17 May 2016
Real Bread Week - 14th – 22nd May
For 27 years our master baker Janet Bamber has been producing perfect pastries, puddings, biscuits and breads – all served daily in our hotel rooms and restaurant.
As one of the few UK hotels and restaurants operating an onsite bakery – Gibbon Bridge has always been about cooking fresh and from scratch.
This week the Real Bread Campaign 2016 launched its annual event celebrating real bread and its makers.
So what makes a great loaf? We turned up the heat on our baking queen Janet for a quick grilling . . .
Q: HOW LONG HAVE YOU BEEN BAKING AT GIBBON BRIDGE?
A: I come from a family of bakers and started here 32 years ago. The bakery as it is today was purpose built in 1989. We operate independently of the kitchen in our own block, with lots of space to work and store food. I work six days week, with help from Grace and Sue who come in a day each week.
Q: WHAT DO YOU MAKE HERE?
A: All sorts of delicious stuff. We don’t buy anything in. We bake all the biscuits for the rooms, the cakes and breads for the afternoon tea, along with the jams, desserts and ice creams. We also run an ordering system for the public.
Q: HOW MUCH BREAD DO YOU MAKE PER WEEK?
A: It is hard to say precisely because it very much depends on particular events and times of the year. However, on an average week we make at least 1,000 bread buns, 1,500 loaves, 500 of each pudding and each cake on the menus.
Q: WHAT MAKES YOUR GOODS EXTRA SPECIAL?
The fresh ingredients from our own garden. It is a three minute walk from the kitchen garden to the bakery where fresh herbs are incorporated in our breads and biscuits and fresh fruits used for cakes, puddings and jams.
Q: WHAT ARE YOUR FAVOURITE INGREDIENTS GROWING IN THE GB GROUNDS?
A: The Blackcurrants, Sweet Cicely and Chives are great. But you can do so much with our rhubarb which is always in plentiful supply!
Why not check out our delicious bakery goods for yourself by booking an afternoon tea with us: http://www.gibbon-bridge.co.uk/events or call 01995 16456.
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