Show notes
The book English Food by Jane Grigson was published 50 years ago this year. It’s a book that has completely changed my life and I wanted to celebrate it with a three-part special. This is part two.
In this very special episode, I am talking with award-winning food writer, broadcaster, and teacher Sophie Grigson, Jane’s daughter, not just about English Food but Jane as a writer, cook, person—and mum and role model, of course.
We talk about what inspired Jane to write three editions of English food, why I chose Jane's book to cook from, Singin’ Hinnies, Sussex pond pudding, Jane’s dislike of rhubarb, and many other things.
Sophie’s website
Sophie’s Waterstones page
Follow Sophie on Twitter @trullidelicious; Instagram @trulli_delicious; or Threads @sophie_grigson_herself
Support the podcast and blogs by becoming, if you can, 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:
The Jane Grigson Collection at Oxford Brookes University
The Jane Grigson Trust
Books and other things mentioned in today’s episode:
English Food by Jane Grigson
Jane Grigson’s Fruit Book
Jane Grigson’s Vegetable Book
Sussex Pond Pudding article by Felicity Cloake
Previous episodes pertinent to today’s episode:
50 Years of English Food by Jane Grigson
Previous blog posts pertinent to today’s episode:
Read Neil Cooks Grigson here
My first attempt at Singin’ Hinnies (it didn’t go well. But I have improved since!)
Upcoming events:
Monsters & their Meals Hallowe’en event
Pudding workshops at the Museum of Royal Worcester
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 is available to preorder
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 Neil at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His 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.
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