The British Food History Podcast

Welcome to the second of a two-part special all about Burns Night.
Burns Night, celebrated on Robert Burns’ birthday, 25th January, is a worldwide phenomenon and I wanted to make a couple of episodes focussing upon the night, the haggis, but also the other foods links regarding Scotland’s national poet, Robert Burns.
So, if you’re readying yourself for a Burns supper, I hope this episode gets you even more into the celebratory spirit. If you’re not marking Burns Night – well, hopefully after listening to this, you will be inspired to get yourself some haggis, neeps, tatties and a dram of whisky. Hopefully, a Man O'Words single malt from the excellent Annandale Distillery – why, well, you will find out very soon.
Today’s episode is a jam-packed one where I speak with three guests all about Robert Burns and his links with Dumfriesshire, Southwest Scotland. First of all I speak with Jane Brown, Honorary President of the Robert Burns World Federation, and ex-manager of The Globe, Robert Burns’s favourite haunt when he lived in Dumfries during the last eight years of his life. Jane has attended and spoken at many Burns Nights all over the world, so there's no one better to talk about with Burns’s life which had several links with food and drink: there’s Burns Night and the Address to a Haggis, his time as an exciseman and as a farmer, and his time at the Globe. Then there’s the Globe itself and all of the precious artefacts contained within it that have been painstakingly conserved by owners Teresa Church and David Thomson.
David and Teresa also own the Annandale Distillery, which produces a delicious and unique single malt whisky. It’s available unpeated and called Man O’Words, after Robert Burns, and the other is peated and called Man O’Sword, after the other local historical figure associated with Dumfries, Robert the Bruce. Like the Globe, the old distillery was saved, beautifully conserved and brought back to life by David and Teresa.
In today’s episode we talk about Burns’s before and after graces, Burns’s penchant for scratching poetry on windows, the importance of cask size on the flavour of whisky, and just what exactly possessed David and Teresa to buy the Globe and a falling-down distillery – amongst many other things.
The Globe Inn website
Annandale Distillery website
The Robert Burns World Federation
Follow 1610 at the Globe on social media: Instagram @theglobeinn1610; Facebook https://www.facebook.com/theglobeinn/?locale=en_GB; X @The GlobeInn1610
Follow Annandale Distillery on social media: Instagram: @annandale_distillery; Facebook: https://www.facebook.com/annandaledistillery/?locale=en_GB; X: @AnnandaleDstlry
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 episode
Article:

Welcome to the first of a two-part special all about Burns Night.
Burns Night, celebrated on Robert Burns’ birthday, 25th January, is a worldwide phenomenon and I wanted to make a couple of episodes focussing upon the night, the haggis, but also the other foods links regarding Scotland’s national poet, Robert Burns.
Burns was born in Alloway, Ayrshire on 25 January 1759 and he died in Dumfries on 21 July 1796 at just 37 years old.
My guest today is food historian Jennie Hood, who has written an excellent article for the most recent edition of food history journal Petit Propos Culinares, entitled ‘A History of Haggis and the Burns Night Tradition’, so she is the perfect person to speak with on this topic.
Jennie Hood hails from Ayrshire, just like Robert Burns, and we talk about the origin of Burns Night, but we also talk about the medieval origins of the most important food item on the Burns supper plate – the haggis.
Things covered include the first English recipes for haggis, what makes a haggis a haggis (not as easy a thing as you might expect), Burns’s poem Address to a Haggis and what it tells us about haggises in Burns’s day and how the first Burns suppers started and gained such popularity, amongst many other things.
Follow Jennie on social media: Threads/Instagram @medievalfoodwithjennie; Bluesky @medievalfoodjennie.bsky.social; Facebook https://www.facebook.com/medievalfoodwithjennie
Company of St Margaret, Jennie’s late medieval and renaissance re-enactment group
Issue 133 of Petits Propos Culinaires
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 episode
Harlean MS 279
Liber Cure Cocorum
The Good Housewife’s Jewel by Thomas Dawson
The Art of Cookery Made Plain and Easy by Hannah Glasse (‘Haggas’ recipe p.291)
The Robert Burns World Federation
Address to a Haggis by Robert Burns

My guest on The British Food History Podcast today food historian and friend of the show Sam Bilton, podcaster and author of Much Ado About Cooking Delicious Shakespearean Feasts for Every Occasion, published by Headline and commissioned by Shakespeare’s Globe.
It was, of course, a great opportunity to talk about the food of Shakespearean England as well as the food and drink references in Shakespeare’s plays, and what they meant to those watching the plays at the time they were first performed.
We talked about lots of cookery manuscripts, the importance of keeping historical recipes relevant, capons, Early Modern bread and greedy Falstaff’s sack, amongst many other things.
Those listening to the secret podcast can hear about horrible, sweet spinach tarts, Early Modern cakes, possets and more!

Much Ado About Cooking by Sam Bilton
Sam’s website
Follow Sam on BlueSky, Insta and Threads @mrssbilton
Comfortably Hungry
Ais for Apple: An Encyclopaedia of Food & Drink
Remember: Fruit Pig are sponsoring the 9th season of the podcast. Visit their website www.fruitpig.co.uk to learn more about them, their journey, to find your local stockist and access their online shop.

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 episode
The Globe Theatre
Who is Falstaff?

Books discussed or mentioned and further reading
First Catch Your Gingerbread by Sam Bilton
Knead to Know: A History of Baking by Neil Buttery
A Dark History of Sugar by Neil Buttery
English Bread & Yeast Cookery by Elizabeth David
The Good Housewife’s Jewel by Thomas Dawson

My guest today is food historian Carwyn Graves, a specialist in the foodways and traditions of Wales, and we are talking about Welsh Sheep and Cattle – and their products.
Carwyn has written a wonderful book called Welsh Food Stories, published in 2022 by Calon, which explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods – from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so.
We talk about the importance of sheep and cattle in Wales’s physical and cultural landscape, salt marsh lamb, cawl, colostrum puddings, the Welsh and their love of roasted cheese and sheep fancying Cistercian monks – amongst many other things.

Those listening to the secret podcast can hear 15 minutes of extra material including flummery, mutton, laverbread sauce, the traditional skills in the collective cultural memory of the Welsh, the etymology of rarebit/rabbit plus more!

Welsh Food Stories by Carwyn Graves
Carwyn’s website
Follow Carwyn on Instagram @carwyngraves

Remember: 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 episode
The Art of Cookery Made Plain & Easy by Hannah Glasse
The First Boke of the Introduction of Knowledge Made by Andrew Boorde
Wikipedia page of Welsh sheep breeds
Rare Breeds Survival Trust page on Welsh cattle breeds

Previous pertinent blog posts
Colostrum (Beestings) with pudding recipe
Welsh Rarebit (and Locket’s Savoury)
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