Wood-fired workshop

The School of Artisan Food in Nottinghamshire is hosting a three day wood-fired oven course, from 18-20 September 2010, for professional bakers, at the Welbeck Bakehouse. With the guidance of master bakers Roman Kucharski of the Welbeck Bakehouse and the School’s head of baking Emmanuel Hadjiandreou students will learn everything from fuel choice and firing, to maintenance and oven management, as well as creating a selection of breads using a wild yeast starter. For further details visit www.schoolofartisanfood.org.

Bagel benevolence

Irish bakery Rosie’s Broadway Bagels has donated 30,000 bagels to the athletes, coaches and volunteers involved in the Special Olympics Ireland Summer Games. Co-owner Rosie Sheehan, originally from New York, has a strong association with Special Olympics Ireland, having co-founded the Juvenile Special Olympics Club in her adopted town of Dungarvan in Co Waterford.

Hume’s horseplay

Hume’s Bakery in Halstead recently celebrated its 50th anniversary. Three shire horses made a guest appearance, along with the town’s mayor and friends and family. Hume’s supplies its left-over cakes to a number of the horses, including Rocky from Aylett’s Farm in Greenstead Green, who was present at the celebrations.

Hot on hygiene

South Wales bakery Jenkins is celebrating after achieving the Gold Standard Welsh Food Hygiene Award. The third-generation bakery, based in Llanelli, has also succeeded in getting Investors in People status, an award first given to them in 2004.

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