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?
    Copyright 2024 Neil Buttery
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Episodes
  • The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton

    The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton
    Dec 20 2024
    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 thingsIf 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 appsPeter’s website Tenement KitchenPeter can be found Instagram @tenementkitchenLindsay can be found on Instagram @lindsaymiddleton_ ; Twitter @lindsmiddleton ; Bluesky @drlindsaymiddleton.bsky.social Things mentioned in today’s episodeNigella Lawson’s gift book recommendationsCatherine Brown’s websiteThe Closet of Sir Kenelm Digby Knight Opened by Kenelm DigbyThe Compleat Housewife by Eliza Smith The Art of Cookery Made Plain and Easy by Hannah GlasseBlog posts pertinent to today’s episodeThe Be-Ro BookBlancmangeSpotted DickNeil’s basilica mould can be seen on this post for subscribersWhat is a pudding?How to make a steamed sponge puddingPrevious podcast episodes pertinent to today’s episodeInvalid Cookery with Lindsay MiddletonTinned Food with Lindsay MiddletonThe Philosophy of Curry with Sejal SukhadwalaThe Philosophy of Chocolate with Sam BiltonNeil’s blogs:
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    41 mins
  • An Irish Food Story with Jp McMahon

    An Irish Food Story with Jp McMahon
    Dec 10 2024

    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

    An Irish Food Story: 100 Foods That Made Us

    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:

    ‘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
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    44 mins
  • Turkey with Tom Copas

    Turkey with Tom Copas
    Dec 1 2024

    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.


    Order your Christmas turkey from the Copas Farm shop


    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:

    ‘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
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    41 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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