Kevan Roberts: The School of Artisan Food

This week, Gilly is off to stunning Welbeck country estate in the
heart of Nottinghamshire to the School of Artisan Food to meet
head baker, Kevan Roberts.


His book Baking
Sourdough takes us on a sensory
journey to the roots of traditional bread making, and as the
School prepares for this years’ summer school courses, Gilly
finds out why sour dough and artisan food matters so much.


Check out Gilly's Substack for Extra Bites from the School of
Artisan Food.





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