You are currently viewing Britain’s Best Loaf 2022: meet the judges


< div course=" inline_image image_size_full "data-attachment= "258518" data-sequence= "19 ">< img alt =" ASC_1237" src="" dimensions =" (max-width: 1023px) 100vw, 780px "class=" lazyload" size=" 3681" elevation =" 2454" srcset=" 480w, 600w, 780w "> If you believe your bread is the best, it’s time to verify it– and also get in Britain’s Best Loaf 2022. The occasion– funded by ADM, Bako, Lesaffre &, Brook Food, Délice de France as well as Food Paper– happens on 25 April at the Farm Shop & Deli Show at NEC Birmingham, where loaves from throughout the nation will certainly compete in six groups. Winners will be chosen in each of the groups, before being positioned in a last run-off to determine the recipient of the ultimate title of Britain’s Best Loaf. To take part in the procedure, see our dedicated web site for Britain’s Best Loaf 2022 as well as get in today. Access will certainly be executed their speeds by a respected panel of judges, with each loaf scored on exterior appearance, internal structure, aroma as well as taste.

Significantly, all loaves are scored’ blind’ meaning the judges don’t understand which bakery made the loaf up until the champions are disclosed. To guarantee the champion absolutely measures up to the title of Britain’s Best Loaf, British Baker has collected a group of judges consisting of acquainted as well as recognized faces from the baking sector, technological experts and previous champs Right here is the line-up of the judges for the 2022 competition:< div course =" inline_image inline_image_left image_size_small "data-attachment=" 258500 "data-sequence=" 9" >< img alt=" Alexandra Vaughan" src="" class=" lazyload" width=" 200 "height=" 200" srcset=" 280w" > Alexandra Vaughan, owner/head baker, The Crow’s Rest Bakehouse Alexandra Vaughan is a self-taught baker that has been running her mini pastry shop considering that 2016 and generated the winning entrance for the Gluten-free category in Britain’s Best Loaf 2021.< div class=” inline_image inline_image_left image_size_small “data-attachment=” 258490″ data-sequence=” 1″ >< img alt=" Amy North" src=" "class =" lazyload" width=" 200" height =" 200" srcset =" 280w" > Amy North, editor, British Baker magazine Sourdough fanatic Amy– AKA the Duchess of Doughnuts– is responsible for leading as well as establishing all aspects of British Baker’s content protection, from damaging on the internet information to in-depth attributes as well as evaluations.< div class=" inline_image inline_image_left image_size_small" data-attachment=" 258504

” data-sequence=” 13 “>< img alt=" Andrew Layte

” src=”” class= “lazyload” size =” 200″ height=” 200″ srcset=” 280w” > Andrew Layte, technological sales supervisor, Lesaffre Andrew has 23 years’ bakery experience, developing a large range of items for major sellers and the foodservice market. He joined Lesaffre at the start of 2022.< div course=" inline_image inline_image_left image_size_small" data-attachment=" 258502" data-sequence=" 11" >< img alt=" Anna Perz" src="" course= "lazyload" width =" 200" elevation=" 200

” srcset =” 280w “> Anna Perz, r & d manager, ADM Milling Anna utilizes her considerable

Anna Perz

experience in growth and also gristing for her existing role at ADM

, where she is involved in all technical aspects of wheat as well as flour quality.< div class=" inline_image inline_image_left image_size_small "data-attachment=" 258495" data-sequence=" 5" >< img alt=" Clare Barton 124 Bakehouse" src="" class=" lazyload" size=" 200" elevation=" 200" srcset=" 280w" > Clare Barton, owner as well as head baker, Bakehouse at 124 After researching an innovative diploma in baking at the School of

Artisan Food, Clare established her business in Tonbridge in 2015 and also is also an

ambassador for the Real Bread Campaign. < img alt=" Claire Powell "src= "" class=" lazyload" width=" 200" height=" 200" srcset=" 280w" > Clare Powell, technical baker, Bako Group With over 30 years’ industry experience, Claire is accountable for establishing brand-new items for the Bako Select variety in addition to

product quality screening at the business’s development pastry shop in

Preston.< div class= "inline_image inline_image_left image_size_small "data-attachment=" 258503 "data-sequence=" 12" >< img alt =" James Maye- Photo" src= "" class=" lazyload" width=" 200" elevation=" 200" srcset=" 280w" > James Maye, item manager/baker, Delice de France James has belonged to the Delice de France group for 17 years, with participation in sourcing and creating brand-new bakeshop items for business.< div course=” inline_image inline_image_left image_size_small” data-attachment=

” 258493″ data-sequence= “3” >< img alt= "Lee Smith Poppyseed Bakery "src ="" course=" lazyload" size=" 200" elevation=" 200

Lee Smith Poppyseed Bakery

” srcset=” 280w” > Lee Smith, baker as well as proprietor, Poppyseed Bakery

Four-time Britain’s Best Loaf champ as well as returning as a judge for the 4th time, Lee founded Poppyseed Bakery in 2003 where he provides its three retail shops along with wholesale consumers.

Martin Hunt

< div class=" inline_image inline_image_left image_size_small "data-attachment =" 258501" data-sequence=" 10 ">< img alt="Martin Hunt" & src=" "course=" lazyload" size= "200" height=" 200" srcset =" 280w" > Martin Hunt, proprietor, Joe’s Bakery Developer of the reigning Britain’s Best Loaf champ,

Mike Holling Birds Bakery

a Cardamom & Prune Sourdough, Martin has 35 years’ baking experience and also has actually run Bristol-based Joe’s Bakery considering that 1990.< div

course=” inline_image inline_image_left image_size_small “data-attachment=” 258491 “data-sequence =” 2 “>< img alt=" Mike Holling Birds Bakery" src="" course =" lazyload" size=" 200" elevation=" 200 "srcset=" 280w"

Neil Woods

> Mike Holling, retail sales supervisor, Birds Bakery A sales supervisor with Birds Bakery for 30 years

, Mike is in charge of all facets of the retail estate which includes 62 shops geographically covering the East Midlands.< div class=" inline_image inline_image_left image_size_small "data-attachment= "258494" data-sequence =" 4 ">< img alt =" Neil Woods "src= "" class =" lazyload" width=" 200" height=" 200 "srcset =" 280w" >

Steve Wells

Neil Woods, president, Craft Bakers Association Neil has 57 years’ experience in bakery, starting as a pupil, with

stints at Renshaw and Ireks in the process, as well as & is still energetic in the sector via his function at the CBA and events judging.< div class=" inline_image inline_image_left image_size_small "data-attachment=" 258497" data-sequence =" 6" >< img alt=" Steve Wells" src ="" course= "lazyload "width=" 200" elevation=" 200" srcset=" 280w" > Steve Wells, taking care of supervisor as well as proprietor, Brook Food Steve produced Brook Food & Bakery Equipment after beginning his job as a qualified chef with his own bakeshop as well as currently uses his experience to aid consumers from all types and also dimensions of pastry shops.< div class=" inline_image inline_image_left image_size_small" data-attachment=" 258498" data-sequence=" 7" >< img alt=" William Leet" src="" course=" lazyload" width=" 200" elevation =" 200" srcset =" 280w" > William Leet, pastry shop advancement engineer, David Wood Foods Champion of the Rising Star classification at