Peter Brears

Following a career in museums, Peter Brears has spent the last 20 years researching the historic food of England. He has acted as a consultant to England Heritage, The National Trust and a number of noble households on the restoration and display of over 1000 period kitchens. He has published extensively, his Cooking and Dinging in Medieval England and In Tudor and Early Stuart England have been recognised as the standard works on the subject, as have his books on the traditional foods of Shropshire, Northumbria and Yorkshire. His volume of Cumbria is about to be complete.