BATCH: Stroud

On Tuesday 18 March (1015am-5pm), The Long Table, Hobbs House Bakery and the Real Bread Campaign invite you to join farmers, millers, bakers and other flour-lovin’ folk for a day of chewing over the present state - and future - of better-bred bread.

Part of the Campaign’s ongoing series of one day events, BATCH: Stroud is a chance for people involved in the rise of Real Bread, from seed to sandwich, to share and gain knowledge and inspiration.

The plan

The day will include panel discussions (with audience Q&A) and a communal lunch, with more details to be revealed. The themes of the panel sessions are:

• Bread Locally: the UK’s emerging non-commodity grain revolution.
• Bread for Good: inspiring social enterprises and community projects.

Following the event, participants are welcome to stay on at The Long Table for an evening of food, drink and live music.

Please note that all details are subject to change without notice.

Speakers

Panellists confiirmed so far:

• Martin Cosarinsky-Campos, Breadwinners
• Jean Kern, e5 Bakehouse / Just Bread
• Fred Price, Gothelney Farm / South West Grain network
• Robin van Creveld, Community Chef CIC
• Jodie Smith, Heart of Bristol BS13 / Just Bread

More to be announced.

Sustain strives to ensure that our events give a platform to, and help to inspire, people who embody a range of experience and identities. We're not there yet with this event and are still working to find panellists to join our already brilliant line up. If your work falls within either of the panels' themes and you'd like to speak, please email Chris at the Real Bread Campaign.

Food and drink

The Long Table invites you to enjoy a pay-as-you-can lunch and (if you’re staying on after the event) evening meal, showcasing seasonal, hyper-local ingredients.

The communal meal is a chance to catch up with old friends and make new ones. You might even meet people who’ve just turned up to eat and are wondering why the heck everyone seems to be banging on about bread.

The restaurant and licensed bar will also be open for you to buy drinks and nibbles.

Raising dough

As well as bringing people together, a key aim of the day is to help fund the Real Bread Campaign work of the food and farming charity Sustain.

While this is a fundraising event, we don’t want cost to be a barrier to participation. Please choose a higher price (or sky's-the-limit doughnation) if you can, but we are offering a limited number of more affordable tickets on a first-come-first-served basis.

You can find further details, and answers to FAQ on BATCH: Stroud's Eventbrite page.

Who's who

Martin Cosarinsky-Campos is a social impact leader, dedicated to refugee employment, integration and building community. As Managing Director of Breadwinners, he leads a social enterprise that sells organic Real Bread while supporting young refugees with work, training and mentoring. He is also the Chairman of the community club Argentina FC and has served on the boards of Social Innovation Exchange and Praxis. His volunteer work with RefugeeYouth inspired a career shift from corporate roles in continuous improvement, at GSK and Lindt & Sprüngli, to the social impact sector. Previously, he led WASH initiatives in rural Nicaragua. Now based in London, Martin is a Fellow of the School for Social Entrepreneurs and the On Purpose leadership programme. www.breadwinners.org.uk

Jean Kern is currently a baker at e5 Bakehouse. He helped coordinate many iterations of Just Bread, e5’s refugee baking programme since its launch. Jean also played a major role in starting up e5 Roasthouse in Poplar, east London. He will be speaking about working alongside refugees, external partnerships, the challenges in organising the next phase of Just Bread, and discuss bakers ways in which can help to bring communities together. www.e5bakehouse.com

Fred Price is a farmer reimagining his practices and place within our food system, and a passionate advocate for agroecology. Fred works with UK Grain Lab and the South West Grain Network to reimagine our food system, and is an ambassador for Farming the Future.  He says: ‘my hope is for a diverse, decentralised and democratic food system in which trust, relationships and community are the currency.’ www.gothelneyfarmer.co.uk

Jodie Smith joined the Heart of BS13 team as a cookery tutor in January 2019. With a background in nutrition and health development, Jodie has spent over 14 years in public health roles, both in commissioning and delivery. Prior to this, Jodie worked in food events, picking up skills that have come in handy in spearheading the setup of Heart of BS13’s gourmet frozen meal social enterprise.  The income generated from this venture, now in 12 sites across Bristol, fuels the organisation’s efforts to combat food insecurity within the local community. These innovative projects include the Slow Cooker Club, Mobile E-cargo Bike Food Shop, Community Freezer, and the JustBread affordable loaf project. www.heartofbs13.org.uk

Robin Van Creveld is a chef, baker and teacher. He’s the founder and managing director of Community Chef CIC, an award-winning social enterprise, specialising in health promotion, community development and food education. Robin cut his teeth working in restaurants in Brighton while at university, before moving across to bakery, where he apprenticed at Brighton’s Infinity Foods bakery and the Real Patisserie. Community Chef CIC work with thousands of people every year teaching them to cook good food and make Real Bread. www.communitychef.org.uk

Photos: Fred Price, Robin Van Creveld, Jean Kern, Martin Cosarinsky-Campos, Jodie Smith.