Podcast
The British Food History Podcast
Welcome to 'The British Food History Podcast': British food in all its (sometimes gory) glory with Dr. Neil Buttery. He'll be looking in depth at all aspects of food with interviews with special guests, recipes, re-enactments, foraging, trying his hand at traditional techniques, and tracking down forgotten recipes and hyper-regional specialities. He'll also be trying to answer the big question: What makes British food, so...British?
This podcast uses the following third-party services for analysis:
- Food chart
- #97
- Episodes
- 105
- Releases
- Every two weeks
- Typical length
- 44 min
- On air since
- 2021
- Latest episode
- 1 month ago
Episodes
105 episodes, newest first
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23 min
Bonus minisode: Serve it Forth Food History Festival 2026 Bonus
Season 10, Episode 14
Show notes
Hello and welcome to a little bonus minisode all about this year’s Serve it Forth Food History Festival 2026, which is online and on Saturday 17 October 2026.
The team, made up of Sam Bilton, Thomas Ntinas, Alessandra Pino and me go through the day’s sessions to whet your appetite before the big day.
This episode also includes an interview by Sam Bilton with Kevin Booth of English Heritage ahead of her session on the Bayeux Tapestry, all about the skeleton and facial reconstruction of Conquest Man.
We can’t wait to see you there!
Serve it Forth website: https://serveitforthfest.wixsite.com/info
The Bill of Fare: https://serveitforthfest.wixsite.com/info/bill-of-fare
Serve it Forth Tickets (£12 + booking fee): https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2026-tickets-1992224789976?aff=oddtdtcreator
More on Conquest Man: https://www.english-heritage.org.uk/about/search-news/310826-conquest-man/
This podcast uses the following third-party services for analysis:
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51 min
Special Postbag Edition #7
Season 10, Episode 13
Show notes
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: http://www.britishfoodhistory.com
I’ll be disappearing for a few months, unless of course, you are a monthly subscriber, where there will be a bonus episode coming up for you to listen to via the secret podcast.
Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit http://www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.
If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.
Things mentioned in today’s episode
Serve it Forth Eventbrite page
Ivor Cutler’s Life in a Scotch Sitting Room Vol.2 ep.6
The Feasts of Autolycus, by Elizabeth Robins Pennell
Comfortably Hungry: Bleeding Cows & Black Puddings
The Great Cream Tea Debate on my YouTube channel
The English Housewife by Gervase Markham
Delia Smith's famous rallying cry
Previous pertinent blog posts
To Make Welsh Cakes (Pice ar y maen)
Previous pertinent podcast episodes
Griddle & Bakestone Cookery with Peter Gilchrist & Ross Clarke
Eating Out in Georgian London with Peter Ross
Retro Foods with Briony May Williams
Hogmanay & Hamely Kitchen with Paula McIntyre
British Fish & Seafood with CJ Jackson
The History of Food Waste & Preservation with Eleanor Barnett
Black & White Pudding with Matthew Cockin & Grant Harper
A History of Baking with Sam Bilton & Neil Buttery
Historical Cookery with Jay Reifel
50 years of ‘English Food’ by Jane Grigson with Sam Bilton, Ivan Day, Annie Gray & Jill Norman
Breakfast with Felicity Cloake
18th Century Dining with Ivan Day
Eel Special 1: Elvers with ‘Elver’ Dave
Medieval Meals & Manners with Danielle Cybulskie
Shakespearean Food & Drink with Sam Bilton
Lent episode 1: Preparing for Lent
C is for Caudle, Cider & Cappuccino
Neil’s blogs and YouTube channel:
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
This podcast uses the following third-party services for analysis:
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46 min
Griddle & Bakestone Cookery with Peter Gilchrist & Ross Clarke
Season 10, Episode 12
Show notes
Today I am speaking with food historian Peter Gilchrist and food writer Ross Clarke, who specialise in writing about and rediscovering the traditional foods of Scotland and Wales, respectively.
Peter is a returning guest who goes under the name Tenement Kitchen and is the co-host of The Scottish Food History Podcast. Ross is a food and travel writer and author of The Welsh Kitchen on Substack.
They both use a bakestone or griddle (or whatever you call yours – there are quite a few names for the usually round, usually iron piece of iron we bake our crumpets, drop scones, muffins and Welsh cakes upon) and I thought we should discuss using them and some of the best of British bakestone bakes.
We talk about the place of bakestones and griddles in British food culture, Welsh cakes, bannocks and pikelets, classic writers such as Bobby Freeman and F. Marion McNeill and the applied uses of bacon fat, amongst many other things.
Those listening to the secret podcast get plenty of bonus material where we discuss adapting traditional recipes to keep them relevant, how annoyed I get when classic recipes get messed around with, what we get out of recreating historical recipes and buttermilk – plus more.
Follow Peter on social media: @TenementKitchen on Facebook, Insta, Bluesky, X and TikTok
Follow Ross on Social Media: @theguiri on Insta, @rosswclarke on X and Facebook
Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit http://www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.
If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.
Things mentioned in today’s episode
A Book of Welsh Bakestone Cookery by Bobby Freeman
First Catch Your Peacock by Bobby Freeman
First Principles of Good Cookery by Lady Llanover
The Scots Kitchen by F. Marion McNeill
Knead to Know: A History of Baking by Neil Buttery
Ross’s article about Welsh cakes
Ross’s article The Joy of the Bakestone (with bara planc recipe)
The Scottish Food History Podcast episode about F. Marion McNeill – part 1 with Jeremy Lee
Peter’s morning rolls UNSECO bid
Serve it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW!
Previous pertinent blog posts
The Griddle Cakes & Pancakes section on Neil Cooks Grigson
Previous pertinent podcast episodes
A History of Baking with Sam Bilton & Neil Buttery
The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton
Derbyshire Oatcakes with Mark Dawson
Lent episode 1: Preparing for Lent
B is for Bakestone, Bechamel & Barbecue
C is for Custard, Chancellor’s Buttocks & Crumpets
Neil’s blogs and YouTube channel:
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
This podcast uses the following third-party services for analysis:
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45 min
Tea, Cake & the American Revolution with Nancy Siegel
Season 10, Episode 11
Show notes
Happy 4th of July to my listeners in the USA…and all of those around the world who also celebrate the day!
It’s a big one because the US is celebrating 250 years of independence this year. And to mark this special day, I have a special guest, Professor Nancy Siegel, and we are going to talk about the roles food and drink – especially tea and cake – played.
Nancy Siegal is Professor of Art History and Culinary History at Towson University, Maryland. She specialises in American landscape studies, underrepresented women artists of the 19th century, print culture, and culinary history of the 18th and 19th centuries. Lucky for me, Nancy was in London, visiting the British Library at the same time I was in London, so we got to record this conversation in person in the breakfast room of Nancy’s hotel, the Harlingford Hotel – a big thank you to them.
Nancy has an excellent book that isn’t out until the autumn, but I was lucky enough to get a sneak peek at it, called Political Appetites: The Power of Food in Revolutionary America, published by Johns Hopkins University Press. In that book, Nancy documents the roles food and drinks, especially tea (and its trappings) played in the colonists of North America wanting to sever their ties with Britain, and how food was used to help distance themselves culturally from the British – at first the colonists very much identified as British.
We talk about the tax on tea and the Boston Tea Party, tea alternatives, culinary activists such as the women of Edenton, giant independence cakes, Amelia Simmons, and how the people of the new USA used food and drink to culturally distance themselves from the British – amongst many other things.
Those listening to the secret podcast get LOADS of bonus material where we discuss George III’s botanist, pride in abundance, the value of hunting out original documents, baking fails, the all-American apple pie, and the function of satire – plus more.
Nancy’s page on the Towson University website
Political Appetites: The Power of Food in Revolutionary America
Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit http://www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.
The mixing and sound engineering were done by Thomas Ntinas of The Delicious Legacy podcast
If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.
Things mentioned in today’s episode
American Cookery by Amelia Simmons (1796)
The Hasty Pudding by Joel Barloe (1793)
Serve it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW!
Previous pertinent podcast episodes
Feeding the Georgian Kings with Adam Crymble and Rachel Rich
Worcester Porcelain with Paul Crane
Neil’s blogs and YouTube channel:
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
This podcast uses the following third-party services for analysis:
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39 min
Food & Agriculture in Prehistoric & Medieval Scotland with Maureen Kilpatrick
Season 10, Episode 10
Show notes
Today I am speaking with Maureen Kilpatrick of Guard Archaeology, a Scottish archaeology firm that has dug sites all over Scotland, but today we are focusing on one site called Guardbridge, in Fife, where the timespan the finds ranged from is astounding: from the Stone Age to the 13th century. Several finds were food-related.
The site is amazing – there’s an Iron Age fort, there are field demarcations, evidence of food and how it was processed and cooked, as well as lots of evidence of the community moving from a nomadic hunter-gatherer lifestyle to a settled farming one.
We talk about the material objects found on site, such as saddle querns, axes and ploughing tools, food remains like emmer wheat, barley, cockles and the indestructible hazelnut, non-slip pottery and the surprisingly late appearance of oats, amongst many other things.
Those listening to the secret podcast get some bonus material where we discuss whether modern agriculture with its mechanised ploughs is a help or a hindrance to archaeologists these days.
Read the full report: ARO61: Guardbridge, Fife: A multi-period settlement with a multi-vallate fort
Follow Guard Archaeology in X/Twitter @GUARD_Archaeol
Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit http://www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.
The mixing and sound engineering were done by Thomas Ndinas of The Delicious Legacy podcast
If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.
Things mentioned in today’s episode
ARO55: Excavations at the site of Bell’s Pottery, Stafford Street/Kyle Street, Glasgow
BBC News Article: 'Whole prehistory of Fife' found in one field, experts say
Serve it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW!
My appearance on theOffscriptpodcast as part of their Albion season
Previous pertinent podcast episodes
Bronze Age Food & Foodways with Chris Wakefield & Rachel Ballantyne
Neil’s blogs and YouTube channel:
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
This podcast uses the following third-party services for analysis:
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43 min
Feeding the Georgian Kings with Adam Crymble and Rachel Rich
Season 10, Episode 9
Show notes
In this week’s episode I am speaking with Adam Crymble and Rachel Rich about a really exciting piece of research looking at the complexities of feeding the households of King George III and his eldest son George who was Prince Regent whilst George III suffered from his “madness”, and eventually succeeded him as George IV. The focus of the research is the ledgers that still exist, listing the ingredients ordered, foods that were prepared and the people who ate them. Over 40,000 dishes were counted.
They have analysed the ledgers from two royal palaces – George III’s Kew Palace and the Prince Regent’s Carlton House – with two other food historians Sarah Fox and Lisa Smith, and assimilated them to produce a book called The King’s Dinner: Family, nation, and identity on the British table, 1760-1820, which was published by UCL Press on 11 June 2026. The book is available from wherever you buy your books, but it is also available open access as a free PDF. So is the data they used in their analysis.
We talk about the differing characters of the two Georges and how these were expressed in the foods they ate, Georgian food identity, the concept of oeconomy, the exotic food cultures NOT appearing on royal dinner tables, French cuisine and famous French chef Careme’s tenure in the Prince Regent’s kitchens, as well as their fruit and veg suppliers, one of whom was called Savage Bear, amongst many other things
Those listening to the secret podcast get some bonus material where we discuss the upper servant’s fancy foods, the huge amounts of meat consumed, and the politics of wine.
The King’s Dinner: Family, nation, and identity on the British table, 1760-1820(open access)
3000 dishes on a Georgian table
Follow Adam on social media: @adamcrymble.bsky.social (Bluesky); @dradamcrymble (Insta)
Rachel’s bio on Leeds Beckett University website
Follow Rachel Rich on social media: @drrachelrich (Insta)
Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit http://www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.
The mixing and sound engineering were done by Thomas Ntinas of The Delicious Legacy podcast
If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.
Things mentioned in today’s episode
Rachel’s articles on The Recipes Project
Hugh Laurie playing the Prince Regent onBlackadder the Third
Previous pertinent podcast episodes
Eating Out in Georgian London with Peter Ross
18th Century Tavern Cookery with Marc Meltonville
18th Century Dining with Ivan Day
The Philosophy of Curry with Sejal Sukhadwala
Neil’s blogs and YouTube channel:
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
This podcast uses the following third-party services for analysis:
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42 min
Food History Treasures of the Guildhall Library with Peter Ross
Season 10, Episode 8
Show notes
Today I am talking with returning guest Peter Ross who was, until recently, the Principal Librarian at the City of London's Guildhall Library. His fantastic book called Insatiable Appetites, Eating Out in Georgian London, published by the Bodleian Library was published last month, May 2026. Today we are talking about the collections in the Guildhall Library, which is a staggering 600 years old.
We mention quite a few books and collections, but there are links in the shownotes, and there will be images on the accompanying blog post, so do check that out too.
We talk about the history of the library and how it got some of its collections such as the Elizabeth David collection, but also some of the lesser known ones such as the Robert Miller collection, the splendiferous feast put on for James I by the Merchant Tailors, the importance of the author’s voice when it comes to writing popular cookery books, Hannah Glasse’s sauerkraut, and Elizabeth David’s Fanny Cradock avoidance techniques, amongst many other things.
Those listening to the secret podcast get some bonus material where we discuss the Hannah Glasse recipes that don’t work, the Worshipful Company of Brewers, poisonous pears in pewter pots and more.
Insatiable Appetites, Eating Out in Georgian Londonby Peter Ross
Peter will be at the Chalke History Festival on 27 June 2024 talking about Georgian Feasting
Accompanying blog post onBritish Food: A History
Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit http://www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.
The mixing and sound engineering were done by Thomas Ndinas of The Delicious Legacy podcast
If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.
Things mentioned in today’s episode
The Guildhall Library Collections
The Art of Cookery Made Plain and Easy by Hannah Glasse
The Closet of the Eminently Learned Sir Kenelme Digby kt. Opened
Choice and experimented receipts in physick and chirurgeryby Kenelm Digby
Li tre trattation Abebooks for a mere £12,500
A Creative List of Meat Carving Terms from the Middle Ages
Previous pertinent podcast episodes
Eating Out in Georgian London with Peter Ross
Fanny Cradock with Kevin Geddes
Early Television Cookbooks and Tie-ins with Kevin Geddes
The English Table with Jill Norman
50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill Norman
18th Century Female Cookery Writers with the Delicious Legacy Podcast
Previous pertinent blog posts
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
This podcast uses the following third-party services for analysis:
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42 min
Children's Food with Deborah Albon & Amy Palmer
Season 10, Episode 7
Show notes
Welcome back to The British Food History Podcast. Today I am talking with Deborah Albon and Amy Palmer about the history of children’s food. Deborah Albon is a former early years professional and Amy Palmer is a former infant teacher, and both are lecturers at the University of Roehampton, London. They have written a book called First Helpings: A History of Children’s Food. It’s comprehensive, well-researched and an entertaining read. I recommend it.
We talk about the early years: the changing ideas about breastfeeding and wet nurses, the Victorian moralistic ideas surrounding withholding food, weaning the kids on wine and turtle doves, and children’s birthday parties, amongst many other things.
Those listening to the secret podcast get 20 minutes of bonus material where we discuss in more depth Deborah and Amy’s approach to writing the book, breastmilk alternatives, including the changing advice with respect to formula milk, creepy feeding schedules plus more.
First Helpings: A History of Children’s Food
Follow Deborah and Amy on Instagram @albonandpalmer
Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit http://www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.
The mixing and sound engineering are by Thomas Ntinas of The Delicious Legacy podcast
If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.
Things mentioned in today’s episode
Previous pertinent podcast episodes
Retro Foods with Briony May Williams
The School Meals Service with Heather Ellis
Food in Gothic Literature with Alessandra Pino
Previous pertinent blog posts
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
This podcast uses the following third-party services for analysis:
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45 min
Eating Out in Georgian London with Peter Ross
Season 10, Episode 6
Show notes
Welcome back to The British Food History Podcast. In this episode, I am speaking with Peter Ross. Peter was, until recently, the Principal Librarian at the City of London's Guildhall Library. He is an historian of both food and crime in Georgian London, an Arts Society lecturer, and a Fellow of the Society of Antiquaries.
He has also written a fantastic book called Insatiable Appetites, Eating Out in Georgian London, published by the Bodleian Library. Published 14 May 2026.
We talk about the migrating mealtimes of the Georgian period, chophouses, the importance of satirical cartoons when studying food history in this period, turtle soup, and why you wouldn’t want to be seen hanging around the saloop stand – amongst many other things.
Those listening to the secret podcast get some top drawer bonus material where we discuss what Georgian chocolate was really like, and the beautiful and amazing Vauxhall gardens + more.
Insatiable Appetites, Eating Out in Georgian London by Peter Ross
Peter will be at the Chalke History Festival on 27 June 2024 talking about Georgian Feasting
Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit http://www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.
If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.
Things mentioned in today’s episode
Accompanying blog post showing the Gilray cartoon + more
Peter’s London street food exhibition
The British Housewife by Gilly Lehmann
The London Art of Cookery by John Farley
The English Art of Cookery by Richard Briggs
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper by Neil Buttery
Previous pertinent podcast episodes
18th Century Tavern Cooking with Marc Meltonville (& Richard Briggs)
London's Street Food Sellers with Charlie Taverner
18th Century Dining with Ivan Day
Elizabeth Raffald with Alessandra Pino & Neil Buttery
Previous pertinent blog posts
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
This podcast uses the following third-party services for analysis:
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38 min
British Fish & Seafood with CJ Jackson
Season 10, Episode 5
Show notes
Welcome back to the British Food History Podcast. In this episode of the podcast, I am speaking with fish and seafood cookery expert CJ Jackson, author of The Great British Seafood Revival, published by Merlin Unwin
We talk about cod alternatives like coley and hake; the loss of the street fishmonger; sustainability; fish farms, and whether they are a good thing; the future of Billingsgate Market; and my old fear of bivalves, amongst many other things.
Those listening to the secret podcast get to hear about the popularity of seaweed and disco scallops!
Great British Seafood Revival by CJ Jackson
Follow CJ on Instagram @cjkentseafood
Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit http://www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.
If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.
Things mentioned in today’s episode
Follow Billingsgate Seafood School on Instagram @theseafoodschool
Previous pertinent podcast episodes
C is for Cod, Cockles and Caviar
Previous pertinent blog posts
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
This podcast uses the following third-party services for analysis:
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40 min
Special Episode in Memory of Joanna Crosby: Apples & Orchards Bonus
Season 10, Episode 4
Show notes
I received the sad news of the death Joanna Crosby when I was at the Leeds Symposium of Food History and Traditions in April.
Joanna was a talented food historian specialising in the history of apples and orchards, and she came on the podcast in 2024 to talk about her research and excellent book Apples and Orchards since the Eighteenth Century.
I thought I would put out the episode we recorded together, published in January 2024 as a special episode in her memory.
This podcast uses the following third-party services for analysis:
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44 min
Retro Foods with Briony May Williams
Season 10, Episode 4
Show notes
Welcome back to the British Food History Podcast. In today’s episode, I am speaking with Great British Bake Off alumnus Briony May Williams about retro foods. She’s on a mission to bring back some of the foods of the 21st century that are maybe not being enjoyed as much as they should be in the 21st. I am very much in agreement with this – obvs.
We talk about how Briony became interested in retro foods and historical cooking (we all have an origin story, don’t we?), memories of Bake Off, puddings as comfort food, Waldorf salads, our shared appreciation of frozen peas and Kitchen Aids, plus the infamous banana candle salad.
The Retro Food Society by Briony May Williams is out now
Follow Briony on Instagram, TikTok and YouTube @brionymaybakes
Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit http://www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.
If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.
Things mentioned in today’s episode
TheBBC Travel Showepisode featuring both Briony and me
Great British Bake Off New Year special
Sam Bilton’s banana candle salad
Previous pertinent podcast episodes
B is for Banana, Banting & Berries
Previous pertinent blog posts
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
This podcast uses the following third-party services for analysis:
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47 min
Spun Iron Cookware with Netherton Foundry
Season 10, Episode 3
Show notes
Today, we are going on an excursion to the Netherton Foundry workshop, nestled in the Shropshire countryside, to find out about spun iron cookware – something that was essentially extinct in this country until owners Neil and Sue Currie brought it back.
Neil and Sue are very kindly sponsoring season 10 of The British Food History Podcast makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit http://www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.
We talk about designing the original range (and how the range increased), celebrity requests, why spun iron cookware lost out to aluminium cookware, croustade irons, and how Netherton Foundry cookware brings some extra authenticity to historical foods cooked at home, amongst many other things.
Those listening to the secret podcast will hear about the pros and cons of working with copper, how Netherton Foundry go about seeking out their vintage machinery, how their stockpots came to be, their outdoor range, plus more.
Follow Netherton Foundry on social media: Insta/threads @nethertonfoundry; BlueSky @nethertonfoundry.bsky.social; Facebook https://www.facebook.com/NethertonFoundry
If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.
This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.
Things mentioned in today’s episode
Video: Sue using the croustade iron
From the Oven to the Tableby Diana Henry
Repastand the tiffin tin Jenny Linford
Previous pertinent blog posts
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
This podcast uses the following third-party services for analysis:
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50 min
Traditional Food of Derbyshire with Mark Dawson
Season 10, Episode 2
Show notes
My guest on The British Food History Podcast today is Mark Dawson, a food historian specialising in the food and social history of the early modern period, but also on the regional food of the Midlands. Today we are talking about the traditional food and drink of his home county of Derbyshire.
You may remember he was on last season talking about Derbyshire Oatcakes, well, since then he has written a fantastic book called Lumpy Tums: Derbyshire’s Food & Drink published by Amberley and out in the wild from the 15th April 2026.
We talk about oat-based foods like thar cakes, which were traditionally eaten on All Souls Day, thin pudding and savoury pudding, the origins of the Bakewell pudding and Derbyshire’s very high proportion of drinking establishments per head, amongst many other things.
Those listening to the secret podcast get more than a quarter of an hour of bonus material where we talk about Derbyshire cheeses, the return of small-scale breweries to the county, wakes cakes and Ashbourne gingerbread.
Lumpy Tums: Derbyshire’s Food & Drinkby Mark Dawson and published by Amberley
Follow Mark on Instagram @lumpytums
Season 10 of the podcast is sponsored by Netherton Foundry, who make high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit http://www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.
If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.
This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.
Things mentioned in today’s episode
County Recipes of Old Englandby Helen Edden (2008)
Good Things in Englandby Florence White (1932)
Tindall’s of Tideswell – purveyors of Thar Cakes
The English Alehouseby Peter Clarke (1983)
Knead to Know: A History of Bakingby Neil Buttery (2024)
Ivan Day’s blog post about the Bakewell pudding
Vegetable Cookeryby Martha Brotherton (1833): the page with the potato Bakewell pudding!
Previous pertinent blog posts
Previous pertinent podcast episodes
Derbyshire Oatcakes with Mark Dawson
Traditional Food of Lincolnshire with Rachel Green
Ormskirk Gingerbread with Anouska Lewis
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
This podcast uses the following third-party services for analysis:
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37 min
Healthy Eating in the Middle Ages with Katherine Harvey
Season 10, Episode 1
Show notes
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 http://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
This podcast uses the following third-party services for analysis:
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49 min
Robert Burns, The Globe Inn & the Annandale Distillery with Jane Brown, Teresa Church & David Thomson
Season 9, Episode 15
Show notes
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:
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41 min
Haggis & the First Burns Suppers with Jennie Hood
Season 9, Episode 14
Show notes
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 ofPetits 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 Jewelby 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:
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49 min
Special Postbag Edition #6
Season 9, Episode 13
Show notes
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: http://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 http://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:
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43 min
Shakespearean Food & Drink with Sam Bilton
Season 9, Episode 12
Show notes
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 http://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:
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45 min
Welsh Sheep & Cattle with Carwyn Graves
Season 9, Episode 11
Show notes
My guest today is food historian Carwyn Graves, a specialist in the foodways and traditions of Wales, and we are talking about Welsh Sheep and Cattle – and their products.
Carwyn has written a wonderful book called Welsh Food Stories, published in 2022 by Calon, which explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods – from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so.
We talk about the importance of sheep and cattle in Wales’s physical and cultural landscape, salt marsh lamb, cawl, colostrum puddings, the Welsh and their love of roasted cheese and sheep fancying Cistercian monks – amongst many other things.
Those listening to the secret podcast can hear 15 minutes of extra material including flummery, mutton, laverbread sauce, the traditional skills in the collective cultural memory of the Welsh, the etymology of rarebit/rabbit plus more!
Welsh Food Stories by Carwyn Graves
Follow Carwyn on Instagram @carwyngraves
Remember: Fruit Pig are sponsoring the 9th season of the podcast, and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, http://www.fruitpig.co.uk/.
If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.
This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.
Things mentioned in today’s episode
The Art of Cookery Made Plain & Easy by Hannah Glasse
The First Boke of the Introduction of Knowledge Made by Andrew Boorde
Wikipedia page of Welsh sheep breeds
Rare Breeds Survival Trust page on Welsh cattle breeds
Previous pertinent blog posts
Colostrum (Beestings) with pudding recipe
Welsh Rarebit (and Locket’s Savoury)
Previous pertinent podcast episodes
A Regional Food Tour with Jenny Linford
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.
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