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The British Food History Podcast

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? This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrpCopyright 2026 Neil Buttery Art Cooking Food & Wine Social Sciences World
Episodes
  • Special Episode in Memory of Joanna Crosby: Apples & Orchards

    Special Episode in Memory of Joanna Crosby: Apples & Orchards
    May 3 2026

    I received the sad news of the death Joanna Crosby when I was at the Leeds Symposium of Food History and Traditions in April.

    Joanna was a talented food historian specialising in the history of apples and orchards, and she came on the podcast in 2024 to talk about her research and excellent book Apples and Orchards since the Eighteenth Century.

    I thought I would put out the episode we recorded together, published in January 2024 as a special episode in her memory.



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

    Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp
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    40 mins
  • Retro Foods with Briony May Williams

    Retro Foods with Briony May Williams
    Apr 27 2026
    Welcome back to the British Food History Podcast. In today’s episode, I am speaking with Great British Bake Off alumnus Briony May Williams about retro foods. She’s on a mission to bring back some of the foods of the 21st century that are maybe not being enjoyed as much as they should be in the 21st. I am very much in agreement with this – obvs.We talk about how Briony became interested in retro foods and historical cooking (we all have an origin story, don’t we?), memories of Bake Off, puddings as comfort food, Waldorf salads, our shared appreciation of frozen peas and Kitchen Aids, plus the infamous banana candle salad.The Retro Food Society by Briony May Williams is out nowFollow Briony on Instagram, TikTok and YouTube @brionymaybakesBriony’s SubstackSeason 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 episodeThe BBC Travel Show episode featuring both Briony and meGreat British Bake Off New Year specialDelia Smith boils an eggSam Bilton’s banana candle saladCar Fest 2026Southport Flower Show 2026My kedgeree blog postPrevious pertinent podcast episodesNeil's accompanying blog postB is for Banana, Banting & BerriesPrevious pertinent blog postsToad-in-the-holeNeil’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 HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon’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/britishfoodhistoryMentioned 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
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    45 mins
  • Spun Iron Cookware with Netherton Foundry

    Spun Iron Cookware with Netherton Foundry
    Apr 20 2026
    Today, we are going on an excursion to the Netherton Foundry workshop, nestled in the Shropshire countryside, to find out about spun iron cookware – something that was essentially extinct in this country until owners Neil and Sue Currie brought it back.Neil and Sue are very kindly sponsoring season 10 of The British Food History Podcast 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.We talk about designing the original range (and how the range increased), celebrity requests, why spun iron cookware lost out to aluminium cookware, croustade irons, and how Netherton Foundry cookware brings some extra authenticity to historical foods cooked at home, amongst many other things.Those listening to the secret podcast will hear about the pros and cons of working with copper, how Netherton Foundry go about seeking out their vintage machinery, how their stockpots came to be, their outdoor range, plus more.Netherton Foundry websiteFollow Netherton Foundry on social media: Insta/threads @nethertonfoundry; BlueSky @nethertonfoundry.bsky.social; Facebook https://www.facebook.com/NethertonFoundryIf 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 episodeNF Bread Pan with ClocheNF Prospector PansNF Chef’s PansVal Stones’ Baking SheetNF Croustade IronsNF FlambadouNF Outdoor Cookery RangeVideo: spinning ironVideo: Sue using the croustade ironMana RestaurantFrom the Oven to the Table by Diana HenryRepast and the tiffin tin Jenny LinfordPrevious pertinent blog postsToad-in-the-holeYorkshire Curd TartFour Scone RecipesNeil’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 HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon’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/britishfoodhistoryMentioned 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
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    48 mins
All stars
Most relevant
Erudite without being heavy going. Not rambling or long winded. Packed with interesting information from unsung experts, interviewed with Neil’s light touch.

Fascinating and entertaining

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Neil has a lovely friendly warm voice to listen to. Engaging topics every time, he certainly knows his stuffing! Wonderful!

Treacle sponge to black pudding, who could ask for more!

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Entertaining and informative as always. Looking forward to the next series, can't wait to see what's cooking!

Entertaining and informative as always.

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