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Comfortably Hungry

Sam Bilton

Welcome to the award winning comfortably hungry Substack where yesterday’s dinner is tomorrow’s history. If you’re a peckish person who is curious about the history of food and drink, then you’re in the right place.

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PricingFreemiumPublishesWeekly
Issues144Founded4 years agoLast Issue11 days ago
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Latest Issues

Lovely Food (1931)

By Ruth Lowinsky (1893-1958)

My recent chat with Jago Rackham reminded me of Lovely Food by Ruth Lowinsky. Published in 1931, it belonged to a new genre of slim, elegant cookbooks written by society hostesses like Dorothy Allhusen and Agne...

11 days ago
5
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What can Conquest Man tell us about our diet in 1066?

Ahead of my discussion with and Professor Giles Gasper at the Serve It Forth Food History Festival about how the Normans changed the way we eat, I had a chat with Kevin Booth, English Heritage’s Head Curator of Collections, about what the...

12 days ago
6

Bonus Episode: Much Depends Upon Dinner

In this extra helping of the Comfortably Hungry podcast I chat to chef and author of To Entertain: Instructions for a Dinner Party about the complexities (or not) of hosting a dinner party. We chat about stuffy Victorian etiquette manuals...

18 days ago
2

Two Savouries

Scotch Woodcock (left) and Anchovies with Parmesan (right). Image: Sam Bilton

‘Dinner that ends with a savoury ends with rapture that passeth human understanding!’1

The savoury is something seldom seen on restaurant or domestic menus thes...

25 days ago
11
2

Bonus Episode: Consider the Anchovy

Photo by engin akyurt on Unsplash

In this bonus episode I plunge into the history of the anchovy - the little fish with a big flavour with food writer . We discuss how Sudi became an anchovy evangelist, explore the lives of the women (soba...

a month ago
5

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  • Sam Bilton

    Food historian, author and presenter of the award winning Comfortably Hungry podcast (Fortnum & Mason Food & Drink Awards 2025, Audio Category)

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