Westmorland Show Talks: Sharing Stories of Inspiration
The Westmorland Show provides a truly inspiring backdrop for learning, listening, exchanging ideas and making new friends.
Are you curious about what a modern artisan bakery looks like?
If you are curious about what a modern-day artisan bakery looks like, would love to welcome more sourdough into your life, or simply enjoy discovering where good food comes from, we would be delighted to share our story with you.
Across the two days, Lovingly Artisan co-founders Aidan Monks and Catherine Connor will share their enthusiasm, experiences and lessons from the bakery, the mill and the fields.
Come and say hello, enjoy a taste and ask us your burning sourdough questions. Discover what we have been milling and making, hear how surplus semolina and organic Barber wheat inspired our slowly fermented sourdough pasta, and find out about the new loaves already bubbling away in Aidan’s imagination as we celebrate another Cumbrian harvest.
If you fancy resting your feet and gathering a few fresh ideas, Aidan and Catherine will be taking to the stage on both days.
Wednesday at 12.00 noon – Food Hall
All Things Sourdough
Join us for a lively exploration of why sourdough matters, its relationship with gut health, the importance of choosing good flour and what inspired us to create our slowly fermented sourdough pasta.
Expect delicious tastings, thoughtful conversation and plenty of practical tips to take back to your own kitchen. From baking beautiful bread to making pasta, this uplifting session promises to inspire and encourage anyone who loves real food.
Thursday 10 September at 1.30 pm – Agricultural Seminar Hub
The Milling Journey of a Modern-Day Bakery
Join us as we share the insights, lessons and collaborations behind our journey to future-proof a modern-day artisan bakery.
Together, we will explore food security, climate-resilient grains and the importance of bringing farmers, millers and bakers closer together.
Our story has grown through partnerships
Our story has grown through partnerships with farming families in Cumbria and Northumberland and, most recently, Cheshire. We will reveal how shared values, close collaboration and three remarkable harvests have become an inspiring story of grain, flour, bread, and what can be achieved when people work together with purpose.
Perfect for farmers, agricultural students, millers, bakers and anyone passionate about provenance, flour and sourdough, this is a seminar to truly devour.
If you are visiting the show, please swing by one of our talks or find us at our bread and sourdough pasta stall in the Food Hall. It is the perfect place to catch up, exchange ideas, or simply munch your way through the tasting tins.
We cannot wait to welcome you.
