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In which a baton is transferred and we share this week's Pizza Night twist

Good afternoon everybody, Visitors to the bakery on Saturday will have been greeted by the sight of a vintage camper van parked on the forecourt manned by Harrison from Worthy Earth, a long time friend and supplier of the bakery. Harrison will be selling his organically grown veg every Saturday over the summer months. This is a collaboration we've been talking about for some time, and we're delighted it's come to fruition. Last week a cohort of team Hamblin took the train to London for the annual Neal's Yard Dairy open day at their maturation arches and HQ in Bermondsey. A great gathering of cheese makers, mongers, and assorted hospitality types, and a very jolly time had by all. Not...

In which Kate reports on a gathering of bakers at Gothelney Farm and a visit to Frankham's Farm in Dorset

Good afternoon everyone, It's a hot one! The Hamblin Family will be braving the bank holiday traffic tomorrow as we head to Somerset to catch up with one of our dearest friends, Nye Smith, head chef of the Three Horseshoes in Batcombe. Nye has been cooking professionally since he was a teenager, and cut his teeth at Moro during the late noughties. During this time he and Hugo became very close and enjoyed the rollercoaster ride of opening tapas bar Morito together in 2010. Since then Nye has cooked extensively in Paris and London and now finds himself in the west country, heading the kitchen in a beautifully restored village pub and working closely with Margot Henderson. His food is...

Good afternoon everyone, Earlier this week Kate found herself in the heart of Kensington Palace Gardens, as part of a small group of bakers attending the inaugural Baker's Day, an event at the French Embassy to promote Anglo-French food relations. Once proof of identity was shown to security, and coat was hung in the marble cloakroom, under the exquisite chandeliers and ornate drapes, we listened to a talk about the benefits of growing heritage wheat, delivered by Andy Forbes, baker and grain authority, and Fanny Leenhardt, a french nutritionist now farming in Ireland. Once again the ability, in fact preference, of these wheats to grow without chemical inputs was emphasised, a quality more valuable now than ever. And it seems there is...