Welsh Sheep & Cattle with Carwyn Graves

My guest on The British Food History Podcast today is Mark Dawson, a food historian specialising in the food and social history of the early modern period, but also on the regional food of the Midlands. Today we are talking about the traditional food and drink of his home county of Derbyshire.You may remember he was on last season talking about Derbyshire Oatcakes, well, since then he has written a fantastic book called Lumpy Tums: Derbyshire’s Food & Drink published by Amberley and out in the wild from the 15th April 2026.We talk about oat-based foods like thar cakes, which were traditionally eaten on All Souls Day, thin pudding and savoury pudding, the origins of the Bakewell pudding and Derbyshire’s very high proportion of drinking establishments per head, amongst many other things.Those listening to the secret podcast get more than a quarter of an hour of bonus material where we talk about Derbyshire cheeses, the return of small-scale breweries to the county, wakes cakes and Ashbourne gingerbread.Lumpy Tums: Derbyshire’s Food & Drink by Mark Dawson and published by AmberleyMark’s websiteMark’s Speakernet profileFollow Mark on Instagram @lumpytumsSeason 10 of the podcast is sponsored by Netherton Foundry, who make high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit http://www.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.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 episodeCounty Recipes of Old England by Helen Edden (2008)Good Things in England by Florence White (1932)Tindall’s of Tideswell – purveyors of Thar CakesThe English Alehouse by Peter Clarke (1983)Bakewell Pudding ShopKnead to Know: A History of Baking by Neil Buttery (2024)The Rutland ArmsIvan Day’s blog post about the Bakewell puddingVegetable Cookery by Martha Brotherton (1833): the page with the potato Bakewell pudding!Anne Lister of Shibden HallBetty’s Vintage Tea RoomsPrevious pertinent blog postsTo Make a Bakewell PuddingTo Make a Bakewell TartYorkshire ParkinDock Pudding#321 Sweetmeat CakePrevious pertinent podcast episodesDerbyshire Oatcakes with Mark DawsonTraditional Food of Lincolnshire with Rachel GreenGingerbread with Sam BiltonOrmskirk Gingerbread with Anouska LewisNeil’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 SugarKnead 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 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/britishfoodhistoryMentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac – https://analytics.podtrac.com/privacy-policy-gdrp