The British Food History Podcast

Welcome to a brand new season of The British Food History Podcast!On the podcast today is medieval scholar Katherine Harvey, a scholar specialising in medieval and early modern history.Kathryn’s new book The Medieval Guide to Healthy Living is out now, published by Reaktion Books.We talk about humoral theory and health, the dangers of eating fresh fruit and fish, the importance of sauces, drinking and drunkenness, how obesity was viewed by medieval society and the importance of cleanliness amongst many other things.Those listening to the secret podcast get bonus material where we talk about the importance of mealtimes when thinking about health, and the poorer members of society who don’t necessarily have much of a choice when it comes to healthy eating.The Medieval Guide to Healthy Living by Katherine HarveyThe Fires of Lust: Sex in the Middle Ages by Katherine HarveyKatherine’s websiteFollow Katherine on social media: Instagram @katherinee.harvey; X @keharvey2013; Bluesky @katherineharvey.bsky.socialSeason 10 of the podcast is sponsored by Netherton Foundry, who make high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast. Things mentioned in today’s episodeYork Festival of IdeasGerald of WalesThe filthy peasants in Monty Python and the Holy GrailMy recent toad-in-the-hole recipeMy cabinet pudding recipeA is for Apple Season C, Episode 1My recent appearance on BBC BreakfastPrevious pertinent blog postsMediæval DiningMedieval Blanc MangeTo Make Frumenty/Furmenty Previous pertinent podcast episodesSubversive Feasting in Medieval King & Commoner Tales with Mark TruesdaleMedieval Meals & Manners with Danièle CybulskieEel special: 2. Silver Eels with John Wyatt GreenleeForme of Cury with Christopher Monk Neil’s blogs and YouTube channel:‘British Food: a History’The British Food History Channel‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryThis podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

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.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

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 websiteAnnandale Distillery websiteThe Robert Burns World FederationFollow 1610 at the Globe on social media: Instagram @theglobeinn1610; Facebook https://www.facebook.com/theglobeinn/?locale=en_GB; X @The GlobeInn1610Follow Annandale Distillery on social media: Instagram: @annandale_distillery; Facebook: https://www.facebook.com/annandaledistillery/?locale=en_GB; X: @AnnandaleDstlryIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast. Things mentioned in today’s episodeArticle: Local whisky maker hailed for its 'world class' and 'immaculate' malt at top awards. From in-CumbriaAnnandale Distillery on Visit Scotland websiteMMR website (David and Teresa’s day job!)The Burns House MuseumDavid’s article about the importance of cask size when maturing whiskyMy ‘Taste of Britain’ series in Countrylife MagazineRobert the BruceMy 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 postsChicken BalmoralPrevious pertinent podcast episodesHaggis and the First Burns Suppers with Jennie HoodNeil’s blogs and YouTube channel:‘British Food: a History’The British Food History Channel‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:The British Food History podcast is currently sponored by Netherton FoundrySeason 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 famo

Welcome to the first of a two-part special all about Burns Night.Burns Night, celebrated on Robert Burns’ birthday, 25th January, is a worldwide phenomenon and I wanted to make a couple of episodes focussing upon the night, the haggis, but also the other foods links regarding Scotland’s national poet, Robert Burns.Burns was born in Alloway, Ayrshire on 25 January 1759 and he died in Dumfries on 21 July 1796 at just 37 years old.My guest today is food historian Jennie Hood, who has written an excellent article for the most recent edition of food history journal Petit Propos Culinares, entitled ‘A History of Haggis and the Burns Night Tradition’, so she is the perfect person to speak with on this topic.Jennie Hood hails from Ayrshire, just like Robert Burns, and we talk about the origin of Burns Night, but we also talk about the medieval origins of the most important food item on the Burns supper plate – the haggis.Things covered include the first English recipes for haggis, what makes a haggis a haggis (not as easy a thing as you might expect), Burns’s poem Address to a Haggis and what it tells us about haggises in Burns’s day and how the first Burns suppers started and gained such popularity, amongst many other things.Follow Jennie on social media: Threads/Instagram @medievalfoodwithjennie; Bluesky @medievalfoodjennie.bsky.social; Facebook https://www.facebook.com/medievalfoodwithjennieCompany of St Margaret, Jennie’s late medieval and renaissance re-enactment groupIssue 133 of Petits Propos CulinairesIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today’s episodeHarlean MS 279Liber Cure CocorumThe Good Housewife’s Jewel by Thomas DawsonThe Art of Cookery Made Plain and Easy by Hannah Glasse (‘Haggas’ recipe p.291)The Robert Burns World FederationAddress to a Haggis by Robert BurnsSuzanne MacIver’s recipe for haggisIvan Day’s recipe for hack puddingThe Philosophy of Puddings by Neil ButteryBBC Countryfile January 2026 editionRoyal Births, Marriages & Deaths website (Channel 5)Previous pertinent blog postsLamb’s Head with Brain Sauce (from Neil Cooks Grigson)My review of the year postNesselrode PuddingTurkey & Hazelnut SoupLambswoolPrevious pertinent podcast episodesThe Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay MiddletonNeil’s blogs and YouTube channel:‘British Food: a History’The British Food History Channel‘Neil Cooks Grigson’Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:The British Food History podcast is currently sponored by Netherton FoundrySeason 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

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.comI’ll be disappearing for a couple of months, unless of course, you are a monthly subscriber, where there will be a bonus episode coming up for you to listen to via the website: Keeping Food Traditions Alive with Tom Parker Bowles, which was recorded live at the Serve it Forth Food History Festival on 18 October.Remember: Fruit Pig are sponsoring the 9th season of the podcast. Visit their website www.fruitpig.co.uk to learn more about them, their journey, to find your local stockist and access their online shop.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.The accompanying blog post with imagesThings mentioned in today’s episodeBook your place at the Serve it Forth Spooky Christmas Special on 11th of DecemberBBC article World black pudding championship throwers take aimLinny’s Kitchen Facebook pageThe Ginger PigBillingsgate MarketBBC article about the Denby Dale pie playThe seaside town of MorecombeBooks discussed or mentioned in today’s episodeBilton, 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 episodesBlack & White Pudding with Matthew Cockin & Grant Harper Derbyshire Oatcakes with Mark DawsonWelsh Sheep & Cattle with Carwyn GravesHousekeepers & Butlers with Peter Brears Subversive Feasting in Medieval King & Common Tales with Mark TruesdaleShakespearean Food & Drink with Sam BiltonCooking English Food with Nicola Aldren, Simone Blogg and Anthea CraigSam Bilton & Neil Buttery Talk TripePrevious pertinent blog postsBlood Ice CreamCheese and Leek (or Onion) PieNeil’s blogs and YouTube channel:‘British Food: a History’ The British Food History Channel‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:The British Food History podcast is currently sponored by Netherton FoundrySeason 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

My guest on The British Food History Podcast today food historian and friend of the show Sam Bilton, podcaster and author of Much Ado About Cooking Delicious Shakespearean Feasts for Every Occasion, published by Headline and commissioned by Shakespeare’s Globe. It was, of course,  a great opportunity to talk about the food of Shakespearean England as well as the food and drink references in Shakespeare’s plays, and what they meant to those watching the plays at the time they were first performed.We talked about lots of cookery manuscripts, the importance of keeping historical recipes relevant, capons, Early Modern bread and greedy Falstaff’s sack, amongst many other things.Those listening to the secret podcast can hear about horrible, sweet spinach tarts, Early Modern cakes, possets and more!Much Ado About Cooking by Sam BiltonSam’s websiteFollow Sam on BlueSky, Insta and Threads @mrssbiltonComfortably HungryAis for Apple: An Encyclopaedia of Food & DrinkRemember: Fruit Pig are sponsoring the 9th season of the podcast. Visit their website www.fruitpig.co.uk to learn more about them, their journey, to find your local stockist and access their online shop.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today’s episodeThe Globe TheatreWho is Falstaff?Books discussed or mentioned and further readingFirst Catch Your Gingerbread by Sam BiltonKnead to Know: A History of Baking by Neil ButteryA Dark History of Sugar by Neil ButteryEnglish Bread & Yeast Cookery by Elizabeth DavidThe Good Housewife’s Jewel by Thomas DawsonThe English Housewife by Gervase MarkhamThe Scot’s Kitchen by F. Marion McNeillDelightes for ladies by Sir High PlattElinor Fettiplace's Receipt Book by Hilary SpurlingPrevious pertinent blog postsBoiled Capon with Sugar PeasTudor Salmon en CrouteManchets and Payndemayn Previous pertinent podcast episodesA Rare Early Modern Cheese Manuscript with Alex BamjiA Tudor Christmas with Brigitte WebsterTudor Cooking & Cuisine with Brigitte Webster Neil’s blogs and YouTube channel:‘British Food: a History’ The British Food History Channel‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:The British Food History podcast is currently sponored by Netherton FoundrySeason 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

My guest today is food historian Carwyn Graves, a specialist in the foodways and traditions of Wales, and we are talking about Welsh Sheep and Cattle – and their products. Carwyn has written a wonderful book called Welsh Food Stories, published in 2022 by Calon, which explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods – from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so. We talk about the importance of sheep and cattle in Wales’s physical and cultural landscape, salt marsh lamb, cawl, colostrum puddings, the Welsh and their love of roasted cheese and sheep fancying Cistercian monks – amongst many other things.Those listening to the secret podcast can hear 15 minutes of extra material including flummery, mutton, laverbread sauce, the traditional skills in the collective cultural memory of the Welsh, the etymology of rarebit/rabbit plus more!Welsh Food Stories by Carwyn GravesCarwyn’s websiteFollow Carwyn on Instagram @carwyngravesRemember: Fruit Pig are sponsoring the 9th season of the podcast, and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today’s episodeThe Art of Cookery Made Plain & Easy by Hannah GlasseThe First Boke of the Introduction of Knowledge Made by Andrew BoordeWikipedia page of Welsh sheep breedsRare Breeds Survival Trust page on Welsh cattle breedsPrevious pertinent blog postsColostrum (Beestings) with pudding recipeWelsh Rarebit (and Locket’s Savoury)#98 Cawl#155 Welsh Rabbit#183 Scotch Rabbit (1747)#230 English Rabbit (1747)Previous pertinent podcast episodesA Regional Food Tour with Jenny LinfordNeil’s blogs and YouTube channel:‘British Food: a History’ The British Food History Channel‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:The British Food History podcast is currently sponored by Netherton FoundrySeason 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

My guest on The British Food History Podcast today is historian Mark Truesdale, scholar of the fifteenth-century King and Commoner tradition and its early modern afterlife and author of The King and Commoner Tradition: Carnivalesque Politics in Medieval and Early Modern Literature, published by Routledge. We talk about medieval carnival, the plot of a king and commoner tale, spying foresters, rude monks, the love of eating tiny birds, who the audience might be, and the ridiculousness of baking a venison pasty in Sherwood Forest – amongst many other things.Those listening to the secret podcast can hear about Henry VIII’s love of Robin Hood tales, cowardly herons, and Mark tells me who the king in these tales may (or may not) be referring to.Remember: Fruit Pig are sponsoring the 9th season of the podcast, and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today’s episodeThe King and Commoner Tradition: Carnivalesque Politics in Medieval and Early Modern Literature by Mark TruesdaleMark’s article The Medieval Robin Hood: Folk Carnivals and Ballads on Folklore ThursdayMy blog post about King Alfred burning the cakesThe Great Household in Late Medieval England by C.M. WoolgarRobin Hood and Other Outlaw TalesSentimental and Humorous RomancesTen BourdesServe it Forth website - You can still receive 25% off the ticket price using the code SERVE25 at the checkout!Serve it Forth Eventbrite pagePrevious pertinent podcast episodesMedieval Meals & Manners with Danièle CybulskieNeil’s blogs and YouTube channel:‘British Food: a History’ The British Food History Channel‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:The British Food History podcast is currently sponored by Netherton FoundrySeason 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

In today’s episode, I speak with Peter Brears, a world-leading food historian. He was director of both York and Leeds City Museums, and is a consultant to the National Trust, English Heritage and Historic Royal Palaces.He is the winner of the André Simon award for his book, Cooking and Dining in Medieval England, published in 2012, which is a must-have, as are his other books in the series that focus on upper-class cooking and dining in the Tudor and Early Stuart periods, and most recently in the Victorian country house.He is also a founding member of the Leeds Symposium of Food History and Traditions, which will have its 40th next year (2026)Our conversation was recorded in person at his home in Leeds.We talk about the roles of the housekeeper and butler first in the Victorian period, but then trace their histories back right to the Middle Ages in the case of the butler. Also covered: orchestrating big meals, the drinks prepared by the butler, the mysteries of the stillroom, and the pressures of preparing a baked Alaska – amongst many other things.Those listening to the secret podcast can hear about French and Russian service, when housekeepers are definitely not subservient, the dos and don’ts of displaying porcelain and the contents of the housekeeper’s cupboard. Remember: Fruit Pig are sponsoring the 9th season of the podcast, and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today’s episodeCooking & Dining in Medieval England by Peter Brears (2012)Cooking & Dining in Tudor & Early Stuart England by Peter Brears (2015)Cooking & Dining in the Victorian Country House by Peter Brears (2023)Before Mrs Beeton: Elizabeth Rafflad, England’s Most Influential Housekeeper by Neil Buttery (2023)Everyday Life in Seventeenth Century Calderdale by Peter Brears (2025)Peter’s PPC article ‘What the housekeeper kept in her drawers’ (2015) PPC 103, 61-74Roast Saddle of Lamb on the Neil Cooks Grigson blogServe it Forth website - You can still receive 25% off the ticket price using the code SERVE25 at the checkout!Serve it Forth Eventbrite pagePrevious pertinent podcast episodes18th Century Dining with Ivan DayElizabeth Raffald with Neil Buttery & Alessandra PinoNeil’s blogs and YouTube channel:‘British Food: a History’ The British Food History Channel‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:The British Food History podcast is currently sponored by Netherton FoundrySeason 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

In this episode, I talk with ceramics expert Paul Crane FSA about the early years of Worcester porcelain. Paul is a consultant at the Brian Haughton Gallery, St James’s, London, and a specialist in Ceramics from the Medieval and Renaissance periods through to the Eighteenth and Nineteenth Centuries. He presently sits as a Trustee of the Museum of Royal Worcester and is also a Fellow of the Society of Antiquaries, an independent historian and researcher and a Liveryman of the Worshipful Company of Art Scholars.Our conversation was recorded in person at the Museum of Royal Worcester. If you want to see the pieces we discuss, you should do one of two things: go to the website where I’ve added images of the majority of the items discussed to the accompanying blog post for this episode. OR go to the YouTube channel where I’ve lined up the images with our discussion. Paul and I really do our best to describe the pieces, but of course, it’s best if you can see them for yourself.We talk about Dr Wall and how he got the Worcester manufactory up and running, the importance of seeing porcelain by candlelight, asparagus servers, the first piece of porcelain you see when you walk into the museum, the Royal Lily service and how Worcester porcelain attained the Royal warrant, amongst any other things.Those listening to the secret podcast can hear more about the early blue and white pieces, including a rarebleeding bowl, the first commemorative coronation porcelain mug and the stunning Nelson tea service, plus much more.Remember: Fruit Pig are sponsoring the 9th season of the podcast, and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today’s episodeAccompanying blog post with images of the porcelain discussedYouTube video of the episode with images of the porcelain discussedMuseum of Royal Worcester websitePaul’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 diningThe Natural History of Uncommon Birds by George EdwardsA video about the first project Neil took part in with the Museum of Royal WorcesterServe it Forth website - You can still receive 25% off the ticket price using the code SERVE25 at the checkout!Serve it Forth Eventbrite pagePrevious pertinent podcast episodes18th Century Dining with Ivan DayNeil’s blogs and YouTube channel:‘British Food: a History’ The British Food History Channel‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:The British Food History podcast is currently sponored by Netherton FoundrySeason 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

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 @braciatrixChristina’s websiteChristina’s SubstackFilthy Queens: A History of Beer in IrelandThe Devil’s in the Draught Lines: 1000 Years of Women in Britain’s Beer HistoryThe Beer Ladies PodcastRemember: Fruit Pig are sponsoring the 9th season of the podcast and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today’s episodeServe it Forth website - You can still receive 25% off the ticket price using the code SERVE25 at the checkout!Serve it Forth Eventbrite pageNeil’s blog post about cock ale/beerBarnaby Rich’s book The Irish hubbub or, the English hue and crie. 1617Neil’s blog post about junket for £3 subscribersListen to Neil on Around the TablePrevious pertinent podcast episodesMaking Medieval Ale at Home with Alison KayRecreating 16th Century Beer with Susan Flavin and Marc MeltonvilleNeil’s blogs and YouTube channel:‘British Food: a History’ The British Food History Channel‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:The British Food History podcast is currently sponored by Netherton FoundrySeason 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

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 checkoutServe it Forth websiteThe Serve it Forth Eventbrite pageMentioned in this episode:The British Food History podcast is currently sponored by Netherton FoundrySeason 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

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 thingsThose 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 @drdobbaMark’s book Lumpy Tums: Derbyshire’s Food & Drink will be published by Amberley in April 2026Mark’s previous book Plenti and Grase (2009) is published by Prospect BooksMark Dawson’s Food History Pages Mark’s SpeakerNet profileRemember: Fruit Pig are sponsoring the 9th season of the podcast and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today’s episodeServe it Forth websiteServe it Forth Eventbrite pageFind out more about Joan ThirskGeneral View of the Agriculture and Minerals of Derbyshire by John Farey (1811)Some of Mark’s research on oatcakes can be found in Farmers, Consumers, Innovators: The World of Joan Thirsk (2016)Neil’s blogs and YouTube channel:‘British Food: a History’ The British Food History Channel‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:The British Food History podcast is currently sponored by Netherton FoundrySeason 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

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 @alexbamjiAlex’s page on the University of Leeds websiteAlex’s LinkedIn pageThe digitised manuscriptRuth Bramley’s transcriptionA piece from Leeds University about the ‘pamflyt’ featuring Peter BrearsThe Brotherton Library’s cookery collection Remember: Fruit Pig are sponsoring the 9th season of the podcast and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.The Serve it Forth Food History Festival website is now live and tickets are available on Eventbrite.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today’s episodeServe it Forth websiteServe it Forth Eventbrite pageListen to a sample of the Knead to Know audiobookMy recipe for an Early Modern white puddingPertinent previous podcast episode:Cheddar & the Cheese Industry with Peter J. AtkinsTudor Cooking & Cuisine with Brigitte WebsterNeil’s blogs and YouTube channel:‘British Food: a History’ The British Food History Channel‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:The British Food History podcast is currently sponored by Netherton FoundrySeason 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