In this episode of the podcast, 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 …| British Food: A History
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 B…| British Food: A History
Hello there everyone! Here’s a quick special bonus episode of the podcast for you – the lowdown on the Serve it Forth Food History Festival 2025, sponsored by the excellent Netherton Foundry. It…| British Food: A History
My guest today is Mark Dawson, food historian, specialising in the food of the Tudor period, but also food of Derbyshire. We met up at Mark’s home in Derbyshire to talk all things Derbyshire oatcak…| British Food: A History
Tickets are now available for the inaugural Serve it Forth Food History Festival, sponsored by the excellent Netherton Foundry, on Saturday 18 October. Tickets are available via Eventbrite. They ar…| British Food: A History
My guest on the podcast 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 … Continue reading →| British Food: A History
I recently had a go at making a fresh blood black pudding, taking inspiration from cookery books from the 16th and 17th centuries. The fresh blood was very kindly sent to me by Matthew Cockin and Grant Harper of Fruitpig, … Continue reading →| British Food: A History
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, … Continue reading →| British Food: A History
For years now, I have wanted to make my own fresh blood black puddings, but fresh blood is so tricky to get hold of in Britain, I thought I would never get the opportunity. Lucky for me then, that Fruit … Continue reading →| British Food: A History
Saffron-scented buns, breads and cakes used to be enjoyed right across England from at least the 17th century. Today, however, they are typically found in bun form and are associated with Cornwall …| British Food: A History
British food in all its glory. This is also the sister-blog to my other project, Neil Cooks Grigson| British Food: A History
If you like my blog posts and podcast episodes, please consider a monthly subscription or buying me a virtual coffee or a pint? My website has an ‘Easter Eggs’ tab where monthly subscri…| British Food: A History
Cornish splits are soft and pillowy enriched bread rolls and were the original cakey element of the Cornish cream tea. Bread rolls such as these were – and indeed are– eaten all around the country.…| British Food: A History
There’s nothing more Cornish than a good blob of clotted cream on a lovely cream tea. Unless you are from Devon of course, then there’s nothing more Devonian than a good blob of clotted cream on a …| British Food: A History
It is an exciting time for those that grow their own onions because onion season is in mid-flow. It was probably a while ago that the onions themselves were picked, but they generally grow through …| British Food: A History
A while ago, I discovered a recipe for a 19th century British curry (see here for the original post). The recipe required me to prepare both a curry powder and a curry paste. It made a very good, s…| British Food: A History
2 posts published by buttery77 during May 2025| British Food: A History
A new episode of the podcast is published! 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 abou…| British Food: A History
2 posts published by buttery77 during July 2025| British Food: A History
Welcome to the first episode of season 9 of The British Food History Podcast! I am going to be adding a blog post to complement each new episode of the podcast, to help readers of the blog keep tab…| British Food: A History
You know what it’s like; you go to the home baking aisle of the supermarket and pick up a bag of flour, thinking ‘I’m sure I’m running low’, buy a bag, only to find there is, in fact, a large bag s…| British Food: A History
