The British Food History Podcast
Black & White Pudding with Matthew Cockin & Grant Harper
Welcome to the first episode of season 9 of The British Food History Podcast!
Today I am talking with Matthew Cockin and Grant Harper of Fruit Pig – the last remaining commercial craft producer of fresh blood black puddings in the UK.
We talk about how and why they started up Fruit Pig, battling squeamishness, why it’s so difficult to make fresh blood black puddings, and serving suggestions – amongst many other things
Fruit Pig are sponsoring the 9th season of the podcast and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.
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.
This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.
Things mentioned in today’s episode
Fruit Pig on Jamie & Jimmy’s Friday Night Feast
Fruit Pig on BBC Radio 4’s The Food Programme
Neil’s appearance on Comfortably Hungry discussing black/blood pudding
Museum of Royal Worcester project wins a British Library Food Season Award
Catch up on the latest posts and recipes on Neil’s blog
Follow Serve it Forth on Instagram at @serveitforthfest
Podcast episodes pertinent to today’s episode
The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton
18th Century Female Cookery Writers with The Delicious Legacy
Neil’s blogs:
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 neil@britishfoodhistory.com, 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