David will be running the pizza making and dough ball making sessions
Having worked for 30 years as a solicitor in private practice, my employing firm closed following the death of its Senior Partner and I was offered redundancy. This gave me the opportunity to re-examine my aims and wishes for my future working life.
A birthday present from my wife of an ‘Artisan Bread Baking’ course at the then, newly opened School of Artisan Food, led to my falling in love with all things bread and baking related.
In 2010-11 I returned to the School, this time to complete its new full-time Diploma in Artisan Food Production specialising in Artisan Baking. With the support of my wonderful and ever-patient wife, Caroline, I graduated, with Distinction, in July 2011. I was then asked to stay on to work full time at the School as its Baking Co-ordinator.
I work closely with the celebrated artisan baker and Guild of Food Writers award winning author of “How to Make Bread”, Emmanuel Hadjiandreou and Baking Consultant and Baking World Cup competitor Wayne Caddy. This has led to a varied and exciting working life including not only provisioning for, acting as technician and some teaching on the full time Diploma and public short courses but also representing the School doing baking demonstrations at many venues, including Harrods, The Waterford Food Festival and the RHS Hampton Court Flower Show. There have also been BBC TV appearances on The Great British Food Revival, Heritage Heroes, Wartime Farm (making bread out of silage), Escape To The Country giving an artisan bread making lesson and an appearance making Tudor Bread on Tudor Abbey Farm.