bakehouse

“Mince Pies from the Hearth” by Gani Naylor

At The Hearth we make our mince pies the traditional way, using my grandfather Cyril’s original recipe to make our luxurious mincemeat. Apples from the orchard,  mixed vine fruit, demererra sugar, but have tweaked it by adding vegetarian suet and Harvey’s Christmas Ale. Then we take our own locally grown heritage flour,  and butter to […]

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The Ceremonial Tradition of The Easter Bread

Master Baker Michael Hanson talks about the importance of Easter and the tradition of ceremonial bread offerings Words – Daniel Etherington For long ages, this time of year, when the plants and trees wake up, has been important for northern hemisphere cultures. It’s something we continue to celebrate with Easter. “Easter for me is that special […]

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