The author is an outstanding cook, photographer, stylist and all-round talent. A meticulous researcher, she has a deep love for and knowledge of Britain’s food and history that is infectious. She is also a keen observer of British foodways, noting historic class differences in the type of bread people have eaten, and the rituals and rules of afternoon tea. With recipes for Yorkshire Fat Rascals and Cornish Saffron Buns, the book is a joy to cook from, as well as fascinating to read.

Oats in the North, Wheat from the South is a guided tour of Great Britain's baking heritage. Each of the timeless recipes is accompanied by stories of the landscape, legends and traditions of Great Britain, from Saffron cake, Cornish pasties, Welsh Bara brith, Shrewsbury cakes and Isle of Wight doughnuts to tarts, oatcakes, gingerbreads, traditional loaves, buns and bread rolls such as Aberdeen butteries and Kentish huffkins.

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Features & Stories

Behind the Cookbook: Oats in the North, Wheat From the South

Regula Ysewijn’s childhood fascination with British culture led to her becoming a food historian and author of two of the most respected books on British baking: Pride and Pudding (2016) and Oats in the North, Wheat from the South: British Baking, Savoury and Sweet (2020). She’s also a trained chef, a graphic designer, does her own food photography – and is a judge on the Flemish version of Bake Off. Regula tells ckbk about the childhood nursery rhyme that sparked her interest in Britain, what motivates her writing, what she finds most intriguing about British baking culture.