A Regional Food Tour with Jenny Linford

My guest today is food writer, podcaster and cheese enthusiast Jenny Linford and we are going on a bit of a regional food tour across the UK.We talk about her new book The Great British Food Tour published by the National Trust. It’s beautifully illustrated and contains recipes too. Also discussed: our mutual appreciation of Jane Grigson, Welsh cakes, English fish dishes, marmalade, champ and Tunnock’s teacakes at the Glasgow Commonwealth Games – amongst many other things.The Great British Food Tour by Jenny LinfordJenny’s website (include information about all three of her recent books)Follow Jenny on Social Media: X and BlueSky @jennylinford; Insta/Threads @jlinfordJenny’s podcast, A Slice of Cheese The National Trust websiteRemember: Fruit Pig are sponsoring the 9th season of the podcast and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.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.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today’s episodeBradford Little Foodies Walking Tour on Sat 26 July 2025Dock PuddingSingin’ HinniesHenry’s Mayhew’s London Labour and the London Poor (1851)Glamorgan SausagesChorlton CheesemongersLondon’s Eel, Pies & Mash ShopsTunnock’s Teacakes at the Glasgow Commonwealth GamesPodcast episodes pertinent to today’s episodeSilver Eels with John Wyatt GreenleeNeil’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 Sugar Knead 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 [email protected], 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:The British Food History podcast is currently sponored by Netherton FoundrySeason 10 of The British Food History Podcast is sponsored by Netherton Foundry, producers of top-quality, British-made cookery equipment. Nestled in rural South Shropshire, Netherton Foundry is a family-run business, headed by husband and wife team Neil and Sue Currie, which takes inspiration from the local iron masters of the 18th and 19th centuries to craft traditional cookware from iron, oak and copper using non-toxic materials. Their cookware is built to last, whether it be their famous prospector pans (of which I am a proud owner), crumpet rings or their impressive range of outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit 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. This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp