Cookery Demonstration: Saturday October 15th 11.00am

Robert, whose French father was a Chef, trained under Raymond Blanc beginning his working life at Blanc’s bakery and patisserie Maison Blanc in Oxford, which supplied Harrods and many top London restaurants with authentic French bread and patisseries. Rob also worked in the kitchen at Blanc’s double Michelin starred restaurant, Le Manoir aux Quat’Saisons in the Oxfordshire village of Great Milton where he learnt from Raymond’s high standards with everything having to be precise.

After working for Raymond for another 12 months, Robert opened his own French bistro, Petit Robert in London, building a good reputation with Jay Rayner the top restaurant critic and the One Show’s resident food expert noting them as one of his favourite restaurants until they were forced to sell due to a compulsory purchase order to make way for a railway!

In search of a new challenge, Rob decided to move to Wales, pursuing his passion for baking and using quality ingredients whilst exploring ways to improve the surrounding environment and ecology and thus ‘Orchard Bakery’ (formerly Pigs) was founded 11 years ago.