Occasional articles and notes by Andrew Whitley and Veronica Burke - and the odd guest blogger.
On Wednesday December 2nd from 7 pm at the Bernard Shaw in Dublin, Bretzel Bakery & Real Bread Ireland are holding The Real Bread Gathering. This landmark event brings together some of the best craft bakers and campaigners for better bread in Ireland.
Organiser William Despard of Bretzel Bakery asked guest speaker Andrew Whitley – baker, author and co-founder of the UK’s Real Bread Campaign – why a campaign is needed and how a new breed of bakers is already transforming British bread.
William In your keynote speech at the Real Bread...
Scotland grows a lot of wheat but precious little of it is used to make bread. We rely on imports and so have little control over this staple food. It turns out that the wheat varieties in today’s bread may well have less of the vital nutrients we need for health than in the past.
When we apply a little joined-up thinking to the wheat we grow, the flour we bake with and the bread we make, we begin to see how growing better grain and baking better bread could help us to solve some of our health...
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...
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...
Changing the food system with bread and agroforestry
is the title of a new blog post from Geoff Tansey (curator of the Food Systems Academy). The blog features a tour of Macbiehill Agroforestry where Andrew Whitley describes a small research project with big implications – rebuilding nutritional quality and local sovereignty in the Scottish bread supply.
It was filmed on a rare sunny day in August – an ideal time for a little walk in the Scottish Borders.