Those of you who know me, know that I am addicted to radio 4 (no need to snigger), and on one hung over Sunday I was listening to the food programme (one of my favourites along with Open Book and The Archers!) and heard about The School of Artisan Food. I was instantly excited by the idea that there was a centre of excellence for learning about specialist food production. However what really made me excited was when I realised it was just up the A60 on Welbeck estate. As quickly as I could I booked my self on the next course: an intro to European baking. Last Sunday I attended the course lead by world-class baker Emmanuel Hadjiandreou and set about recreating sunflower rye bread, sourdough grissini and olive fougasse (Yep I had to Wikipedia them to know what they were before I went!).Quite frankly it was wonderful! Check out my photos to see what I made; and sample them at the next Nottingham Underground Bakery at Deux on Easter Sunday.
Grissini are great for desk top munchies, I talk from experiance!
To the right my tidy work space (a sight to behold!) in the old converted fire station bakery on the Welbeck estate, a beautiful setting to bake.