Latest Blog Posts

21 October 2015

Posted by in Latest News, Latest Blog Posts on Oct 21, 2015 .

Skills Development Scotland has updated its Flexible Training Opportunities (FTOs) programme of support for the current year. If you are an employer based in Scotland and want to develop your enterprise with the help of training from Bread Matters, take a look at what support is available. 

How can they help? If you have fewer than 100 employees, you may be eligible to apply for a contribution of up to 50% of the costs of a Bread Matters course for employees who are resident in Scotland. FTOs can contribute £100 - £1,000 towards one...

13 February 2016

Posted by in Latest News, Latest Blog Posts on Feb 13, 2016 .

At the Oxford Real Farming Conference on 7th January 2016, Anne Parry of the Welsh Grain Forum, Andrew Forbes of Brockwell Bake and Andrew Whitley of Scotland The Bread presented their agro-ecological perspectives on the need for a new grain revolution in the UK, a movement whose time has surely come. Each of the speakers is bringing together cereal scientists, farmers, millers and bakers to create a thriving, regional grain economy with the common purposes of health, sustainability and food sovereignty.  

  Why a New Grain...
21 July 2015

Posted by in Latest News, Latest Blog Posts on Jul 21, 2015 .

A Baker's Dozen are raising dough for Scotland The Bread. These 13 Real Bread bakers across the UK, from the Outer Hebrides to Devon, will reward folk who pledge £25 to our crowdfunding campaign. We have six days left to reach our £6,000 target, which will release an interest-free loan for another £6,000. 

19 October 2015

Posted by in Latest Blog Posts on Oct 19, 2015 .

This extravagant cheesecake is about as rich as they come. A generously-filled 10" cake tin easily serves 12 to 15 folk at a Bread Matters' course supper. 

The recipe is adapted from one of two little books of recipes from the Moon Restaurant in Kendal, Cumbria. The restaurant is still there, but the book went out-of-print years ago. (I bought my copy in the early 1980s.)

Unlike many recipes for unbaked cheesecake, this one uses no gelatine or setting agent: the rich double cream and cream cheese stand up all on their...

08 July 2015

Posted by in Latest News, Latest Blog Posts on Jul 08, 2015 .
What's all this, then?

Scotland The Bread is a collaborative project to recreate a healthy, sustainable and locally-controlled grain, flour and bread supply for Scotland. Find out more about the project here and, if you can, please pledge something to help community groups grow their own healthy bread from the soil to the slice. 

Everyone who pledges will be entered on the wholesome roll of honour at the end of the crowdfunding. 

If you pledge £25, you are a dough-sharer and, after the crowdfunding finishes on 26th July, you...

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