Thursday January 9 2020

Q and A with Expert Baker Dan Lepard

One of the most respected authorities on baking, Dan Lepard, visited Cookery School at Little Portland Street, the only cookery school in the UK where he teaches his popular sourdough baking classes for a quick Q and A

Q and A with Expert Baker Dan Lepard

Cookery School at Little Portland Street recently caught up with Dan Lepard to find out some of the secrets to his success, what he feels are some of the trends within bread making and why he enjoys teaching at Cookery School…

Q:What are some of the most surprising things you have learnt from teaching people how to bake bread?

One of the things I have learnt is perhaps connected to my aging as well. When I was younger I went Gung-ho into things and I was, in a way, happy with mistakes. But as I have got older I have become more questioning, a natural progression connected to our life experiences and things going wrong. So what I try to do now is blend some of that youthful optimism and lack of fear with more caution, which is something I’ve only learnt through doing years of classes.

Q: What are some of the most common mistakes that people make when they are starting to make bread for the first time?

Something we all do is not read the recipe through completely for the first time, so they don’t plan enough time for it.  Linked to this there is an impatience about how long things take. We live in an age where people are fearless about what they want to make, be it panettone, bacon or  Stilton but these things take time.  When I am making sourdough I am working in the realm of fermentation and people commonly don’t give the process the space it needs and want to rush it through. So generally my tips are: remember to give bakes more thought, more space and more time.

Q: Do you think there will be new trend in terms of bread? Do you think we are over sourdough now or are there new things we can do with it?

I do and I will bring in the gorgeous Nigella Lawson into this who always has an insightful thought.  I remember showing a sourdough loaf I had made on social media with lots of holes. She replied and said “Mmm it’s good but I really like a smooth sour dough with  dense crumb”. I know where she is coming from. I think we are going to see more sourdoughs with a smoother texture. Something that’s more about nuts and seeds and grains too.

Q: What do you like most about teaching here at Cookery School?

I hold every school up in comparison to Cookery School in London. It has some of the finest equipment, it is so well organised and is also so brave and inventive that I want everywhere I teach to match this.  I think when students come here they can feel reassured that they will be taken care of and treated in a thoughtful and professional way. That’s not always the case in a lot of cookery schools. But Ros and the team here understand where students are coming from, can pre-empt any concerns they have and can develop something that is fun, bright intelligent and will fill them full of enthusiasm. So that when people leave they can think yes I can do this  and I want to do this!

The full interview with baking expert Dan Lepard can be found on Cookery School's website.

"I hold every school up in comparison to Cookery School in London. It has some of the finest equipment, it is so well organised and is also so brave & inventive that I want everywhere I teach to match."
Dan Lepard


Head of Buying


This is a great opportunity for a Head of Buying to join a highly innovative and product focused food business.

Cook - Mon Fri role £10.50 p/h

Thornton Heath

My client has a fantastic opportunity for an outstanding Cook - Chef on a Monday to Friday basis.

Food Production Operative

South West London

An exciting opportunity has arisen for Food Production Operatives to join our client who are rapidly expanding and have become a leading business within their sector based in the Battersea area.

Chef de Partie

South East London

What We Can Offer You: 28 days holiday including bank holidaysWeekly payEnhanced sick policyNEST pension schemeAccess to our Reward Gateway which offers discounts/cashback on high street stores, cheap cinema tickets and moreDiscounts at our pubs and hotelsIndustry leading training and development to enhance your career Chef de P.

Food & Beverage Assistants - Gatwick - West Sussex


Food & Beverage Assistants required for vacancies at London Gatwick Airport.

Dispatch Supervisor - Food Industry


Our client is a family owned business based near Greenford.

Senior Food & Beverage Assistants - Gatwick - West Sussex


Senior Lounge Team Members required for vacancies at London Gatwick Airport.

Sales Manager - Fine Food - French Speaker

Central London

The recruitment department of the French Chamber is acting as a recruitment agency for its over 530 member companies, one of which is currently looking for a Sales Manager.

Hot Chef

City of London

Delicious Pasta, Beautiful Coffee and Unbeatable team spirit; all at Coco di Mama.

Food Production & Warehouse Manager


Food Production & Warehouse Manager needed The Opportunity Nutriseed is actively looking to hire a Warehouse & Production Manager, in order to manage our growing Production/Warehouse team.

Technical and Regulatory Executive


Job Role: Technical and Regulatory Executive Location: Central London Salary: Up to £30k Hunter Merrifield is excited to be working with a membership organisation that represents and advises UK food and drink manufacturers; they are the voice of the UK food and drink industry.

Business Development Manager - FMCG Food Business


Business Development Manager- FMCG Food Business £32,000-£35,000 + double your salary & package  London Fancy working for a leading food business? Are you an outstanding sales professional who thrives on achieving sale’s targets/KPIs and building strong bus.


Discover the latest Industry News & Opinions on Entirely

We transform your bright ideas into brilliant digital products.