Spider Tent on Great Lawn, Dartington Trust, South Devon
£5 per person
About this event
At this fun and hands-on workshop you will make various pastas and noodles using grain milled by course tutor Andrew Gilhespy, founder of Fresh Flour Company.
You will then add Dartington water and some very ripe ‘Mother’. Take your pasta home or eat it immediately!
about the tutor
Andrew Gilhespy, founder of Fresh Flour Company, is a Londoner who loves growing and food. Six years ago he completed his MSc in sustainable food systems at Schumacher College. Since then he has worked at The Almond Thief bakery. Using his own mill, he works with UK grains and innovative farmers with the aim of creating ‘interesting wheat’.
He is the founder of Fresh Flour Company, a wheat based brand and business that works for soil (paying farmers fairly for their work); grows grain that breeds resilience; mills that grain locally and on an appropriate scale bringing people back to small scale productions; fights the climate emergency; plays a part in changing the eating habits of our overweight UK population; and makes amazing tasting products.
Andrew says: “The phrase I always have in my head, as I think about this business, is from a teacher of mine, Satish Kumar: ‘Soil, Soul, Society’. He laments how a system that we have built – the economy – be above something we were built by – ecology. So, this isn’t just about pretty shots of food. It’s about a vast narrative. It’s about making a difference and changing the way we eat, challenging the food industry and encouraging individuals to change”.
part of CYFEST14: FERMENT festival
‘Cyfest-14: Ferment’ takes place from 17 -26 September, and examines the theme of fermentation through the dual lenses of art and science. Through art installations, workshops and talks, we will be exploring the metamorphoses that fermentation represents.
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