With harvest in mind and thankfulness, we held our annual makers’ lunch on Lammas, 1st August, a day of celebration for the first fruits of harvest. 

The tradition of Lammas, or Loaf-Mass in Anglo-Saxon, was to attend Mass and give thanks by eating part of the Lammas bread, a decorative loaf made with the first yields of the new crop. 

Our friends, chef Nicola Hordern and Lindsey Wright of Silva Kitchen and Bakery at Wakelyns, made us the traditional large wheatsheaf loaf and a selection of loaves, from the first harvest of the Wakelyn’s YQ (Yield/Quality) wheat, for us to share at the lunch. (YQ is a ‘composite cross population’, created in 2002 by the late Professor Martin Wolfe at Wakelyn’s Farm in Suffolk.) Another chef friend, Maria Elia, created the lunch, which included St Jude Curd and of course, Pump Street Chocolate.