Bread and butter are staple foods that we almost take for granted. Yet there is much more to both than meets the eye. What were the methods used and finished bread like at different times in the past? And what might be used if wheat or other crops were poor in a particular year? How likely were you at various times to have unscrupulous producers bulking out bread with other products? When in the year was butter made and available?

Enjoy tasters and see demonstrations across the range of buildings at the Museum, including in Winkhurst Tudor kitchen and at the new bakehouse opening in 2019.