The British Food History Podcast

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

Neil’s books:

Burnt cobs – BBC Leicester article

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

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

Special Postbag Edition #5 Feb 23, 2025

Show notes

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 Feb 06, 2025

Show notes

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 Jan 27, 2025

Show notes

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 Dec 24, 2024

Show notes

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

Christmas Special 2023: Mince Pies

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 Dec 20, 2024

Show notes

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 Dec 10, 2024

Show notes

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 Dec 01, 2024

Show notes

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 Nov 24, 2024

Show notes

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 Nov 17, 2024

Show notes

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: