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Wardhall Dairy enjoy the milk from their own herd of 80 goats aswell as receiving frequent deliveries of locally sourced cows milk. In this way they produce a wide range of goats and cows cheeses which are not only sold throughout the region but also appear on the cheese boards at L'Enclume in Cartmel and other discerning restaurants. In addition to their range of tasty cheeses, the dairy also produces butter, buttermilk and
curds and whey . Started in 2007 by Thomas and Lynn Ballantine Dykes
on the family farm, Ewe Close, which lies between Gilcrux and Arkleby in
north west Cumbria.
Lynn hand makes all the products in a small purpose built
dairy room on the farm and Thomas is in charge of the paperwork.
Lynn specialises in soft, soft ripening and semi hard cheeses which is the perfect starting point at which to learn the art of Artisan Cheesemaking.
Cheesemaking is an extensive subject with
many pitfalls.Even making even simple cheeses is
not as easy as some make out
Burgeoning popularity of home Cheese Making kits results in frequent reports of disappointing results, it's not a simple infallible process that many would have you believe
Dates for Artisan Cheesemaking Workshops
Wed 27 March - full
Thu 21st May
Thu 22 Aug
Lynn will take you simply and clearly through the
principles of making cheese- both soft and hard .
The importance of fat content , the relevance of moisture and
the need to dry and drain the cheese, the different outcomes of different temperatures and milks.
You will also learn about the importance of moulds in creating different cheeses ie brie /blue cheese - and cultures along with temperatures, and much more.
You will start with a simple paneer cheese
(we think it should be called panniier but find ourselves alone on this )
which is simple to make and great if you re an
Indian food fan or need an alternative to Tofu
You will thenl move onto making soft fresh lactic curd cheese
for yourself., although this process will not be complete in a day -
it will be taken home to be finished in your own kitchen
Lyn will alo bring some of her own specialist cheeses to sample
The eldest of 10 children, Gillian has always been interested in cookery, especially baking. Her job after Sunday school was to bake bread and cakes for the family for the week. It was never a chore for her – she loved being in the kitchen. Over the years she learnt to make cakes for her siblings' birthdays and later for other members of the family and for friends. This expanded to wedding cakes, christening cakes, buffets, etc,as the family grew up
Since moving to Cumbria and becoming involved with the Women's Institute and the Sugar Craft Guild, Gillian has demonstrated various forms of cookery and cake decorating - fish cookery, soups, starters, quick suppers, jams & preserves, gateaux, sugar flowers, gelatine flowers, all kinds of cake icing and decorating, bread making by hand and by machine.
As a result of a Christmas bread making demonstration Gillian was approached by Carrs and asked to help with the development and promotion of their specialist bread making flours developed for bread machines. Since then she has given many demonstrations and workshops, enjoyed trying out different recipes and different bread machines. She has also been asked by many people with food intolerances to find recipes to suit and found this area of research really interesting
All in all she would like to say a big thank you to her mum and grandma who were always ready to let her lend a hand whenever they were in the kitchen and who encouraged her to try out different recipes. She considers herself very lucky to have 3 children and 5 grandchildren who all enjoy cooking.
.it means her kitchen will continue to be the hub of the house for some time to come.
Real Bread by Hand with Gillian Harris
Wed 13th March
Sun 28th July
Our Bread workshops are always very productive - Gillian will explain over first coffees the importance of the various ingredients, dried yeast vs fresh, liquids and proving times- and very soon you'll be making your first loaf of basic farmhouse bread - wholemeal or granary - you will quicky move on to rolls, foccaccia. rustic soda breads, challah, parmesan buns garlic rings and much more - make room in your freezer- you will see Breadmaking with new eyes .
There is something special about making bread by Hand -
and for the time spent doing it - then it's worth doing it as well as you can - and the warm dough-y smells that ensue will create an unrivalled homeliness for your kitchen
Gillian, who is becoming very well known throughout the county for her whole repertoire of bread making skills will share with us her secrets for a wonderful variety of her very achievable and special ‘hand made breads’ .
Not to be missed - using both Aga and conventional fan oven.
Includes a lovely 2 course lunch – with hand made bread –
and of course, all refreshments.
Please bring an apron, some lightweight scales and a bag to take home your goodies..and make sure you have space in your freezer.
Anyone who has ever tried to make Pastry, Bread, Biscuits and Scones gluten free
knows that result can be disappointing
Its entirely possible to make very light and lovely gluten free pastry- you just have to know how!
Gillian has been baking for many many years and
has been making gluten free breads
and bakes for the past fifteen.
She bakes for several gluten free clients and is well
versed on all the short cuts, hint and tips available to get the best out of your gluten free recipes .
She will arrive with many ingredients and many
recipes. Over first coffee she will cover the hazards of gluten free baking, and tell you about some of her favourite ingredients that she likes to use etc - you will then be invited to choose from a variety of recipes and
the cooking will start.
You will feel far more confident about all
you prepare and serve after a workshop with Gill.
It's the gluten that gives bread and pastries their elasticity and cakes their spring.
Therefore 'Gluten removed' free flours are a little more difficultt to work than normal flours and results less predictable - but there are ways round to getting good results. .
In addition there are other ingredients to use as
substitutes for a gluten free diet which will provide very tasty alternatives and so help towards a fresher approach
and better results.
You will be eating for lunch the items you have made
full scone making day £68 adult (2 child places @ £30 with adult)
Wed 7th August family sessions as above
£30 / £!8
9.45 -12.30 or 1.30- 4.15
Sat 16th November 9.30 - 2.30pm ish full day £68
Gillian Harris shares with us her many hints and tips gleened from a lifetime of baking.
is a very hands on cookery day experimenting with different mixes and
Why do we we
use eggs, marg or butter, baking powder - how do these ingredients
the basic resulting scone.
Once you have made a batch or two and discovered the feel of how it should be
(and that its not so hard at all) - then the fun will begin .
Suddenly, a perfectly baked - light as a feather- plain scone will be just too easy .
You will quite soon be enticed by savoury as well as sweet and
then the fun begins.
Gillian brings almost a whole supermarket of ingredients you might add to a scone-
be prepared to be adventurous
We will be working with an Aga and a
There should be plenty to take home at the end of
Making Chutneys and Mincemeats for Christmas
Of Chutneys . . . Originating from India there is a virtually limitless number of chutneys that can be made from almost any
combination of vegetables, fruits, herbs and spices. Chutneys are
usually grouped into either sweet or hot forms; both forms usually
contain spices, including chili, but differ by their main flavours.
Chutney types and their preparations vary widely across Pakistan and
However european chutneys tend to use more fruits, vinegar and sugar and less herbs and spices , although it is these that give the wonderful variations and special Christmad flavours.
Gillian will have several lovely recipes up her sleeve that will stand you in good stead in the build up for Christmas and as always she will arrive with a mass of ingredients and give you an opportunity to get creative
You may be asked to bring jam jars and windfall fruit- we shall confirm nearer the time.
Saturday 5th October
Of Mincemeats . . . Despite its name mincemeat contains no meat (although it used to)
but is a delicious combination of dried fruits, spices, sugar, suet,
apples and brandy. It's most common use is the traditional Christmas mince pie, but it also makes delicious crumbles and cakes. Once you've made your own mincemeat it's highly likely you 'll never wish to buy another jar again .
Alll Quirky Workshops
dates / prices
Christmas Bread from Around the World with Gillian Harris
,pulla, challah,christollen, vorte limpe
and many more
in Dec 2008
We will be running Xmas Breads course again this year- please contact us to join the list
Join us for a whistle stop bread-making tour around the world.
Have a go at making and tasting some of the special Christmas breads from such places as France, Spain, Portugal, Germany, Greece, Italy, Sweden, Norway, Finland, Poland, America, Israel, etc, from very simple 'hearth bread' to very rich spicy, alcohol-soaked fruit loaves.
Enjoy the aromas and traditions of real family Christmases. With each bread you will learn a little of how the recipes were developed and what they represent.
Surprise your family with something a little different this Christmas!
All of these breads are usually made by hand but the use of a bread making machine
and/or Kenwood (or similar) mixer for making the dough cuts out some of the hard work !
We usually do a bit of both.
Vorta Limpa - a Swedish bread made with rye flour, cloves, port and ale - especially good with cheese * Julekage - A jewelled crown with lots of glace fruit
Kolach - from Russia unusually made with yoghurt& * Christopsomo - a Greek bread with a byzantine cross and walnuts for good luck * Placek Swiateczny - Polish - more like a teabread - traditionally the centrepiece of food eaten after midnight mass * Panettone - the famous Italian Christmas bread named after the baker who created it
Bolo Rei or Roscon de Reyes - fthe King's Crown - found in Portugal or Spain, also known as twelfth night bread, eaten on 6th January * Fougasse - a french hearth baked bread, again the centrepiece after midnight mass * Christollen - German Christ Cake - representing Jesus wrapped in his swaddling clothes * Pulla - a Finnish bread flavoured with saffron and cardamon * Challah - a traditional Jewish bread, similar in taste and texture to brioche, made for all festivals but in an elaborate plait for Christmas * Money Bread - from the USA - not strictly for Christmas but using the usual Christmas spice, brandy & fruit and good fun to make and eat * Spiced Christmas Bread - an English recipe although probably not really traditionally just for Christmas .
loved by adults and children alike. During this class we will show you how to create fabulous fun designs on your cupcakes including animals and cookie monsters. We will be using both buttercream and sugarpaste to create fabulous fun results. This class is 2 1/2 hours long and includes 9 homebaked cupcakes for you to decorate and take home.
Learn how to make a beautiful flower spray to decorate a special occasion cake. Each petal is individually made fromsugar and then wired to make flowers and leaves which are then taped together to make a spray. During the course of the day you will learn how to work with the special petal paste used to make the flowers, including use of colour pastes and dusting powders. We will make a variety of hand pulled and cutter flowers and leaves, and learn different ways to wire and
tape them together.
All materials will be provided, apart from your cake and cost will depend on the size of the cake and decoration chosen. Please let Annie know what size and shape cake you will be bringing so that I can be sure to have everything you need
We reserve the right
to cancel any workshop- in which case a full refund will be given.
If you find you
cannot attend your workshop, ideally try to send a friend. For
certain workshops we hold a waiting list and may be able to offer a
partial refund. Please phone asap
FLOORED WORKSHOP IS AVAILABLE FOR HIRE at other times for informal meeting/
workshops etc. Catering optional
Apart from cycle support vehicles, we
only have parking for those attending workshops who feel unable to walk from the village car park and ask all others to take the short walk (8 mins) around the Greystoke Castle Estate
walls (approx 350 yds) to the Cycle Café @ Poplin Dub - a map is provided.
Places may be held for a short period until full payment is made. We reserve
the right to cancel a course in the event of unforeseen circumstances and
then a full refund will be made. Please let us know if you need to cancel
or ideally send a friend.
Cycle Cafe opens on: Fridays 12 - 6pm, Saturdays 10 - 6pm & the 2nd
Sunday of the month 10 - 6pm between Easter & end September. We are a family
run tea garden on the C2C cycle route and also welcome
walkers if they are prepared to take the short walk from the village car
We serve hot and cold light lunches,
using our own organics where possible, home made cakes, large mugs of tea
& real coffee, have spacious cottage gardens ideal for families & enjoy
lovely views out over the parkland to Greystoke Castle.
times, if we are in & available we will gladly serve weary cyclists & walkers
with whatever we have- and will open for groups with notice.