Recognized British Artisan Baker Provides Ancient Grains Masterclass

One of the UK’s leading bakers, Aidan Monks, with bakeries in Kendal and Altrincham, will deliver an Ancient Grains masterclass at this year’s Northern Restaurant & Bar Show (NRB), at Manchester Central, at 10.30 am, on March 18.

Monks will take to the Market Kitchen Theater stage to talk about why today’s savvy customers are turning to traditional sourdough breads made with ancient grains. 

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. There is a whole host of chef demonstrations 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.

The event is dedicated to professionals in the hospitality and catering industry. 

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. 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 reintroduce centuries-old knowledge which I then reinterpret using modern techniques to create breads that people want to eat and are actually good for you.”