When Kentish baker, Simon Cannell, Managing Director of artisan bakery, Speciality Breads in Margate, decided to open Foodie’s Emporium in Headcorn, he enlisted the help of TV Chef Lesley Waters to help him spread his love for local produce. Here, Lesley tells us why she’s so passionate about small-batch artisan food What is it that … Continue reading "Keep it Local"
When Kentish baker, Simon Cannell, Managing Director of artisan bakery, Speciality Breads in Margate, decided to open Foodie’s Emporium in Headcorn, he enlisted the help of TV Chef Lesley Waters to help him spread his love for local produce. Here, Lesley tells us why she’s so passionate about small-batch artisan food What is it that you love about the range of locally-produced food and drink available in Kent and Sussex? There’s so many available that you are almost spoilt for choice. Most cannot be found in supermarkets and it’s important to support local businesses. Buying from these producers of small batch and artisan foods guarantees complete freshness, which is so important to me and our ethos at the Cookery School. Can you pick a stand-out product that you particularly enjoy? What has drawn you to Foodie’s Emporium in Headcorn? * Made with stoneground flour and slowly-proved to produce a rich bread boasting a soft crumb and crust. In times past each Kentish Huffkin bore the thumbprint of the baker and the indentation was used to hold a cherry from the harvest. Huffkins are great for breakfast, perfect with a tasty ploughman’s lunch and a wonderful accompaniment to warming winter soups. Find our more about Foodie’s Emporium on Facebook @FoodiesEmporiumUK, see the range of courses at Lesley Waters’ Cookery School at lesleywaters.com and browse the products available from Speciality Breads at specialitybreads.co.uk
Huffkin Bread as it’s age old and delicious. I love the story around the dimple for the cherry* and it was one of the breads I used for a demo at the opening of Foodie’s Emporium.
My working relationship with Speciality Bread and because most, if not everything, is sourced locally.
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