Today is an exciting day because we are tackling a topic that I consider extremely important, CRISPS, with food writer and journalist Natalie Whittle.

We talk about the North American origins of the crisp, the excitement of discovering the crisps of other countries, iconic brands like Walkers and Tayto, and most importantly what the best flavour is – amongst many other things.

Natalie’s book Crunch: An Ode to Crisps is published by Faber & Faber.

Natalie’s website

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.

My new books Knead to Know: AHistory of Baking and The Philosophy of Puddings are out now.

Things mentioned in today’s episode:

Tayto Crisps

Walkers Crisps

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

The book English Food by Jane Grigson was published 50 years ago this year. It’s a book that has completely changed my life and I wanted to celebrate it with a three-part special. This is part three.

I am going back to my roots here talking with three good friends of mine Nicola Aldren, Simone Blagg and Anthea Craig, all of whom were there at the inception of my idea to cook every recipe in English Food.

We talk about memorable recipes, the large amounts of offal that were consumed, sous cheffing, pudding clubs and portion sizes, the horrorshow that was the stewed eel recipe, and many other things.

I also give you my top 10 recipes to try (& a few to avoid)

Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.

Neil’s new book The Philosophy of Puddings is out now and published by the British Library.

Books and other things mentioned in today’s episode:

English Food by Jane Grigson

Charcuterie and French Pork Cookery by Jane Grigson

Previous episodes pertinent to today’s episode:

50 Years of English Food by Jane Grigson

Jane Grigson with Sophie Grigson

18th Century Tavern Cooking with Marc Meltonville

Previous blog posts pertinent to today’s episode:

Read Neil Cooks Grigson here

Upcoming events:

Monsters & their Meals Hallowe’en event

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

The book English Food by Jane Grigson was published 50 years ago this year. It’s a book that has completely changed my life and I wanted to celebrate it with a three-part special. This is part two.

In this very special episode, I am talking with award-winning food writer, broadcaster, and teacher Sophie Grigson, Jane’s daughter, not just about English Food but Jane as a writer, cook, person—and mum and role model, of course.

We talk about what inspired Jane to write three editions of English food, why I chose Jane's book to cook from, Singin’ Hinnies, Sussex pond pudding, Jane’s dislike of rhubarb, and many other things.

Sophie’s website

Sophie’s Waterstones page

Follow Sophie on Twitter @trullidelicious; Instagram @trulli_delicious; or Threads @sophie_grigson_herself

Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.

Things mentioned in today’s episode:

The Jane Grigson Collection at Oxford Brookes University

The Jane Grigson Trust

Books and other things mentioned in today’s episode:

English Food by Jane Grigson

Jane Grigson’s Fruit Book

Jane Grigson’s Vegetable Book

Sussex Pond Pudding article by Felicity Cloake

Previous episodes pertinent to today’s episode:

50 Years of English Food by Jane Grigson

Previous blog posts pertinent to today’s episode:

Read Neil Cooks Grigson here

My first attempt at Singin’ Hinnies (it didn’t go well. But I have improved since!)

Upcoming events:

Monsters & their Meals Hallowe’en event

Pudding workshops at the Museum of Royal Worcester

Find out about upcoming events on the...

The podcast will return for its 8th season later this month and there are some great episodes coming up for you.

I’ve got a new book out called Knead to Know a History of Baking is out on the 12 September published by Icon Books

I will be doing a free Zoom talk at 7pm (UK time) on 10 September. To book your spot, please click this link to the Eventbrite page.

See you all properly toward the end of the month.

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

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 Neil at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open.

You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory

It’s the end of season seven, so it is time for the traditional special postbag edition of the podcast. Much is covered: feminist dining tables, 17th-century household books, regional gingerbreads, musk-flavoured sweeties and much more.

Thanks to everyone who wrote in with a question, comment or query.

The podcast will return in August.

Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.

Previous podcast episodes mentioned in today’s episode:

Spices with Ian Anderson

Christmas Special 2023: Mince Pies

The Philosophy of Chocolate with Sam Bilton

Historical Cookery with Jay Reifel

Ormskirk Gingerbread with Anouska Lewis

18th Century Tavern Cooking with Marc Meltonville

18th Century Dining with Ivan Day

Recreating 16th Century Beer with Susan Flavin & Marc Meltonville

Elizabeth Raffald with Alessandra Pino & Neil Buttery

Food in Gothic Literature with Alessandra Pino

Traditional Food of Lincolnshire with Rachel Green

Blog posts mentioned in today’s episode:

Quick & Easy Puff or Rough Puff Pastry

What’s in a Name?: Buttery

#446 Lincolnshire Chine

#174 Grasmere Gingerbread I

#244 Grasmere Gingerbread II

Books mentioned in today’s episode:

The Accomplish’t Cook by Robert May

Good Things in England by Florence White

Food in England by Dorothy Hartley

Lost Country Practices by Dorothy Hartley

Other things mentioned in today’s episode:

Today I am talking with chef Jay Reifel who specialises in cooking historical food. He has co-written a beautiful book with collaborator Victoria Flexner called The History of the World in 10 Dinners.

We talk about the influence of other cultures on British cuisine as well as the influence British cuisine has had on other cuisines, sweet and sour food, mince pies, mediocre medieval spices, and helmeted cocks – amongst many other things.

This is the last regular episode of the run, meaning that the next episode will be the traditional postbag edition – so send me your comments, questions, and queries. Your deadline is the 28th of May 2024.

Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.

Follow Jay on Instagram @jayreifel and visit his website jayreifel.com – where you can find more details of his book.

Things mentioned in today’s episode:

Jay’s Helmeted Cock in Vogue

Neil’s Helmeted Cock on Channel 5

Previous podcast episodes pertinent to today’s episode:

The History of Food Waste & Preservation with Eleanor Barnett

Medieval Meals & Manners with Danièle Cybulskie

Spices with Ian Anderson

Christmas Special 2023: Mince Pies

Tudor Cooking & Cuisine with Brigitte Webster

Forme of Cury with Christopher Monk

Previous blog posts pertinent to today’s episode:

Westmorland Sweet Lamb Pie

Favourite Cook Books no.3: The Forme of Cury, Part I

Favourite Cook Books no. 3: The Forme of Cury, part 2 – recipes

Upcoming events:

British Library Food Season 2024, 25 May at 2pm.

We Invented the Weekend festival, Salford, 16th June