A Wobbly History of JELLY: From Elite Dining to Kids’ Parties and Back Again

It's all going a bit wobbly in Cunningcast Towers as we are talking about the history of jelly. Tony wants to rescue jelly from its place as a children’s party food because there was a time when making jellies was an art form and took pride of place on the tables of the wealthy. He’s invited leading food historian Annie Gray and jellymonger-in-chief Sam Bompas to help him out.Hosted by Sir Tony RobinsonX | InstagramWithSam BompasFood designer, one half of Bompas and Parr food design agency. www.bompasandparr.comX @bompasandparr IG @bompasandparr To buy jellies and kitchenalia:https://www.benhamandfroud.comAnnie GrayFood historian, Annie has worked widely across TV and radio talking about and recreating the food of the past, and has been the resident food historian on BBC Radio 4’s award-winning culinary panel show, The Kitchen Cabinet since its inception in 2012. She includes a recipe for Champagne Jelly in her ‘Downton Abbey Cookbook’. http://www.anniegray.co.uk/ X @DrAnnieGrayIG dranniegray Credits:  Series Producer: Melissa FitzGerald X @melissafitzg Executive Producer: Dominic de Terville Cover Art: The Brightside A Zinc Media Group production Follow: X @cunningcastpod Instagram @cunningcastpodYoutube @Cunningcast If you enjoyed my podcast, please follow us and leave us a rating or review. Thank you, Love Tony x Hosted on Acast. See acast.com/privacy for more information.