In this episode, Neil talks to chef and food writer Rachel Green about the traditional foods of Lincolnshire. Rachel is a chef, author, TV presenter, demonstrator, food campaigner and passionate ambassador of British produce, especially that from Lincolnshire. She comes from 14 generations of Lincolnshire farmers. spoke to Rachel in her home in the beautiful Lincolnshire countryside about Lincolnshire chine, Grimsby haddock, the importance of pigs, haslet, Lincolnshire poacher cheese, plum bread (contains no plums) and savoury duck (contains no duck), and much more.

Find Rachel on Instagram: rachelgreen.chef

Rachel’s website: www.rachel-green.co.uk/

Read about Rachel’s books: www.rachel-green.co.uk/what-i-do/food-author-writer/

Things mentioned in today’s episode:

Lincoln Red Cattle: https://www.southormsbyestate.co.uk/estate/nature/lincoln-red-cattle/

Lincolnshire Curly Coated Pig: http://www.bramblegate.co.uk/pigs.html

The new Lincolnshire blog post on Neil Cooks Grigson: https://neilcooksgrigson.com/2023/02/15/446-lincolnshire-chine/

Dennetts Ice Cream: https://www.dennetts.co.uk/

Tim & Simon Jones’s Lincolnshire Poacher cheese: https://lincolnshirepoachercheese.com/about-us/our-ethos/

May & Micheal Davenport’s Cotehill Blue cheese: https://www.cotehill.com/our-cheese/

Woldsway Meat & Game (supplier of the chine): https://woldswaymeats.co.uk/

The first podcast episode from the Lent season of BFAH: https://player.captivate.fm/episode/44012758-e0ed-41be-a407-e95f14732999

Pre-order Neil’s new book Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437

Neil’s book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481

If you want to buy a signed copy of either book 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).

Don’t forget there will be another postbag episode at the end of the season. 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 neil@britishfoodhistory.com, or find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. You can now find me at Mastodon too: @neilbuttery@mastodon.gastrokon.com.

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