Griddle & Bakestone Cookery with Peter Gilchrist & Ross Clarke

Today I am speaking with food historian Peter Gilchrist and food writer Ross Clarke, who specialise in writing about and rediscovering the traditional foods of Scotland and Wales, respectively.Peter is a returning guest who goes under the name Tenement Kitchen and is the co-host of The Scottish Food History Podcast. Ross is a food and travel writer and author of The Welsh Kitchen on Substack.They both use a bakestone or griddle (or whatever you call yours – there are quite a few names for the usually round, usually iron piece of iron we bake our crumpets, drop scones, muffins and Welsh cakes upon) and I thought we should discuss using them and some of the best of British bakestone bakes. We talk about the place of bakestones and griddles in British food culture, Welsh cakes, bannocks and pikelets, classic writers such as Bobby Freeman and F. Marion McNeill and the applied uses of bacon fat, amongst many other things.Those listening to the secret podcast get plenty of bonus material where we discuss adapting traditional recipes to keep them relevant, how annoyed I get when classic recipes get messed around with, what we get out of recreating historical recipes and buttermilk – plus more.Follow Peter on social media: @TenementKitchen on Facebook, Insta, Bluesky, X and TikTokFollow Ross on Social Media: @theguiri on Insta, @rosswclarke on X and FacebookTenement Kitchen websiteThe Welsh Kitchen on SubstackSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today’s episodeA Book of Welsh Bakestone Cookery by Bobby FreemanFirst Catch Your Peacock by Bobby FreemanFirst Principles of Good Cookery by Lady LlanoverThe Scots Kitchen by F. Marion McNeillEnglish Food by Jane GrigsonKnead to Know: A History of Baking by Neil ButteryWorld Bannock DayRoss’s article about Welsh cakesRoss’s article The Joy of the Bakestone (with bara planc recipe)The Scottish Food History Podcast episode about F. Marion McNeill – part 1 with Jeremy LeePeter’s morning rolls UNSECO bid Serve it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW!Previo