The British Food History Podcast · Neil Buttery

A Regional Food Tour with Jenny Linford

·43 min·1 clip

Dr Neil Buttery opens by welcoming Jenny Linford to a regional food tour across the UK. She is introduced as a food writer, podcaster, and cheese enthusiast, which gives the conversation an easy, curious tone rather than a formal one. The pair spend much of the chat on Welsh food, moving through iconic dishes and the question of what those dishes actually are. Glamorgan sausages come up first, and the discussion points out that they are made with cheese rather than meat. Then comes Welsh rabbit, which the conversation treats as a culinary name that can send you down a rabbit hole, because it does not contain rabbit. Lava bread gets the same treatment: despite the name, it is seaweed, a neat reminder that Welsh food draws on both land and seascape. That idea lands clearly. The episode also turns to a writer they both admire for recording working-class lives without judgement, which gives the conversation a broader frame. The subscriber version adds 22 minutes of bonus material, including Betty's tea rooms of York, how food is tied to place, gastropatriotism, and Britain's bad food reputation. Buttery also mentions a food history walking tour for kids in Bradford and a new recipe on the blog. The whole thing stays conversational, lightly amused, and firmly rooted in ingredients and place.

As heard by us

A food-history tour that treats regional dishes as evidence of place.

Dr Neil Buttery and Jenny Linford take a regional food tour across the UK, and the thread running through it is simple: food belongs to place.

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Why you'd press play

Press play for Welsh food oddities, regional identity, and a few cheerful culinary rabbit holes.

Read the full recommendation in PlayNext →

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