On Wednesday 18 February 2026 South East Lancashire CRP’s Community Rail Officer Emily Oldfield gave a talk at Kents Bank Station Library, focusing on northern English food history and how it has been shaped by travel (particularly rail) and trade.
Emily was accompanied by SELCRP Chair Julie Levy, and both brought a range of food samples for the audience to try – including Lancashire cheese, Eccles cakes, brawn and pies. A number of items were sourced from Bolton Market, following on from connections made during the August 2025 edition of Emily’s talk at Bolton Station (news item also on this website).
Emily is interested in using food as a lens to consider working class histories, as well as exploring the influence of the railways. The talk was tailored to the (Kents Bank) location, highlighting the historic importance of the nearby port of Whitehaven, and how imported goods such as sugar and rum became of popular use. This likely influenced local delicacies such as rum butter and the alcohol-laced pastry tart ‘rum nicky’.
The capacity audience also heard some of the possible origin stories behind Sticky Toffee Pudding and its somewhat surprising links to Cumbria and historic Lancashire, with hot samples provided! Oatcakes, sausages and hotpot were also discussed, amongst other items.
This edition of the talk was part of Kents Bank Station Library’s MIC (Mutual Improvement Class) series and was well-received, with plentiful audience interaction. It was interesting to hear personal food stories shared, with reflections on railway journeys and the food taken as part of these.
Emily is looking forward to delivering more food and rail heritage talks in the future, as well as adding her explorations and research to a blog, which will be revealed soon.
