My guest today is Mark Dawson, food historian, specialising in the food of the Tudor period, but also food of Derbyshire. We met up at Mark’s home in Derbyshire to talk all things Derbyshire oatcakes.
Mark and I talk about the oatcakes of Britain, doshens and sprittles, the usefulness of probate inventories, oatcakes as penance, and oatcake goblins – amongst many other things.
It’s available on all podcast platforms and YouTube. If you’re not a podcast/YouTube sort of person, listen here:
Those listening to the secret podcast can hear about other Derbyshire foods made from oats; a discussion about why oatcake is better than porridge; and I grill Mark on one very important matter: just what is the difference between a Derbyshire and a Staffordshire oatcake.
Follow Mark on Instagram @drdobba
Mark’s book Lumpy Tums: Derbyshire’s Food & Drink will be published by Amberley in April 2026
Mark’s previous book Plenti and Grase (2009) is published by Prospect Books
Mark Dawson’s Food History Pages
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This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.
Things mentioned in today’s episode
Serve it Forth Eventbrite page
Find out more about Joan Thirsk
General View of the Agriculture and Minerals of Derbyshire by John Farey (1811)
Mark’s research on oatcakes can be found in Farmers, Consumers, Innovators: The World of Joan Thirsk (2016)
Neil’s other blog and YouTube channel
The British Food History Channel
Don’t forget, there will be postbag episodes in the future, so 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 me at neil@britishfoodhistory.com, or leave a comment on the blog.
British Food: A History 