Hello everyone.
Here’s just a very quick post to let you know that all of the guests and sessions have been announced for Serve it Forth Food History Festival 2026, which is taking place between 10.30 am and 4.30 pm (BST) on 17 October.
I’m leading two sessions this year, starting the day with a discussion about becoming a food historian with Eleanor Barnett and ending the day with a chat about the diminutive yet mighty anchovy in the UK with Sally Grainger and Sudi Pigott.
Tickets are £12 plus an Eventbrite booking fee.
Get your Serve it Forth 2026 tickets here
A big thank you to everyone who has already bought a ticket. It’s going to be a really fun and interesting day.
Thanks also to our sponsors as well: CKBK, Steenberg’s, Replica, Regency Fiction Writers, Blackfriars and Lindisfarne Mead.
Here’s a breakdown of the day. Click on the links to see more information about the session.
10.30-10.35am: Welcome
10.35-11.15am: Amuse Bouche with Neil Buttery
Becoming a Food Historian with Dr Eleanor Barnett
11.15-12.15am: First Course with Sam Bilton
How did the Normans change the way we eat?
Special guests: Professor Giles Gasper and Jennie Hood
12.15-12.45pm: Lunch – Time to refuel!
Why not check out some of the recipes from last year for inspiration?
12.45-1.45pm: Second Course with Thomas Ntinas
Exploring the diets of athletes and gladiators in the Ancient world
Special guest: Alexandra Sills
1.45-2.00pm: Short Break
Time to grab a cup of tea or coffee.
2.00-3.00pm: Third Course with Dr Alessandra Pino
Food on the move: travel and dining in the Regency
Special guest: Paul Couchman
3.00-3.15pm: Short Break
Time to grab a cup of tea or coffee! (or a cocktail – we won’t judge you!)
3.15-4.15pm: Fourth Course with Dr Neil Buttery
Anchovy in the UK: The history of the anchovy in Britain and beyond
Special guests: Sally Grainger and Sudie Pigott
4.15-4.30pm: Closing Remarks
Farewell for now!
British Food: A History 