Derbyshire has long been known for its food. Writers from the seventeenth century onwards have extolled the virtues of its fine produce. Created in the nineteenth century, Bakewell Pudding is today perhaps the food most associated with the county but there is much more to be discovered in the food and drink heritage of Derbyshire. In the Peak District, little else could be cultivated other than oats. For centuries the locals lived on oatcakes and other oat-based goodies, such as lumpy tums and thar cake. Further south, the fertile pastures were suitable for dairy cattle. Cheese-making developed into an industry here with Derbyshire cheese being sold throughout the country, including Sage Derby and later Stilton (it is one of only three counties where it can be made). In the seventeenth century, the towns of Derby and Chesterfield gained a reputation for brewing and today Derbyshire has one of the highest concentrations of breweries in the country.

In this book food historian Mark Dawson looks at the regional fare and dishes that have characterised Derbyshire over the years, picking out the many interesting stories that contribute to this county’s food and drink narrative. Alongside its traditional festivals and products, the county boasts diverse food and drink markets and producers. Lumpy Tums: Derbyshire’s Food and Drink will appeal to all those who are interested in the history of Derbyshire and its food and drink heritage.

Mark Dawson is a food historian based in the East Midlands and has a PhD in History from Nottingham University. He has a particular interest in food from the early modern period and he bases his work on documentary evidence of everyday life to build up a picture of what was going on in the households of our forebears. His previous books include Plenti and Grase: Food in the Sixteenth-Century Household, A Saucy Tale: A History of Henderson’s Relish and The Gell Family Cookbook: Desserts from Derbyshire Three Centuries Ago and he has also written numerous articles for journals and other publications. He is on the committee of the Leeds Food History Symposium and has edited their most recent collections of papers.