Events

This is a quick round up of events related to bread and other issues of local and sustainable food. Some are organised by or in support of the Real Bread Campaign, others are simply ones that we think could be of interest.

If you are running an event, no matter how large or small and would like us to publish the details here, please add your event now.

Real Bread food events for July 2010

Click on an event title for more information, or show previous or next month

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Sat 3	Wallington High School for Girls Summer Fair Sticky Mitts will be running a "bread making" stall from 12 noon to 4 pm. We will be talking generally about bread making and demonstrating how to knead and shape bread. If space and time allows we will be showing the instructional video on wheat & gluten from Rouxbe the online cooking school. The aim is to give as many people as possible the opportunity to bake a loaf during the fair. Duration: 4 days Location: Wallington High School for Girls, Woodcote Road, Wallington SM6 0PH Contact: Gaye Whitwam, stickymitts@kingfisheruk.net, telephone 0208 669 2988 Organisers: Gaye Whitwam Website: www.wallingtongirls.sutton.sch.uk
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Fri 9	Sourdough breadmaking class with Dan Lepard This will be a 'hands-on' Sourdough class, showing you how to create and keep a healthy leaven (or 'starter'), then teaching you expert techniques for mixing, kneading and shaping the dough, through to the finished loaves coming out of the oven. Dan will show you how to achieve the crust and crumb, taste and texture you've aspired to, along with a host of tips & tricks, and then after lunch, a second class on shaping skills, a recap on what's been learned during the day, and a Q&A session. Numbers will be limited to 14 people, to ensure that Dan is able to work with each of you individually. You will leave with your loaves, a pot of leaven and a lot of new skills that you will be able to put into practice at home. Location: 15B Little Portland Street, London W1W 8BW Contact: 020 76314590/info@cookeryschool.co.uk Organisers: Cookery School Website: http://www.cookeryschool.co.uk
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Wed 14	Growing a Succesful Food Business July 14, 2010. As part of the British Library’s Cooking up success programme in July, Women Unlimited have put together an event specifically for food producers and caterers. This event is all about how to engage with your audience and your buyers. One of the key challenges that every food based business faces is getting more sales, particularly in these challenging economic times! What have we got for you? A fantastic line-up of speakers Claire Burnett of Chococo who will be sharing how she turned her passion for chocolate into a very successful business. Chococo is a fantastic example of how you don’t need to reduce your prices to stay ahead of the game in the current climate. They have managed not only to sell their luxury product consistently, but are also growing their business naturally. Claire will share with you her learnings and pitfalls that they have experienced along the way. Linda Williams from www.brightblueskies.com will be talking about how to use social media and food. From Facebook to Twitter, Flickr and blogs, the range of social media out there can seem daunting, but with an active food community online there are lots of opportunities to get your food business noticed. How do you decide which ones will be the most useful for you. This session will guide you through the range of social media and arm you with pointers as to how each can be best used and alert you to the pitfalls to avoid. Linda Batt-Rawden is the Managing Director of the Impact Agency, a specialist food marketing and PR agency based in London. She has worked with a huge range of food clients and will be sharing her learning and wisdom about how to market your business as a food producer. Henriette Reinders will be discussing products, product ranges and the importance of provenance. How to research your market. Getting your costings right from the start and do’s and don’ts of approaching a buyer. Henriette runs the South East Food Group Partnership since 2002, an organisation which promotes and supports the regional food industry. The SEFGP also run the meet the buyer events for Waitrose in the South East. Laura Salas Ortiz will be sharing her insights on selling to upmarket deli’s based on her experience as a buyer at Villandry, an artisan deli and restaurant in London and her current role on the other side of the fence as sales manager for a London wholesaler. Why should you come This is a fantastic event for everyone who is responsible for making and selling products. There is something for every type of food producer from the small business owner who would like to sell her products online to the small business owner who has big plans for her products. You will have an opportunity to network with the speakers during the break times and at lunch, so make sure you don’t miss out on this great day. Where: British Library, BIPC, 1st floor, 96 Euston Road, London When: July 14, 2010 Time: 10:00 – 2:00 (includes lunch and networking) Cost: £38 early bird price if you book before June 11 and £45 after To book tickets visit:http://www.women-unlimited.co.uk/make-sell-grow/ Duration: 4 days Location: British Library, 96 Euston road Contact: 020 7193 4965 Organisers: Women-Unlimited Website: http://www.women-unlimited.co.uk/make-sell-grow/
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Sat 17	OUNDLE FOOD FESTIVAL BREAD-MAKING DEMOS BY DAN LEPARD As part of the Food Festival, Dan Lepard will be giving two masterclasses on bread-making. Dan is one of the most respected and widely-read bakers in the world, celebrated for his belief that baking is the best medicine and for asserting that even in the busiest of lives, you can always find time to bake. He writes a weekly column in The Guardian, is the Mumsnet baking guru, and the alternative idol for a generation unconvinced by celebrity chefs. Workshop 1: Saturday 17th July, 10.30 in the Victoria Hall The easiest, fastest bread-making class in the world. If you’ve never made bread then this demonstration class will get you riding on a bread roll. We’ll use a very easy recipe, made with affordable ingredients, to produce a light textured, moist and well-flavoured bread with barely any kneading or shaping. You’ll leave thinking “that’s a bread I can make at home”. Demonstration lasts 90 minutes. Workshop 2: Saturday 17th July, 2pm in the Victoria Hall Sourdough: how to bake a better loaf Learn the three-stage sourdough method that will transform your bread and make it light and full of aeration and produce a rounded loaf no matter what recipe you use. Whether you’re a sourdough novice or an experienced baker, the demonstration will give you the important techniques that will improve your baking quickly. Demonstration lasts 120 minutes. Tickets £12.50 each or £20 for both workshops, children under 12 free Location: OUNDLE, Northamptonshire Contact: information@oundlefestival.org.uk Organisers: OUNDLE FOOD FESTIVAL Website: http://www.oundlefoodfestival.co.uk Brockwell Bake at the Lambeth Country Show The Brockwell Bake will be in the Green Community Champions marquee at the annual much loved Lambeth Country Show. First outing for the new mill made by Dutch millwright and millstone builder Hans Titulaer. Location: Brockwell Park, Lambeth SE24 9BN Contact: 0207 733 3879 or atty at area3.net Organisers: Lambeth Council Website: http://www.brockwell-bake.org.uk/#events
Sun 18	Get Into Sourdough Fermentation, mixing, proving and baking; all of this using just flour and water. Discover the miracle of wild yeast baking.Spend the day with Emmanuel Hadjiandreou exploring sourdough techniques which date back over three thousand years. All you need to make amazing bread is flour, water,and time for the wild yeasts to develop. Emmanuel will teach you the principles of bread making from flour choice to final loaf, as you bake a variety of hand-crafted breads using different types of flour, seeds, grains and fruit. Location: The School of Artisan Food, Lower Motor Yard, Welbeck, Nottinghamshire, S80 3LR Contact: 01909 532171/admissions@schoolofartisanfood.org/Joe Piliero Organisers: The School of Artisan food Website: http://www.schoolofartisanfood.org/ Workshop for fermented foods & drink with Sandor Ellix Kats Sandor Ellix Katz is presenting an all day workshop in London on fermented (super raw) foods and drinks that are fun, nutritious and can even help treat allergies & mental disorders by boosting beneficial intestinal flora. Sandor wrote the book "Wild Fermentation" for which Sally Fallon wrote the Forward. You can read more about him on his blog: wildfermentation.com and you can also read the Thumbs Up Review given it by Weston A Price Foundation: http://www.westonaprice.org/Wild-Fermentation-by-Sandor-Ellix-Katz.html Lunch is being provided by Cultured Probiotics (www.culturedprobiotics.co.uk) to include include their range of fermented vegetables. Lunch will be GAPS friendly (www.gaps.me), e.g. suitable for those with lactose & gluten intolerance. Raw dairy and fermented grains will be available for those who can tolerate them. Program: 10-11:15 Welcome; what is fermentation?; benefits of fermentation; basic concepts. 11:15-11:30 Break 11:30-12:45 Fermenting milk & grains: yogurt, kefir, using whey; soaking and sprouting grains; sourdough 12:45-1:45 Lunch (provided by Cultured Probiotics) 1.45-2.45: Tonic & alcoholic beverages: kombucha, water kefir, lacto-fermented sodas & mead. 3-5: Workshops demonstrating fermentation techniques with smaller groups circulating around demonstration tables staffed by Sandor Katz and Cultured Probiotics. For more details, see the full listing at: meetup.com/westonaprice-london or contact Phil Ridley: philridley@hotmail.com 02076821093 Location: Kensington Conference Contact: philridley@hotmail.com 02076821093 Organisers: Philip Ridley Website: meetup.com/westonaprice-london
Mon 19	Introduction to Artisan Patisserie Discover the art of creating artisan patisserie, and you’ll be wishing it was breakfast time every hour of the day. From Croissants to Danish pastries, there is a magic surrounding pastry. With the help of our expert baker Emmanuel Hadjiandreou, learn the essential skills of a patissier and craft a selection of delights. This is a hands on course that will provide the confidence to easily create a range of pastries at home. This course includes light refreshments and an informal lunch. All ingredients,equipment and recipes are provided by the School. Location: The School of Artisan Food, Lower Motor Yard, Welbeck , Nottinghamshire S80 3LR Contact: 01909 532171/info@schoolofartisanfood.org Organisers: The School of Artisan Food Website: www.schoolofartisanfood.org
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Sat 31	Local Loaves for Lammas The annual initiative from the Real Bread Campaign to encourage people around the country to bake and enjoy locally produced Real Bread. Duration: 2 days Location: Nationwide Contact: Chris Young realbread@sustainweb.org Organisers: Real Bread Campaign Website: http://www.sustainweb.org/realbread/local_loaves_lammas/ Local Loaves for Lammas The annual initiative from the Real Bread Campaign to encourage people around the country to bake and enjoy locally produced Real Bread. Duration: 2 days Location: Nationwide Contact: Chris Young realbread@sustainweb.org Organisers: Real Bread Campaign Website: http://www.sustainweb.org/realbread/local_loaves_lammas/

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