Merry Christmas everyone! Welcome to the 2024 British Food History Podcast Christmas special.

Today I am talking with Tudor Food historian Brigitte Webster about what Christmasses were like in Tudor times – just what were the Tudors eating and drinking at this time of year?

We talked about harrowing Advent and its stockfish, food as gifts, the boar’s head, venison, frumenty and the similarities and differences between Christmasses then and now – amongst many other things.

If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.

Brigitte’s book Eating with the Tudors is available from all good book shops.

Brigitte’s website

You can find Brigitte on social media: Twitter @tudorfoodrecipe; Instagram/Threads tudor_experience; Bluesky @tudorfoodrecipe.bsky.social

Things mentioned in today’s episode

The work of Andrew Boorde

Don’t forget to check out the website on Christmas Day for my Irish coffee recipe

Listen to the Delicious Legacy Christmas special here

Blog posts pertinent to today’s episode

My recipe for roast venison

My recipe for medieval frumenty (subscribers only)

Previous podcast episodes pertinent to today’s episode

Lent Episode 2: The History of Lent

Tudor Cooking and Cuisine with Brigitte Webster

Christmas Feasting with Annie Gray

Christmas Special 2023: Mince Pies

Neil’s blogs:

‘British Food: a History’

‘Neil Cooks Grigson’

Neil’s books:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

A Dark History of Sugar

Knead to Know: a History of Baking