Winner of the Cookery School of the Year in the Food Awards Wales 2018, Rachael Watson runs the Abergavenny Baker School of Artisan Breads in her traditional Welsh cottage kitchen at the foot of the Sugar Loaf Mountain.
Having lived in London and New Zealand and travelled extensively in Europe, Africa and Asia, Rachael’s classes reflect her interest in bread culture from around the world. From traditional Swansea loaves and yeasted Welsh barabrith to the more exotic Armenian flatbreads and elaborately braided Greek Christopsomo.
With her background in medicine and 17 years experience working as a GP, Rachael can explain the science behind the magic of baking truly beautiful breads. Classes are relaxed and friendly, with an emphasis on teaching students not just what to do – but why. And as a working mother, she knows just how difficult it can be to squeeze baking into busy lives, so her methods have evolved to bake bread with just a few good quality ingredients, basic kitchen equipment, the minimum amount of fuss and very little washing up!
Rachael will also run two wood-fired oven pizza classes in her garden over the weekend. Tickets will be available on the Fringe Festival pages