This week, Gilly is off to stunning Welbeck country estate in the heart of Nottinghamshire to the School of Artisan Food to meet head baker, Kevan Roberts.

His book Baking Sourdough takes us on a sensory journey to the roots of traditional bread making, and as the School prepares for this years’ summer school courses, Gilly finds out why sour dough and artisan food matters so much.

Check out Gilly's Substack for Extra Bites from the School of Artisan Food.

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