Bread-Making In Mawgan Porth
Coast|January 2020
Caroline Wheater learns how to make artisan-style bread in a dreamy location on the North Cornwall coast

Bread – it’s a larder basic and in recent years has reached tasty new heights thanks to the many artisan bakeries that have opened up all across the country. Ironically, the delicious breads created by these baking divas and divos are so good that you might feel less than confident about having a go yourself – will it taste as nice, will it look as tempting, and will your nearest and dearest want to eat it? A bread-making workshop is a perfect opportunity to try out your skills as you don an apron, roll up your sleeves and rediscover the joy of measuring, mixing, kneading, shaping and baking from scratch.

And what better place to skill up than at Bedruthan Hotel, with its spa for relaxing in afterward, plus bar, café, and restaurant overlooking the bay at Mawgan Porth? The hotel runs a variety of Making Breaks, with workshops on bread-making, jewellery, photography and more, encouraging guests to learn something new while relaxing in an ocean location. Highly experienced chef Adam Clark runs the breadmaking courses and also bakes many of the breads served daily at Bedruthan’s Wild Café and Herring Restaurant. In Adam’s competent hands, even novices can make delicious things.

10.30 AM CREATIVITY CALLING

After a morning walk down to Mawgan Porth beach, I zip up the hill to the hotel to join six other guests on the workshop, which is held in a garden suite. I’m slightly apprehensive. I can’t remember the last time I made proper bread, although a memory of baking soda bread at school floats across my mind. Sensing our trepidation, Adam gives us a pep talk. ‘I’m not going to be cracking the whip, but if there’s anything you want to do let’s go for it – I’d like you to feel creative,’ he says and is met with bashful smiles.

10.40 AM GETTING READY

We go to our prep stations – we’ve each got an apron, some linen tea towels, several bowls and baking trays, a jug, a kneading board and a pack of 10 recipes. I flick through them to find ‘Many Things’ bread dough, wholemeal soda bread, sourdough, as well as crumpets, bagels, cornbread, focaccia, naan, and brioche. I’m pleased and surprised that Adam is being so adventurous with us.

10.50 AM ALL PURPOSE RECIPE

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