My guest today is food historian Carwyn Graves, a specialist in the foodways and traditions of Wales, and we are talking about Welsh Sheep and Cattle – and their products.

Carwyn has written a wonderful book called Welsh Food Stories, published in 2022 by Calon, which explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods – from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so.

We talk about the importance of sheep and cattle in Wales’s physical and cultural landscape, salt marsh lamb, cawl, colostrum puddings, the Welsh and their love of roasted cheese and sheep fancying Cistercian monks – amongst many other things.

Those listening to the secret podcast can hear 15 minutes of extra material including flummery, mutton, laverbread sauce, the traditional skills in the collective cultural memory of the Welsh, the etymology of rarebit/rabbit plus more!

Welsh Food Stories by Carwyn Graves

Carwyn’s website

Follow Carwyn on Instagram @carwyngraves

Remember: Fruit Pig are sponsoring the 9th season of the podcast, and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.

If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

The Art of Cookery Made Plain & Easy by Hannah Glasse

The First Boke of the Introduction of Knowledge Made by Andrew Boorde

Wikipedia page of Welsh sheep breeds

Rare Breeds Survival Trust page on Welsh cattle breeds

Previous pertinent blog posts

Colostrum (Beestings) with pudding recipe

Welsh Rarebit (and Locket’s Savoury)

#98 Cawl

#155 Welsh Rabbit

#183 Scotch Rabbit (1747)

#230 English Rabbit (1747)

Previous pertinent podcast episodes

A Regional Food Tour with Jenny Linford

Neil’s blogs and YouTube channel:

‘British Food: a History’

The British Food History Channel

‘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 [email protected], 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

My guest on The British Food History Podcast today is historian Mark Truesdale, scholar of the fifteenth-century King and Commoner tradition and its early modern afterlife and author of The King and Commoner Tradition: Carnivalesque Politics in Medieval and Early Modern Literature, published by Routledge.

We talk about medieval carnival, the plot of a king and commoner tale, spying foresters, rude monks, the love of eating tiny birds, who the audience might be, and the ridiculousness of baking a venison pasty in Sherwood Forest – amongst many other things.

Those listening to the secret podcast can hear about Henry VIII’s love of Robin Hood tales, cowardly herons, and Mark tells me who the king in these tales may (or may not) be referring to.

Remember: Fruit Pig are sponsoring the 9th season of the podcast, and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.

If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

The King and Commoner Tradition: Carnivalesque Politics in Medieval and Early Modern Literature by Mark Truesdale

Mark’s article The Medieval Robin Hood: Folk Carnivals and Ballads on Folklore Thursday

My blog post about King Alfred burning the cakes

The Great Household in Late Medieval England by C.M. Woolgar

Robin Hood and Other Outlaw Tales

Sentimental and Humorous Romances

Ten Bourdes

Serve it Forth website - You can still receive 25% off the ticket price using the code SERVE25 at the checkout!

Serve it Forth Eventbrite page

Previous pertinent podcast episodes

Medieval Meals & Manners with Danièle Cybulskie

Neil’s blogs and YouTube channel:

‘British Food: a History’

The British Food History Channel

‘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 [email protected], 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

In today’s episode, I speak with Peter Brears, a world-leading food historian. He was director of both York and Leeds City Museums, and is a consultant to the National Trust, English Heritage and Historic Royal Palaces.

He is the winner of the André Simon award for his book, Cooking and Dining in Medieval England, published in 2012, which is a must-have, as are his other books in the series that focus on upper-class cooking and dining in the Tudor and Early Stuart periods, and most recently in the Victorian country house.

He is also a founding member of the Leeds Symposium of Food History and Traditions, which will have its 40th next year (2026)

Our conversation was recorded in person at his home in Leeds.

We talk about the roles of the housekeeper and butler first in the Victorian period, but then trace their histories back right to the Middle Ages in the case of the butler. Also covered: orchestrating big meals, the drinks prepared by the butler, the mysteries of the stillroom, and the pressures of preparing a baked Alaska – amongst many other things.

Those listening to the secret podcast can hear about French and Russian service, when housekeepers are definitely not subservient, the dos and don’ts of displaying porcelain and the contents of the housekeeper’s cupboard.

Remember: Fruit Pig are sponsoring the 9th season of the podcast, and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.

If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

Cooking & Dining in Medieval England by Peter Brears (2012)

Cooking & Dining in Tudor & Early Stuart England by Peter Brears (2015)

Cooking & Dining in the Victorian Country House by Peter Brears (2023)

Before Mrs Beeton: Elizabeth Rafflad, England’s Most Influential Housekeeper by Neil Buttery (2023)

Everyday Life in Seventeenth Century Calderdale by Peter Brears (2025)

Peter’s PPC article ‘What the housekeeper kept in her drawers’ (2015) PPC 103, 61-74

Roast Saddle of Lamb on the Neil Cooks Grigson blog

Serve it Forth website - You can still receive 25% off the ticket price using the code SERVE25 at the checkout!

Serve it Forth Eventbrite page

Previous pertinent podcast episodes

18th Century Dining with Ivan Day

Elizabeth Raffald with Neil Buttery & Alessandra Pino

Neil’s blogs and YouTube channel:

‘British Food: a History’

The British Food History Channel

‘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 [email protected], 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

In this episode, 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 a specialist in Ceramics from the Medieval and Renaissance periods through to the Eighteenth and Nineteenth Centuries. He presently sits as a Trustee of the Museum of Royal Worcester and is also a Fellow of the Society of Antiquaries, an independent historian and researcher and a Liveryman of the Worshipful Company of Art Scholars.

Our conversation was recorded in person at the Museum of Royal Worcester. If you want to see the pieces we discuss, you should do one of two things: go to the website where I’ve added images of the majority of the items discussed to the accompanying blog post for this episode. OR go to the YouTube channel where I’ve lined up the images with our discussion. Paul and I really do our best to describe the pieces, but of course, it’s best if you can see them for yourself.

We talk about Dr Wall and how he got the Worcester manufactory up and running, the importance of seeing porcelain by candlelight, asparagus servers, the first piece of porcelain you see when you walk into the museum, the Royal Lily service and how Worcester porcelain attained the Royal warrant, amongst any other things.

Those listening to the secret podcast can hear more about the early blue and white pieces, including a rarebleeding bowl, the first commemorative coronation porcelain mug and the stunning Nelson tea service, plus much more.

Remember: Fruit Pig are sponsoring the 9th season of the podcast, and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.

If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

Accompanying blog post with images of the porcelain discussed

YouTube video of the episode with images of the porcelain discussed

Museum of Royal Worcester website

Paul’s YouTube talk called ‘Nature, Porcelain and the Enlightenment’

Paul’s YouTube talk called ‘Early Worcester from Dr Wall to James Giles’

My museum talk about Worcester porcelain and 19th-century dining

The Natural History of Uncommon Birds by George Edwards

A video about the first project Neil took part in with the Museum of Royal Worcester

Serve it Forth website - You can still receive 25% off the ticket price using the code SERVE25 at the checkout!

Serve it Forth Eventbrite page

Previous pertinent podcast episodes

18th Century Dining with Ivan Day

Neil’s blogs and YouTube channel:

‘British Food: a History’

The British Food History Channel

‘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 [email protected], 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

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 Beer in Ireland, which was published by Nine Bean Rows earlier this year (2025).

We talk about ale and beer in Ireland, and how colonisation by the English, and then the British, affected beer production and consumption. Topics include: ale in early medieval Ireland, the man who inspired the title of her book, ale consumption during the Irish Rebellion and the Potato Famine, and the use of human skulls in medicinal ales, amongst many other things.

Those listening to the secret podcast can hear about the links between alewives and witchcraft, whiskey and beer consumption, tea kettle brews and more!

Christina’s social media handle on Instagram and Bluesky is @braciatrix

Christina’s website

Christina’s Substack

Filthy Queens: A History of Beer in Ireland

The Devil’s in the Draught Lines: 1000 Years of Women in Britain’s Beer History

The Beer Ladies Podcast

Remember: Fruit Pig are sponsoring the 9th season of the podcast and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.

If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

Serve it Forth website - You can still receive 25% off the ticket price using the code SERVE25 at the checkout!

Serve it Forth Eventbrite page

Neil’s blog post about cock ale/beer

Barnaby Rich’s book The Irish hubbub or, the English hue and crie. 1617

Neil’s blog post about junket for £3 subscribers

Listen to Neil on Around the Table

Previous pertinent podcast episodes

Making Medieval Ale at Home with Alison Kay

Recreating 16th Century Beer with Susan Flavin and Marc Meltonville

Neil’s blogs and YouTube channel:

‘British Food: a History’

The British Food History Channel

‘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 [email protected], 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

Hello there everyone!

Here’s a quick special bonus episode for you – the lowdown on the Serve it Forth Food History Festival 2025 sponsored by the excellent Netherton Foundry.

My fellow festival coordinators Sam Bilton, Thomas Ntinas and Alessandra Pino and I are here to tell you more about it: how the day will work, what the sessions will be like, the topics and the guests – including my guest Tom Parker Bowles.

We have a brief discussion about our own interests and how we all got into food history. We also talk about our biggest/most embarrassing disasters.

Most important headlines are: it’s online on 18 October. It’s £16, but there’s 25% off ticket price until September 14th. Don’t worry if you miss some, or even all of the day, we will be making every recording available to all ticket holders.

NB: If you want to get 25% off the ticket price after the early bird has finished, use the offer code SERVE25 at the Eventbrite checkout

Serve it Forth website

The Serve it Forth Eventbrite page

My guest today is Mark Dawson, food historian, specialising in the food of the Tudor period, but also the food of Derbyshire. We met up at Mark’s home in Derbyshire to talk all things Derbyshire oatcakes.

Mark and I talk about the oatcakes of Britain, doshens and sprittles, the usefulness of probate inventories, oatcakes as penance, and oatcake goblins – amongst many other things

Those listening to the secret podcast can hear about other Derbyshire foods made from oats; a discussion about why oatcake is better than porridge; and I grill Mark on one very important matter: just what is the difference between a Derbyshire and a Staffordshire oatcake.

Follow Mark on Instagram @drdobba

Mark’s book Lumpy Tums: Derbyshire’s Food & Drink will be published by Amberley in April 2026

Mark’s previous book Plenti and Grase (2009) is published by Prospect Books

Mark Dawson’s Food History Pages

Mark’s SpeakerNet profile

Remember: Fruit Pig are sponsoring the 9th season of the podcast and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.

If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

Serve it Forth website

Serve it Forth Eventbrite page

Find out more about Joan Thirsk

General View of the Agriculture and Minerals of Derbyshire by John Farey (1811)

Some of Mark’s research on oatcakes can be found in Farmers, Consumers, Innovators: The World of Joan Thirsk (2016)

Neil’s blogs and YouTube channel:

‘British Food: a History’

The British Food History Channel

‘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 [email protected], 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

My guest 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 the Brotherton Library which is home to a fantastic collection of cookery books and manuscripts. We talk about cheese, health and humoral theory; what makes a good cheese; the early modern cheese landscape; cheese as a cure for gout; and cheese haters – plus many other things.

Those listening to the secret podcast: Alex and I talk about why cow’s milk is the best milk, and I wonder whether there any clues as to where their microbes are coming from.

Follow Alex on Twitter, Bluesky and Instagram @alexbamji

Alex’s page on the University of Leeds website

Alex’s LinkedIn page

The digitised manuscript

Ruth Bramley’s transcription

A piece from Leeds University about the ‘pamflyt’ featuring Peter Brears

The Brotherton Library’s cookery collection

Remember: Fruit Pig are sponsoring the 9th season of the podcast and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.

The Serve it Forth Food History Festival website is now live and tickets are available on Eventbrite.

If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

Serve it Forth website

Serve it Forth Eventbrite page

Listen to a sample of the Knead to Know audiobook

My recipe for an Early Modern white pudding

Pertinent previous podcast episode:

Cheddar & the Cheese Industry with Peter J. Atkins

Tudor Cooking & Cuisine with Brigitte Webster

Neil’s blogs and YouTube channel:

‘British Food: a History’

The British Food History Channel

‘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 [email protected], 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

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, the anatomy of a grain, roller mills, the Chorleywood process and why gluten can be compared to Arnold Schwarzenegger and Danny DeVito.

Those listening to the secret podcast: you get a little over 15 minutes of bonus material that includes additives that don’t have be named on ingredients lists, flatbreads, the National Loaf, the value of bread and more!

Follow David on Instagram @thebreaducator

Breaking Bread: How Baking Shaped Our World is published by Aurum

More on the Pump Street workshops

More about David’s Earth’s Crust Bakery at Camp Bestival

Remember: Fruit Pig are sponsoring the 9th season of the podcast and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.

The Serve it Forth Food History Festival website is now live and tickets are available on Eventbrite.

If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

Serve it Forth website

Serve it Forth Eventbrite page

Against the Grain by James C. Scott (2018)

Knead to Know: A History of Baking by Neil Buttery (2023)

My blog post and recipe for a cob

My blog post and recipe for a cottage loaf

Pertinent previous podcast episode:

A History of Baking with Sam Bilton & Neil Buttery

Neil’s blogs and YouTube channel:

‘British Food: a History’

The British Food History Channel

‘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 [email protected], 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

My guests today are archaeologists Chris Wakefield from the Cambridge Archaeological Unit of Cambridge University Rachel Ballantyne from McDonald Institute for Archaeological Research, and they are here to tell me about an absolutely amazing site close to Peterborough that tell us a huge amount about daily life in a late Bronze Age settlement. Prepare to have your minds blown!

We talk about the unique circumstances of how and why the site is so well preserved, kitchen clutter, animal husbandry, querns, frumenty, pike sushi, and whether the English’s love of mustard goes back 3 millennia – among many other things

Those listening to the secret podcast: you get 20 minutes of bonus material that includes the importance of foraging, the evidence for fermentation, Bronze Age recipes, the uses of the whole cereal plant and more!

To view images of the site and the finds, go to the accompanying post on Neil’s blog.

Follow Cambridge Archaeological Unit on Social Media

Facebook: @cambridgearchaeologicalunit

BlueSky: @cambridgearch.bsky.social

Instagram: @cambridgearchaeologicalunit

Follow Cambridge University Department of Archaeology on Social Media:

Facebook: @archaeologycambridge

BlueSky: @cam-archaeology.bsky.social

Instagram: @ cambridge_archaeology

Remember: Fruit Pig are sponsoring the 9th season of the podcast and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.

If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.

This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.

Things mentioned in today’s episode

The Must Farm website

The Peterborough Archaeology page about the Must Farm site

Neil’s medieval frumenty recipe

Neil’s blogs and YouTube channel:

‘British Food: a History’

The British Food History Channel

‘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 [email protected], 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