Top hotel boss plans bakery
The owner of a Michelin-starred restaurant has won a battle to open what he calls an "old-fashioned and traditional bakery", deep in the heart of the Leicestershire countryside.
Tim Hart, who runs the acclaimed Hambleton Hall, has been given permission for the development, despite objections from planning chiefs because of fears over increased traffic. But the objections were overruled by local councillors, who described the scheme as an asset to the community.
Hart wants to produce high-quality bread from local ingredients in the Cottesmore area, to supply restaurants and shops. Baking methods will use a wood-fired oven, slow fermentation and organic flour, but no bakers' yeast. It will also create eight jobs, with expansion plans for 15 jobs.
"Winning the planning permission is great news. Our aim is to make our traditional loaf a regional speciality," Hart said.
He hopes the bakery will be operating by June.
What do you think will be the biggest snack products in the bakery category this year?
- 20 - 22 May, 2008
Bakery China - 21 - 22 May, 2008
Caffe Culture - 03 June, 2008, 16:30 - 21:30
Introductory Bread Making Course - 10 June, 2008 - 11 June, 2008, 20:30
Patisserie for Beginners - 15 - 16 June, 2008
Speciality & Fine Food Fair - 18 - 20 June, 2008
52nd World Food Business Summit
