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...
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.
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...
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...
Andrew Whitley’s keynote speech to the Real Bread Uprising
School of African & Oriental Studies, London, 12th September 2015
‘Real Bread is on the rise but what does the future hold?’
What a pleasure it is to be here among this wonderful collection of bread heads for our first major gathering since Oxford six years ago. We really mustn’t leave it that long again.