In October, our speaker, Steve Booth gave us A history of the North Staffs Oatcake. 

His interest in this is because his Father-in-law (Len Mellor) made them many years ago.

Oatcakes are made from the oat plant, used extensively in the Staffs Moorlands as the soil was very peaty and it was difficult to grow wheat. The first recognition was in 1776 by James Boswell when he stayed in a hotel in Lichfield and was served them for breakfast.

In 1801 a survey by Staffs CC in Butterton (nr Leek) revealed that only ½ acre of wheat was grown in the fields compared to 240 acres of oat. The oats were mixed with flour, yeast and water and were placed on a flat grit stone over a coal fire, and turned over with a flat spatula. This baking stone (pronounced ‘baxton’) was covered with bacon fat to help the turning and the bread was ½ “ thick and 18” diameter. However, in Rushton Spencer smaller sizes of 12” diameter, now called oatcakes, as these were quicker to make for the farmer’s breakfasts. They would make more than needed and sold them at the Leek market or to the mill workers.

As the trade spread into the Potteries many front rooms were adapted to kitchens with customers queuing in the street and served via the sash window, commonly known as ‘hole in the wall’. In Stone and other places, there was a thriving trade to the boat people on the canals. Fillings are varied but for traditionalists it is Bacon & cheese!

When the Government passed a Food Hygiene Law, many of the “hole in the walls” closed down and were replaced by oatcake shops cooking on 3 or 4 gas-fired baxtons at once, making up to 120 a time. Three of the biggest were ‘North Staffs’ in Chesterton, ‘High Lane’ in Burslem and ‘Povey’s in Biddulph.

Oatcake Day is celebrated on August 8th.

At our next meeting on 5th November, there will be a talk by Joe Perry on Reginald Mitchell and the Spitfire, starting at 8-00pm

John Egginton