harry hosford came back to shepherds corner farm after cheffing around london to start a bakery with his wife annie and newly born herbie.Harry and Annie are building a thriving food business in their bakery at Shepherds Corner Farm in the hills above Durweston - baking small-batch sourdough loaves and hosting sell-out feasts (£50 for a four-course meal). Here Harry was born in one of the cottages and his family have been tenant farmers for three generations.
They bought a very large oven from The Hedgehog Bakery at Long Crichel and buy their flour from Stoates at Cann Mill and South West Grain Network (100% UK-grown and cultivated entirely within the South West of England). |
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passionate about bread...
"I am not looking to create a commodified identical product every time, but something that is alive and full of character and flavour," he says. "There’s nothing better than pulling a beautiful piping hot loaf out of the oven"
Harry currently bakes 100 loaves of bread a week but hopes to double the quantity this year. He makes three types of bread – a dark and characterful country sourdough, a fluffy white sourdough and a focaccia. |
the feastsHarry’s four-course feasts use locally grown produce mostly from The Veg Lady in Chettle but some grown by Harry’s father Dougal in his vegetable garden. He gets his chicken from Angel Cottage Organics.
The cost is £50 and you get to bring your own bottle(s). |
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