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The British Food History Podcast: Daily Summaries Delivered
by Neil Buttery
Welcome to 'The British Food History Podcast': British food in all its (sometimes gory) glory with Dr. Neil Buttery. He'll be looking in depth at all aspects of food with interviews with special guests, recipes, re-enactments, foraging, trying his hand at traditional techniques, and tracking down forgotten recipes and hyper-regional specialities. He'll also be trying to answer the big question: What makes British food, so...British?
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- 1 weeks ago47 min
Griddle & Bakestone Cookery with Peter Gilchrist & Ross Clarke
Today I am speaking with food historian Peter Gilchrist and food writer Ross Clarke, who specialise in writing about and rediscovering the traditional foods of Scotland and Wales, respectively.Peter is a returning guest who goes under the name Tenement Kitchen and is the co-host of The Scottish Food History Podcast. Ross is a food and travel writer and author of The Welsh Kitchen on Substack.They both use a bakestone or griddle (or whatever you call yours – there are quite a few names for the usually round, usually iron piece of iron we bake our crumpets, drop scones, muffins and Welsh cakes upon) and I thought we should discuss using them and some of the best of British bakestone bakes. We talk about the place of bakestones and griddles in British food culture, Welsh cakes, bannocks and pikelets, classic writers such as Bobby Freeman and F. Marion McNeill and the applied uses of bacon fat, amongst many other things.Those listening to the secret podcast get plenty of bonus material where we discuss adapting traditional recipes to keep them relevant, how annoyed I get when classic recipes get messed around with, what we get out of recreating historical recipes and buttermilk – plus more.Follow Peter on social media: @TenementKitchen on Facebook, Insta, Bluesky, X and TikTokFollow Ross on Social Media: @theguiri on Insta, @rosswclarke on X and FacebookTenement Kitchen websiteThe Welsh Kitchen on SubstackSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today’s episodeA Book of Welsh Bakestone Cookery by Bobby FreemanFirst Catch Your Peacock by Bobby FreemanFirst Principles of Good Cookery by Lady LlanoverThe Scots Kitchen by F. Marion McNeillEnglish Food by Jane GrigsonKnead to Know: A History of Baking by Neil ButteryWorld Bannock DayRoss’s article about Welsh cakesRoss’s article The Joy of the Bakestone (with bara planc recipe)The Scottish Food History Podcast episode about F. Marion McNeill – part 1 with Jeremy LeePeter’s morning rolls UNSECO bid Serve it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW!Previo
- 3 weeks ago44 min
Tea, Cake & the American Revolution with Nancy Siegel
Happy 4th of July to my listeners in the USA…and all of those around the world who also celebrate the day!It’s a big one because the US is celebrating 250 years of independence this year. And to mark this special day, I have a special guest, Professor Nancy Siegel, and we are going to talk about the roles food and drink – especially tea and cake – played.Nancy Siegal is Professor of Art History and Culinary History at Towson University, Maryland. She specialises in American landscape studies, underrepresented women artists of the 19th century, print culture, and culinary history of the 18th and 19th centuries. Lucky for me, Nancy was in London, visiting the British Library at the same time I was in London, so we got to record this conversation in person in the breakfast room of Nancy’s hotel, the Harlingford Hotel – a big thank you to them.Nancy has an excellent book that isn’t out until the autumn, but I was lucky enough to get a sneak peek at it, called Political Appetites: The Power of Food in Revolutionary America, published by Johns Hopkins University Press. In that book, Nancy documents the roles food and drinks, especially tea (and its trappings) played in the colonists of North America wanting to sever their ties with Britain, and how food was used to help distance themselves culturally from the British – at first the colonists very much identified as British.We talk about the tax on tea and the Boston Tea Party, tea alternatives, culinary activists such as the women of Edenton, giant independence cakes, Amelia Simmons, and how the people of the new USA used food and drink to culturally distance themselves from the British – amongst many other things.Those listening to the secret podcast get LOADS of bonus material where we discuss George III’s botanist, pride in abundance, the value of hunting out original documents, baking fails, the all-American apple pie, and the function of satire – plus more.Nancy’s page on the Towson University websitePolitical Appetites: The Power of Food in Revolutionary AmericaSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.The mixing and sound engineering were done by Thomas Ntinas of The Delicious Legacy podcastIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today’s episodeThe Edenton Tea RebellionA political teapotAmerican Cookery by Amelia Simmons (1796)The Hasty Pudding by Joel Barloe (1793)Serve it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW!Previous pertinent podcast episodesFeeding the Georgian Kings with Adam Crymble
- Jun 27, 202638 min
Food & Agriculture in Prehistoric & Medieval Scotland with Maureen Kilpatrick
Today I am speaking with Maureen Kilpatrick of Guard Archaeology, a Scottish archaeology firm that has dug sites all over Scotland, but today we are focusing on one site called Guardbridge, in Fife, where the timespan the finds ranged from is astounding: from the Stone Age to the 13th century. Several finds were food-related.The site is amazing – there’s an Iron Age fort, there are field demarcations, evidence of food and how it was processed and cooked, as well as lots of evidence of the community moving from a nomadic hunter-gatherer lifestyle to a settled farming one.We talk about the material objects found on site, such as saddle querns, axes and ploughing tools, food remains like emmer wheat, barley, cockles and the indestructible hazelnut, non-slip pottery and the surprisingly late appearance of oats, amongst many other things.Those listening to the secret podcast get some bonus material where we discuss whether modern agriculture with its mechanised ploughs is a help or a hindrance to archaeologists these days.Read the full report: ARO61: Guardbridge, Fife: A multi-period settlement with a multi-vallate fortFollow Guard Archaeology in X/Twitter @GUARD_ArchaeolSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.The mixing and sound engineering were done by Thomas Ndinas of The Delicious Legacy podcastIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today’s episodeARO55: Excavations at the site of Bell’s Pottery, Stafford Street/Kyle Street, GlasgowBBC News Article: 'Whole prehistory of Fife' found in one field, experts sayServe it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW!Ludlow Food Festival 2026My appearance on the Offscript podcast as part of their Albion seasonPrevious pertinent podcast episodesBronze Age Food & Foodways with Chris Wakefield & Rachel BallantyneNeil’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<a href="https://w
- Jun 18, 202643 min
Feeding the Georgian Kings with Adam Crymble and Rachel Rich
In this week’s episode I am speaking with Adam Crymble and Rachel Rich about a really exciting piece of research looking at the complexities of feeding the households of King George III and his eldest son George who was Prince Regent whilst George III suffered from his “madness”, and eventually succeeded him as George IV. The focus of the research is the ledgers that still exist, listing the ingredients ordered, foods that were prepared and the people who ate them. Over 40,000 dishes were counted.They have analysed the ledgers from two royal palaces – George III’s Kew Palace and the Prince Regent’s Carlton House – with two other food historians Sarah Fox and Lisa Smith, and assimilated them to produce a book called The King’s Dinner: Family, nation, and identity on the British table, 1760-1820, which was published by UCL Press on 11 June 2026. The book is available from wherever you buy your books, but it is also available open access as a free PDF. So is the data they used in their analysis.We talk about the differing characters of the two Georges and how these were expressed in the foods they ate, Georgian food identity, the concept of oeconomy, the exotic food cultures NOT appearing on royal dinner tables, French cuisine and famous French chef Careme’s tenure in the Prince Regent’s kitchens, as well as their fruit and veg suppliers, one of whom was called Savage Bear, amongst many other thingsThose listening to the secret podcast get some bonus material where we discuss the upper servant’s fancy foods, the huge amounts of meat consumed, and the politics of wine.The King’s Dinner: Family, nation, and identity on the British table, 1760-1820(open access)3000 dishes on a Georgian tableAdam’s bio on the UCL websiteFollow Adam on social media: @adamcrymble.bsky.social (Bluesky); @dradamcrymble (Insta)Rachel’s bio on Leeds Beckett University websiteFollow Rachel Rich on social media: @drrachelrich (Insta)Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.The mixing and sound engineering were done by Thomas Ntinas of The Delicious Legacy podcastIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today’s episodeRachel’s articles on The Recipes ProjectHugh Laurie playing the Prince Regent on Blackadder the Third Previous pertinent podcast episodesEating Out in Georgian London with Peter Ross18th Century Tavern Cookery with Marc Meltonville18th Century Dining with Ivan DayThe Philosophy of Curry with Sejal Sukhadwala<
- Jun 7, 202642 min
Treasures of the Guildhall Library with Peter Ross
Today I am talking with returning guest Peter Ross who was, until recently, the Principal Librarian at the City of London's Guildhall Library. His fantastic book called Insatiable Appetites, Eating Out in Georgian London, published by the Bodleian Library was published last month, May 2026. Today we are talking about the collections in the Guildhall Library, which is a staggering 600 years old.We mention quite a few books and collections, but there are links in the shownotes, and there will be images on the accompanying blog post, so do check that out too.We talk about the history of the library and how it got some of its collections such as the Elizabeth David collection, but also some of the lesser known ones such as the Robert Miller collection, the splendiferous feast put on for James I by the Merchant Tailors, the importance of the author’s voice when it comes to writing popular cookery books, Hannah Glasse’s sauerkraut, and Elizabeth David’s Fanny Cradock avoidance techniques, amongst many other things.Those listening to the secret podcast get some bonus material where we discuss the Hannah Glasse recipes that don’t work, the Worshipful Company of Brewers, poisonous pears in pewter pots and more.The Guildhall LibraryInsatiable Appetites, Eating Out in Georgian London by Peter RossPeter will be at the Chalke History Festival on 27 June 2024 talking about Georgian FeastingAccompanying blog post on British Food: A HistorySeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.The mixing and sound engineering were done by Thomas Ndinas of The Delicious Legacy podcastIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today’s episodeThe Guildhall Library CollectionsThe Art of Cookery Made Plain and Easy by Hannah GlasseThe Closet of the Eminently Learned Sir Kenelme Digby kt. OpenedChoice and experimented receipts in physick and chirurgery by Kenelm DigbyLi tre trattati on Abebooks for a mere £12,500A Creative List of Meat Carving
- May 29, 202641 min
Children's Food with Deborah Albon & Amy Palmer
Welcome back to The British Food History Podcast. Today I am talking with Deborah Albon and Amy Palmer about the history of children’s food. Deborah Albon is a former early years professional and Amy Palmer is a former infant teacher, and both are lecturers at the University of Roehampton, London. They have written a book called First Helpings: A History of Children’s Food. It’s comprehensive, well-researched and an entertaining read. I recommend it.We talk about the early years: the changing ideas about breastfeeding and wet nurses, the Victorian moralistic ideas surrounding withholding food, weaning the kids on wine and turtle doves, and children’s birthday parties, amongst many other things.Those listening to the secret podcast get 20 minutes of bonus material where we discuss in more depth Deborah and Amy’s approach to writing the book, breastmilk alternatives, including the changing advice with respect to formula milk, creepy feeding schedules plus more.First Helpings: A History of Children’s FoodFollow Deborah and Amy on Instagram @albonandpalmerDeborah & Amy’s websiteSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.The mixing and sound engineering are by Thomas Ntinas of The Delicious Legacy podcastIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today’s episodeYork Festival of Ideas 2026 Previous pertinent podcast episodesRetro Foods with Briony May WilliamsThe School Meals Service with Heather EllisFood in Gothic Literature with Alessandra Pino Previous pertinent blog postsSago & Tapioca PuddingColostrum (Beestings)NegusNeil’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
- May 15, 202646 min
Eating Out in Georgian London with Peter Ross
Welcome back to The British Food History Podcast. In this episode, I am speaking with Peter Ross. Peter was, until recently, the Principal Librarian at the City of London's Guildhall Library. He is an historian of both food and crime in Georgian London, an Arts Society lecturer, and a Fellow of the Society of Antiquaries.He has also written a fantastic book called Insatiable Appetites, Eating Out in Georgian London, published by the Bodleian Library. Published 14 May 2026. We talk about the migrating mealtimes of the Georgian period, chophouses, the importance of satirical cartoons when studying food history in this period, turtle soup, and why you wouldn’t want to be seen hanging around the saloop stand – amongst many other things.Those listening to the secret podcast get some top drawer bonus material where we discuss what Georgian chocolate was really like, and the beautiful and amazing Vauxhall gardens + more. Insatiable Appetites, Eating Out in Georgian London by Peter RossPeter will be at the Chalke History Festival on 27 June 2024 talking about Georgian FeastingSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today’s episodeAccompanying blog post showing the Gilray cartoon + moreThe Guildhall LibraryPeter’s London street food exhibitionThe British Housewife by Gilly LehmannThe London Art of Cookery by John FarleyThe English Art of Cookery by Richard BriggsBefore Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper by Neil Buttery Previous pertinent podcast episodes18th Century Tavern Cooking with Marc Meltonville (& Richard Briggs)London's Street Food Sellers with Charlie Taverner18th Century Dining with Ivan DayElizabeth Raffald with Alessandra Pino & Neil Buttery Previous pertinent blog postsMock Turtle SoupNeil’s blogs and YouTube channel:<a href="http://britishfoodhistory.com" rel="noopener noreferrer
- May 6, 202639 min
British Fish & Seafood with CJ Jackson
Welcome back to the British Food History Podcast. In this episode of the podcast, I am speaking with fish and seafood cookery expert CJ Jackson, author of The Great British Seafood Revival, published by Merlin Unwin We talk about cod alternatives like coley and hake; the loss of the street fishmonger; sustainability; fish farms, and whether they are a good thing; the future of Billingsgate Market; and my old fear of bivalves, amongst many other things.Those listening to the secret podcast get to hear about the popularity of seaweed and disco scallops!Great British Seafood Revival by CJ JacksonCJ’s websiteFollow CJ on Instagram @cjkentseafoodSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today’s episodeFollow Billingsgate Seafood School on Instagram @theseafoodschoolLeith’s Fish BibleThe Ration Book DietBillingsgate MarketPrevious pertinent podcast episodesC is for Cod, Cockles and Caviar Previous pertinent blog postsTo make KedgereeNeil’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 neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Mentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey
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About The British Food History Podcast
Welcome to 'The British Food History Podcast': British food in all its (sometimes gory) glory with Dr. Neil Buttery. He'll be looking in depth at all aspects of food with interviews with special guests, recipes, re-enactments, foraging, trying his hand at traditional techniques, and tracking down forgotten recipes and hyper-regional specialities. He'll also be trying to answer the big question: What makes British food, so...British?
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