{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/5e441f14c1617af6101e395d/6613efdd0201920016233e07?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Kevan Roberts: The School of Artisan Food","description":"<p>This week, Gilly is off to stunning Welbeck country estate in the heart of Nottinghamshire to the <a href=\"https://www.schoolofartisanfood.org\" rel=\"noopener noreferrer\" target=\"_blank\">School of Artisan Food</a> to meet head baker, <a href=\"https://www.schoolofartisanfood.org/our-teachers/kevan-roberts\" rel=\"noopener noreferrer\" target=\"_blank\">Kevan Roberts.</a></p><p><br></p><p>His book&nbsp;<a href=\"https://www.crowood.com/products/baking-sourdough-by-kevan-roberts\" rel=\"noopener noreferrer\" target=\"_blank\"><strong>Baking Sourdough</strong></a><strong>&nbsp;</strong>takes us on a sensory journey to the roots of traditional bread making, and as the School prepares for this years’ summer school courses, Gilly finds out why sour dough and artisan food matters so much.</p><p><br></p><p>Check out <a href=\"https://substack.com/home\" rel=\"noopener noreferrer\" target=\"_blank\">Gilly's Substack</a> for Extra Bites from the School of Artisan Food.</p><p><br></p>","author_name":"Gilly Smith"}