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Consultancy & Media

I am available as a consultant and researcher on all matters relating to post-medieval food and dining as well as on the use of live interpretation, in particular the interpretation of the spaces of historic food preparation and consumption.

Past Appearances:

21st April 2013

On Your Farm
[BBC Radio 4]

Link >

18th April 2013

Hairy Bikers Best of British [BBC2 - 7pm]

Talking Apples at Audley End.

19th April 2013

Hairy Bikers Best of British [BBC2 - 7pm]

In defence of Fairy Cakes

8th February 2013

No Horsemeat please,
We're British [The Guardian Online]

22nd January 2013

Great Houses [ITV1 9pm]

Tasting Tudor pye with
Julian Fellowes

Dec 2012/Jan 2013:

The Kitchen Cabinet
Series 2, Part 2
[3pm on BBC Radio 4]

4th Dec (Whitstable)
18th Dec (Birmingham)
25th Dec (London]
8th Jan [Cambridge]

All available on podcast forever!

Click Here >

18th December

Great British Bake Off Xmas Special [8pm BBC2]

On mince pies.

26th November 2012

Addicted to Pleasure
BBC Scotland

19th November 2012

Calf's Heads and Coffee
BBC4 9pm

Find out More >  

10th August 2012

The Kitchen Cabinet.
BBC Radio 4, 23.30. Repeated from 31st July.

Talking about potting, pickling and damsons from Cumbria.

Also available on iPlayer and as a podcast.

Key to Symbols:

: TV : Radio
: Press : Online

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Media Section >
Consultancy >

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Talks & Lectures

I am an experienced lecturer, available for both private and public talks and workshops on aspects of food and dining in the past.

Talks and demonstrations can be given in or out of costume. I am also available as costumed interpreter.

Upcoming Dates:

31st March 2013

York Chocolate Festival

Victorian cook, Mansion House, York.
Find Out More

10th April

North London DFAS

11th April

Asbourne DFAS

12th April

Elizabethan House, Gt Yarmouth

Cooking with herbs in history

Key to Symbols:

: Event : Talk

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View more about talks, lectures & workshops with Annie Gray >

Welcome to the Website of Dr Annie Gray - Food Historian

Here you’ll find out all about me and what I do. I’m a historic food expert, focusing on the eighteenth and nineteenth centuries.