The British Food History Podcast

Today I am speaking with food historian Peter Gilchrist and food writer Ross Clarke, who specialise in writing about and rediscovering the traditional foods of Scotland and Wales, respectively.
Peter is a returning guest who goes under the name Tenement Kitchen and is the co-host of The Scottish Food History Podcast. Ross is a food and travel writer and author of The Welsh Kitchen on Substack.
They both use a bakestone or griddle (or whatever you call yours – there are quite a few names for the usually round, usually iron piece of iron we bake our crumpets, drop scones, muffins and Welsh cakes upon) and I thought we should discuss using them and some of the best of British bakestone bakes.
We talk about the place of bakestones and griddles in British food culture, Welsh cakes, bannocks and pikelets, classic writers such as Bobby Freeman and F. Marion McNeill and the applied uses of bacon fat, amongst many other things.
Those listening to the secret podcast get plenty of bonus material where we discuss adapting traditional recipes to keep them relevant, how annoyed I get when classic recipes get messed around with, what we get out of recreating historical recipes and buttermilk – plus more.
Follow Peter on social media: @TenementKitchen on Facebook, Insta, Bluesky, X and TikTok
Follow Ross on Social Media: @theguiri on Insta, @rosswclarke on X and Facebook
Tenement Kitchen website
The Welsh Kitchen on Substack

Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.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.

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.

Things mentioned in today’s episode
A Book of Welsh Bakestone Cookery by Bobby Freeman
First Catch Your Peacock by Bobby Freeman
First Principles of Good Cookery by Lady Llanover
The Scots Kitchen by F. Marion McNeill
English Food by Jane Grigson
Knead to Know: A History of Baking by Neil Buttery
World Bannock Day
Ross’s article about Welsh cakes
Ross’s article The Joy of the Bakestone (with bara planc recipe)
The Scottish Food History Podcast episode about F. Marion McNeill – part 1 with Jeremy Lee
Peter’s morning rolls UNSECO bid
Serve it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW!

Previous pertinent blog posts
The Griddle Cakes & Pancakes section on Neil Cooks Grigson
Pancake Day
To Make Muffins
To Make Crumpets
The Muffin-Crumpet Continuum
Singin’ Hinnies

Previous pertinent podcast episodes
A History of Baking with Sam Bilton & Neil Buttery
The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton
Derbyshire Oatcakes with Mark Dawson
Lent episode 1: Preparing for Lent
B is for Bakestone, Bechamel & Barbecue
C is for Custard, Chancellor’s Buttocks & Crumpets

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 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:
A is for Apple Season C has begun!
Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'.

Available wherever you get your podcasts.

This podcast uses the following third-party services for analysis:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Happy 4th of July to my listeners in the USA…and all of those around the world who also celebrate the day!
It’s a big one because the US is celebrating 250 years of independence this year. And to mark this special day, I have a special guest, Professor Nancy Siegel, and we are going to talk about the roles food and drink – especially tea and cake – played.
Nancy Siegal is Professor of Art History and Culinary History at Towson University, Maryland. She specialises in American landscape studies, underrepresented women artists of the 19th century, print culture, and culinary history of the 18th and 19th centuries. Lucky for me, Nancy was in London, visiting the British Library at the same time I was in London, so we got to record this conversation in person in the breakfast room of Nancy’s hotel, the Harlingford Hotel – a big thank you to them.
Nancy has an excellent book that isn’t out until the autumn, but I was lucky enough to get a sneak peek at it, called Political Appetites: The Power of Food in Revolutionary America, published by Johns Hopkins University Press. In that book, Nancy documents the roles food and drinks, especially tea (and its trappings) played in the colonists of North America wanting to sever their ties with Britain, and how food was used to help distance themselves culturally from the British – at first the colonists very much identified as British.
We talk about the tax on tea and the Boston Tea Party, tea alternatives, culinary activists such as the women of Edenton, giant independence cakes, Amelia Simmons, and how the people of the new USA used food and drink to culturally distance themselves from the British – amongst many other things.
Those listening to the secret podcast get LOADS of bonus material where we discuss George III’s botanist, pride in abundance, the value of hunting out original documents, baking fails, the all-American apple pie, and the function of satire – plus more.
Nancy’s page on the Towson University website
Political Appetites: The Power of Food in Revolutionary America

Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.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.

The mixing and sound engineering were done by Thomas Ntinas of The Delicious Legacy podcast

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.

Things mentioned in today’s episode
The Edenton Tea Rebellion
A political teapot
American Cookery by Amelia Simmons (1796)
The Hasty Pudding by Joel Barloe (1793)
Serve it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW!

Previous pertinent podcast episodes
Feeding the Georgian Kings with Adam Crymble and Rachel Rich
Worcester Porcelain with Paul Crane

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 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:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Today I am speaking with Maureen Kilpatrick of Guard Archaeology, a Scottish archaeology firm that has dug sites all over Scotland, but today we are focusing on one site called Guardbridge, in Fife, where the timespan the finds ranged from is astounding: from the Stone Age to the 13th century. Several finds were food-related.
The site is amazing – there’s an Iron Age fort, there are field demarcations, evidence of food and how it was processed and cooked, as well as lots of evidence of the community moving from a nomadic hunter-gatherer lifestyle to a settled farming one.
We talk about the material objects found on site, such as saddle querns, axes and ploughing tools, food remains like emmer wheat, barley, cockles and the indestructible hazelnut, non-slip pottery and the surprisingly late appearance of oats, amongst many other things.
Those listening to the secret podcast get some bonus material where we discuss whether modern agriculture with its mechanised ploughs is a help or a hindrance to archaeologists these days.
Read the full report: ARO61: Guardbridge, Fife: A multi-period settlement with a multi-vallate fort
Follow Guard Archaeology in X/Twitter @GUARD_Archaeol

Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.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.

The mixing and sound engineering were done by Thomas Ndinas of The Delicious Legacy podcast

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.

Things mentioned in today’s episode
ARO55: Excavations at the site of Bell’s Pottery, Stafford Street/Kyle Street, Glasgow
BBC News Article: 'Whole prehistory of Fife' found in one field, experts say
Serve it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW!
Ludlow Food Festival 2026
My appearance on the Offscript podcast as part of their Albion season

Previous pertinent podcast episodes
Bronze Age Food & Foodways with Chris Wakefield & Rachel Ballantyne

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 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:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

In this week’s episode I am speaking with Adam Crymble and Rachel Rich about a really exciting piece of research looking at the complexities of feeding the households of King George III and his eldest son George who was Prince Regent whilst George III suffered from his “madness”, and eventually succeeded him as George IV. The focus of the research is the ledgers that still exist, listing the ingredients ordered, foods that were prepared and the people who ate them. Over 40,000 dishes were counted.
They have analysed the ledgers from two royal palaces – George III’s Kew Palace and the Prince Regent’s Carlton House – with two other food historians Sarah Fox and Lisa Smith, and assimilated them to produce a book called The King’s Dinner: Family, nation, and identity on the British table, 1760-1820, which was published by UCL Press on 11 June 2026. The book is available from wherever you buy your books, but it is also available open access as a free PDF. So is the data they used in their analysis.
We talk about the differing characters of the two Georges and how these were expressed in the foods they ate, Georgian food identity, the concept of oeconomy, the exotic food cultures NOT appearing on royal dinner tables, French cuisine and famous French chef Careme’s tenure in the Prince Regent’s kitchens, as well as their fruit and veg suppliers, one of whom was called Savage Bear, amongst many other things
Those listening to the secret podcast get some bonus material where we discuss the upper servant’s fancy foods, the huge amounts of meat consumed, and the politics of wine.
The King’s Dinner: Family, nation, and identity on the British table, 1760-1820(open access)
3000 dishes on a Georgian table

Adam’s bio on the UCL website
Follow Adam on social media: @adamcrymble.bsky.social (Bluesky); @dradamcrymble (Insta)
Rachel’s bio on Leeds Beckett University website
Follow Rachel Rich on social media: @drrachelrich (Insta)

Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.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.

The mixing and sound engineering were done by Thomas Ntinas of The Delicious Legacy podcast

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.

Things mentioned in today’s episode
Rachel’s articles on The Recipes Project
Hugh Laurie playing the Prince Regent on Blackadder the Third

Previous pertinent podcast episodes
Eating Out in Georgian London with Peter Ross
18th Century Tavern Cookery with Marc Meltonville
18th Century Dining with Ivan Day
The Philosophy of Curry with Sejal Sukhadwala

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 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:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Today I am talking with returning guest Peter Ross who was, until recently, the Principal Librarian at the City of London's Guildhall Library. His fantastic book called Insatiable Appetites, Eating Out in Georgian London, published by the Bodleian Library was published last month, May 2026. Today we are talking about the collections in the Guildhall Library, which is a staggering 600 years old.
We mention quite a few books and collections, but there are links in the shownotes, and there will be images on the accompanying blog post, so do check that out too.
We talk about the history of the library and how it got some of its collections such as the Elizabeth David collection, but also some of the lesser known ones such as the Robert Miller collection, the splendiferous feast put on for James I by the Merchant Tailors, the importance of the author’s voice when it comes to writing popular cookery books, Hannah Glasse’s sauerkraut, and Elizabeth David’s Fanny Cradock avoidance techniques, amongst many other things.
Those listening to the secret podcast get some bonus material where we discuss the Hannah Glasse recipes that don’t work, the Worshipful Company of Brewers, poisonous pears in pewter pots and more.
The Guildhall Library
Insatiable Appetites, Eating Out in Georgian London by Peter Ross
Peter will be at the Chalke History Festival on 27 June 2024 talking about Georgian Feasting
Accompanying blog post on British Food: A History

Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.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.

The mixing and sound engineering were done by Thomas Ndinas of The Delicious Legacy podcast

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.

Things mentioned in today’s episode
The Guildhall Library Collections
The Art of Cookery Made Plain and Easy by Hannah Glasse
The Closet of the Eminently Learned Sir Kenelme Digby kt. Opened
Choice and experimented receipts in physick and chirurgery by Kenelm Digby
Li tre trattati on Abebooks for a mere £12,500
A Creative List of Meat Carving Terms from the Middle Ages

Previous pertinent podcast episodes
Eating Out in Georgian London with Peter Ross
Fanny Cradock with Kevin Geddes
Early Television Cookbooks and Tie-ins with Kevin Geddes
The English Table with Jill Norman
50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill Norman
18th Century Female Cookery Writers with the Delicious Legacy Podcast

Previous pertinent blog posts
Charles Darwin and the Owl

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 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:

Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp