The British Cook Book with Ben Mervis


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Neil talks to food writer, journal editor and now author of The British Cook Book, Ben Mervis, published by Phaidon on 22 September in the UK and 8 October the rest of the world. It’s quite possibly the most comprehensive book on British cooking ever published, so Neil just had to get him on.

They talk about just how one goes about writing a book with 550 recipes in it, and on what grounds should a recipe be included or excluded: delicacies such as sweet goose blood tart, and guga being cases in point. Tradition and innovation, the importance of women, and their writing, in compiling the book, the cultural significance of dippy egg and soldiers, amongst several other things.

The British Cook Book is available from all bookshops including Amazon:

You can order the book on Phaidon’s website:

Find out more about Ben’s magazine, Fare here:

Follow Fare on social media: Twitter @FareMagazine; Insta @faremag

Follow Ben on social media: Twitter @bmervis; Insta @benmervis

Neil’s recent podcast appearances:

The Lubber’s Hole:

Bread and Thread:

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.

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