The Westmorland Show
If there’s one date firmly circled in the Lovingly Artisan diary, it’s the Westmorland Show.
For us, it’s the perfect way to wave goodbye to summer and celebrate everything that makes Cumbria, farming, food and community so special. There’s a real magic to the showground. For two wonderful days, thousands of people come together to share stories, catch up with old friends, discover something new and celebrate one of the finest agricultural shows in the country.
There are animals, tractors, fabulous food, familiar faces around every corner and, hopefully, a little late-summer sunshine!
If you can’t tell, we absolutely love it! Come and find us in the Food Hall.
The Food Hall is always a feast for the senses, and this year the Lovingly Artisan girls will be holding the fort on our stand, surrounded by piles of your favourite sourdoughs, baked treats and plenty of delicious things to discover.
But this year feels particularly special.
For the very first time at Westmorland Show, we’ll be bringing along our Lovingly Artisan stone-milled flour and our newly launched slowly fermented sourdough pasta.
GRAIN, FLOUR, BREAD AND NOW SOURDOUGH GOODNESS – Have we got some news to tell you!
It feels like a landmark year for us. After years of dreaming, planning, learning, growing, milling and making, we finally have our flour and pasta to share alongside the breads that started it all.
Why Sourdough? And Why On Earth Did We Make Pasta?
Join Aidan Monks and Catherine Connor for a lively wander through the wonderful world of sourdough.
We’ll be talking about why slow fermentation matters, the role sourdough can play in health and wellbeing, the grains and flours we love to bake with, and sharing plenty of practical baking tips and tricks along the way.
And, of course, we’ll tell you how a bakery rather obsessed with sourdough ended up making slowly fermented sourdough pasta!
Come curious; there may well be tasters…
Come and say hello, have a taste, ask us questions, talk sourdough, discover what we’ve been milling and making, and find out about the new loaves bubbling away in Aidan’s imagination as we celebrate another Cumbrian harvest.
And if you fancy sitting down for a little while, Aidan and Catherine will be taking to the stage on both days.
From Soil to Sourdough. Building a Bakery for the Future.
This one takes us right back to the soil beneath our feet. Four years ago, we began asking ourselves some rather big questions.
Where should our grain come from? Could we work directly with farmers? Could we mill our own flour? How could we build a more resilient, future-focused artisan bakery while supporting regional farming, strengthening food security and creating exceptional, nutritious food?
And somewhere along the way… we built a flour mill and started making pasta!
Aidan and Catherine will share the highs, the lessons, the occasional mad idea, and a fair amount of flour-covered perseverance behind our journey so far — and why we believe that closer relationships between farmers, millers, bakers, and the people we feed can help shape a more resilient future for food.
Come and Say Hello
Whether you’re joining one of our talks, hunting down your favourite loaf, curious about our new flour and pasta, or simply passing by for a good old catch-up, we’d love to see you. Westmorland always feels like one enormous Cumbrian conversation full of encouragement, inspiration, laughter and people who genuinely care about farming, food, craftsmanship and community.
Meet the girls on the stand. Taste the sourdough. Discover the flour. Meet the pasta. Join one of our talks.
See you on the showground!
