Our editorial standards
Food Origins aims to be a reliable, readable source on the history of British food. Every article follows these principles.
1. We rely on sources you can check
We base our articles on historical documents, published research, museum collections and the work of food historians. We do not repeat a story as fact simply because it is widely shared online.
2. We treat “firsts” and “inventors” with caution
The origins of dishes and ingredients are often disputed. Where historians disagree, we say so, and we make it clear when a popular story is a legend rather than an established fact.
3. Our articles are independent
We do not publish paid content disguised as editorial. If we ever publish sponsored articles or use affiliate links, they will be clearly labelled.
4. We correct mistakes quickly
If we get something wrong, we will check it and correct it promptly. You can tell us about errors through our contact page.
5. We credit our images
We only use photographs and illustrations that we have taken or created ourselves, or that are available under a licence that allows us to use them, such as Creative Commons or the public domain. Photographers are credited beneath each image.
Who we are
Food Origins is published by a small independent editorial team with a shared interest in food and history. For comments, corrections or ideas for future articles, please get in touch.