a day trip to winster lichfield - the loaf · the company s portfolio includes four daily...
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February 2010
derbyshire.greatbritishlife.co.uk
INCORPORATING
EST 1931
£2.7
5
WinsterFull of character, customs and charm
A day trip to
Lichfield
Crich
Around Carsington,Brassington and Hopton
Weston-on-Trent’sCottage of delights
Snowdrop walk
A better staff of life at
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Vol. 75 No. 2February 2010 ContentsFEATURES
46 Winster ‘a happy, thriving andsustainable village’
62 A Cottage of Delights creatinga charming family home withthe right touch
71 N&EMPF Photography Awardsexhibition outstanding successfor the county’s photo clubs
78 The Family Way talking toPeter Thornton about hisrecently released book
86 Wildlife: The Pied Peckers ofthe Peak Greater- or lesser-spotted? Can you tell?
100 Peak Countryside Awards
102 Making History beautifulcraftsman-made treasures fromWheathills to keep
110 Just Another Monday! DaveGriffiths takes off with theDLR Air Ambulance
118 Murder Most Foul the eventsof July 1879 that led to thedeath of PC Moss in Derby
122 Lichfield Mike Smith goeswalkabout over the county lineand finds a magnificentcathedral, famous residents and afriendly welcome
130 A Swiss View of Englandanother delve into the countyarchives
133 Do You Know YourDerbyshire?
134 Trevor paints the Peak MikeSmith meets artist Trevor Neal
138 Trent’s ‘Golden Age’ HeroEdwardian football heroKenneth Hunt
144 Sir Richards FitzHerbertmeets Paul Carter ofMiddleton-by-Youlgreave
146 Travelling Lights discoverArctic Norway with ChrisTarrant
152 Looking at a Painting:‘Miravan’ by Joseph Wright ofDerby
163 Sir Roddy Llewellyn onmaking your garden workwhatever the weather
164 Marry in Style fashion, beauty,venues – everything for theperfect Derbyshire wedding
190 The Loaf visit Crich for betterbread – ‘the staff of life’
LEISURE TIME94 County Walk: Carsington,
Brassington and Hopton150 Coming Events and Theatres155 Exhibitions162 Crossword196 Restaurant Review: Red Chilli,
Littleover, Derby198 Wining and Dining Guide206 Recipes for Valentine’s Day210 Wine: Racy Rieslings213 Motoring Review: Freelander 2
REGULAR FEATURES15 The Property Pages159 Antiques & Collecting161 Around the Salerooms162 Legal Talk186 Weddings226 A Baronet’s Diary
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Editorial, Publishing and Advertisement Offices
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The County Magazine Along with many Derbyshire people I was dismayed last year to hear thatHartington Dairy, in production since the 1870s, and its adjoining shop wereto be closed. In addition to the loss to the local economy, this was a blow to agreat tradition of cheese-making in the county – Derbyshire is one of onlythree counties permitted by law to make Stilton and was home to England’sfirst custom-built cheese factory, near Longford. However, I was delighted tohear from Garry Millner of Reapsmoor, Longnor, that he and his wife Claire,together with Helen and Jason Kidd, had formed the Hartington Cheese andWine Company. They bought the dairy shop at auction and almostimmediately re-opened it. Their aim is to stock ‘British produce, and the morelocal the better’, so there’s still cheese in Hartington – currently over 60 typesand still counting.
We are very lucky to have so many excellent food and drink producerslocally, and the outlets from which to buy their goods. Derbyshire Life hasfeatured many local producers, although not – so far – a cheesemaker (pleaseget in touch if you are one!). This month, on page 190, we visit The Loaf atCrich, where Andrew Auld and Roger Bode have taken over a bakery that wasclosing and are making a mouth-watering success of it, even joining in with alocal pub’s beer festival to produce a Bread of the Day using the Beer of theDay in the dough!
If you’re feeling in need of exercise after all this talk of food, this month’swalk (page 94) passes near the ‘white magic’ of the carpets of snowdrops atHopton Hall. There’s no risk, as I write, of being lulled into a false promise ofan early spring – but snowdrops do lift the spirits and take a gardener’s mindoff all the worrying damage the ‘big freeze’ might have done. All being wellthe weather won’t affect the first of our Reader Panel meetings at the end of
January. I’m very much looking forward tomeeting some of our readers and listening to theirideas for the magazine. If you have any thoughtson the magazine or would like to submit a letterto our letters page, it’s always a pleasure to hearfrom you.
Joy Hales, Editoremail: [email protected]
Welcome to Derbyshire Life
COUNTY NEWS & EVENTS8,10 County News56 University Awards Buxton 58 WI Autumn Meeting91 Horse & Rider101 Dovedale Sheepdog Trials114 Photographic Display at Derby
Royal Hospital142 Derbyshire Sports Awards205 Restaurant News216 Donington Season Review222 Derby Swimming Club Ball224 Magic Show at QUAD225 Ashbourne Shopping event and
Abbotsholme anniversary
219 CLASSIFIED DIRECTORY
SUBSCRIPTIONS113 Top offers on Derbyshire Life
& Countryside
FRONT COVERPeveril Castle and Mam Tor, CastletonPhotograph by Alan Novelli
146
www.derbysh i re .greatbr i t i sh l i fe .co.ukFebruary 2010190
Set on the roadside in thecentre of the village ofCrich, The Loaf is awonderful haunt for thosewho appreciate a loaf of
very well made bread and is a realtreat for those looking for artisan-style sourdough, continental or ryebreads.
Located in the former Allsop’sBakery building, this lovely artisanbakery has a cool, lively, modern caféattached. This is very popular, too,judging by the steady stream ofcustomers coming through the doors,either for a quick takeaway snack, tomeet up with friends for lunch or juststopping by to pick up a loaf offreshly baked bread and have afriendly chat with the staff.
The Loaf is owned by partnersAndrew Auld and Roger Bode whoselifelong dream to own a retail shopand start their own business cametrue in October 2008 when theyopened the doors to their very ownbakery and café. Having moved fromthe South East to Crich (Derbyshirewas chosen for its great walking,cycling and climbing country andalso as the home of Derby CountyFC – Andrew’s favourite team!), theyseized the opportunity when the oldbakery in the village became availableand set about transforming the emptybuilding.
As part of their developmentresearch they carried out a survey ofthe local community via the CrichArea Community News and from it
got a feel for the sort of things thatlocal people were looking for. Theresults showed that potentialcustomers would be interested in highquality and additive free bread, locallysourced products and artisan andflavoured loaves and from thesefindings they developed their concept.Andrew took advice from variousindustry experts to hone his bakeryskills and to keep employment aslocal as possible they enlisted the helpof local builders and craftsmen toundertake the renovation work on thebuilding.
Since they first opened the brightred doors of The Loaf the businesshas gone from strength to strength,gathering an impressively loyalfollowing of fans from far and wide,
Amber Locke visits
The Loaf
February 2010 191www.derbysh i re .greatbr i t i sh l i fe .co.uk
developing an ever-growing andinventive range of bread recipes andat the same time becoming a centralpart of the local community.
Andrew is the main baker andtogether with a small team of part-time staff he produces an amazingrange of gourmet breads. Each loaf ishand-made using traditionalprocesses and has its own verydistinctive character, flavour, textureand shape. All breads are made usingthe simplest ingredients: flour, water,yeast and a little salt, and arecompletely additive-free. Themethods employed use long provingtimes, which allows the bread todevelop its full flavour and a goodtexture. Many loaves are based on asourdough recipe where no baker’syeast is used at all, instead themethod captures airborne ‘wild’yeast. Some customers who have anintolerance to normal/mass-producedbread often find sourdough moredigestible and they can eat it withoutexperiencing the same problems.
The shelves in The Loaf arestacked with an amazing array of
different types and flavours of breadincluding: white and brown breads(tin loaves, coburgs, bloomers andbread rolls), French and Italianbreads (baguettes, ciabatta, foccacia),rye bread (a light ‘New York’ rye,caraway seed, linseed and sunflowerseed), a range of sourdoughs (walnut,olive, sundried tomato, spelt) and alsosoda bread, fruit loaves and aselection of seasonal specials. Allloaves are very reasonably priced withthe most expensive at £2.30 but mostprices hover around the £1.40 mark.The Loaf also makes special occasioncakes and the deli counter in the shopis stocked with a wide range ofproducts, many sourced from localproducers.
Andrew and Roger are supportersof the ‘Real Bread Campaign’ whichfights for the return to all-naturalbread without the intervention ofprocessing aids, artificial additives,preservatives, flavourings andcolourings. Worryingly most of thebread made in the UK is factoryproduced (only 3 per cent of thecountry’s bread is produced by
genuine artisan or independentbakers) and has a whole host ofadditives to improve ‘eat-ability’ andshelf life. One of the most frequentlyused mass-production methods isknown as the ‘Chorleywood’ processwhich involves super-quickraising/proving techniques, flour‘improvers’ and a number of othernon-desirable additives.
Andrew and Roger bubble withenthusiasm and great ideas and arealways looking out for new ideas andways to develop the business. Andrewis constantly experimenting and inthe past year has come up with anumber of winning recipes. Theseinclude a Guinness bread to celebratethe 250th anniversary of Guinness,pink beetroot rolls for Red Nose Dayand a range of different beer breads(‘barms’) made for The Fisherman’sRest in Belper using a different guestbeer each day during the pub’s beerfestival.
One very special bread, atrademark of the shop, is a ‘spelt andseed’ sourdough, made with fivedifferent seeds: poppy, sesame,
the loaf
pumpkin, sunflower and linseeds. It isbased on a recipe sent to them by afriend as a good luck present whenthey moved in. Other inventiveexperiments have included pain polkabread, a chocolate and orange breadand a detmolder (a moist, softGermanic bread with a dimpled topwhich is a three stage, 30 hourprocess in the making).
Andrew and Roger also try to getas involved in the local community aspossible. They held a fund-raising‘Pizza for Pudsey’ evening forChildren in Need which includedhomemade ‘Loaf’ pizzas andentertainment by Ceri Stevens (a
Loaf regular and professionalstoryteller), raising over £300.Andrew and Roger are also workingwith the school in Crich to supportits Schools Nutrition Action Groupprogramme and have helped with a‘Food for Life’ project bydemonstrating the art of breadmakingto groups of pupils from the school.
Ideas for the future include apossible mail order option, monthlypizza nights, introducing a breadmade with hops to their regularproduct list, developing a 100 percent spelt bread recipe and alsostarting bread-making courses. If you want to find out more about
‘the life of The Loaf’, or discoverwhat has just come out of the oven (!)log on to their website blog or followtheir updates on Twitter.
The Loaf, Victoria House, The Common, Crich DE4 5BHTel: 01773 857074
www.theloaf.co.ukhttp:twitter.com/theloafltd
Opening hours: Tuesday to Friday 8am–5pm,Saturday 8.30am–4.30pm andSunday 9am–4.30pm.
www.derbysh i re .greatbr i t i sh l i fe .co.ukFebruary 2010192
the loaf