The UK’s leading artisan baker is set to give an Ancient Grains masterclass at Northern Restaurant & Bar Show

Aidan Monks, the UK’s leading artisan baker, with bakeries in Kendal and Altrincham, will take to the Market Kitchen Theatre to deliver an Ancient Grains masterclass at this year’s Northern Restaurant & Bar Show (NRB), at Manchester Central, at 10.30am, on 18th March.

The lovingly Artisan owner will take to the Market Kitchen Theatre stage to chat about why today’s savvy customers are turning to traditional sourdough breads made with ancient grains and why these breads are a must in your diet…

The Northern Restaurant and Bar show is the largest event of its kind in the north of England, which brings together the region’s hospitality industry for two days under one roof, providing opportunities for leading food and drink producers, hoteliers, suppliers and industry figures to meet, speak and do business.

It’s the place for networking, discovery and innovation with over 250 businesses exhibiting alongside a full programme of events, with over 60 live food and drink demos running throughout the event.

There’s a whole host of chef demos too, with the likes of Ryan Blackburn of The Old Stamp House, Ambleside, Simon Martin of Mana, Manchester and Tommy Banks of The Black Swan, Oldstead.

If you are in the hospitality and catering industry you really can’t afford to miss NRB2. It is a two-day spectacular with brim-full inspiration, including Aidan’s demo and talk at 10.30am on Wednesday 18th March on the Market Kitchen Theatre stage or catch him and the Lovingly Artisan team at their Market Kitchen trade stand.  

Aidan Monks commented: ‘’It’s always great to be able to share a little knowledge and insight with my colleagues across the hospitality industry and the Northern Restaurant and Bar show provides the perfect opportunity to do just that. My demo will cover the use of ancient grains in food, in particular in artisan made sourdough breads and the benefits of those grains in terms of people’s health. The modern consumer is very aware of what they eat, where it comes from and who grows the produce they consume and even the people who turn that produce into food. Not only that people are increasingly savvy about the role grains, particularly ancient grains, can play in helping them to achieve a balanced diet and maintain a healthy gut. The breads I craft simply reintroducing centuries old knowledge which I then reinterpret using modern techniques to create breads that people want to eat and are actually good for you.’’