There are loons out there who will put themselves through some crazy pain/endurance in order to raise money for those less fortunate than them. http://www.guardian.co.uk/lifeandstyle/the-running-blog/2013/mar/29/running-1000-miles-30-days-charity?INTCMP=SRCH My brother will be joining these guys for the last 100 miles (in 4 days) and I figured a good way to raise money (I certainly don't do ANY running) would be to host a supper club, with all profits going to Run 4 Love. As they are running from Odessa (Black Sea) to Dubrovnik (Adriatic), I thought that a fish-based extravaganza would be appropriate. My good friend Matt (Sprat) is going to do us a great mix of shellfish, squid and other bounties and I'll try to get around 3 - 4 courses out of it and hopefully generate about £10 - £15 per head for Run for Love. His fish shop is Willaims & Bunkell in Claygate Surrey and one of my favourite places to get fish in the whole of London. Cheers Matt! Am going to get another table in and hopefully we can get enough interest for 8 on each of the 2. My beloved Toad and I will cook, serve and generally try to make our guests have a fun night. Might even try to get a few prawns/squid on the BBQ if we are ever rid of this DAMN COLD. The menu will be unveiled closer to the time as I'll base it around what's fresh and available.

here’s always more to learn when you’re a baker. When you don’t use additives or baking-by-numbers bread machines, each batch is likely to express its individual character and to reflect the variability of natural ingredients. To participate most productively in the fermentation process, it helps to know what it involves and how to adjust those factors over which we do have control. Bread Matters Intermediate explains all this and is a big step on your journey to better and more adventurous breadmaking. If you’d like to spread your wings a bit, or if you want a wonderful weekend in congenial surroundings, this could be the course for you.

Want to improve your health and wellbeing? Don’t like using pharmaceuticals but unsure how to use natural remedies for home treatable ailments for yourself and family? Then this workshop is for you. Led by medical herbalist Lara Beans this day long session will give you the skills and confidence to make effective home remedies from kitchen herbs, spices and plants from your garden. Fee: £65 including a free organic lunch Regretfully the kitchen is not wheelchair accessible.

4.30pm sharp to 7pm Run in support of the Real Bread Campaign’s Lessons in Loaf initiative, this workshop is designed for primary school teachers who will then teach their pupils how to bake Real Bread. Hosted by Sainsbury's at their test kitchen, you will learn how to make a basic Real Bread dough using just flour, water, fresh yeast and a little salt, which can be used for simple rolls, loaves and flatbreads. You will also use it to make bases for pizzas that you will get to eat as a light supper. Spaces are available for just twelve teachers and, in order to ensure this workshop helps to get as many kids as possible baking Real Bread, limited to one teacher per school. How to apply Simply complete the application form and return it, along with your refundable deposit cheque (see form for details), to reach the Campaign office by 1 May at the latest. Places will go to the first twelve eligible teachers from whom we receive deposit cheques. Find full details and the application form at: http://bit.ly/n8eVac

Talk by Jamie Campbell, a director of the Long Crichel Bakery, Nr Wimborne. Tickets at £5.00 from the Library. Doors open 7pm. Tickets include a loaf of Long Crichel Real Bread. Supported by Wiltshire South West Area Board

Ximena from Growing Communities has been growing to sell from different sites over the past couple of years. Hearing about how she found her customer base, how she has coordinated growing bespoke crops for them as well as the problems she has overcome along the way will stand you in good stead to find your own market near your site.

Learn how to make great Breton bread from a true Breton!Handmade, small batch, organic and wholesome. You will make a 500g loaf and a selection of bread rolls. While the dough proves, we make Breton butter biscuits - delicious! Maximum 6 per class - £30 pp

Hands on introduction course to sourdough bread making. Learn how to mix, kneed and perfectly shape your bread to create your very own loaf. Have a go at shapping bread rolls too and learn how the dough should feel when it's ready to go to the owen. Take home everything you bake on the day ready to impress your family and friends with your new skill. You will take home part of our own Sourdough Starter and we will also show you how to start your own. Cost: £85 Time: 10-2.30pm Course resources pack, use of apron, light lunch and refreshments included. To book your space, just contact us or book directly on our website.

This session for teacher and school staff will focus on ways to use your garden as a curriculum resource - a vibrant outdoor classroom. We will particularly focus on lesson planning in maths and you will have a chance to design your own session

This hands-on course is aimed at anyone who has some experience of baking bread but wants to learn more and raise the level of their understanding. Discover how to bake breads with a wild yeast sour dough and enriched yeast doughs. You will learn about wild yeast and the science of long fermentation and will make and learn how to care for your own sour dough starter. You will learn the techniques of an artisan baker and practise mixing, proving and baking to discover how to create different flavours and textures to achieve the perfect crust and crumb. You will make a range of loaves including proper baguettes and fougasse to take home and show off to family and friends! As well as sourdough baking we will look at enriched doughs to make brioche and Jewish plaited Challah. You will enjoy a delicious lunch showcasing different styles of bread including those you have made.

Keeping Bees Saturday 11th May 10am-1pm Introductory talk on the basics for keeping your own bees. This will include an opportunity to wear a bee suit and view a working hive. Held at Sutton Ecology Centre in Carshalton and costs just £25.

Hands on introduction course to bread making. Learn how to mix, kneed and perfectly shape your bread to create your very own loaf. Have a go at shaping bread rolls too and learn how the dough should feel when it's ready to go to the oven. Take home everything you bake on the day ready to impress your family and friends with your new skill. Cost: £75 Time: 10-2.30pm. Course resources pack, use of apron, light lunch and refreshments included.

Hands on introduction course to bread making. Learn how to mix, kneed and perfectly shape your bread to create your very own loaf. Have a go at shaping bread rolls too and learn how the dough should feel when it's ready to go to the oven. Take home everything you bake on the day ready to impress your family and friends with your new skill. Cost: £45 Time: 4 -6.30pm The course fee include resources pack, use of apron, refreshments.

10% of all sales during Real Bread Maker Week will be donated the the Real Bread Campaign.

Our official launch of Calderdale's first Community Supported Bakery. All welcome to visit, taste, try and buy! Sign up for Bread Club and workshops.

Brook Bakery School is offering 1/3 off of every Real Bread class booked and paid for between 11 and 17 May! This discount applies to any of the following classes if booked and paid for during Real Bread Maker Week: Traditional Baking with Steve Oxford 13th June and 23rd July Advanced Sourdough 21st May and 16th July Continental Breads 22nd May and 17th July Gluten Free Baking 3rd June Artisan Bread Baking for Beginners 11th June and 13th August Commercial Artisan Bread Baking 12th June and 14th August. The offer is valid for new bookings made between 11 and 17 May. Booking must be paid in full at time of booking. Discount price is £130, instead of the usual £195. For full details of our classes and the offer, please visit www.brookbakeryschool.co.uk

Session runs 10am - 2pm. Rob is back with his extended breadmaking session covering all the basics of making the perfect 100% organic loaf, easy and fabulous garlic naan breads as well as aromatic focaccia with red onion and rosemary or sunblush tomatoes and olives. Suitable for all levels of experience, from absolute beginners to those wishing to perfect their skills. An extended four hour session with lots of time for talk and questions and plenty of fabulous bread to take home at the end. Course starts an hour earlier so that you’ve more time to wallow in the wonderful world of bread with an expert! And now also includes added extra – tasty homemade pizza, with tips on the perfect tomato sauce and how to make the perfect base, so lunch is provided. If you’ve been to one of our Breadmaking For Beginners sessions, you’ll know just how satisfying it is to make your own bread. Not only are home-made loaves cheaper, tastier and healthier than the shop-bought stuff, they fill your house with the delicious smell of baking! Whether you’re an absolute beginner or someone who has mastered the skill of tin loaves and rolls and fancy extending your repertoire, with a little more time to ask those questions too, this next-step-up session is for you. Resident baker Rob is also very experienced in artisan breadmaking and is keen to share his knowledge. We’ve added an hour to the session so you get real value for money – and a skill that will last you a lifetime. All ingredients are bought locally at Unicorn Co-operative Grocery and other local independent shops.

To start Real Bread Maker Week New Friends Table secret dinner in Paris ( which always serves artisan real bread) for the first time will also serve home baked sour dough made from the mother they use in England. It will be served with natural wine and unpastuerised cheese, bringing together the perfect trinity.

A 2 1/2 hour class introducing children to the basic techniques of baking. Suitable for 8+

Real Bread starts with real flour! National Mills Weekend is the annual festival of our milling heritage and provides you with a fantastic opportunity to visit traditional flour (and other) mills, many of which are not usually open to the public. Until the advent of the steam engine, wind and watermills provided the only source of power for many different processes - from making flour, paper, cloth to hammering metal and extracting oils. You can explore mills that produced, or still produce these products, some restored to working order, some derelict, some still working commercially. To find the mills open in your area, go to the website : www.nationalmillsweekend.co.uk

Love the hot and spicy flavours of international cuisine? Passionate about local food and environmental sustainability? Then this is the workshop is for you. This one day master class led by whole foods chef Lou Beegan will teach you how to make a host of international seasonings from scratch using locally sourced, seasonal ingredients. The workshop will cover how to make from scratch: -Jamaican jerk -Lebanese mish (middle eastern yoghurt sauce) -Tunisian harissa -Italian pesto with a kick -Take home recipe sheets and hand-outs -Tips for preserving your sauces and seasonings -Delicious organic lunch Fee: *£65 (inc a free organic lunch) *This fee is used to fund our program of free courses to vulnerable and low-income community groups Date: Saturday 11th May 2013 Time: 11am-3.30pm

We welcome anyone to take part in our Bread making competition on Saturday 11th May 2013 All entries need to be in by 4pm they will be judged overnight and on display on Sunday 12th from 10am-2pm Class winners will receive a bag of Talgarth Mill flour and the overall winner will receive a family ticket tour of the mill. Class 1 - Traditional tin Loaf Class 2 - Bread Maker Loaf Class 3 - Junior Baker, any loaf by a someone aged 15 or under Class 4 - Speciality Sweet loaf Class 5 - Speciality Savoury Loaf

If you have always wanted to make real bread this course is for you. We use slow fermentation techniques for improved flavour. Bread making course that is a full day course during which we aim to: Show you how to a range of European Breads from Germany, France, Greece, Italy and Ireland. Each bread is a different style of dough that will give you the confidence to extend your skills in bread making. Creating and baking bread with your own hands, the course is quite intensive with the aim of producing five different types of bread within the session. We will explain the importance of using the slow fermentation techniques (widely used across Europe) and to show you how to knead or handle the various doughs. This is a hands on course with refreshments throughout the day and a full lunch provided.

20% off all Marriage's bread flours sold via our online shop at www.flour.co.uk during Real Bread Maker Week - use discount code REALBREAD13 at checkout

We'll be taking part in Real Bread Maker Week from 11th to 18th May and supporting the important work of the Real Bread Campaign by donating 10% of all our sales for the week to the campaign.

This is THE annual week-long national celebration of Real Bread and its makers. This year, the Real Bread Campaign is also calling on bread lovers to help us raise dough to do good! As well as local events around the UK, ways in which you can get involved and support our charity wherever you are include: **Buy a LIMITED EDITION Real Bread t-shirt. For each one sold, balconyshirts.co.uk will make a donation to us. **Enter our #realbreadcomp on Twitter for the chance to win £150 to spend at bakerybits.co.uk ** Bid in our online auction. Lots include Real Bread classes with Andrew Whitley, Tom Herbert, Aidan Chapman and Emmanuel Hadjiandreou, as well as an exclusive tour of Shipton mill with its owner and literally sacks of flour from Marriage's. **Organise your own event - perhaps a bake sale or coffee morning. Find full details of all this and more at: http://bit.ly/9Sa3R0

Open all day at the Mill - and we hope to be milling our local wheat to make lovely wholemeal flour - if teh water levels at our watermill allow - they should do it's raining like mad here today!

We are launching our new customer loyalty reward scheme at the start of Real Bread Maker Week. As a thank you to our customers we are giving a loaf loyalty point for every £5 spent in our bakery shop. Collect 12 points and we'll give you a Baker's Dozen loaf (a loaf of your choice) for FREE. Application forms are available in our Botany Bay shop from 11.5.13.

Climb our beautiful windmill and test your knowledge of millers. There is a different picture of a Miller on each floor. Don't forget to buy a loaf of hand baked bread for tea.

Traditional milling of flour in one of the last remaining commercial watermills in th UK

Working watermill producing stoneground flour, mill museum. Bread baked in Mill's own bakery.

Visitor our watermill and try some bread baked using our flour. Music, bbq and Morris dancing (Sunday).

After School Bread Workshops. 14,15 May 4-6pm Gert Bake Off - Baking Competition Auction - proceeds to sustain Entries submitted & judged Sat 18th May

Special prices for any bread courses booked during the month of May, with a discounted price and 10% donation towards the Real Bread Campaign, check out the website for details

Throughout our normal Sunday opening times today, Linda Dobbs, our resident bread course baker, will give bread demonstrations as part of the National Mills Weekend and the only national week dedicated to celebrating artificial-additive-free bread, organised by The Real Bread campaign. There will be an opportunity to taste and appreciate the bread made from the demonstrations at regular intervals too, with bread making advice. Free recipes with every bag of freshly milled Mill Green Stone Ground Wholemeal flour purchased from the shop. One adult drop-in place free with every 1.5kg (or over) bag of flour bought, or £2.00 per session on the day.

This course is perfect for anyone who appreciates good bread. No knowledge of bread making is necessary, everyone is welcomed. The course is held in our Victorian Kitchen where everything happens around the red double oven. The course is run in a small group to ensure you get the most of your day. This course specifically focuses on more advanced bread making techniques and you will learn how to add real flavour to your bread by using different types of flour and additional ingredients. We will also focus on 'wet doughs' which are bit trickier to manage, but great addition to your bread making repertoire. Types of bread included in this course: Focaccia Wholemeal rolls with seeds Date & Walnut Bread or Olive & Rosemary Bread Tear & Share Cheese bread with Caramelised Onions Course cost: £85 Time: 10am - 2.30pm The course fee includes light lunch, refreshments, use of all equipment, apron and of course everything you make on the day.

Hands on introduction course to bread making. Learn how to mix, kneed and perfectly shape your bread to create your very own loaf. Have a go at shaping bread rolls too and learn how the dough should feel when it's ready to go to the oven. Take home everything you bake on the day ready to impress your family and friends with your new skill. Cost: £45 Time: 4-6.30pm Course resources pack, use of apron and refreshments are also included.

The aim of this one-day course is to give beginners and those brushing up their skills an introduction to the different stages involved in making bread. It is hands-on and during the day you will weigh, mix, knead and make three different doughs. You will learn about fermentation and different shaping techniques. While the dough proves and the bread bakes you can relax with a cup of tea or coffee.

Come along to our event and discover some top tips on making bread and the science behind making your daily loaf. Our local bread maker Haim from MoreSouth will be on hand to answer all your questions. Event runs from 11.00am -3.00pm

Get a helping hand with your growing! Plant stall 12-4pm every Sunday in May. We have plants that are hard to get started without a greenhouse, and aftercare tips. Popular favourites such as tomatoes, squash, courgettes, beans, as well as aubergines, kudu, 15 kinds of chilli pepper and lots of salad leaves! See www.organiclea.org.uk for the full list and information on how to place an order for your community project.

Sourdough is a little thing with a big story to tell Andrew Whitley started his from a culture he brought back from Russia in 1990. Start yours in Real Breadmaker Week 2013 and keep passing it on... What is the exchange? Bread Matters is holding a Sourdough Exchange - that's two days of dirty work on the organic smallholding in exchange for a for a day getting going with sourdough and baking in the wood-fired oven. Two full days of work on the smallholding in exchange for good food, a real bread-making class, a sourdough starter and some inspiration. There are no fees to pay. You will need your fares to get here, a sleeping bag, a tent if you have one, waterproof work clothes and boots, something clean to wear for the breadmaking day, and a real desire to get stuck in. It's for young people (18 +) who are happy to camp and to work hard, enjoy good food (that's all provided) and want to make real, healthy bread for themselves - and pass it on. What can you do in three days? *Find out how to grow grain and ‘bake your lawn’ (or someone else’s) *See renewable energy systems and agro-forestry in action *Work outside (days 1 and 2) in a group of people who are happy to get their hands dirty *Make and share local, seasonal, organic food - in the barn and the farmhouse *Stay in the ‘bothy’, caravan or a tent (contribute some fertility via the composting loo) *Have a sourdough starter class (day 3); make naturally-fermented sourdough bread and pizza, bake it in the wood-fired oven and enjoy it for lunch *Take home your sourdough starter and bake the change.

local produce with local names! Real Bread and free samples at Greenbank Allotments' plant sale. Mossley Hill Wholemeal Tin - £2.00 Smithdown Sourdough - £2.00 Penny Lane Tin - £1.80 Every Sunday. To place an order contact Helen O’Gorman on a Thursday by 12 noon

Visit Cogglesford Watermill: Milling, Bread from Greenfield Bakers and Miller's Trail for Children

This is THE annual week-long national celebration of Real Bread and its makers. This year, the Real Bread Campaign is also calling on bread lovers to help us raise dough to do good! As well as local events around the UK, ways in which you can get involved and support our charity wherever you are include: **Buy a LIMITED EDITION Real Bread t-shirt. For each one sold, balconyshirts.co.uk will make a donation to us. **Enter our #realbreadcomp on Twitter for the chance to win £150 to spend at bakerybits.co.uk ** Bid in our online auction. Lots include Real Bread classes with Andrew Whitley, Tom Herbert, Aidan Chapman and Emmanuel Hadjiandreou, as well as an exclusive tour of Shipton mill with its owner and literally sacks of flour from Marriage's. **Organise your own event - perhaps a bake sale or coffee morning. Find full details of all this and more at: http://bit.ly/9Sa3R0

As part of National Mills Weekend and REal Bread Maker Week, Cogglesford Watermill will be milling organic wholemeal flour the traditional way. See the mill in operation with regular milling displays. Taste & buy delicious artisan baked bread produced by Greenfield Bakery of Friskney from their wood-fired ovens. Children can take part in the Miller's Trail to claim a reward. Open 11am to 4pm. FREE ADMISSION. For health & safety reasons, children aged 14 and under must be accompanied by a responsible adult.

Milling stonground wholemeal flour for breadmaking

To celebrate National Mills Weekend & Real Breadmaker Week, on Sunday 12th May we will be running bread demonstrations & providing tips, recipes & tastings at the Mill Green Museum & Mill During these sessions we will be making some lovely bread as we chat about how to make bread that is delicious, nutritious & great value, without artificial additives or unnecessary fats or sugars. We will be running four half hour sessions, commencing at 2.30pm, 3.00pm, 3.30pm & 4.00pm. They will cost £2.00 per adult, although if a bag of our freshly milled flour is purchased the demonstration will be free of charge. Our Mill Green Loaf, baked locally by Simmons bakers using stone ground wholemeal flour direct from our 18th century water mill on the river Lea will be for sale in our courtyard. Cream teas & other delicious bakes will be available in our riverside tea room. While you are here, take a wander around our art gallery, museum and of course the working mill to watch our miller making flour.

Hands on introduction course to bread making. Learn how to mix, kneed and perfectly shape your bread to create your very own loaf. Have a go at shaping bread rolls too and learn how the dough should feel when it's ready to go to the oven. Take home everything you bake on the day ready to impress your family and friends with your new skill. Cost: £45 Time: 7-9.30pm Course resources pack, use of apron and refreshments included.

For anyone who appreciates good bread and would like to bake bread at home. The course is held in our Victorian Kitchen where everything happens around the red double oven. The course is run in a small group to ensure you get the most of your day. You will learn how to mix your dough and more importantly how to kneed it, so it rises well. By the end of the morning, your bread will be happily rising in an original Hovis bread tin, whilst you enjoy a light lunch, tasting different types of bread made earlier by us. Cost: £75 Time: 10-2.30pm The course fee includes resources pack, all bread and rolls you make on the day, light lunch and all refreshments. Follow the website link to book online or contact us directly.

1) Launch of our new 'National Loaf' made from organic stoneground wholemeal and white flour. We will make a 50p donation to the Real Bread Campaign for each loaf sold. 2) Special Real Bread Oven Bottom Bloomer made from Organic stoneground white flour. 50p donation will be made to the Real Bread Campaign for each loaf sold.

Two hour real bread and pizza workshop for young families at Jig-So centre, Cardigan

During this session we will explore different ways to find volunteers in your area to work in your food growing project. We will also go through volunteer management and good practices that make volunteering an enjoyable experience for both sides.

This is THE annual week-long national celebration of Real Bread and its makers. This year, the Real Bread Campaign is also calling on bread lovers to help us raise dough to do good! As well as local events around the UK, ways in which you can get involved and support our charity wherever you are include: **Buy a LIMITED EDITION Real Bread t-shirt. For each one sold, balconyshirts.co.uk will make a donation to us. **Enter our #realbreadcomp on Twitter for the chance to win £150 to spend at bakerybits.co.uk ** Bid in our online auction. Lots include Real Bread classes with Andrew Whitley, Tom Herbert, Aidan Chapman and Emmanuel Hadjiandreou, as well as an exclusive tour of Shipton mill with its owner and literally sacks of flour from Marriage's. **Organise your own event - perhaps a bake sale or coffee morning. Find full details of all this and more at: http://bit.ly/9Sa3R0

Artisan Foodworks will donate £5.00 to The Real Bread Campaign for every class booked or voucher purchased for the duration of Real Bread Maker Week.

Definitely not a cake (that's our excuse for the diet conscious), but a great treats for Sunday breakfast or perfect with your coffee. Come and learn how to use yeast and bread flour to create sweet breads and enjoy eating them afterwards too. In this course we will be baking Brioche Chocolate Brioche Saffron Buns Chelsea Buns The course fee includes: 3/4 Day hands on course in a small group of 3-4 people (10 am - 2.30 pm) Course handouts with detailed descriptions of how to make sweet bread and useful resources information Use of all equipment and an apron Delicious refreshments - tea or coffee throughout the day, handmade biscuits and light lunch Everything you bake on the day wrapped and ready to take home and suitable for freezing. Course cost: £90

Hands on introduction course to bread making. Learn how to mix, kneed and perfectly shape your bread to create your very own loaf. Have a go at shaping bread rolls too and learn how the dough should feel when it's ready to go to the oven. Take home everything you bake on the day ready to impress your family and friends with your new skill. Cost: £45 Time: 7-9.30pm Course resources pack, use of apron and refreshments included.

Join us for a day workshop (10 - 4, lunch and refreshments included) to learn how to make a variety of breads with your own hands. Participants will make and take home baguette, ciabatta, plaited challah, rosemary focaccia and gluten-free breads using 100% organic flours. Spaces are limited to 6 participants so early booking is advised. £80 pp. Please ask about concessions.

Sale of breads to work colleagues. Range of yeasted and sourdough breads.

Video, photos and Tweets all day as volunteer millers from Ellis Windmill in Lincoln get to grips with sourdough and wood-fired baking

This is THE annual week-long national celebration of Real Bread and its makers. This year, the Real Bread Campaign is also calling on bread lovers to help us raise dough to do good! As well as local events around the UK, ways in which you can get involved and support our charity wherever you are include: **Buy a LIMITED EDITION Real Bread t-shirt. For each one sold, balconyshirts.co.uk will make a donation to us. **Enter our #realbreadcomp on Twitter for the chance to win £150 to spend at bakerybits.co.uk ** Bid in our online auction. Lots include Real Bread classes with Andrew Whitley, Tom Herbert, Aidan Chapman and Emmanuel Hadjiandreou, as well as an exclusive tour of Shipton mill with its owner and literally sacks of flour from Marriage's. **Organise your own event - perhaps a bake sale or coffee morning. Find full details of all this and more at: http://bit.ly/9Sa3R0

REAL BREAD CANAPES A TASTING demonstration evening with WINE Carms Women In Rural Enterprise

Donating 50p from the sale of every \'special\' bread to the Real Bread Campaign. Baking Real Bread every day as always (Tues-Sun)

To celebrate Real Bread Week, we are having a bread, wine and cheese night! Join local Bread Angel and farm baker, Gaye from the Sticky Mitts Kitchen, for a talk about her involvement with the Real Bread Campaign. This event will be fun, friendly and interactive. You will have the opportunity to taste a selection of bread accompanied by cheese and a glass or two of wine. We are making a nominal charge of £5 per head to cover costs.

Learn something new and practical today ! Learn how to bake bread using natural yeast from our sourdough starter. Get your hands floury as you practice your kneading and bread shaping. Learn how to recognize when you have added just the right amount of water into your dough and how best to shape your rolls. You do all the hard work, but help is at hand from our trusty Rangemaster cooker to perfectly bake your creations. Cost £85 Time: 10-2.30pm Course fee includes resources information pack, light lunch,refreshments and our own sourdough starter.

Hands on introduction course to bread making. Learn how to mix, kneed and perfectly shape your bread to create your very own loaf. Have a go at shaping bread rolls too and learn how the dough should feel when it's ready to go to the oven. Take home everything you bake on the day ready to impress your family and friends with your new skill. Cost: £45 Time: 7pm-9.30pm Course resources pack, use of apron and refreshments included.

Traditional bread making course, 1.00 - 4.00pm followed by farmhouse afternoon tea.

(Dear Sustain team, please copy & paste what what was written for our 14 May event! I didn't know it wouldn't be saved. Thanks!)

To celebrate Real Breadmaker week this year we'll be running two free bread taster sessions on Wednesday 15th May. During these sessions we'll be making some lovely bread as we chat about how to make bread which is delicious, nutritious and great value without artificial additives or unnecessary fats or sugars. We're running two sessions, 10:00 - 12:00 and 2:00 - 4:00. We'll have soup and rolls at the first and tea and buns at the second and we'd love to see as many people as possible on both. These sessions are completely free but booking is required so please email or call us on 01803 752943.

Now in it's second year, #BreadChat is a Twitter discussion hour for bakers of yeasted, artisanal breads. #BreadChat takes place the 3rd Wednesday of each month. The next #BreadChat is Wednesday, May 15, 8:00-9:00pm UK time. For start and end time in your timezone, please visit the #BreadChat page: http://www.amateurbakers.org/p/breadchat.html

Join Slow Food Edinburgh for a Real Bread Supper created by Neil Forbes (Scottish Chef of the year 2011) and Andrew Whitley. The menu pairs some of Andrew's most distinctive breads with Neil's impressive dishes using the best of local, seasonal produce. (For example Borodinsky made with rye grown and milled at Macbiehill - and a sourdough made entirely from Scottish flour - served with smoked mackerel, bresaola and crowdie.) Proceeds from the raffle will go the Real Bread Campaign to support work that brings the benefits of real breadmaking to people who are marginalised by mainstream society. Prizes include a signed copy of Bread Matters with a £75 voucher towards a course, lunch for two at Café St Honoré and a Real Bread Maker starter kit. 7.30pm, £45

This is THE annual week-long national celebration of Real Bread and its makers. This year, the Real Bread Campaign is also calling on bread lovers to help us raise dough to do good! As well as local events around the UK, ways in which you can get involved and support our charity wherever you are include: **Buy a LIMITED EDITION Real Bread t-shirt. For each one sold, balconyshirts.co.uk will make a donation to us. **Enter our #realbreadcomp on Twitter for the chance to win £150 to spend at bakerybits.co.uk ** Bid in our online auction. Lots include Real Bread classes with Andrew Whitley, Tom Herbert, Aidan Chapman and Emmanuel Hadjiandreou, as well as an exclusive tour of Shipton mill with its owner and literally sacks of flour from Marriage's. **Organise your own event - perhaps a bake sale or coffee morning. Find full details of all this and more at: http://bit.ly/9Sa3R0

In this hands on course we teach how to bake sourdough bread so that you leave the class with an intuitive understanding of what it is, how it works and how to do it at home, answering questions such as: how do I make and keep a sourdough starter? How do I bake sourdough bread in my busy life? How is sourdough bread different and more healthy? During the day you learn how to bake 100% rye sourdough bread, learn how to bake pain au levain, learn how to bake Swedish cracker bread and learn how to bake sourdough scones. Lunch, tea and coffee are provided and you will have plenty of bread to take home as well as your very own starter. The class numbers are limited so you learn in a cosy environment.

The workshop teaches children how to make real bread from scratch with a few simple ingredients. The will learn about the functionality of the ingredients and the science behind bread making by participating in experiments. The will knead the bread by hand and make plaited bread to take home.

3 - 5.30pm. An open afternoon. Bring your children for free muffins, enjoy samples of a variety of breads, including three types of naan from Indigo Blue, Mere. Try mixing and kneading. Machine bread being made (no ovens in the hall). We will distribute donated bread machines. Discuss possible bread making courses. Secondhand cookery and bakery books for sale. Buy home baked good, refreshments available. Supported by Wiltshire South west area Board. Knead I say more....?

This is THE annual week-long national celebration of Real Bread and its makers. This year, the Real Bread Campaign is also calling on bread lovers to help us raise dough to do good! As well as local events around the UK, ways in which you can get involved and support our charity wherever you are include: **Buy a LIMITED EDITION Real Bread t-shirt. For each one sold, balconyshirts.co.uk will make a donation to us. **Enter our #realbreadcomp on Twitter for the chance to win £150 to spend at bakerybits.co.uk ** Bid in our online auction. Lots include Real Bread classes with Andrew Whitley, Tom Herbert, Aidan Chapman and Emmanuel Hadjiandreou, as well as an exclusive tour of Shipton mill with its owner and literally sacks of flour from Marriage's. **Organise your own event - perhaps a bake sale or coffee morning. Find full details of all this and more at: http://bit.ly/9Sa3R0

Learn to bake your own bread! Bread making is a great stress reliever and gives you an amazing sense of accomplishment – plus the end results are far healthier than shop-bought! Get started with this fundamentals class, in which you’ll: *Make white farmhouse & wholemeal soda breads *Learn variations on these basic themes *Understand yeasted and non-yeasted bread baking *Use proper kneading techniques *Demystify flours and make your own buttermilk! *Take home what you bake plus recipes & variations *Get tips on best equipment for home baking *All materials and packaging included

Learn something new and practical today ! Get your hands floury as you practice your kneading and bread shaping. Learn how to recognize when you have added just the right amount of water into your dough and how best to shape your rolls. You do all the hard work, but help is at hand from our trusty Rangemaster cooker to perfectly bake your creations. Cost £75, Time 10-2.30pm. Course fee includes resources information pack, light lunch, refreshments and of course everything you bake on the day.

Hands on introduction course to bread making. Learn how to mix, kneed and perfectly shape your bread to create your very own loaf. Have a go at shaping bread rolls too and learn how the dough should feel when it's ready to go to the oven. Take home everything you bake on the day ready to impress your family and friends with your new skill. Cost: £75 Time: 7-9.30pm Course resources pack, use of apron and refreshments included.

To finish Real Bread Maker Week, New Friends Table secret dinner in London will also serve a variety of home baked organic sourdough bread. It will be served with natural wine and unpasteurised cheese, bringing together the perfect trinity and culminating the week as they started it in Paris.

This session is for everyone working with children and young people in a food growing space. We will see what fruit and veg can grow within the school's calender so that children can get to harvest what they have planted. We will also talk about different way of involving children, parents and staff in your food growing space.

This is an introductory class to sourdough baking. Baking with sourdough (wild yeast) can be as easy as baking with commercial yeast, all that is needed is more time. In this hands-on class you will learn how to make a sourdough starter, and bake one wheat and one rye loaf from start to finish, as well as sourdough crackers. In between the kneading and shaping there will be time to chat about ingredients and techniques. We will be baking in my home kitchen, and the class number is limited to two people. Lunch is included, and we will make some sourdough scones to have for afternoon tea.

This is THE annual week-long national celebration of Real Bread and its makers. This year, the Real Bread Campaign is also calling on bread lovers to help us raise dough to do good! As well as local events around the UK, ways in which you can get involved and support our charity wherever you are include: **Buy a LIMITED EDITION Real Bread t-shirt. For each one sold, balconyshirts.co.uk will make a donation to us. **Enter our #realbreadcomp on Twitter for the chance to win £150 to spend at bakerybits.co.uk ** Bid in our online auction. Lots include Real Bread classes with Andrew Whitley, Tom Herbert, Aidan Chapman and Emmanuel Hadjiandreou, as well as an exclusive tour of Shipton mill with its owner and literally sacks of flour from Marriage's. **Organise your own event - perhaps a bake sale or coffee morning. Find full details of all this and more at: http://bit.ly/9Sa3R0

Today is the last day of the auction to help raise dough for the Real Bread Campaign's planned therapeutic baking project. The six fantastic lots are: Bread Matters: One day Real Bread masterclass with Campaign co-founder and author of Bread Matters, Andrew Whitley. Hobbs House Bakery: One day Real Bread masterclass with Fabulous Baker Brother Tom Herbert at Hobbs House Bakery’s new cookery school. Marriage’s: Three 16kg bags of flour (Chelmer White, Wholemeal Dark Rye and Wholemeal Spelt) ideal for the enthusiastic amateur or skilled professional Real Bread baker. The Phoenix Bakery: One day Real Bread masterclass with regular River Cottage tutor Aidan Chapman at his own bakery. The School of Artisan Food: One day Real Bread masterclass with How to Bake Bread author Emmanuel Hadjiandreou. Shipton Mill: ‘Meet the Miller'. An unique personal tour of Shipton Mill with owner John Lister to see stone flour milling in action. Find links to each of the lots, which include full details, at http://bit.ly/ZA6KXg

This is where the journey begins. In one well-organised day you’ll make several loaves with your own hands, and you’ll find that it’s not just the dough that will rub off on you. You’ll take home the knowledge and skill to make it perfectly possible to avoid factory loaves (and their dubious effects) for good. Tasty and nutritious loaves for every day, savoury specialities or sweet indulgences, your daily bread will be under your control. You can’t bottle the aroma of baking or the laughs you’ll have along the way, but they’ll be just as real as your bread.

Renowned for his hives on the roof of both Tate Modern and Tate Britain and Fortnum & Masons, Steve Benbow, founder of the London Honey Company, will welcome us on a behind the scenes Food Safari visit. His urban bees produce delicious honey which he sells from his unit at Maltby Street market, other farmers markets and even Harrods, Harvey Nicholls and Fortnum & Masons. Steve tells us that the bees in each location produce very distinctive honey and on this tour you will get to taste the honey and learn why. You will hear Steve’s personal story from photo-journalist to urban beekeeper and author of The Urban Beekeeper. You will learn about the renewed interest in beekeeping and the challenges posed by disease, insecticides and pesticides. And you will discover how Steve turns the honey comb into bottled honey. During the afternoon you will also taste the London Honey Company’s honey and enjoy some delicious food, including from some of the neighbouring artisan producers.

In London, urban wild food expert, Nick Saltmarsh, will take you on a guided foray around the wild and less wild parts of Stoke Newington, North London. We’ll discover the abundance wild greens, nuts and fruits growing on your doorstep – from nettles and wild garlic, to blackberries and wild apples. In October, we will even find some wild mushrooms in the city You will pick up tips about how you can cook or preserve them at home and try some delicious wild food snacks to whet your appetite for foraging in the city. This is a great introduction to foraging in the city or the country. You’ll gain confidence to identify wild food and know where to pick it safely and legally. Children over 9 welcome

1 day class. £135 per person. Maximum class size - 6 people If you're new to bread making or in need of a refresher this class will provide an excellent grounding in the essentials of kneading, proving, shaping and baking while we discuss how bread works and how you can make great bread time after time. We'll make beautiful white, wholemeal and enriched doughs and make a variety of great breads. You'll go home brimming with confidence and a box of bloomers, flatbreads, seeded loaves and delicious, sweet buns.

Suitable for all experience levels, learn how to bake your own delicious sourdough bread at this relaxed and friendly hands-on course. Sourdough is regarded as the ultimate in artisan bread and is also the best method to use when baking with rye. It is made with naturally occurring wild yeasts and bacteria, which have been grown in a starter culture; a mixture of fermented flour and water. This creates bread with great flavour and also makes it healthy and easy to digest. On the day you\'ll bake a variety of international sourdough breads including classic French Country Levain, loaves filled with fruit and nuts, a dark rye and some bagels. You\'ll be shown how to make and maintain your own sourdough starter; gain confidence in how to work and shape your dough and the secrets of using time and temperature to adapt the process to suit your life. The one day course is from 10.00 - 16.30 and costs £95 including lunch. You take all your bread home with you along with some sourdough starter and comprehensive notes and recipes to get you going. There is a 10% discount for Real Bread Campaign members.

The second annual Orford Food Revolution Market will feature even more local producers coming together to support the Jamie Oliver Kitchen Garden Project at Orford Primary School. Fish, bread, jams, meat, cakes, bread, fruit, vegetables, herbs and more will be available directly from producers on the day. Stay tuned for more information on educational activities on the day such as the Great Orford Bake Off - follow @OrfordFoodRev for more info.

Using the world famous Skip garden and attached poly tunnels we will be looking at ways to get the most from your organic growing plot (big or small). This session will include understanding intercropping, succession and catch cropping, and choosing the right vegetable varieties. We will also look at what you need to do to feed the extra growth by looking at comfrey feeds, wormeries and composting.

Real Bread stall at the Love Your Market event being held along the Lord Mayors Day route in Plymouth. Handmade bread made by Thorough Bread. White, wholemeal and malthouse breads made with organic flour and using traditional methods.

Mama Roberta, our Brazilian mama, is bringing the flavours of São Paulo's 'nova cozinha brasileira' to London for our first supperclub cooking class experience! Roberta will take you on a culinary tour of Brazil, demonstrating and teaching dishes that she grew up cooking in her home. 'Stranded in São Paulo' promises to be an evening of interactive cooking, dining and mingling. . You will be welcomed with a black bean amuse bouche and complimentary freshly made caipirinhas. We will begin our tour with dishes from the north east, followed by a feast of feijoada, the Brazilian national dish, and a delicious dessert. You can get involved in the cooking process and will be provided with take-home recipe cards so you can recreate your Brazilian experience at home. Caipirinhas and other drinks will be available to complement your meal. Born and raised in Rio, Brazil, Mama Roberta moved to London in 2003 with her husband and is a full-time mum to her 8 year old son. Mama Roberta lives a healthy lifestyle with hobbies including yoga and running. She originally learned to cook from her mum who taught her that "your body is a temple" that carries you through life. Therefore, an important component of living healthy is to eat healthy. She enjoys cooking for her family, friends, and community. To learn more about Mama Roberta and Cooking with Mama, visit us at www.cookingwithmama.org. Tickets are £26 each, to book: http://goo.gl/3pYXP

Time: 10am- 5pm The festival includes Cooking demonstrations including Denise Phillips, Rachel Davies, and Silvia Nacamulli, a social action strand with guest speakers including Tristram Stuart. Talks from Hester Abrahms of jewish book week. We'll have garden stalls from JVN, Falafel Feast, Bean About Town and we'll also be supported by Divine and have some chocolate to give away! We are also grateful for the support of the Ethical Superstore and Vegware.

This class will take you further into the traditions of Italian baking, exploring some of the more complex recipes and learning about biga, lievito madre (sourdough) and more. Typical recipes Pane pugliese: large round loaf with well aerated crumb, from Puglia Pane pugliese with black olives Ciabatta: slipper shaped crusty and chewy bread, loved the world over Sourdough mountain bread: rustic bread made with spelt flour Angelica: yeasted wreath shaped cake, studded with raisins and citrus peel

11-4pm Cost £30 Booking essential ( NO ONE TURNED AWAY FOR LUCK OF FUNDS ) Flour, water, yeast and salt. The magic ingredients for a good loaf of nutritious bread. This session is for those of you who want to learn the very basics of bread baking or who need a little help with your confidence as bakers or some reassurance for what you’re already doing. We will be baking a wholewheat organic loaf (or spelt if you have intolerance). While we wait for the dough to rise we will experiment with different doughs, we’ll have tell bread stories and talk about our Bakers' Collective. By the end of the workshop you will receive your own handmade loaf, some other treats and basic recipes from the Hornbeam Bakers’ Collective to carry on your baking journey. Please book in advance – email hornbeambakers@gmail.com (with the relevant course in the email subject).

RAW is one of the most exciting, and certainly the largest, collection of fine, natural, organic and biodynamic wine artisans ever to come together in the capital. Sample hundreds of different wines from more than 150 growers during this 2 day event.

Mama Bentley returns to teach her finest selection of country preserves, showing you how to make jam, chutney and cordial in one marathon session.

In this hands on course we teach how to bake sourdough bread so that you leave the class with an intuitive understanding of what it is, how it works and how to do it at home, answering questions such as: how do I make and keep a sourdough starter? How do I bake sourdough bread in my busy life? How is sourdough bread different and more healthy? During the day you learn how to bake 100% rye sourdough bread, learn how to bake pain au levain, learn how to bake Swedish cracker bread and learn how to bake sourdough scones. Lunch, tea and coffee are provided and you will have plenty of bread to take home as well as your very own starter. The class numbers are limited so you learn in a cosy environment.

1 day class. £135 per person. Maximum class size - 6 people A light, airy foccaccia, topped with olive oil, herbs and sea salt is one of the world's most wonderful breads. We'll make a fabulous version as well as ciabatta, pagnotta and of course, our own stone-baked pizza lunch. Working with softer, wetter doughs, you'll develop the skills to create breads with light, open textures and deep flavours enjoyed throughout Italy. Suitable for enthusiastic beginners and experienced bakers.

Get a helping hand with your growing! Plant stall 12-4pm every Sunday in May. We have popular favourites like tomatoes, 15 kinds of chilli pepper, lots of salad leaves and much more! See www.organiclea.org.uk for the full list and information on how to place an order for your community project.

Whether you want to help a community city farm, learn more about growing food, or just want to get your hands in the soil, join us for a city-farming session and get in touch with the land! A discussion and eat-In will follow, where everyone will share food, drinks and ideas. Sunday 19th of May, 12:00 pm @ Spitalfields City Farm, Buxton Street, London, E1 5AR The farm will provide you with boots gloves and equipment. Please bring some food or drinks to share.

National Vegetarian Week 2013 runs from the 20 - 26 May and is setting out to prove that going veggie is surprisingly simple. Visit www.nationalvegetarianweek.org and discover the delicious answer to the question ‘but what do veggies eat?’, try our seven mouth-watering, fuss-free recipes and view our gallery of everyday food photos, all created by ordinary vegetarians. Visit www.nationalvegetarianweek.org to enjoy special menus, discounts and events from shops, restaurants and pubs, to order free posters and to learn more about the Week. Keep up to date with the Week through Facebook/nationalveggieweek and Twitter @nvw2013

Successful salad grower Ida Fabrizo will give a guided tour of her leafy beds. Seeing first hand and helping out on site is the best way to learn how to produce enough salads to sell from your own food-growing space.

Event Details Total Food Geeks and Edinburgh Foody invite you to a Dough Workshop at the Aga Shop, Frederick Street. It's Real Bread Maker week from 11 to 17 May and in celebration we'll teach you how to make great bread from yeast and from baking soda. Come prepared! The beautiful bread you'll make will form part of our supper later in the evening, so please bring salads, meats or chutneys to enjoy and of course something to drink, soft or alcoholic It's a hand on session, so you'll also need an apron, and if you want to take anything home (if we haven't eaten it all), a suitable box. A minimum donation of £5 to raise funds for the Real Bread Campaign and cover materials used is payable on the night. Please only sign up if you know you can definitely attend as we have very limited places. We'll start promptly at 6:30 as with all good things, bread takes time! Agenda Introduction to baking in an Aga Hands on dough session Creating soda bread Supper Completing the breads

Come along to the Aga Shop to be inspired! Learn how to make bread using the Bertinet dough manipulation technique. A donation to the Real Bread Campaign is suggested

The Food, Consumer Behaviour and Health Research Centre at University of Surrey is organizing two free workshops on 22nd & 23rd May 2013 and inviting local and regional level public and charity sector organizations and food producer associations to discuss how research should be developed and funded in the area of food & health. To allow adequate time and space for dialogue, registration is limited to eight participants per stakeholder category. The call is open from 8 March – 19 April 2013, so register soon if interested!

Food growing is possible almost everywhere, but when faced with small spaces and containers some specific techniques will really help you to make the most of what you have. We will explore topics including maintaining fertility of your soil or compost, plant care and suitable species that will thrive in these conditions.

ASPARAGASM #8 - 'Rites of May' 5-course vegan and gluten-free fine dining event TICKETS: £35 includes 5 courses and welcome 'Maiden's Blush' cocktails courtesy of Pernod Absinthe or a mocktail for the non-libatious. BOOKING: Online at www.asparagasm.com GROUP BOOKINGS: For special rates call Kate Tel 07947 309066 or email tips@asparagasm.com for a booking form. If you didn't realise by now Asparagasm loves asparagus. It is to Asparagasm what fennel was to Dionysus. These bright, verdant tickling sticks literally bristle with dynamic pleasure; the intricate filigree of its tip one of nature's finest works - and now it's in season, well so are we! In an indulgent celebration of this most versatile of vegetables, Asparagasm presents the 'Rites of May' on Thursday 23rd May at studio Gi in Hackney. Chef Fredrik Bolin explores its dishy flavours in a 5-course vegan and gluten-free journey following welcome ‘Maiden’s Blush’ cocktails courtesy of Pernod Absinthe. We've creative and irreverent folk art fun with special guests Lemonade & Laughing Gas and the Morris-sey Dancers, live music from the extraordinary Yeti Love and vegan real ale samplings from our guest supplier of the month, Stroud Brewery. Featuring an exclusive menu of mock & cock-tails, vegan-method wine and beer - Running Duck from Stellar Vineyard and hand-crafted lager from Freedom Brewery - as well as biodynamic champagne and organic British bubbles will also be served. Hey-ho! Here we go! xXx Asparagasm MENU White asparagus soup with toasted almonds Smoked and pickled asparagus with lemon and truffle emulsion Green and white asparagus terrine with salsa verde and pea shoots Grilled English asparagus with chick pea chips and smoked tomato BBQ sauce. Lemon sorbet with asparagus crisp and cassonade. About Fred Bolin Disappearing Dining Club co-founder and Head Chef Fredrik Bolin is formerly of Michelin-starred Erik’s, Paul & Norbert (Stockholm), Zefferano & Glasshouse (London), and Ulrika’s (New York).

The original Happy Mondays are on course to headline a 5,000 capacity outdoor gig in the heart of Bristol next May as they take centre stage at VegfestUK Bristol’s tenth birthday party on Saturday May 25th 2013, along with support from 808 State and The Farm, plus a DJ slot from Peter Hook (New Order/Joy Division). And with Caravan Palace headlining Friday, with support from Kitten and the Hip and The Boxettes, and The Abyssinians heading up the reggae sunsplash on Sunday with Macka B, Bristol is in for a musical as well as foodie treat as VegfestUK Bristol comes of age and goes into double figures as one of the longest established and most successful independent food and music events in Bristol. Around 25,000 visitors are expected over the three day festival, many of them from out of town, and many of them experiencing the delights of 100% plant based food for the first time too – VegfestUK Bristol is the world’s biggest veggie event and there are no animal products permitted at the event. During the daytime (11am – 6pm Saturday and Sunday) visitors can expect a feast of different cuisine from across the globe, along with 125 stalls crammed with goodies including food, bodycare, clothes, fashion and accessories, and campaigns merchandise as well as information in abundance about the benefits of the plant based lifestyle, along with recipes, nutritional information, cookery demos, talks, a cinema and a host of entertainment including comedy hours, live music and performance. Admission is only £2 adults and £1 kids/claimants/OAP’s during the daytime up to 6pm (pay on gate). Then in the evenings the Main Stage takes over proceedings and some of the biggest headliners to ever grace an outdoor stage in Bristol take centre point and crank up the PA for some fantastic sessions on Friday, Saturday and Sunday evening. Admission to the Friday and Saturday evening events is by advance ticket only – there are no tickets available on the gate. Tickets for Friday (Caravan Palace) are priced £15 + fees, and for Saturday (Happy Mondays, 808 State, The Farm, Peter Hook) its £25 + fees. Sunday (The Abyssinians, Macka B) admission is £5 after 6pm, pay on gate. Tickets available from www.bristol.vegfest.co.uk and from www.theticketsellers.co.uk. And with an after-hours parties on Saturday too, it looks like Bristol and veggies in particular will be spending most of the weekend eating and dancing – a great way to celebrate 10 years as this event enters its second decade, having been established in 2003 as an annual event in the heart of Bristol. For more information about VegfestUK Bristol, see www.bristol.vegfest.co.uk. VegfestUK has two other shows in 2013 – one in Brighton (March 16th 17th) and one in London (October 5th 6th) – see www.vegfest.co.uk for information. The event is sponsored by Redwood Foods, Fry’s Distribution, Goodlife, Nakd, Bute Island, Yaoh, Eco Vegan Shoes, Sunseed Organics, Ethical Investors, The Vegan Society and Kara Dairy Free, along with media partners Excellart, Veggie Vision, Foods for Life, Resurgence Magazine and Vegetarian Living.

Discover and make real handmade bread. This course helps you understand the techniques Artisans use to create stunning handcrafted loaves and baguettes. This is a full hands-on course releasing the inner baker in you. During the course you will learn mixing, different kneading methods, shaping and proving, steaming and slashing.

Celebrity chefs Paul Rankin and Nick Nairn will be showcasing Irish bread skills on Saturday 25 May at the landmark National Trust property; Castle Ward. Meanwhile French master baker, Richard Bertinet will bring a European flavour to the event - Richard is a Real Bread Campaign ambassador and was named BBC Food Champion of the Year in 2010. The International Bread Festival is the first of three special days over the Bank Holiday weekend, which will include a special outdoor performance by Van Morrison on Sunday 26 May. The weekend will conclude with a family celebration of bikes and anything on two wheels on Monday 27 May!

Permaculture (An Introduction) Sunday 26th May 10.30am-1.30pm Permaculture uses design principles to develop integrated systems that provide for our needs of food, shelter, energy and community in ways that are healthy and efficient. Actively learn about the principles and see examples of Permaculture designs. Held at Carshalton Community Allotment and costs just £25.

An introduction to bread making the Italian way with some colourful breads for summer. Have fun mastering simple doughs made in the traditional way. Panini alla Mascarpone studded with sumptious Green Olives (which also will double as a burger bun!); Black Pepper Grissini and a Sfinciuni (a portable picnic in itself) stuffed with Roast Peppers, Courgetttes, Basil and Buffalo Mozzarella; or just make a simple everyday loaf. This workshop is for beginners and home bread makers who would like to extend their repertoire. A chance to learn basic bread-making and shaping techniques; the roles flour, water, yeast and salt play in the foundation of a good dough. How to use less commercial yeast to make great, more flavourful and healthy bread and to make dough that you can store for days in the fridge ready to be plucked out at your leisure to bake.

11-4pm Cost £25 Booking essential. For people who have done Sourdough Baking 1 or with some experience in sourdough baking, this session will provide a deeper understanding of the technique, teach how to convert any recipe into a sourdough recipe and experiment further with different flours to make starters and loaves. You will take your own sourdough freshly baked bread with you, more recipes, tips, skills and the confidence to keep going! Please book in advance – email hornbeambakers@gmail.com (with the relevant course in the email subject).

1 Day french bread class teaching method and process of 4 types of bread plus lunch.

Get a helping hand with your growing and help us celebrate our first fully certified organic produce! Open day 12-4pm includes a special presentation by Iain Tolhurst, who has been a practising organic vegetable producer for over 37 years, one of the original pioneers of the organic movement in the UK. Also a plant stall, site tour, seasonal horticultural activities and a freshly cooked vegetarian lunch (for a donation). All welcome, drop in any time or stay for the day! See www.organiclea.org.uk for the full plants list and transport directions.