Join Rye by the Water chefs Ben Rand and Janine Edwards for a bread-making masterclass.
Every Saturday throughout the summer, we’ll be hosting bread-making classes at Rye by the Water. Open to all ages and abilities, hone your culinary skills with some of Brentford’s best bakers.
The Brentford Project is bringing an exciting new bakery, restaurant and natural wine offering to the area, Rye by the Water. Open seven days a week, this is very much a collaboration of bakery and restaurant.
Introducing Ben Rand, Head Chef of SW4 favourite, The Dairy, and Janine Edwards, previously the head pastry chef at Little Bread Pedlar, and not forgetting esteemed Irish chef and restaurateur Robin Gill, the supporter of this new venture.
Their aim is to create an organic bakery with wheat sourced directly from a single farm in Northumberland. Gilchesters who combine the art of traditional stone milling with natural heritage grains. Baking a short list of products, based around a sourdough and putting quality over quantity, the duo will also create a simple farm to table food offering from a charcoal grill and a woodburning stove.