The Foods of England Project with Glyn Hughes


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Neil’s guest today is Glyn Hughes, the man behind one of the most important resources for anyone interested in the history of food or traditional English dishes both common and forgotten.

We talked about how and why Glyn started up the project, why British food has gained its bad reputation, some examples of bad English foods, tripe and tripe restaurants, the bizarre and obscure chicken dish Hindle Wakes, the origins of beef Wellington, fake tea, haggis, Chorley cakes and Bakewell pudding.

All of the foods talked about in the episode have a page on the Foods of England website telling you about various aspects of their history. Have fun searching!

Things mentioned in today’s episode:

The Foods of England Project website:

All of Glyn’s books can be viewed here:

Follow Glyn on twitter @foodsofengland

Glyn’s salmagundi video:

Neil’s probably incorrect blog post about Brown Windsor Soup:

One Dish with Andi Oliver can be heard as a podcast via BBC sounds:

Neil’s book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword:

If you want to buy a signed copy 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).

Also, don’t forget 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, or find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open.

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 for more details.

This podcast uses the following third-party services for analysis:
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