestions for future topics. Contact the pod: email: aisforapplepod.gmail.com Social media: twitter/X: @aisforapplepod Instagram: @aisforapplepod_ This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp | |||
| Medieval Meals & Manners with Danièle Cybulskie | 19 Feb 2024 | 00:36:50 | |
In today’s episode, I am talking with medieval historian Danièle Cybulskie – also known as the 5-Minute Medievalist – about table manners in the Middle Ages. Danièle’s excellent new book Chivalry and Courtesy: Medieval Manners for a Modern World is out now and published by Abbeville Press. We talked about table manners, the importance of sharing and cleanliness, carving terminology, turkey legs and the pressures put on the person organising and overseeing the feasts and meals – the lady of the house…amongst many other things. Danièle is known as @5MinMedievalist on all social media platforms Find out more about Chivalry and Courtesy: Medieval Manners for a Modern World here There are four Easter eggs associated with this episode. To become a £3 monthly subscriber, and access them and other premium content, or to buy me a virtual pint or coffee to support the running of the blogs and podcast click here. Links to things mentioned in today’s episode: BBC Food Programme episode about bitter foods on BBC Sounds Previous podcast episodes pertinent to today’s episode: Forme of Cury with Christopher Monk Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Both are published by Pen & Sword and available from all good bookshops. 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 Neil at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His 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 | |||
| Special Postbag Edition #6 | 18 Nov 2025 | 00:48:42 | |
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 BBC article about the Denby Dale pie play 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 Cheese and Leek (or Onion) Pie Neil’s blogs and YouTube channel: The British Food History Channel Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| Spices with Ian Anderson | 03 Feb 2024 | 00:38:33 | |
In today’s episode, I am talking with Ian Anderson who has written a fantastic book published by the History Press called The History and Natural History of Spices. We discuss what a spice is – the definition changes through time, and includes animal as well as plant products – black pepper, the Portuguese spice trade, sugar as a spice, mustard and Thomas Moore’s head – amongst many other things. Ian’s Instagram page: @ian.d.anderson Find out more about The History and Natural History of Spices here. There is one Easter egg associated with this episode. To become a £3 monthly subscriber, and access them and other premium content, or to buy me a virtual pint or coffee to support the running of the blogs and podcast click here. Links to things mentioned in today’s episode: Ivan Day’s blog post showing some of his sugar sculptures Eventbrite page for the 2024 Leeds Food and Drink Symposium April 2024 Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Both are published by Pen & Sword and available from all good bookshops. 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 Neil at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His 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 | |||
| The Philosophy of Chocolate with Sam Bilton | 19 Jan 2024 | 00:41:36 | |
In today’s episode I am talking to returning guest and friend of the show food historian and writer Sam Bilton about her new book The Philosophy of Chocolate published by the British Library. Today Sam and I talk about how the peoples of Mesoamerica took their chocolate, how it came to Britain, chocolate houses, the sexualisation of chocolate, and the Cadbury’s Crème Egg Controversy, amongst other things. Find out more about the Philosophy of Chocolate here. There are 2 Easter eggs associated with this episode. To become a £3 monthly subscriber, and access them and other premium content, or to buy me a virtual pint or coffee to support the running of the blogs and podcast click here. Links to things mentioned in today’s episode: Sam’s podcast Comfortably Hungry Sam’s social media handles: Twitter/Insta/Threads: @mrssbilton Bluesky: @mrssbilton.bsky.social Sam’s website: sambilton.com Previous episodes pertinent to today’s episode: Lent Episode 3: Pagan Lent & Easter A Dark History of Chocolate with Emma Kay The Philosophy of Curry with Sejal Sukhadwala Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Both are published by Pen & Sword and available from all good bookshops. 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 Neil at neil@britishfoodhistory.com, or on twitter @neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open. He is also on BlueSky at @neilbuttery.bsky.social 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 | |||
| Apples & Orchards with Joanna Crosby | 05 Jan 2024 | 00:46:09 | |
S07E03 Apples & Orchards shownotes Happy New Year and welcome to episode 50 of the British Food History Podcast! I talk to Joanna Crosby about the history of apples and orchards in England. I saved this episode specially for today because it is Twelfth Night – the last day of Christmas – the traditional day of the Wassail, the blessing of the apple orchards. Joanna’s new book Apples and Orchards since the Eighteenth Century is out now from Bloomsbury. Things discussed today include, the origins of the apple, growing and grafting apple trees, some of the excellent names given to varieties – including Bramley's Seedling and the Cox’s Orange Pippin, Wassailing and the London apple women of the nineteenth century. And more! There are 4 Easter eggs associated with this episode. To become a £3 monthly subscriber, and access them and other premium content, or to buy me a virtual pint or coffee to support the running of the blogs and podcast click here. Things mentioned in today’s episode: The Pomological Personality Picker Henry Mayhew’s London Labour and the London Poor (Vol 2) Neil’s appearance on Fear Feasts podcast Previous episodes pertinent to today’s episode: London’s Street Food Sellers with Charlie Taverner Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Both are published by Pen & Sword and available from all good bookshops. 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 Neil at neil@britishfoodhistory.com, or on twitter @neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open. He is also on BlueSky at @neilbuttery.bsky.social 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 | |||
| Christmas Special 2023: Mince Pies | 20 Dec 2023 | 00:42:52 | |
Ho! Ho! Ho! Merry Christmas! Leaving a mince pie out for Santa this year? I do hope so. This year’s Christmas Special is all about mince pies: the history and baking, as well as the confusion surrounding the fact that there’s no meat in them. Neil makes some early 18th-century-shaped pies and makes a sweet lamb mincemeat from the North of England. He’s on a mission to get the meat back into mincemeat AND to have them on the menu outside of the Christmas period. A huge thank you to Ivan Day for his help regarding the making of those 18th-century pies. *blog posts of recipes to accompany the episode will appear on Wednesday 20th December and Friday 22nd December 2023.* Things mentioned in today’s episode: Ivan Day’s blog post about mince pies The Accomplisht Cook by Robert May The Experienced English Housekeeper by Elizabeth Raffald Mrs Beeton’s Book of Household Management Receipts of Pastry and Cookery by Edward Kidder Jane Grigson’s Orange Mincemeat Jane Grigson’s Gooseberry Tarts recipe Ivan Day’s historical pie-making course Neil’s appearance on the Full English podcast Neil’s appearance on the Shackbaggerly podcast Neil's A Dark History of Sugar talk Neil's Museum of Royal Worcester talk Previous episodes mentioned in today’s episode: Pagan Lent and Easter (includes a section on hot cross buns) Elizabeth Raffald with Alessandra Pino & Neil Buttery Christmas Feasting with Annie Gray Hogmanay and Hamely Kitchen with Paula McIntyre Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Both are published by Pen & Sword and available from all good bookshops. 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 Neil at neil@britishfoodhistory.com, or on twitter @neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open. He is also on BlueSky at @neilbuttery.bsky.social 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 | |||
| BONUS EPISODE: 18th Century Female Cookery Writers with the Delicious Legacy Podcast | 13 Dec 2023 | 01:17:52 | |
Welcome to a special bonus episode of the podcast which is a collaboration between myself and the Delicious Legacy, hosted by Thomas Ntinas. It’s all about some of the women who were writing cookery books in the 18th century, their characters and the influence they still have upon us today. Things mentioned in today’s episode: Thomas’s podcast Delicious Legacy The Compleat Housewife by Eliza Smith The Art of Cookery Made Plain and Easy by Hannah Glasse The Experienced English Housekeeper by Elizabeth Raffald Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A. Cook’s Perspective: A Fascinating Insight into 18th-century Recipes by Two Historic Cooks by Clarissa F. Dillon & Deborah J. Peterson More on Yorkshire Christmas Pyes Neil’s disastrous Christmas Pye Ivan Day’s Historic Ices course 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 Neil at neil@britishfoodhistory.com, or on twitter @neilbuttery, or Instagram and Threads dr_neil_buttery his DMs are open. Youcan also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Both are published by Pen & Sword and available from all good bookshops. This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp | |||
| Special Postbag Edition #3 | 06 Sep 2023 | 00:35:23 | |
It’s the end of the current run so that means it is time for the now traditional end-of-season special postbag edition. Thank you to everyone who has listened, downloaded, donated and spread the good word. I’ll be back in a couple of months (hopefully) for season seven! Previous episodes mentioned in the episode: The School Meals Service with Heather Ellis Tudor Cooking & Cuisine with Brigitte Webster Tinned Food with Lindsay Middleton Cake Baxters in Early Modern Scotland with Aaron Allen Tripe Special: Sam Bilton & Neil Buttery Talk Tripe The British Cook Book with Ben Mervis Forme of Cury with Christopher Monk Neil’s blog posts mentioned in this episode: Boiled turkey with celery sauce Boiled leg of mutton with caper sauce Links to things mentioned in this episode: Leeds Symposium on Food History and Traditions Gousto statement about using Tetra Pak Stephanie Rosenbaum makes Pizza on YouTube Alan Scott obituary in the New York Times Museum of Royal Worcester website Fish & chips are not a Jewish invention Upcoming events: The Elizabeth Raffald Manchester Central Library event at 6pm on 13 September Ludlow Food Festival on Sunday 10 September 2.30pm Chelsea History Festival on Friday 29 September 2023, at 6pm Neil’s blogs: Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Both are published by Pen & Sword and available from all good bookshops. Don’t forget, there will be more postbag episodes in the future, 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 Neil at neil@britishfoodhistory.com, or on twitter @neilbuttery, or Instagram and Threads dr_neil_buttery his 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 | |||
| English Food, a People's History with Diane Purkiss | 27 Aug 2023 | 00:43:34 | |
Neil’s guest is Diane Purkiss and they talk about just some of the topics covered in her book English Food a People’s History published by William Collins. Diane is Professor of English Literature at Oxford University, and she has written about such topics as the English Civil War, the supernatural, especially witchcraft; folklore and fairytales; writer’s block and of course food and food history. They had a rather meandering conversation that covered: bread, and its poor reputation compared to that bake in France; coffeehouses and politics, and coffeehouses as early examples of gay bars; tea and Empire; and foraging – the latter being particularly tricky to get at. £3 subscribers can hear the full interview with Diane on the Easter Eggs page of the website: http://britishfoodhistory.com/easter-eggs/ Diane’s book English Food: a People’s History available here: https://harpercollins.co.uk/products/english-food-a-peoples-history-diane-purkiss?variant=39825973411918 Neil’s blog post about dock pudding (with recipe): http://britishfoodhistory.com/2023/05/26/dock-pudding/ Other bits: The Elizabeth Raffald Manchester Central Library event at 6pm on 13 September: https://librarylive.co.uk/event/elizabeth-raffald-englands-most-influential-housekeeper/ Neil will be speaking at the Ludlow Food Festival on Sunday 10 September at 2.30pm, talking all things Elizabeth Raffald: https://www.ludlowfoodfestival.co.uk/ He is also talking at Chelsea History Festival on Friday 29 September 2023, at 6pm about the history of sugar: https://chelseahistoryfestival.com/events/dark-history-sugar/ Neil’s blogs: ‘British Food: a History’ http://britishfoodhistory.com ‘Neil Cooks Grigson’ http://neilcooksgrigson.com Order Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 Neil’s other book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 Don’t forget the upcoming postbag episode, 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 Neil at neil@britishfoodhistory.com, or find me on twitter @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 | |||
| The School Meals Service with Heather Ellis | 20 Aug 2023 | 00:44:27 | |
S06E09 The School Meals Service with Heather Ellis: shownotes Neil’s guest today is Heather Ellis from Sheffield University. Helen is a historian of Education and she, along with academics from the University of Wolverhampton and UCL, have just embarked on an ambitious project looking at people’s experiences and memories of their school dinners in all four UK Home Nations. School dinners have been supplied by the School Meals Service – i.e. by the Government – since 1908. They talked about the project, the origins of the School Meals Service in the first decade of the 20th century, the foods served up over the next 100 years or so including pink sponge and custard, liver with the tubes attached and the now infamous turkey twizzlers, Maggie Thatcher – milk snatcher, the fall in the quality of school dinners, as well as Jamie Oliver’s campaign to get them sorted out, and many other things. The School Meals Project wants your food memories if you have had experience with school meals in the UK, however old you may be and whatever the interaction may be. School Meals Project website: https://www.theschoolmealsproject.co.uk/ Find Heather on Twitter @HeatherLWEllis Find The School Meals Project on Twitter: @ESRCSchoolMeals Jamie Oliver’s school meals campaign clip: https://youtu.be/DG66rKiNkw4 When published, Neil’s blog post with a recipe for sago pudding, will be found at www.britishfoodhistory.com Other past blog post recipes for school dinner-style foods: Rice pudding: https://britishfoodhistory.com/2015/01/14/rice-pudding/ How to make a steamed sponge pudding: https://britishfoodhistory.com/2023/01/13/how-to-make-a-steamed-sponge-pudding-a-step-by-step-guide/ Jam roly-poly: https://britishfoodhistory.com/2011/11/26/jam-roly-poly/ Proper custard: https://britishfoodhistory.com/2012/03/02/proper-custard/ Eton Mess: https://britishfoodhistory.com/2011/08/11/eton-mess/ Other bits: The Elizabeth Raffald Manchester Central Library event at 6pm on 13 September: https://librarylive.co.uk/event/elizabeth-raffald-englands-most-influential-housekeeper/ Neil will be speaking at the Ludlow Food Festival on Sunday 10 September at 2.30pm, talking all things Elizabeth Raffald: https://www.ludlowfoodfestival.co.uk/ He is also talking at Chelsea History Festival on Friday 29 September 2023, at 6pm about the history of sugar: https://chelseahistoryfestival.com/events/dark-history-sugar/ Neil’s blogs: ‘British Food: a History’ http://britishfoodhistory.com ‘Neil Cooks Grigson’ http://neilcooksgrigson.com Order Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 Neil’s other book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 Don’t forget there will be a postbag episode at the end of the season, 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 Neil at neil@britishfoodhistory.com, or find me on twitter @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 | |||
| Early Television Cookbooks & Tie-ins with Kevin Geddes | 06 Aug 2023 | 00:42:05 | |
Neil talks to returning guest Kevin Geddes. He told us all about the wonderful, fabulous Fanny Cradock, but today he is talking to me about Television Cookery Shows and their cookbook tie-ins. Kevin wrote a very interesting paper on the early history and origins of TV Cookbooks, and Neil found it so interesting, and he thought you would find it interesting too. We talked about the early cooking programmes on the BBC before the war, and afterwards; the post-war TV cooks the theatrical Philip Harben and the steady pair of hands Marguerite Patten and how they published their own books whilst working for the BBC; the BBC’s worry about selling commercial products whilst being a public service broadcaster; and the one who really got it all going Mrs Fanny Cradock. Kevin’s Food and Foodways paper: https://napier-repository.worktribe.com/output/3133885/accompanying-the-series-early-british-television-cookbooks-1946-1976 Find Kevin on twitter, Instagram and Threads @keepcalmandfannyon Kevin’s blog: https://keepcalmandfannyon.blogspot.com/ Clip of Philip Harben demonstrating boiling techniques: https://www.youtube.com/watch?v=Cj-tapF1kgU Clip of Marguerite Patten inducing a show from the 1950s: https://www.youtube.com/watch?v=JgG9oMq4l2U Clip of Fanny Cradock demonstrating fish cookery: https://www.youtube.com/watch?v=4EQJ8GnDsiw Delia Smith’s Complete Cookery Course: https://www.youtube.com/watch?v=D95rMYL1T2A Gary Rhodes and Rhodes Around Britain: https://www.youtube.com/watch?app=desktop&v=fvJym_0sQ8I Check out Kevin’s books on his Goodreads page: https://www.goodreads.com/author/list/19684992.Kevin_Geddes Previous podcast episodes pertinent to this episode Fanny Cradock with Kevin Geddes: https://open.spotify.com/episode/2U50gtyEgV4hcTvMFP2ElG?si=a7cad3d39eab4e13
Other bits: The Elizabeth Raffald Manchester Central Library event at 6pm on 13 September: https://librarylive.co.uk/event/elizabeth-raffald-englands-most-influential-housekeeper/ Neil will be speaking at the Ludlow Food Festival on Sunday 10 September at 2.30pm, talking all things Elizabeth Raffald: https://www.ludlowfoodfestival.co.uk/ He is also talking at Chelsea History Festival on Friday 29 September 2023, at 6pm about the history of sugar: https://chelseahistoryfestival.com/events/dark-history-sugar/ Neil’s blogs: ‘British Food: a History’ http://britishfoodhistory.com ‘Neil Cooks Grigson’ http://neilcooksgrigson.com Order Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 Don’t forget there will be postbag episodes, 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 Neil at neil@britishfoodhistory.com, or find me on twitter @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 | |||
| 18th Century Tavern Cooking with Marc Meltonville (& Richard Briggs) | 28 Jul 2023 | 00:42:37 | |
Esteemed food historian Marc Meltonville returns to the podcast to talk about taverns, 18th century dining and the cook and author Richard Briggs, the focus of his new book The Tavern Cook: Eighteenth Century Dining Through the Recipes of Richard Briggs which has recently been published by Prospect Books. We talked about how he found out about Richard Briggs and his book; the similarities and differences between life and cooking then and now; who may have influenced Briggs’ writing; his death; broiling and other older English words the Brits no longer use but North Americans do; authenticity; and much more. Marc’s website: www.meltonville.uk Find Marc on Instagram @marcmeltonville Buy The Tavern Cook: Eighteenth Century Dining Through the Recipes of Richard Briggs from the publisher: https://prospectbooks.co.uk/products-page/current-titles/the-tavern-cook/ There is 1 Easter egg associated with this episode, to access them start a monthly £3 subscription. Subscribers get access to all of the Easter eggs, premium blog content and Neil’s monthly newsletter. Visit https://britishfoodhistory.com/support-the-blog-podcast/ for more details. On that page, you could also donate a one-off ‘virtual coffee’ or ‘virtual pint’. All money received goes into making more content.
Previous podcast episodes pertinent to this episode Recreating 16th Century Beer with Susan Flavin & Marc Meltonville https://open.spotify.com/episode/6wtjaqTVyqjacVkyvvO3FP?si=b3c29819ed7b453a Elizabeth Raffald with Alessandra Pino & Neil Buttery https://open.spotify.com/episode/0oPYbFhNAfIHOfj6KL9RWC?si=cfdfadbbf32a4d24 18th Century Dining with Ivan Day https://open.spotify.com/episode/22BHsKHncyk2i6UXEzcIY2?si=92c16fc7a2904e45
Other bits: Neil’s new blog post about malt loaf, with recipe for subscribers: http://britishfoodhistory.com/2023/07/28/to-make-malt-loaf/ The Elizabeth Raffald Manchester Central Library event at 6pm on 13 September: https://librarylive.co.uk/event/elizabeth-raffald-englands-most-influential-housekeeper/ Neil will be speaking at the Ludlow Food Festival on Sunday 10 September at 2.30pm, talking all things Elizabeth Raffald: https://www.ludlowfoodfestival.co.uk/ He is also talking at Chelsea History Festival on Friday 29 September 2023, at 6pm about the history of sugar: https://chelseahistoryfestival.com/ Neil’s Elizabeth Raffald tour of Manchester on Twitter: https://twitter.com/neilbuttery/status/1634872473396342784 Neil’s blogs: ‘British Food: a History’ http://britishfoodhistory.com ‘Neil Cooks Grigson’ http://neilcooksgrigson.com Buy Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 Neil’s other book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 Don’t forget there will be postbag episodes, 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 Neil at neil@britishfoodhistory.com, or find me on twitter @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 | |||
| Shakespearean Food & Drink with Sam Bilton | 05 Nov 2025 | 00:42:43 | |
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 Follow Sam on BlueSky, Insta and Threads @mrssbilton 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 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 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: The British Food History Channel Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper Knead to Know: a History of Baking 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 | |||
| Tudor Cooking & Cuisine with Brigitte Webster | 23 Jul 2023 | 00:46:10 | |
Today Neil talks with Brigitte Webster about her new book Eating with the Tudors which has just been published by Pen & Sword History. We talked about how she came to live in her Tudor house; how the food changed going in and coming out of the Tudor period; food and the four humours and how ideas about those also changed; favourite cookbooks; fritters; sops; mince pies; cheese; and many other things. Follow Brigitte on Twitter @tudorfoodrecipe; Instagram @tudor_experience; Facebook https://www.facebook.com/profile.php?id=100064747654339 Buy Eating with the Tudors, published by Pen & Sword History: https://www.pen-and-sword.co.uk/Eating-with-the-Tudors-Hardback/p/23659 Transcript of The Good Huswifes Handmaide for the Kitchin on the Foods of England website: http://www.foodsofengland.co.uk/book1594huswife.htm#:~:text=London%201594-,The%20good%20Huswifes%20Handmaide%20for%20the%20Kitchin.,the%20same%20to%20the%20Table. There are 2 Easter eggs associated with this episode, to access them start a monthly £3 subscription. Subscribers get access to all of the Easter eggs, premium blog content and Neil’s monthly newsletter. Visit https://britishfoodhistory.com/support-the-blog-podcast/ for more details. On that page, you could also donate a one-off ‘virtual coffee’ or ‘virtual pint’. All money received goes into making more content. Previous podcast episodes pertinent to this episode Cheddar& the Cheese Industry with Peter J. Atkins: https://open.spotify.com/episode/19pckHxXKXfQlFf8xINGgW?si=88a8649064494657 The History of Lent: https://open.spotify.com/episode/05EKPFVQaXmVf54tbh1xIC?si=e8dccb1b959c4014 Other bits: The Elizabeth Raffald Manchester Central Library event at 6pm on 13 September: https://librarylive.co.uk/event/elizabeth-raffald-englands-most-influential-housekeeper/ Neil will be speaking at the Ludlow Food Festival on Sunday 10 September at 2.30pm, talking all things Elizabeth Raffald: https://www.ludlowfoodfestival.co.uk/ He is also talking at Chelsea History Festival on Friday 29 September 2023, at 6pm about the history of sugar: https://chelseahistoryfestival.com/ Neil’s Elizabeth Raffald tour of Manchester on Twitter: https://twitter.com/neilbuttery/status/1634872473396342784 Neil’s blogs: ‘British Food: a History’ http://britishfoodhistory.com ‘Neil Cooks Grigson’ http://neilcooksgrigson.com Order Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 Don’t forget there will be postbag episodes, 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 Neil at neil@britishfoodhistory.com, or find me on twitter @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 | |||
| Tinned Food with Lindsay Middleton | 15 Jul 2023 | 00:41:23 | |
Today Neil talks to food historian and returning guest Lindsay Middleton about the history of tinned food –something one doesn’t really think about, tinned food being just so every day. We talked about what led her to take on the topic, its origins, how people had to be convinced by such an alien concept, the big sell to the navy, and to well-to-do housewives, the big tined food scandal, and the inherent snobbishness around using tinned foods, and many other things. Follow Lindsay on Instagram and Threads @lindsaymiddleton_ and on Twitter @lindsmiddleton. Read Lindsay’s paper about tinned foods: https://arrow.tudublin.ie/cgi/viewcontent.cgi?article=1220&context=dgs Listen to Lindsay’s appearance on the BBC Radio 4 programme Free Thinking talking about tinned foods: https://www.bbc.co.uk/programmes/m001jcr0 There are 2 Easter eggs associated with this episode, to access them start a monthly £3 subscription. Subscribers get access to all of the Easter eggs, premium blog content and Neil’s monthly newsletter. Visit https://britishfoodhistory.com/support-the-blog-podcast/ for more details. On that page, you could also donate a one-off ‘virtual coffee’ or ‘virtual pint’. All money received goes into making more content. Other bits: Lindsay’s previous appearance on the podcast: https://open.spotify.com/episode/6S2YCcfFMqipsOrZ48wVAp?si=12e95b1ce4454bca The Elizabeth Raffald Manchester Central Library event at 6pm on 13 September: https://librarylive.co.uk/event/elizabeth-raffald-englands-most-influential-housekeeper/ Neil will be speaking at the Ludlow Food Festival on Sunday 10 September at 2.30pm, talking all things Elizabeth Raffald: https://www.ludlowfoodfestival.co.uk/ He is also talking at Chelsea History Festival on Friday 29 September 2023, at 6pm about the history of sugar: https://chelseahistoryfestival.com/ Neil’s very long Twitter thread of cocktails: https://twitter.com/neilbuttery/status/1678814821406392320?s=20 Neil’s blogs: ‘British Food: a History’ http://britishfoodhistory.com ‘Neil Cooks Grigson’ http://neilcooksgrigson.com Order Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 Neil’s other book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 Don’t forget there will be postbag episodes, 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 Neil at neil@britishfoodhistory.com, or find me on twitter @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 | |||
| Medlars with Jane Steward | 05 Jul 2023 | 00:38:18 | |
In this week’s episode, Neil talks to medlar expert Jane Steward. Jane has done sterling work in the area of medlar awareness, and now the medlar is not the forgotten fruit it once was. She has a medlar orchard and associated business Eastgate Larder selling a whole range of medlar products, and is the author of Medlars: Growing & Cooking, published by Prospect Books. We discuss how Jane discovered the fruit and made a business out of it, the domesticated varieties and wild fruits, growing medlar trees, the importance of medlars in the past, medlars in the kitchen, the subtleties of making medlar jelly and much more. Follow Jane on Instagram and Twitter @eastgatelarder The Eastgate Larder website: www.eastgatelarder.co.uk Jane’s book Medlars: Cooking & Eating: https://prospectbooks.co.uk/products-page/new-and-forthcoming-titles/medlars-growing-cooking/ There are 3 Easter eggs associated with this episode, to access them start a monthly £3 subscription. Subscribers get access to all of the Easter eggs, premium blog content and Neil’s monthly newsletter. Visit https://britishfoodhistory.com/support-the-blog-podcast/ for more details. On that page, you could also donate a one-off ‘virtual coffee’ or ‘virtual pint’. All money received goes into making more content. Read Neil’s work on the medlar: Forgotten Foods #7: Openarses (also available as part of the mini-season on the Easter Eggs page of the website) https://britishfoodhistory.com/2017/11/12/forgotten-foods-7-openarses/ How to Make Medlar Jelly: https://britishfoodhistory.com/2017/11/17/how-to-make-medlar-or-quince-or-crab-apple-jelly/ Medlar Tart: https://britishfoodhistory.com/2018/11/19/medlar-tart/ That Shakespeare Life ‘Medlars’ episode: https://open.spotify.com/episode/2w7xGGBye93jvO39IuntTO?si=395c4f240f7d4f5d Other bits: Neil’s blogs: ‘British Food: a History’ http://britishfoodhistory.com ‘Neil Cooks Grigson’ http://neilcooksgrigson.com Buy Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 Neil’s other book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 Don’t forget there will be postbag episodes, 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 Neil at neil@britishfoodhistory.com, or find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. You can now find me at Mastodon too: @neilbuttery@mastodon.gastrokon.com. 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 | |||
| Recreating 16th Century Beer with Susan Flavin & Marc Meltonville | 26 Jun 2023 | 00:47:55 | |
Today Neil talks to Susan Flavin and Marc Meltonville about recreating as close as possible beer from the accounts of Dublin Castle right at the end of the 16th century. This investigation is part of a much larger project called Food Cult, which is, according to their website “a five-year project funded by the European Research Council. This project brings together history, archaeology, science and information technology to explore the diet and foodways of diverse communities in early modern Ireland. It will serve as a model for future comparative and interdisciplinary work in the field of historical food studies.” In today’s episode we talk about the Food Cult project, the aims of the beer project, misconceptions about beer and beer drinking in the past, when beer becomes porridge, how to source 16th century ingredients and – of course – what the beer tasted like! Follow Susan Flavin on Twitter @flavin_susan Follow Marc on Instagram @marcmeltonville Marc Meltonville’s website: www.meltonville.uk/ The FOOD CULT website: https://foodcult.eu/ Their journal article: https://www.cambridge.org/core/journals/historical-journal/article/understanding-early-modern-beer-an-interdisciplinary-casestudy/76C118F73B8D35FED9E5B69CB3E966FB There are 4 Easter eggs associated with this episode, to access them start a monthly £3 subscription. Subscribers get access to all of the Easter eggs, premium blog content and Neil’s monthly newsletter. Visit https://britishfoodhistory.com/support-the-blog-podcast/ for more details. On that page, you could also donate a one-off ‘virtual coffee’ or ‘virtual pint’. All money received goes into making more content. Other bits: Neil’s new blog post ‘Forgotten Foods #10: Porpoise’: http://britishfoodhistory.com/2023/06/25/forgotten-foods-10-porpoise/ Neil’s blogs: ‘BritishFood: a History’ http://britishfoodhistory.com ‘Neil Cooks Grigson’ http://neilcooksgrigson.com Buy Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 Neil’s other book A Dark History of Sugar is available now from all bookshops as wellas from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 Don’t forget there will be postbag episodes, 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 Neil at neil@britishfoodhistory.com, or find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. You can now find me at Mastodon too: @neilbuttery@mastodon.gastrokon.com. Join the new 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 | |||
| Cake Baxters in Early Modern Scotland with Aaron Allen | 18 Jun 2023 | 00:39:15 | |
We kick off the new season with a fascinating chat with Aaron Allen at Edinburgh University about cake baxters in Early Modern Scotland – usually women – who were unfree, and how they fit into society at this time. Making and selling of baked goods were highly controlled, and – quelle surprise – it was not in their favour. We also discuss the ways oatcakes and wheaten bread were baked, beehive oven tech, horse bread and many other things. Find Aaron on Twitter at Mary’sChapelProject: @Mchapelproject A list of Aaron’s research: https://www.research.ed.ac.uk/en/persons/aaron-allen ‘Baking on the Margins: Pastry Women and Cake Baxters in the Early Modern Bread Market’, in History Scotland (May/June 2023), 20-5, available at: https://www.historyscotland.com/store/back-issues/history-scotland/history-scotland-vol23issue3-mayjun23-issue-131/ Building Early Modern Edinburgh: A Social History of Craftwork and Incorporation: https://edinburghuniversitypress.com/book-building-early-modern-edinburgh-hb.html Things from the web mentioned in this episode: Neil’s recipe for seed cake: https://britishfoodhistory.com/2021/05/23/to-make-a-seed-cake/ Neil’s recipe for peasebread: https://britishfoodhistory.com/2017/04/09/forgotten-foods-6-pease-bread/ Hodmedod’s website: https://hodmedods.co.uk/ Video of Josh Townshend making a clay oven: https://youtu.be/i0foHjPVbP4 Other bits: Neil’s Raffald talk on YouTube: https://www.youtube.com/watch?v=O9SyiYvHq-Q Neil’s media page where you can see his Country Life article, as well as links to the podcasts he’s guested on, radio spots or TV shows: http://britishfoodhistory.com/media/ Don’t forget to catch up on Neil’s blog posts published over the last few months. British Food: a History: http://britishfoodhistory.com Neil Cooks Grigson: http://neilcooksgrigson.com Order Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 Neil’s other book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 Don’t forget there will be postbag episodes, 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 Neil at neil@britishfoodhistory.com, or find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. You can now find me at Mastodon too: @neilbuttery@mastodon.gastrokon.com. Join the new British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory If you like my blog posts and podcast episodes, please consider a monthly subscription or buying me a virtual coffee or a pint? Go to https://britishfoodhistory.com/support-the-blog-podcast/ for more details. This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp | |||