Thank you for visiting my website.
I am a public speaker, historical cookery tutor, demonstrator on the subject of food history and run Food Reminiscing Events for people living with conditions such as Dementia. I offer a variety of presentations to community groups, history and heritage societies, museums, Dementia Support Groups and more. I am a keen collector of vintage and antiquarian cookery books, manuscript recipes and an extensive range of rare "pots and pans" material culture and use these items from my personal collection for my presentations, workshops and demonstrations.
For over six years I have written for local newspapers and publications, including a regular food column in The Lincolnshire Echo, The Target Series and Retford Times. I'm also the recipe contributor for the fastest growing local publications - Wolds Scene and Lincs Scene. My recipes are always inspired by my love of vintage and antiquarian cookbooks and my passion for good local Lincolnshire produce, seasonality, foraging and sometimes long forgotten traditions and festivals. So often our traditions and celebrations are intrinsically linked to feasting and food - Christmas, Easter, Bonfire Night.........and I love to share recipes that bring all of these elements together and most importantly are reliable, delicious and have stood the test of time.
I'm delighted to have recently been appointed as a Lincolnshire County Council GROW Course Tutor, delivering my "Food Through the Ages" course. The day is a good taster, giving an insight into many different aspects of food history and includes hands on practical historical cookery.
I love working with the fantastic charity Heritage Lincolnshire on a regular basis, especially their amazing Layers of History project. I've delivered historical cookery workshops on Medieval, Georgian, WW1 and WW2 eras and a Taste of Christmas Past. For details and to register your interest, please visit their websitewww.heritagelincolnshire.org
There is growing awareness and recognition in the benefits of Food Reminiscing Events for people living with conditions such as Dementia. Kitchen items, recipes, food products, packaging and cookbooks from the 1940's onwards are powerful tools to evoke happy memories and triggers to engage in discussion and reminiscing. I am currently working with Heritage Lincolnshire to deliver a series of Food Reminiscing Workshops. The first one recently took place in Market Deeping and was a huge success and well received, this was specifically working with people living with early onset of Dementia. I will also be attending Dementia Awareness training immently with Heritage Lincolnshire, to gain further knowledge and insight into the ways in which Food Reminiscing Events can benefit the community and those living with these conditions. If you work or care for a group of people who you feel would benefit from a Food Reminiscing Event, please do get in touch with me to discuss this via email email@example.com
For fifteen years my Husband and I owned RJ Hirst Family Butchers in Woodhall Spa, up until August 2018, winning many prestigious awards during this time, including winning many times Select Lincolnshire Retailer of the Year, Producer of the Year and Business of the Year. We were also the Regional Finalist twice for the Countryside Alliance "Rural Oscars" Best Butchers for the East of England. My experience, knowledge and proven track record as a multi award winning artisan baker and owner of a very successful food business, gives a strong foundation to my historical cookery teaching and the food offered as part of my presentations, workshops and demonstrations. This includes all tasters and ingredients being prepared in my registered ELDC 5 star hygiene rated kitchen and complies with current food safety legislation.
I hold a current 2019 Enhanced DBS Certificate, am fully insured and 2019 safeguarding compliant, with accredited certification in Safeguarding Adults and Children, Home Office Prevent Training, Awareness of Domestic Abuse and Violence and Embedding Equality and Diversity.
If you would like to discuss working with me to deliver a presentation, demonstration, workshop or course for your organisation - please email me at firstname.lastname@example.org. I am shortly about to start a full time Master's Degree in Heritage Education at Bishop Grosseteste University in September 2019, so it is advisable to please contact me as far in advance as possible to discuss your requirements. This will enable me to accommodate your dates, if possible, as I am already getting bookings into 2021.
For daily updates, please follow me on Twitter Sadie Hirst@sadiemhirst or Sadie Hirst on Instagram, or keep checking on my website. Please email email@example.com to contact me directly to discuss your requirements. If you recreate some of my recipes at home, I would love to hear from you and please post and share your pics and tag me on Twitter or Instagram.
I had the pleasure of working with a fantastic group of learners on Tuesday (16/07/19) on my "Food Through the Ages" one day course, held in the library of Heritage Lincolnshire's Head Office in Heckington. Thank you to Lincolnshire County Council and Heritage Lincolnshire for asking me to deliver this GROW Course. We had lots of fun examining old cookbooks and their value as a historical resource, handling items of old kitchenalia from my personal collection, a culinary whirl through food history and the food of WW1 and an afternoon of hands on practical historical cookery. Lots of happy smiley faces and satisfaction at making home made butter and medieval maslin bread.
The Hanse Day in Boston, that took place on Saturday 25th May, was a huge success. Thank you to everyone who came and supported the event. I was delighted to be part of Boston's celebration of the International Hanseatic Day. I was there with my historical cookery demonstration, recipes and a display of my Pots and Pans Material Culture through the ages. This was part of the Boston Big Dig, which aimed to look for the site of the Hanse warehouse. I look forward to being involved again in 2020, for further details please visit www.bostonhanse.co.uk
Thank you to everyone who came and supported The Lincoln Food Heritage Festival on 11th May at St Mary's Guildhall, Sibthorp Street in Lincoln. It was a pleasure to meet you all and be able to share my display of my "pots and pans" material culture through the ages and some of my old cookbooks. A personal highlight of the day for me was the gentleman who came to look at my display and was absolutely thrilled to see my 1960s copy of "The Jimmy Young Cookbook". He was instantly transported back to the food his Mum cooked for him as a child. For me that is what collecting these recipes, cookbooks and kitchenalia is all about. Well done if you had a go at making your own edible Tudor Rose out of sugar fondant. My Son Oliver did a grand job there - thank you Oliver. There was all manner of interesting activities and displays, including the rare treat of being in the historic 12th century St Mary's Guildhall. Some lovely recipes were contributed for the Family Recipe Share and I can't wait to have a go at making some of them. The day was a fantastic food history event with a Traditional Smoke House, Roman, Medieval and Tudor Cookery Demonstrations, teas, coffees and a charity cake stall and the chance to look at the results of the Wigford Big Dig. Bella and Janine were there with their Portuguese Heritage Food, those custard tarts and meat pastries were simply delicious. Finally a very special thank you to Cola Jennings, who organised the whole day, it was a splendid community celebration of food and history and we thoroughly enjoyed being a part of it.
I'm delighted to have been asked to submit my top ten cookbooks choices to the 1000 cookbook project. As an avid collector of cookbooks, it was almost impossible to whittle it down, but after much deliberation I managed to do so. This website is an amazing resource if you love cookbooks. Here are my top ten choices https://app.1000cookbooks.com/people/sadie-hirst Their sister website https://app.ckbk.com/ has just launched too, ckbk enables you to access thousands of recipes, authors, ingredients, cookbooks and ideas.
Here are the current range of food history presentations, workshops, demonstrations, historical cookery events that I offer. If you would like to discuss a bespoke event for your organisation, please do get in touch. If I'm able to accommodate your requirements, I will happily do so.
GROW Course Tutor on "Food Through the Ages", a one day course covering many aspects of food history, cookery books and hands on historical cookery.
Food Reminiscing Event for people living with conditions such as Dementia.
Historical Cookery Workshops with Heritage Lincolnshire. Please visit their website www.heritagelincolnshire.org for details of forthcoming courses and events.
"Off the Beeton Track", which explores the ubiquity of cookery books from the past as a unique form of literature and how cookery books represent much more than a collection of recipes and techniques. There is also the opportunity to see original rare antiquarian cookbooks from the 17th century onwards and a look at how these early cookbooks and authors offer an insight into social, political and culinary history and heritage. I bring along a display of cookbooks and also vintage and antique kitchenalia.
"Much Ado About Food". With this talk we look at food history from the Neolithic Period to Elizabethan, explored through books, herbs, spices and "pots and pans material culture". I bring a range of kitchenalia from the past to display, along with rare antiquarian cookery books.
"Food of WWI - Bully Beef to Ticklers Jam". This talk was launched at Horncastle Lion Theatre last year as part of the Horncastle Remembrance Weekend for the Centenary of the armistice. I cover the food of the British Army and Homefront.
"Tea, Taxes and Turmoil, Food and Drink of Georgian Britain" Launched at South Ormsby Hall earlier this year for a bespoke historical cookery workshop in collaboration with Heritage Lincolnshire. This is a look at the fascinating Georgian era and the food and kitchen innovations of the period, explored through rare antiquarian cookbooks and "pots and pans" material culture.
I offer a seasonal presentation called "A Taste of Christmas Past". This is a culinary whirl from the medieval 12 day festival of Christmas, the pagan origins of many of our customs and traditions, through to the festive fayre of the Tudor, Georgian and Victorian eras.
All presentations are approximately 45 minutes to one hour duration, with time for questions afterwards and the opportunity to look at my items on display.
My only requirements are at least twelve feet in length of table space please, preferably against a wall and a glass of water. I would also need a parking space nearby to the venue to get all of my display items in and about 45 minutes to set everything up. A full address of your venue including postcode for satnav is also needed and access time please.
I'm very excited to announce that I will soon be embarking upon a Full time Masters Degree in Heritage Education at Bishop Grosseteste University, starting this September. This very much ties in with my passion for sharing and working with groups teaching historical cookery and food history. This Masters course will enable me to move this forward, widen my knowledge, research skills and learning. I'm enormously grateful at having this opportunity at the age of (lets just say I was born within a week of the moon landing)! I look forward to joining Lincoln's BGU's School of Humanities and studying at the cutting edge of Heritage Education. With this in mind, I will be honouring all existing bookings and taking new bookings for evening and weekend presentations. However, until the Autumn of 2020 I will be restricted in the taking of any new weekday daytime bookings. I am already getting quite booked up in to 2021 , so it is advisable to give me as much notice as possible for the date you require to avoid disappointment. Please do get in touch with me via email firstname.lastname@example.org and we can discuss your booking requirements further.
Thank you for visiting this website, please do keeping checking for forthcoming events and new recipes.
Best wishes, Sadie