Nothing beats the sense of satisfaction when you pull your home-made loaf of bread out of the oven, the worst part is waiting for it to cool a little before tucking in. At the Pot Kiln, the bread is made fresh twice a day for lunch and dinner service. Making fresh bread, however, doesn't have to be time-consuming. Most of the work is done by the yeast, while you can sit back and watch - or more likely get on with your busy life. It can be done on days when you are stuck in-front of the computer, or even in and out running errands.

 

This course is taught by one of our chefs whose daily task is making manna. First thing, we will head down to the Watermill and watch the flour being stone-ground at the oldest working mill on the Thames. As you will see, things haven't changed much there in 600 years. Our treasured flour will then return with us to the school to bake wonderful foccacia's, malted brown loaves, soda bread and pizza bases, all made in the traditional method by hand. To finish the day we will take our pizzas over to the Stone Bread Oven at the Pot Kiln for a slice of heaven and a cool beer.