Dr Neil Buttery

🎉 Something delicious is coming… I’m @alessandrapino.bsky.social & proud to host the first Serve It Forth: A Food History Festival on 18 Oct 2025 wt @neilbuttery.bsky.social @mrssbilton.bsky.social & @deliciouslegacy.bsky.social 🍽️

Tickets in bio 🎟️@serveitforthfest.bsky.social

#ServeItForth 👻📚🥖

The most recent episode of The British Food History Podcast is mind-blowing! 🤯

Bronze Age Food & Foodways with Chris Wakefield & Rachel Ballantyne.

Available on all podcast platforms open.spotify.com/episode/3iSi...

We're so excited about this. It going to be a fun AND interesting day. A rare combo.

Don't miss the early bird prices xxx

www.eventbrite.co.uk/e/serve-it-f...

Whoop! Thanks Jennie

If you can, please support them. By supporting them, you're supporting the blog and podcast. X

👇👇👇

Fruitpig are not only Britain’s last remaining makers of fresh blood black puddings in Britain, but they are also sponsoring season 9 of ‘The British Food History Podcast’ & they have a unique offer for listeners.

Find out more here: britishfoodhistory.com/2025/07/09/s...

I'm kicking off the day in conversation with a special guest about their love of traditional British cooking & how we can keep it relevant today. We’ll also be taking a peek at the food cooked and enjoyed by British Monarchs, from Queen Victoria to Charles III.

serveitforthfest.wixsite.com/info

The 1st @serveitforthfest.bsky.social is online & on 18 October. @mrssbilton.bsky.social @deliciouslegacy.bsky.social , @alessandrapino.bsky.social & I are curating a session each. Guests and other news will be announced soon.

Early bird tickets available here: www.eventbrite.co.uk/e/serve-it-f...

Get your tickets!!!

Early bird tickets available!! www.eventbrite.com/e/serve-it-f...

I'm kicking off the day in conversation with a special guest about their love of traditional British cooking & how we can keep it relevant today. We’ll also be taking a peek at the food cooked and enjoyed by British Monarchs, from Queen Victoria to Charles III.

serveitforthfest.wixsite.com/info

The 1st @serveitforthfest.bsky.social is online & on 18 October. @mrssbilton.bsky.social @deliciouslegacy.bsky.social , @alessandrapino.bsky.social & I are curating a session each. Guests and other news will be announced soon.

Early bird tickets available here: www.eventbrite.co.uk/e/serve-it-f...

Hello £3 subscribers!

Don't forget you have access to the secret podcast with the uncut interviews with my guests.

This week's episode on the Bronze Age has 20 mins of extra material.

If you'd like to be a subscriber & support my work, click this link: britishfoodhistory.com/support-the-...

Find out more about the history of all puddings in my book The Philosophy of Puddings from @blpublishing.bsky.social

Cooking with blood is almost impossible now. It's a shame. Always wanted to make jugged hare with hare blood. Need to befriend a hunter!

I'd love to get goose blood one day for goose blood tart.

Kraut und "Schwaaß": Kochen wie früher | BR.de Der "Schwaaß", also "gebackenes Blut" wird heute noch im Fränkischen gerne gegessen. Im oberfränkischen Freilandmuseum Kleinlosnitz im Landkreis Hof hat unser Autor Paul Enghofer erfahren, wie man das...

I hope it goes well!!
An old recipe here is "Schwaaß" goose or other blood baked in the oven with bacon, milk and thin slices of dry white bread, seasoned with salt, pepper, marjoram and sometimes allspice and cardamom www.br.de/br-fernsehen...

Looks good! Though I would have to crumb the bread. For some reason whole slices seem wrong to me...

I didn't add rose water to my puddings. I wish I had now. Next time...

A Recipe for Early Modern Black Puddings For years now, I have wanted to make my own fresh blood black puddings, but fresh blood is so tricky to get hold of in Britain, I thought I would never get the opportunity. Lucky for me then, that …

Freshly drawn from the blog-cauldron and piping hot is my recipe for Early Modern-style black puddings. They were a faff but worth it.

A huge thank you to Fruitpig for humouring me and sending up a litre of their precious fresh blood.

Read all about it: britishfoodhistory.com/2025/08/01/a...

Salt and Vinegar Potatoes While steaming then roasting potatoes may seem rather a fandango, one bite of these will convince you that it's utterly worth it; besides, it's not as if you have to do anything while they either stea...

What a fool. I completely forgot to post #RecipeOfTheDay earlier. And it’s such a good one, too: Salt and Vinegar Potatoes! www.nigella.com/recipes/salt...

YouTube video by The British Food History Channel Bronze Age Food & Foodways with Chris Wakefield & Rachel Ballentyne

The latest episode of The British Food History Podcast dropped yesterday. Remember if you're not a podcast person, you can now listen to the pod on YouTube:

youtu.be/H57Bse9cCnk?...

Glad you're enjoying the episode!

Enjoying over morning coffee ...
I find history to be both a shelter and a reassurance in this insane era. And nothing is more fundamental to human history than food.

Thanks Thomas!

Join me, @mrssbilton.bsky.social
@alessandrapino.bsky.social
@neilbuttery.bsky.social for a day food history festivities!
18th of October, online!

S09E03 Bronze Age Food & Foodways with Chris Wakefield & Rachel Ballentyne Photo credits: top left: Cambridge Archaeological Unit; bottom right: Cambridge Archaeological Unit using a foreground photographic image supplied by S. Craythorne/Lincolnshire Wildlife Trust My gu…

We talk about the amazing Must Farm site, kitchen clutter, animal husbandry, querns, frumenty, pike sushi, and whether the English’s love of mustard goes back 3 millennia – among many other things.

To see more images of the dig, please visit the blog: britishfoodhistory.com/2025/07/30/s...

Bronze Age Food & Foodways with Chris Wakefield & Rachel Ballentyne The British Food History Podcast · Episode

A new episode of the British Food History Podcast is out now: Bronze Age Food & Foodways with Chris Wakefield & Rachel Ballentyne of @cambridgearch.bsky.social & @cam-archaeology.bsky.social

Prepare to have your minds blown!

Available on all podcast platforms
open.spotify.com/episode/3iSi...

S09E03 Bronze Age Food & Foodways with Chris Wakefield & Rachel Ballentyne Photo credits: top left: Cambridge Archaeological Unit; bottom right: Cambridge Archaeological Unit using a foreground photographic image supplied by S. Craythorne/Lincolnshire Wildlife Trust My gu…

We talk about the amazing Must Farm site, kitchen clutter, animal husbandry, querns, frumenty, pike sushi, and whether the English’s love of mustard goes back 3 millennia – among many other things.

To see more images of the dig, please visit the blog: britishfoodhistory.com/2025/07/30/s...

Bronze Age Food & Foodways with Chris Wakefield & Rachel Ballentyne The British Food History Podcast · Episode

A new episode of the British Food History Podcast is out now: Bronze Age Food & Foodways with Chris Wakefield & Rachel Ballentyne of @cambridgearch.bsky.social & @cam-archaeology.bsky.social

Prepare to have your minds blown!

Available on all podcast platforms
open.spotify.com/episode/3iSi...