Novice bread makers had a very productive day with Head Chef, Richard Kingdon at the inaugural bread making masterclass at Ferne.
Under Richard’s excellent guidance, attendees learned the skills of making focaccia, gluten free bread and some delicious sour dough bread.
Admiring the fantastic results of the day, Masterclass chef Richard said, “It was a really enjoyable morning of baking. Everyone learned a lot, including myself. The feedback has been so good that we are already planning a programme of cookery events throughout the year at Ferne.”
Bread making student, Alyson Rogers commented that, “The course was absolutely brilliant. Richard is an excellent teacher and he guided us through the various steps in a really relaxed and informative way. Ferne is also such a lovely place to come and do a course like this. I can’t wait for the next class.”
Elaine Hayes, Director of Ferne Animal Sanctuary said, “We’re delighted at the success of this first workshop. All fundraising events are invaluable to help with the vital upkeep of unwanted domestic pets and farm animals, either before re-homing or for their long term care at Ferne.”
Special thanks also to Darts Farm who kindly donated the flour for the bread baking workshop.
Following on from this success, the next Learn at Ferne workshop, ‘Posh Nosh Dessert Masterclass’ is scheduled for Thursday 25th February. This masterclass will take you through the skills and tricks to prepare restaurant standard desserts, including meringues, hazelnut panacotta, the perfect mousse and praline crumb and caramel. There are limited places (tickets £30), so please book early to reserve your place with Sarah on 01460 67587.
Image top: Chef Richard Kingdon and his Bread Baking Students. Image middle: Alyson Rogers making Foccacia