Chef goes back to grind­stone to make bread fresh

Macclesfield Express - - YOUR PICTURES -

A CHEF is bring­ing tra­di­tional skills back to the kitchen by milling flour to make fresh bread.

Ernst van Zyl from The Lord Clyde pub and res­tau­rant in Ker­ridge de­cided to mill his own flour to make the fresh bread he serves even fresher and more au­then­tic.

He uses a small flour mill with his own lo­cally sourced grains each day to make the flour.

By do­ing this he wants to en­sure that ev­ery one of his sig­na­ture sour­dough loaves uses flour fresh too.

Ernst said: “For me it’s all in the de­tail.

“We don’t just want home made bread, but home made flour too.

“I want to know where ev­ery in­gre­di­ent has come from and for it to go through as few pro­cesses as pos­si­ble.

“Milling the flour my­self keeps it pure and means we mill just the amount we need so ev­ery­thing is su­per fresh.”

Ernst, a South African born chef, says milling flour is part of an in­ter­est in cus­tomers for us­ing tra­di­tional skills.

Ernst said: “There’s a real ap­petite for go­ing back to the ba­sics and know­ing ev­ery part of the food chain and its prove­nance.

“I think that in­cludes the pro­cesses we put our food through too.

“This lit­tle mill has made me very pop­u­lar on twit­ter with lots of peo­ple want­ing to know where it’s from.

“I think more chefs will be look­ing to do the same.”

The Lord Clyde is the only pub in Cheshire to hold three AA Rosettes and one of only four North West pubs to ap­pear in the Top 50 UK Gas­tropub’s list 2016.

Ernst opened The Lord Clyde with his busi­ness part­ner Sarah Rich­mond in 2014 and has more re­cently ac­quired two more prop­er­ties – The Hang­ing Gate in Higher Sut­ton, Mac­cles­field and The Knott Inn in Rush­ton Spencer.

He launched a Satur­day night Sup­per Club which re­places the stan­dard Satur­day din­ner ser­vice and in­vites guests to ar­rive at 7pm for com­ple­men­tary drinks, be­fore be­ing seated for a set seven-course tast­ing menu at 7.30pm.

Ernst said: “The Sup­per Club means we can give our most pop­u­lar ta­ble book­ing time of 7.30pm to ev­ery­one and cre­ate a more spe­cial culi­nary ex­pe­ri­ence.”

●● Ernst van Zyl with his miniature flour mill

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