The British Food History Podcast

By: Neil Buttery
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  • Summary

  • Welcome to 'The British Food History Podcast': British food in all its (sometimes gory) glory with Dr. Neil Buttery. He'll be looking in depth at all aspects of food with interviews with special guests, recipes, re-enactments, foraging, trying his hand at traditional techniques, and tracking down forgotten recipes and hyper-regional specialities. He'll also be trying to answer the big question: What makes British food, so...British? This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy
    Copyright 2024 Neil Buttery
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Episodes
  • The English Table with Jill Norman

    The English Table with Jill Norman
    Nov 24 2024

    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

    The English Table by Jill Norman


    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:

    ‘British Food: a History’

    ‘Neil Cooks Grigson’


    Neil’s books:

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

    A Dark History of Sugar

    Knead to Know: a History of Baking

    The Philosophy of Puddings


    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
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    37 mins
  • A History of Baking with Sam Bilton & Neil Buttery

    A History of Baking with Sam Bilton & Neil Buttery
    Nov 17 2024
    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 websiteSocial media: mrssbiltonNeil’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 LibraryBlog posts pertinent to today’s episode:Manchets and PayndemaynMy Best Yorkshire Pudding RecipeClotted CreamPodcast episodes pertinent to today’s episode:Cake Baxters in Early Modern Scotland with Aaron AllenYorkshire Pudding with Elaine Lemm50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill NormanThe Philosophy of Chocolate with Sam BiltonTripe Special: Sam Bilton & Neil Buttery Talk TripeBritish Saffron with Sam BiltonGingerbread with Sam BiltonThings mentioned in today’s episode:Hodmedod’s websiteDoves Farm websiteThe Art of Cookery by Hannah GlasseThe Whole Duty of a WomanUpcoming events:Find out about upcoming events on the website here.The Foyle’s Christmas Evening 28 NovemberNeil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar
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    42 mins
  • Crisps with Natalie Whittle

    Crisps with Natalie Whittle
    Nov 5 2024

    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:

    ‘British Food: a History’

    ‘Neil Cooks Grigson’


    Neil’s books:

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

    A Dark History of Sugar

    Knead to Know: a History of Baking

    The Philosophy of Puddings


    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:

    Chartable - https://chartable.com/privacy
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    45 mins

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Entertaining and informative as always.

Entertaining and informative as always. Looking forward to the next series, can't wait to see what's cooking!

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Fascinating and entertaining

Erudite without being heavy going. Not rambling or long winded. Packed with interesting information from unsung experts, interviewed with Neil’s light touch.

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