See you on
17 October 2026
Fourth Course
Anchovy in the UK: a celebration of a small-but-mighty fish
Join Neil Buttery and his special guests, historian of ancient cuisine Sally Grainger and writer and anchovy evangelist Sudi Pigott, as they explore the influence of that small-but-mighty fish, the anchovy, on British food culture. They will discuss the influences of the ancient and modern Mediterranean on our food past and present. Expect lashings of garum and Worcestershire sauce, salty savouries and lots of cooking tips from the pages of history.
Sudi Pigott
Sudi's career began in publishing and food and drink PR as well as arts sponsorship for the British Film Institute before her love of writing and food led her into journalism. Sudi has always worked as a freelancer and written for the world's leading publications, exploring culinary culture around the globe. Her latest book is Consider the Anchovy.
You can find Sudi on Instagram or more information about her work on her website.
Sally Grainger
Sally is a Roman food historian and experimental archaeologist who specialises in ancient fish sauce, and the dining practices associated with its consumption. She has written extensively about fish sauce and the recipes of Apicius. Her latest book is Roman Recipes for Modern Cooks.
