Artisan Summer School

Tutors

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  Kevan Roberts
  

  Kevan Roberts

  Yorkshire-born Kevan has been working in the bread industry for over thirty years. During the early stages of his career, Kevan spent time working as a baker in France, before moving back to the UK to work at numerous bakeries before co-founding his first bakery in Yorkshire.

  His journey led him to work in product development for large supermarkets, and he then went on to successfully establish Chestnut Bakery in the heart of Belgravia. More recently, Kevan has shared his skills, passion, knowledge, and enthusiasm in a number of teaching roles, including teaching practical courses at Bread Ahead Bakery in Borough Market, London before going on to teach as a Bread Science Lecturer at the National Bakery School at London South Bank University.

  Kevan is no stranger to sharing his skills with a wider audience, having taken part in podcasts, speaking about real bread with the media, and appearing as a technical advisor on the BBC programme, The Apprentice. In 2020 Kevan had his first book published, ‘Baking Sourdough’ and he is currently working on his second.

• 

  Martha Brown
  

  Martha Brown

  Martha’s journey in food began in 2011 when she joined the Advanced Diploma course here at the School of Artisan Food.

  Whilst she had always had a passion for cooking, Martha fell in love, and became slightly obsessed, with sourdough baking and all things patisserie during the time she spent on the course. Inspired by her placements at E5 Bakehouse in London, Mark’s Bread in Bristol and Pump Street Baking in Orford, she set up Forge Bakehouse in Sheffield shortly after leaving the course. Over the next decade, she developed and expanded Forge from a micro-bakery with a team of 3 to a multi-service bakery and cafe, with monthly evening events, baking classes and a pop-up shop with 30 staff.

  Martha sold the business in 2022 and has now come full circle back to the School in a teaching capacity, while she also studies Interior Architecture, another creative endeavour that featured heavily in the expansion process of her business. Creating food and spaces that bring people together and create community is something she will continue to do through both teaching and her studies.

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  Sally-Ann Hunt
  

  Sally-Ann Hunt

  Sally-Ann Hunt has always been passionate about good food made from healthy, sustainable ingredients. She first became involved in the world of food in 2011, while living and volunteering on a working estate. It was there that she first began to acquire a taste for artisan food production.

  Then in 2018, after 20 years in the financial sector, Sally made the leap to a life centred around artisan skills when she joined The School of Artisan Food as a Course Technician, a skilled role that involves a lot of time in the training room, supporting tutors as they deliver artisan food courses.

  Sally fell in love with the school’s ethos, recognising how interrelated food, lifestyle, family, and health are, and becoming inspired help preserve traditional food production methods that might otherwise be lost. For the next 3 years, Sally spent her working days honing her foraging, dairy and butchery skills and spent her free time living a simpler way of life, connecting to the food she was eating, and loving the journey she had embarked on with her family.

  In 2021, Sally officially became a tutor at the school, delivering courses in foraging, BBQ, smoking and curing, pie making, sausages, dairy and more, both to the public and in workshops delivered in schools and for charity partners such as the YMCA. She is also a tutor on the Artisan Summer School.

  Sally’s passion shines through in all her sessions, particularly her commitment to sustainable meat, continuing to research, test and uncover exciting ways to flavour, preserve and cook in the most ethical way possible – knowledge which she then shares with her students.