Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, 

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Cumbrian Whig Bread

September 14, 2017




This recipe is a Cumbrian classic. A lovely soft white loaf spiced with carraway seed. It is said that this loaf comes from the German miners that came over to work the mines.



400g strong white flour

100g wholemeal  

1 tsp salt 

1 tsp sugar 

7g yeast 

370ml milk


1 tbsp caraway seeds 


Here’s how 


Place both the flours, caraway seeds and sugar into a large bow and blend together with your hands.


Add in the dried yeast to one side of the bowl and the salt to the other.