Traditional Food of Lincolnshire with Rachel Green

In this episode, Neil talks to chef and food writer Rachel Green about the traditional foods of Lincolnshire. Rachel is a chef, author, TV presenter, demonstrator, food campaigner and passionate ambassador of British produce, especially that from Lincolnshire. She comes from 14 generations of Lincolnshire farmers. spoke to Rachel in her home in the beautiful Lincolnshire countryside about Lincolnshire chine, Grimsby haddock, the importance of pigs, haslet, Lincolnshire poacher cheese, plum bread (contains no plums) and savoury duck (contains no duck), and much more. Find Rachel on Instagram: rachelgreen.chefRachel’s website: www.rachel-green.co.uk/ Read about Rachel’s books: www.rachel-green.co.uk/what-i-do/food-author-writer/ Things mentioned in today’s episode:Lincoln Red Cattle: https://www.southormsbyestate.co.uk/estate/nature/lincoln-red-cattle/ Lincolnshire Curly Coated Pig: http://www.bramblegate.co.uk/pigs.html The new Lincolnshire blog post on Neil Cooks Grigson: https://neilcooksgrigson.com/2023/02/15/446-lincolnshire-chine/ Dennetts Ice Cream: https://www.dennetts.co.uk/ Tim & Simon Jones’s Lincolnshire Poacher cheese: https://lincolnshirepoachercheese.com/about-us/our-ethos/ May & Micheal Davenport’s Cotehill Blue cheese: https://www.cotehill.com/our-cheese/ Woldsway Meat & Game (supplier of the chine): https://woldswaymeats.co.uk/ The first podcast episode from the Lent season of BFAH: https://player.captivate.fm/episode/44012758-e0ed-41be-a407-e95f14732999 Pre-order Neil’s new book Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 Neil’s book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 If you want to buy a signed copy of either book directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below).Don’t forget there will be another postbag episode at the end of the season. 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 [email protected], or find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. You can now find me at Mastodon too: @[email protected] the new British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory If you like my blog posts and podcast episodes, please consider a monthly subscription or buying me a virtual coffee or a pint? Go to https://britishfoodhistory.com/support-the-blog-podcast/ for more details.Mentioned in this episode:Fruit Pig are currently sponsoring The British Food History PodcastVisit fruitpig.co.uk for more details of their products and journey, and to access their shop. Grant and Matthew are very kindly giving listeners to the BFHP a unique special offer: 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout. Time to fill your boots.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp