Regula Ysewijn, a Belgian writer and food historian, explores how different climates across Britain has influenced baking there in Oats In the North, Wheat From the South. Photo: Regula Ysewijn
Regula Ysewijn, a Belgian writer and food historian, explores how different climates across Britain has influenced baking there in Oats In the North, Wheat From the South. Photo: Regula Ysewijn

Scones, buns, oatcakes and baps: the secrets to British baking, and how climate and trade make it different from north to south

  • Food historian Regula Ysewijn explains how the climate affects what the British bake – flour in the north is made from oats and barley, and in the south wheat
  • Trade brought the north sugar, currants, rum and sherry, used to bake things like Dundee cake, while the Cornish traded tin for saffron that they baked in cakes

Regula Ysewijn, a Belgian writer and food historian, explores how different climates across Britain has influenced baking there in Oats In the North, Wheat From the South. Photo: Regula Ysewijn
Regula Ysewijn, a Belgian writer and food historian, explores how different climates across Britain has influenced baking there in Oats In the North, Wheat From the South. Photo: Regula Ysewijn
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