The British Food History Podcast

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Annandale Distillery website

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

Coming soon: Season 10 of the British Food History Podcast

Thu, 19 Mar 2026 16:30:00 +0100

The British Food History Podcast will return in April 2026!

Please subscribe to the podcast on your favourite podcast app so that you don't miss an episode.

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

Sat, 24 Jan 2026 06:00:00 +0100

Welcome to the second of a two-part special all about Burns Night.

Burns Night, celebrated on Robert Burns’ birthday, 25th January, is a worldwide phenomenon and I wanted to make a couple of episodes focussing upon the night, the haggis, but also the other foods links regarding Scotland’s national poet, Robert Burns.

So, if you’re readying yourself for a Burns supper, I hope this episode gets you even more into the celebratory spirit. If you’re not marking Burns Night – well, hopefully after listening to this, you will be inspired to get yourself some haggis, neeps, tatties and a dram of whisky. Hopefully, a Man O'Words single malt from the excellent Annandale Distillery – why, well, you will find out very soon.

Today’s episode is a jam-packed one where I speak with three guests all about Robert Burns and his links with Dumfriesshire, Southwest Scotland. First of all I speak with Jane Brown, Honorary President of the Robert Burns World Federation, and ex-manager of The Globe, Robert Burns’s favourite haunt when he lived in Dumfries during the last eight years of his life. Jane has attended and spoken at many Burns Nights all over the world, so there's no one better to talk about with Burns’s life which had several links with food and drink: there’s Burns Night and the Address to a Haggis, his time as an exciseman and as a farmer, and his time at the Globe. Then there’s the Globe itself and all of the precious artefacts contained within it that have been painstakingly conserved by owners Teresa Church and David Thomson.

David and Teresa also own the Annandale Distillery, which produces a delicious and unique single malt whisky. It’s available unpeated and called Man O’Words, after Robert Burns, and the other is peated and called Man O’Sword, after the other local historical figure associated with Dumfries, Robert the Bruce. Like the Globe, the old distillery was saved, beautifully conserved and brought back to life by David and Teresa.

In today’s episode we talk about Burns’s before and after graces, Burns’s penchant for scratching poetry on windows, the importance of cask size on the flavour of whisky, and just what exactly possessed David and Teresa to buy the Globe and a falling-down distillery – amongst many other things.

The Globe Inn website

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

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

Article: Local whisky maker hailed for its 'world class' and 'immaculate' malt at top awards. From in-Cumbria

Annandale Distillery on Visit Scotland website

MMR website (David and Teresa’s day job!)

The Burns House Museum

David’s article about the importance of cask size when maturing whisky

My ‘Taste of Britain’ series in Countrylife Magazine

Robert the Bruce

My upcoming online talk with Paul Crane as part of the Museum of Royal Worcester’s Winter Talk series on 4 March at 6pm

Previous pertinent blog posts

Chicken Balmoral

Previous pertinent podcast episodes

Haggis and the First Burns Suppers with Jennie Hood

Neil’s blogs and YouTube channel:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Issue 133 of Petits Propos Culinaires

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

Fri, 16 Jan 2026 06:00:00 +0100

Welcome to the first of a two-part special all about Burns Night.

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

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

Harlean MS 279

Liber Cure Cocorum

The Good Housewife’s Jewel by Thomas Dawson

The Art of Cookery Made Plain and Easy by Hannah Glasse (‘Haggas’ recipe p.291)

The Robert Burns World Federation

Address to a Haggis by Robert Burns

Suzanne MacIver’s recipe for haggis

Ivan Day’s recipe for hack pudding

The Philosophy of Puddings by Neil Buttery

BBC Countryfile January 2026 edition

Royal Births, Marriages & Deaths website (Channel 5)

Previous pertinent blog posts

Lamb’s Head with Brain Sauce (from Neil Cooks Grigson)

My review of the year post

Nesselrode Pudding

Turkey & Hazelnut Soup

Lambswool

Previous pertinent podcast episodes

The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton

Neil’s blogs and YouTube channel:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

The accompanying blog post with images

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

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Special Postbag Edition #6

Tue, 18 Nov 2025 07:00:00 +0100

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.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

Book your place at the Serve it Forth Spooky Christmas Special on 11th of December

BBC article World black pudding championship throwers take aim

Linny’s Kitchen Facebook page

The Ginger Pig

Billingsgate Market

BBC article about the Denby Dale pie play

The seaside town of Morecombe

Books discussed or mentioned in today’s episode

Bilton, S. Fool’s Gold: A History of British Saffron. (Prospect Books, 2022).

Thomas, J. & Schultz, C. How to Mix Drinks, Or, The Bon-Vivant’s Companion. (Dick & Fitzgerald, 1862).

Bilton, S. Much Ado About Cooking: Delicious Shakespearean Feasts for Every Occasion. (Headline, 2025)

Buttery, N. Knead to Know: A History of Baking. (Icon Books, 2024).

Previous pertinent podcast episodes

Black & White Pudding with Matthew Cockin & Grant Harper

Derbyshire Oatcakes with Mark Dawson

Welsh Sheep & Cattle with Carwyn Graves

Housekeepers & Butlers with Peter Brears

Subversive Feasting in Medieval King & Common Tales with Mark Truesdale

Shakespearean Food & Drink with Sam Bilton

Cooking English Food with Nicola Aldren, Simone Blogg and Anthea Craig

Sam Bilton & Neil Buttery Talk Tripe

Previous pertinent blog posts

Blood Ice Cream

Cheese and Leek (or Onion) Pie

Neil’s blogs and YouTube channel:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Much Ado About Cooking by Sam Bilton

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

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Shakespearean Food & Drink with Sam Bilton

Wed, 05 Nov 2025 07:00:00 +0100

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!

Sam’s website

Follow Sam on BlueSky, Insta and Threads @mrssbilton

Comfortably Hungry

Ais for Apple: An Encyclopaedia of Food & Drink

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

The Globe Theatre

Who is Falstaff?

Books discussed or mentioned and further reading

First Catch Your Gingerbread by Sam Bilton

Knead to Know: A History of Baking by Neil Buttery

A Dark History of Sugar by Neil Buttery

English Bread & Yeast Cookery by Elizabeth David

The Good Housewife’s Jewel by Thomas Dawson

The English Housewife by Gervase Markham

The Scot’s Kitchen by F. Marion McNeill

Delightes for ladies by Sir High Platt

Elinor Fettiplace's Receipt Book by Hilary Spurling

Previous pertinent blog posts

Boiled Capon with Sugar Peas

Tudor Salmon en Croute

Manchets and Payndemayn

Previous pertinent podcast episodes

A Rare Early Modern Cheese Manuscript with Alex Bamji

A Tudor Christmas with Brigitte Webster

Neil’s blogs and YouTube channel:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Welsh Food Stories by Carwyn Graves

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

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Welsh Sheep & Cattle with Carwyn Graves

Wed, 29 Oct 2025 07:00:00 +0100

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!

Carwyn’s website

Follow Carwyn on Instagram @carwyngraves

Remember: Fruit Pig are sponsoring the 9th season of the podcast, and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

The Art of Cookery Made Plain & Easy by Hannah Glasse

The First Boke of the Introduction of Knowledge Made by Andrew Boorde

Wikipedia page of Welsh sheep breeds

Rare Breeds Survival Trust page on Welsh cattle breeds

Previous pertinent blog posts

Colostrum (Beestings) with pudding recipe

Welsh Rarebit (and Locket’s Savoury)

#98 Cawl

#155 Welsh Rabbit

#183 Scotch Rabbit (1747)

#230 English Rabbit (1747)

Previous pertinent podcast episodes

A Regional Food Tour with Jenny Linford

Neil’s blogs and YouTube channel:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

The King and Commoner Tradition: Carnivalesque Politics in Medieval and Early Modern Literature by Mark Truesdale

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

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Subversive Feasting in Medieval King & Commoner Tales with Mark Truesdale

Tue, 14 Oct 2025 07:00:00 +0100

My guest on The British Food History Podcast today is historian Mark Truesdale, scholar of the fifteenth-century King and Commoner tradition and its early modern afterlife and author of The King and Commoner Tradition: Carnivalesque Politics in Medieval and Early Modern Literature, published by Routledge.

We talk about medieval carnival, the plot of a king and commoner tale, spying foresters, rude monks, the love of eating tiny birds, who the audience might be, and the ridiculousness of baking a venison pasty in Sherwood Forest – amongst many other things.

Those listening to the secret podcast can hear about Henry VIII’s love of Robin Hood tales, cowardly herons, and Mark tells me who the king in these tales may (or may not) be referring to.

Remember: Fruit Pig are sponsoring the 9th season of the podcast, and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

Mark’s article The Medieval Robin Hood: Folk Carnivals and Ballads on Folklore Thursday

My blog post about King Alfred burning the cakes

The Great Household in Late Medieval England by C.M. Woolgar

Robin Hood and Other Outlaw Tales

Sentimental and Humorous Romances

Ten Bourdes

Serve it Forth website - You can still receive 25% off the ticket price using the code SERVE25 at the checkout!

Medieval Meals & Manners with Danièle Cybulskie

Previous pertinent podcast episodes

Neil’s blogs and YouTube channel:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Cooking & Dining in Medieval England by Peter Brears (2012)

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

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Housekeepers & Butlers with Peter Brears

Sun, 05 Oct 2025 07:00:00 +0100

In today’s episode, I speak with Peter Brears, a world-leading food historian. He was director of both York and Leeds City Museums, and is a consultant to the National Trust, English Heritage and Historic Royal Palaces.

He is the winner of the André Simon award for his book, Cooking and Dining in Medieval England, published in 2012, which is a must-have, as are his other books in the series that focus on upper-class cooking and dining in the Tudor and Early Stuart periods, and most recently in the Victorian country house.

He is also a founding member of the Leeds Symposium of Food History and Traditions, which will have its 40th next year (2026)

Our conversation was recorded in person at his home in Leeds.

We talk about the roles of the housekeeper and butler first in the Victorian period, but then trace their histories back right to the Middle Ages in the case of the butler. Also covered: orchestrating big meals, the drinks prepared by the butler, the mysteries of the stillroom, and the pressures of preparing a baked Alaska – amongst many other things.

Those listening to the secret podcast can hear about French and Russian service, when housekeepers are definitely not subservient, the dos and don’ts of displaying porcelain and the contents of the housekeeper’s cupboard.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

Cooking & Dining in Tudor & Early Stuart England by Peter Brears (2015)

Cooking & Dining in the Victorian Country House by Peter Brears (2023)

Before Mrs Beeton: Elizabeth Rafflad, England’s Most Influential Housekeeper by Neil Buttery (2023)

Everyday Life in Seventeenth Century Calderdale by Peter Brears (2025)

Peter’s PPC article ‘What the housekeeper kept in her drawers’ (2015) PPC 103, 61-74

Roast Saddle of Lamb on the Neil Cooks Grigson blog

Serve it Forth website - You can still receive 25% off the ticket price using the code SERVE25 at the checkout!

Previous pertinent podcast episodes

Elizabeth Raffald with Neil Buttery & Alessandra Pino

Neil’s blogs and YouTube channel:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Accompanying blog post with images of the porcelain discussed

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

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Worcester Porcelain with Paul Crane

Thu, 25 Sep 2025 07:00:00 +0100

In this episode, I talk with ceramics expert Paul Crane FSA about the early years of Worcester porcelain. Paul is a consultant at the Brian Haughton Gallery, St James’s, London, and a specialist in Ceramics from the Medieval and Renaissance periods through to the Eighteenth and Nineteenth Centuries. He presently sits as a Trustee of the Museum of Royal Worcester and is also a Fellow of the Society of Antiquaries, an independent historian and researcher and a Liveryman of the Worshipful Company of Art Scholars.

Our conversation was recorded in person at the Museum of Royal Worcester. If you want to see the pieces we discuss, you should do one of two things: go to the website where I’ve added images of the majority of the items discussed to the accompanying blog post for this episode. OR go to the YouTube channel where I’ve lined up the images with our discussion. Paul and I really do our best to describe the pieces, but of course, it’s best if you can see them for yourself.

We talk about Dr Wall and how he got the Worcester manufactory up and running, the importance of seeing porcelain by candlelight, asparagus servers, the first piece of porcelain you see when you walk into the museum, the Royal Lily service and how Worcester porcelain attained the Royal warrant, amongst any other things.

Those listening to the secret podcast can hear more about the early blue and white pieces, including a rarebleeding bowl, the first commemorative coronation porcelain mug and the stunning Nelson tea service, plus much more.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

YouTube video of the episode with images of the porcelain discussed

Museum of Royal Worcester website

Paul’s YouTube talk called ‘Nature, Porcelain and the Enlightenment’

Paul’s YouTube talk called ‘Early Worcester from Dr Wall to James Giles’

My museum talk about Worcester porcelain and 19th-century dining

The Natural History of Uncommon Birds by George Edwards

A video about the first project Neil took part in with the Museum of Royal Worcester

Serve it Forth website - You can still receive 25% off the ticket price using the code SERVE25 at the checkout!

Previous pertinent podcast episodes

Neil’s blogs and YouTube channel:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Filthy Queens: A History of Beer in Ireland

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

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

Wed, 17 Sep 2025 07:00:00 +0100

In this episode, I speak with Christina Wade, a beer historian specialising in the UK and Ireland, with a particular focus on women. She has written an excellent book, Filthy Queens: A History of Beer in Ireland, which was published by Nine Bean Rows earlier this year (2025).

We talk about ale and beer in Ireland, and how colonisation by the English, and then the British, affected beer production and consumption. Topics include: ale in early medieval Ireland, the man who inspired the title of her book, ale consumption during the Irish Rebellion and the Potato Famine, and the use of human skulls in medicinal ales, amongst many other things.

Those listening to the secret podcast can hear about the links between alewives and witchcraft, whiskey and beer consumption, tea kettle brews and more!

Christina’s social media handle on Instagram and Bluesky is @braciatrix

Christina’s website

Christina’s Substack

The Devil’s in the Draught Lines: 1000 Years of Women in Britain’s Beer History

The Beer Ladies Podcast

Remember: Fruit Pig are sponsoring the 9th season of the podcast and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.

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!

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

The Serve it Forth Eventbrite page

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

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

Sat, 06 Sep 2025 10:30:00 +0100

Hello there everyone!

Here’s a quick special bonus episode for you – the lowdown on the Serve it Forth Food History Festival 2025 sponsored by the excellent Netherton Foundry.

My fellow festival coordinators Sam Bilton, Thomas Ntinas and Alessandra Pino and I are here to tell you more about it: how the day will work, what the sessions will be like, the topics and the guests – including my guest Tom Parker Bowles.

We have a brief discussion about our own interests and how we all got into food history. We also talk about our biggest/most embarrassing disasters.

Most important headlines are: it’s online on 18 October. It’s £16, but there’s 25% off ticket price until September 14th. Don’t worry if you miss some, or even all of the day, we will be making every recording available to all ticket holders.

NB: If you want to get 25% off the ticket price after the early bird has finished, use the offer code SERVE25 at the Eventbrite checkout

Serve it Forth website

Mentioned in this episode:

The British Food History podcast is currently sponored by Netherton Foundry

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Derbyshire Oatcakes with Mark Dawson

Sun, 31 Aug 2025 07:00:00 +0100

My guest today is Mark Dawson, food historian, specialising in the food of the Tudor period, but also the food of Derbyshire. We met up at Mark’s home in Derbyshire to talk all things Derbyshire oatcakes.

Mark and I talk about the oatcakes of Britain, doshens and sprittles, the usefulness of probate inventories, oatcakes as penance, and oatcake goblins – amongst many other things

Those listening to the secret podcast can hear about other Derbyshire foods made from oats; a discussion about why oatcake is better than porridge; and I grill Mark on one very important matter: just what is the difference between a Derbyshire and a Staffordshire oatcake.

Follow Mark on Instagram @drdobba

Mark’s book Lumpy Tums: Derbyshire’s Food & Drink will be published by Amberley in April 2026

Mark’s previous book Plenti and Grase (2009) is published by Prospect Books

Mark Dawson’s Food History Pages

Mark’s SpeakerNet profile

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

Serve it Forth website

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Alex’s page on the University of Leeds website

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

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

Wed, 20 Aug 2025 07:00:00 +0100

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 LinkedIn page

The digitised manuscript

Ruth Bramley’s transcription

A piece from Leeds University about the ‘pamflyt’ featuring Peter Brears

The Brotherton Library’s cookery collection

The Serve it Forth Food History Festival website is now live and tickets are available on Eventbrite.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

Serve it Forth website

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

Neil’s blogs and YouTube channel:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Breaking Bread: How Baking Shaped Our World is published by Aurum

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

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Bread & Bakers with David Wright

Sun, 10 Aug 2025 07:00:00 +0100

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

Bronze Age Food & Foodways with Chris Wakefield & Rachel Ballantyne

Wed, 30 Jul 2025 07:00:00 +0100

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

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

The Must Farm website

The Peterborough Archaeology page about the Must Farm site

Neil’s medieval frumenty recipe

Neil’s blogs and YouTube channel:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

The Great British Food Tour by Jenny Linford

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

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

Sun, 20 Jul 2025 07:00:00 +0100

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.

Jenny’s website (include information about all three of her recent books)

Follow Jenny on Social Media: X and BlueSky @jennylinford; Insta/Threads @jlinford

Jenny’s podcast, A Slice of Cheese

The National Trust website

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

Bradford Little Foodies Walking Tour on Sat 26 July 2025

Dock Pudding

Singin’ Hinnies

Henry’s Mayhew’s London Labour and the London Poor (1851)

Glamorgan Sausages

Chorlton Cheesemongers

London’s Eel, Pies & Mash Shops

Tunnock’s Teacakes at the Glasgow Commonwealth Games

Podcast episodes pertinent to today’s episode

Silver Eels with John Wyatt Greenlee

Neil’s blogs and YouTube channel:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Fruit Pig on Jamie & Jimmy’s Friday Night Feast

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

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

Wed, 09 Jul 2025 07:00:00 +0100

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.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

The Fruit Pig website

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

My YouTube channel

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Burnt cobs – BBC Leicester article

Mentioned in this episode:

The British Food History podcast is currently sponored by Netherton Foundry

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Special Postbag Edition #5

Sun, 23 Feb 2025 07:00:00 +0100

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

Pennyroyal

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)

Amuse Bouche by Carolyn Boyd

Plenti and Grase by Mark Dawson

Neil’s Country Life County Foods series

A is for Apple: An Encyclopaedia of Food & Drink

The Delicious Legacy

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

Forgotten Foods #4: Cock Beer

Laverbread

My Best Yorkshire Pudding Recipe

Rice Pudding

Clotted cream

Roast Turkey and Giblet Gravy

Neil’s blogs:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

The Scottish Food History Podcast

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

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Alexis Soyer with Lindsay Middleton

Thu, 06 Feb 2025 07:00:00 +0100

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.

Find Lindsay on social media: Insta/Threads lindsaymiddleton_ and Bluesky @drlindsaymiddleton.bsky.social

Things mentioned in today’s episode

The Reform Club

Charles Barry

The Gastronomic Regenerator

The Modern Housewife

William Kitchiner

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Ancestral Kitchen podcast

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

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

Mon, 27 Jan 2025 07:00:00 +0100

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

The work of Andrew Boorde

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

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

A Tudor Christmas with Brigitte Webster

Tue, 24 Dec 2024 07:00:00 +0100

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.

Brigitte’s website

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 roast venison

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

Neil’s blogs:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Peter’s website Tenement Kitchen

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

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

Fri, 20 Dec 2024 07:00:00 +0100

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 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

Catherine Brown’s website

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

The Be-Ro Book

Blancmange

Spotted Dick

Neil’s basilica mould can be seen on this post for subscribers

What is a pudding?

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

An Irish Food Story: 100 Foods That Made Us

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

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

Tue, 10 Dec 2024 07:00:00 +0100

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

Anair website

The Irish Cook Book

An Alphabet of Anair

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Order your Christmas turkey from the Copas Farm shop

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

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Turkey with Tom Copas

Sun, 01 Dec 2024 07:00:00 +0100

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.

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

The English Table by Jill Norman

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

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

The English Table with Jill Norman

Sun, 24 Nov 2024 07:00:00 +0100

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.

Jill’s website

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Sam's blog Comfortably Hungry

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

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

Sun, 17 Nov 2024 07:00:00 +0100

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.

Sam Bilton’s website

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:

Manchets and Payndemayn

My Best Yorkshire Pudding Recipe

Clotted Cream

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:

Hodmedod’s website

Doves Farm website

The Art of Cookery by Hannah Glasse

The Whole Duty of a Woman

Upcoming events:

Find out about upcoming events on the website here.

The Foyle’s Christmas Evening 28 November

Neil’s blogs:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

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

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Crisps with Natalie Whittle

Tue, 05 Nov 2024 07:00:00 +0100

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.

Natalie’s website

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:

Tayto Crisps

Walkers Crisps

Upcoming events:

Find out about upcoming events on the website here.

Neil’s blogs:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Read Neil Cooks Grigson here

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

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

Sat, 26 Oct 2024 07:00:00 +0100

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Sophie’s Waterstones page

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

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Jane Grigson with Sophie Grigson

Sat, 12 Oct 2024 07:00:00 +0100

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.

Sophie’s website

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

The Jane Grigson Trust

Books and other things mentioned in today’s episode:

English Food by Jane Grigson

Jane Grigson’s Fruit Book

Jane Grigson’s Vegetable Book

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:

Read Neil Cooks Grigson here

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

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

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

Sun, 29 Sep 2024 07:00:00 +0100

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

The Jane Grigson Trust

Books mentioned in today’s episode:

English Food by Jane Grigson

Jane Grigson’s Fruit Book

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:

Read Neil Cooks Grigson here

Upcoming events:

Find out about upcoming events on the website here.

Neil’s blogs:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

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

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Special Postbag Edition #4

Sat, 08 Jun 2024 07:00:00 +0100

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:

Spices with Ian Anderson

The Philosophy of Chocolate with Sam Bilton

Historical Cookery with Jay Reifel

Ormskirk Gingerbread with Anouska Lewis

18th Century Tavern Cooking with Marc Meltonville

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

What’s in a Name?: Buttery

#446 Lincolnshire Chine

#174 Grasmere Gingerbread I

#244 Grasmere Gingerbread II

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:

Petit pâté de Pézenas

Stand Pies

Musk flavouring in Australia

The Dinner Party by Judy Chicago

Museum of Royal Worcester

Fake Food Workshop

1699 Commonplace Book pdf

Upcoming events:

British Library Food Season 2024, 25 May at 2pm.

Warwick Words History Festival, Thursday 3rd October at 4.30pm.

Neil’s blogs:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Jay’s Helmeted Cock in Vogue

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

Tue, 21 May 2024 07:00:00 +0100

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

Spices with Ian Anderson

Forme of Cury with Christopher Monk

Previous blog posts pertinent to today’s episode:

Westmorland Sweet Lamb Pie

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

Warwick Words History Festival, Thursday 3rd October at 4.30pm.

Neil’s blogs:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Listen to Hometown Boring? on BBC Sounds

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

Sun, 05 May 2024 07:00:00 +0100

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

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.

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:

Gingerbread with Sam Bilton

Upcoming events:

British Library Food Season 2024, 25 May at 2pm.

Warwick Words History Festival, Thursday 3rd October at 4.30pm.

Neil’s blogs:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Leftovers: A History of Food Waste & Preservation is out now.

Both are published by Pen & Sword and available from all good bookshops.

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

Mon, 22 Apr 2024 07:00:00 +0100

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.

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

The Leeds Symposium of Food History & Traditions, York, 27 April 2024.

Upcoming events:

British Library Food Season 2024, 25 May at 2pm. Tickets and info to come soon!

Warwick Words History Festival, Thursday 3rd October at 4.30pm.

Neil’s blogs:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Salt: Scotland’s Oldest Newest Industry is out now and published by Birlinn.

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

Sun, 07 Apr 2024 07:00:00 +0100

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.

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Scoff: A History of Food and Class in Britain by Pen Vogler

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

Sat, 30 Mar 2024 07:00:00 +0100

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.

Oxford Literary Festival

Hexham Book Festival

Hay Festival

Find Pen on social media: Twitter & Instagram @PenVogler

Books and other things mentioned in today’s episode:

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

The Leeds Symposium on Food

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

Wed, 13 Mar 2024 07:00:00 +0100

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.

History & Traditions website

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

Fairfax House, York

York Castle Museum

Shibden Hall, Halifax

Cooking & Dining in the Victorian Country House by Peter Brears

The Food Museum

Elizabeth Raffald, England’s Most Influential Housekeeper by Neil Buttery

Previous podcast episodes pertinent to today’s episode:

Recreating 16th Century Beer with Susan Flavin & Marc Meltonville

18th Century Tavern Cooking with Marc Meltonville

Neil’s blogs:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

‘13 Magical Ways to Use Apples’

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

Mon, 04 Mar 2024 07:00:00 +0100

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:

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

Mon, 19 Feb 2024 06:45:00 +0100

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’s website

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:

The Goodman of Paris

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Find out more about The History and Natural History of Spices here.

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

Spices with Ian Anderson

Sat, 03 Feb 2024 07:00:00 +0100

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

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

The Hoxne pepperpot

Eventbrite page for the 2024 Leeds Food and Drink Symposium April 2024

Neil’s blogs:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Find out more about the Philosophy of Chocolate here.

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

Fri, 19 Jan 2024 05:00:00 +0100

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.

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

A Flake ad from in 1980s

A Flake ad from the 1990s

The Cadbury’s Caramel rabbit

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

Gingerbread with Sam Bilton

Saffron with Sam Bilton

Tripe Special

Neil’s blogs:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

The Pomological Personality Picker

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

Fri, 05 Jan 2024 08:45:00 +0100

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:

Henry Mayhew’s London Labour and the London Poor (Vol 2)

Neil’s Apple Hat recipe

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Ivan Day’s blog post about mince pies

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

Wed, 20 Dec 2023 07:00:00 +0100

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:

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

Mrs Beeton’s Mincemeat Recipe

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

Christmas Pudding

Neil’s blogs:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books:

Thomas’s podcast Delicious Legacy

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

Wed, 13 Dec 2023 07:00:00 +0100

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:

The Compleat Housewife by Eliza Smith

The Art of Cookery Made Plain and Easy by Hannah Glasse

Professed Cookery by Ann Cook

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

Special Postbag Edition #3

Wed, 06 Sep 2023 08:45:00 +0100

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

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

Sea kale

Sago pudding

Pink sponge & custard

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

Burley’s pudding tree

Handel’s kitchen recreated

C. Anne Wilson obituary

Fish & chips are not a Jewish invention

13th century mead recipe

Fodder & Drincan by Emma Kay

The Earl of Sandwich

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:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Neil’s books: