Schedule of baking classes Autumn / Winter 2019/2020 Email: hello@lochaberfarm.com Full course in one day - £80 9am - 4pm, Sunday 27th October (3 places available) The class covers the following topics: How to make a sourdough starter, how to make a leaven,mixing your dough, the process of bulk fermentation, shaping your dough, proving... Continue Reading →
*please note we are closed this week and there is therefore no bakery door sale on Thursday 8th August* We open our bakery door weekly on a Thursday between 10-4pm. Come along and see our bakery, find out a little bit about how our bread is produced and take home a loaf. Full loaves =... Continue Reading →
We have had a lot of requests to hold a sourdough class at the farm - and so have booked in a date for the first class. If you would like to find out how to turn a bowl of liquid starter into a finished loaf of bread, book you place to come and learn... Continue Reading →
Often, but particularly during weather like the storm that battered us last week, I find myself day dreaming about time I spent in Australia back in 2005. One of the things I loved about Australia was the truly fantastic food on offer - particularly so in Melbourne, which was my favourite city. One of my... Continue Reading →
For me, September is a month of transition, I feel an urge to desperately cling on to the remains of summer, but am also looking forward to Autumn’s harvest which promises to be extra abundant this year - the wild bounty of autumn berries and fruits have been much enhanced by the hot summer and... Continue Reading →
Ingredients: Flavourless oil, such as groundnut, for greasing jelly mould 5/6 Gelatin leaves (depending on size, you need enough for 600ml if liquid) 500g Fresh Raspberries (or whatever you want to use) 140g of caster sugar juice 1 lemon Whole berries and mint leaves for garnishing ice cream or cream for serving Method: Lightly grease... Continue Reading →
My mum keeps everything... I often tease her about it, but a couple of years ago she unearthed a vintage jelly mould that had belonged to her grandmother. It is beautifully old fashioned, like something you would expect to see in an illustration from Bramley hedge. This beautiful piece of family history inspired me to... Continue Reading →
Ingredients: 2 1/2 lemons 50g caster sugar 350ml water (still or sparkling) Cucumber slices, mint leaves and strawberries for garnishing Method: Cut one of the lemons into chunks and pop into a blender, add in the juice of the remaining 1 1/2 lemons, the sugar and 100m of still water. Blend well, until the lemon... Continue Reading →
Thankfully the beast from the east is a distant memory, but we have been enjoying at least one silver lining it left behind. The colder than average March meant that this year’s spring blossom has been condensed over a shorter time span - but has bloomed in absolutely amazing glory. The plum and crab apple... Continue Reading →
We have just completed another phase of drainage work at Lochaberfarm which is an essential part of the upkeep of the land, and will, we hope, provide a more fertile and productive area of land with which to farm. I wrote back in March last year a post about the wonder of drains - which I have come to... Continue Reading →
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