Special Postbag Edition #7

It’s time for the now traditional end-of-season postbag episode of The British Food History Podcast, where I (attempt to) answer your questions, read out your comments and mull over your queries. Several photos and illustrations are mentioned in this episode: to see them, visit the accompanying blog post on British Food: A History: www.britishfoodhistory.com I’ll be disappearing for a few months, unless of course, you are a monthly subscriber, where there will be a bonus episode coming up for you to listen to via the secret podcast. 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 Ludlow Food Festival 2026 Serve it Forth mailing list Serve it Forth Eventbrite page Brecon Agricultural Show Mamgu Welsh cakes English Food by Jane Grigson Café Erol Ivor Cutler’s Life in a Scotch Sitting Room Vol.2 ep.6 Ivor’s obituary The Feasts of Autolycus, by Elizabeth Robins Pennell Comfortably Hungry: Bleeding Cows & Black Puddings The Great Cream Tea Debate on my YouTube channel The English Housewife by Gervase Markham Delia Smith's famous rallying cry Previous pertinent blog posts To Make Welsh Cakes (Pice ar y maen) Singin’ Hinnies Blood ice cream Scones: A brief history Four Scone Recipes Cornish Splits Pease Bread Syllabubs Previous pertinent podcast episodes Griddle & Bakestone Cookery with Peter Gilchrist & Ross Clarke Eating Out in Georgian London with Peter Ross Retro Foods with Briony May Williams Hogmanay & Hamely Kitchen with Paula McIntyre British Fish & Seafood with CJ Jackson The History of Food Waste & Preservation with Eleanor Barnett Black & White Pudding with Matthew Cockin & Grant Harper A History of Baking with Sam Bilton & Neil Buttery Spices with Ian Anderson Historical Cookery with Jay Reifel 50 years of ‘English Food’ by Jane Grigson with Sam Bilton, Ivan Day, Annie Gray & Jill Norman Breakfast with Felicity Cloake Special Postbag Edition #6 18th Century Dining with Ivan Day Eel Special 1: Elvers with ‘Elver’ Dave Medieval Meals & Manners with Danielle Cybulskie Shakespearean Food & Drink with Sam Bilton Lent episode 1: Preparing for Lent C is for Caudle, Cider & Cappuccino 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