Developing ‘The Ledbury Loaf’September 14, 2014
The past four months have been super busy at The Penny Bun Bakehouse but alongside the madness of the usual summer season, we were approached by an old friend James ‘Jocky’ Petrie who I worked alongside in The Fat Duck development kitchen. He asked if I would be interested in working with Brett Graham, Head Chef and co-owner of the 2 Michelin Star Notting Hill Restaurant The Ledbury, and himself on a new development project. The brief was to produce a bespoke ‘Ledbury Loaf’ to be served in the restaurant with a goats butter.
A number of special ingredients had to be included such as Mr Swift’s Pale Ale – one of Bretts’ favourite ales from the West Berkshire Brewery, malted barley that is used to produce the beer, sourdough leaven and beremeal flour.
After many hours of experimenting and tasting, our final recipe was approved and is now in the hands of The Ledburys’ London baker who will provide them daily with fresh loaves.
Since leaving the Fat Duck, Jocky has been appointed the year-long post as head of development at The Ledbury and it was a fantastic project for The Bakehouse to be involved in.
“Johnny is an absolute pro – he kept developing and developing until we had the loaf we needed. The ingredients we gave him were very temperamental and required real skill to get the balance right.”
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