Top hotel boss plans bakery
The owner of a Michelin-starred restaurant has won a battle to open what he calls an "old-fashioned and traditional bakery", deep in the heart of the Leicestershire countryside.
Tim Hart, who runs the acclaimed Hambleton Hall, has been given permission for the development, despite objections from planning chiefs because of fears over increased traffic. But the objections were overruled by local councillors, who described the scheme as an asset to the community.
Hart wants to produce high-quality bread from local ingredients in the Cottesmore area, to supply restaurants and shops. Baking methods will use a wood-fired oven, slow fermentation and organic flour, but no bakers' yeast. It will also create eight jobs, with expansion plans for 15 jobs.
"Winning the planning permission is great news. Our aim is to make our traditional loaf a regional speciality," Hart said.
He hopes the bakery will be operating by June.
- 07 - 09 September, 2008
Speciality & Fine Food Fair - 15 September, 2008
The 2008 Baking Industry Awards - 17 September, 2008
Manufacturing performance masterclass - 20 September - 05 October, 2008
British Food Fortnight - 21 - 23 September, 2008
SIGEP USA - 26 - 27 September, 2008
Lunch!
