Today, we are going on an excursion to the Netherton Foundry workshop, nestled in the Shropshire countryside, to find out about spun iron cookware – something that was essentially extinct in this country until owners Neil and Sue Currie brought it back.
Neil and Sue are very kindly sponsoring season 10 of The British Food History Podcast 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.
We talk about designing the original range (and how the range increased), celebrity requests, why spun iron cookware lost out to aluminium cookware, croustade irons, and how Netherton Foundry cookware brings some extra authenticity to historical foods cooked at home, amongst many other things.
Those listening to the secret podcast will hear about the pros and cons of working with copper, how Netherton Foundry go about seeking out their vintage machinery, how their stockpots came to be, their outdoor range, plus more.
Follow Netherton Foundry on social media: Insta/threads @nethertonfoundry; BlueSky @nethertonfoundry.bsky.social; Facebook https://www.facebook.com/NethertonFoundry
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This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.
Things mentioned in today’s episode
Video: Sue using the croustade iron
From the Oven to the Table by Diana Henry
Repast and the tiffin tin Jenny Linford
Previous pertinent blog posts
Neil’s blogs and YouTube channel:
The British Food History Channel
Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
Knead to Know: a History of Baking
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 [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.
You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory
Mentioned in this episode:
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