ACE Leadership Programme Visit to Loaf

Arts Council England, with the Black Country Living Museum, is funding a 9 month programme to transform the futures of twelve museums. As part of their leadership training programme twelve successful museum applicants will visit Loaf to learn about the real life development of food social enterprises as part of a continuing grassroots food renaissance.

Alongside Tom, the programme is also working with, amongst others, famous sculptor Anthony Gormley, Andrew Lovett, Chief Executive Black Country Living Museum and Michael Day, CEO Historic Royal Palaces, so it looks like applicants will be in for a real treat.

Their deadline for senior museum professionals to apply is 14 June. For more information visit: www.museumresilience.com/faculty-page/

Loaf Cookery School
A Bread: Back to Basics course at Loaf Cookery School

Earth oven Building Course – 15 & 16 June

Sunny weather this weekend certainly brought the whiff of BBQs and outdoor cooked food in the air. For us this means firing up our wood fired oven in the garden and inviting friends and family round for a relaxing evening. Whilst we often make wood fired pizzas, and enjoy a glass of wine in the garden, we’ve been know to prepare a slow cooked roast too, plus sweet treats as the heat of the oven cools down, and even leave a meringue cooking overnight, ready for the next day.

If the idea of cooking in your own garden takes your fancy, our next weekend Earth Oven Building course is coming up on Saturday 15 and Sunday 16th June in Stirchley at the home of our baker Dom.

As well as choosing suitable materials, you’ll learn how to build the oven floor, and construct and shape  the thick oven walls using cob,  cut a door and decorate the outside. You’ll also learn how to cook in and maintain your oven. Top notch grub will be provided for lunch and snacks on both days as well as drinks throughout the day.

For more information visit the Loaf Cookery School pages on our website.

Earth Oven Course

 

Earth oven Building Course – 15 & 16 June

Sunny weather this weekend certainly brought the whiff of BBQs and outdoor cooked food in the air. For us this means firing up our wood fired oven in the garden and inviting friends and family round for a relaxing evening. Whilst we often make wood fired pizzas, and enjoy a glass of wine in the garden, we’ve been know to prepare a slow cooked roast too, plus sweet treats as the heat of the oven cools down, and even leave a meringue cooking overnight, ready for the next day.

If the idea of cooking in your own garden takes your fancy, our next weekend Earth Oven Building course is coming up on Saturday 15 and Sunday 16th June in Stirchley at the home of our baker Dom.

As well as choosing suitable materials, you’ll learn how to build the oven floor, and construct and shape  the thick oven walls using cob,  cut a door and decorate the outside. You’ll also learn how to cook in and maintain your oven. Top notch grub will be provided for lunch and snacks on both days as well as drinks throughout the day.

For more information visit the Loaf Cookery School pages on our website.

Earth Oven Course

 

Loaf reaches new heights

This month Stirchley featured in the May edition of Brussels Airline’s bthere magazine.

Described as a ‘destination for creativity, comedy and exciting cuisine’, it included us at Loaf and celebrated other local community food and arts initiatives such as Stirchley Community Market. Stirchley seems to be making a name for itself – not only in the UK, but now internationally!

To read more visit the be the b there website or download the full magazine as a pdf. We’re on page 74.

Brussels Airlines bthere Magazine - May 2013
Brussels Airlines bthere Magazine – May 2013

Cookery courses coming up

Three profiles of three brilliant courses coming up in a couple of weeks at Loaf

Kitchen Essentials Three: Eggs
23rd April 2013

Eggs are one of natures most simple yet beautiful foods, incredibly versatile but surprisingly difficult to cook right. On this two-hour workshop we’ll separate, whisk, scramble, omelette, poach, and turn into a classic egg-based sauce. The egg is a delicate soul, but with a few basic rules and some nifty new skills you’ll be able to cook it with confidence and flair, and learn how to use it’s unique properties in many great dishes from eggs benedict to poached meringues. Kitchen Essentials: Eggs is a great stand-alone workshop but also compliments the rest of the Kitchen Essentials series beautifully, especially the Stocks and Sauces workshop. More about Kitchen Essentials, course costs, and how to book here.

Forage and Cook
25th April 2013

Foraging isn’t just a countryside past-time, it can be an urban adventure too! Join us for a delightful evening wandering the urban wilds of south Birmingham in search of edible treats, before returning to Loaf HQ to turn them into some fabulous seasonal dishes. This course is aimed at those with little or no experience of foraging, and covers all the practicalities, legalities, and safety aspects of picking wild plants to eat. By the end of the evening you will be able to confidently identify several readily available wild foods, know how to properly prepare them, and be eager to get out there on your own adventure… read more about our Foraging course, course costs and how to book here.

Kitchen Essentials Four: Cooking Vegetables
29th April 2013

Vegetables are the delicious encapsulation of sunshine. For too many years they have played second fiddle to meat, but no more!! On this fantastic Kitchen Essentials: Cooking Vegetables workshop you’ll learn how to bring out those fantastic flavours locked up inside veg, and put them out front on a pedestal, where they belong. Chef and baker Dom Clarke will teach you that it’s not always about steaming and al-dente cooking: roasting, pan-roasting, and braising can give fantastic results and sometimes just a simple drizzle of olive oil will bring out the natural flavours in raw vegetables. Kitchen Essentials: Cooking Vegetables is a great stand-alone workshop but also compliments the rest of the Kitchen Essentials series well, especially the Knife Skills workshop. More about Kitchen Essentials, course costs, and how to book here.

For our full range of courses, check out our ‘shop’ section of the website.

Courses – Seasonal Favourites are Back

Since moving into our shop in Stirchley six months we’ve added a whole load of new courses to our Cookery School repertoire.

As well as old favourites (bread, sourdough, pasta, butchery) we’ve added a Seafood course and seven Kitchen Essentials workshops (knife skills, stocks and sauces, flavour geography etc). Our seasonal favourites, Forage and Cook, Earth Oven Building & Preserving are also back.

Sorry, but our courses and events always sell out fast, so book early!

New courses can be found on our website, or if you’re local browse in the Cookery School window: www.loafonline.co.uk/cookeryschool

Earth Oven Course

Courses – Seasonal Favourites are Back

Since moving into our shop in Stirchley six months we’ve added a whole load of new courses to our Cookery School repertoire.

As well as old favourites (bread, sourdough, pasta, butchery) we’ve added a Seafood course and seven Kitchen Essentials workshops (knife skills, stocks and sauces, flavour geography etc). Our seasonal favourites, Forage and Cook, Earth Oven Building & Preserving are also back.

Sorry, but our courses and events always sell out fast, so book early!

New courses can be found on our website, or if you’re local browse in the Cookery School window: www.loafonline.co.uk/cookeryschool

Earth Oven Course