Breadmaking Course

Dave's been down to Shipton Mill at Frampton  to learn some more about baking and using flour.

Fantastic day crammed full and left at the end with a tray of breads - from rye to pitta and everything in between, few sacks of flour,  and plenty of things to think about....

yummy ciabatta with olive oil and herbs

Really interesting tour round the mill (had to wear this stylish blue hat!) - amazing amount of machinery going 24 hours/day all to produce top quality flour of many varieties...

and brought home three different 'mothers' which all need feeding regularly and which make delicious, different breads...it's what sourdough is all about

hope you'll come and try them soon

Making bread this morning and checking out the fishmonger!

Every day, we make fresh bread for the restaurant.  Sometimes plain, sometimes with yummy herbs and seeds.  Today it'll be with sun dried tomatoes.  So this is how it goes....first get all your ingredients together and prepare to enjoy.  It's all very satisfying and de-stressing - you can really work out with the dough!
If you have a look under Food, you can see more details and photos.

Sea Trout:  the yellow tag denotes that it is from sustainable sources

Harry in Something Fishy

Also hoping to put sea trout on the menu tonight.  Popped into Something Fishy in East Wittering to see what's available.


Not nearly so blowy down by the beach this morning but there are still some good waves:  here's a photo from the bottom of the road where I nipped in to check on the Fish Shack too - no mackerel this morning on the board.

East Wittering beach