Steve Munkley, vice-president of the Craft Guild of Chefs and executive head chef at The Royal Garden Hotel, attended the event along with chefs from his kitchen and chefs from the House of Commons. 

Pan’Artisan’s Chris Dickinson business development director, Tina Glen product development manager and Sara Autton technical manager from Lesaffre led to bread workshop. 

Munkley said: “I had the great pleasure of taking seven chefs with me to experience the delights of dough making at Pan’Artisan’s development kitchen in Midhurst. 

“Chris and his team had set up a day’s masterclass for us, where we were hands on most of the time. You may think this Company just makes pizza bases but you’d be wrong; there’s so much more to it than that. 

“They help develop specific recipes for customers, educate about the use of yeast and its complementary products, deliver excellent in-house and external training, some of which we enjoyed a taste of. 

“From the moment we arrived, to when we left with some lovely warm loaves of sour dough and focaccia, we were hosted by some true professionals.”

The bread workshop enabled chefs to get ‘hands on’ whilst discussing the science behind bread making including yeast types and their different applications and performance.

Dickinson added: “It has been a great pleasure to give something back to the members of The Craft Guild of Chefs. As a business partner we wanted to share our knowledge of bread making with our fellow members. 

“We also included a tour of our facilities which gave the attendees an insight into the breadth of our business in terms of product range, bespoke product development, technical support and further training opportunities such as the hand stretching pizza skills which they learnt when they had to make their own lunch”.