From the Hearth is all about Bread -  which is earth, air, fire, and water.

With a good heart and good earth one will have a good hearth and good bread. No wonder “Home is where the hearth is”.

Here you will find all manner of information about baking good honest hearth breads, and much more besides, pizza making, oven building, spirituality. For me it is all part of my journey from baker to businessman to baker.

It has been said that I was born to bake. A third generation master baker, I began making bread while standing on a chair in my grandfather, Cyril's bakehouse. It was later to be become my father's bakery. Fifteen years later I studied accountancy at university, but upon graduating soon realised offices and suits were not for me, I preferred the apron and bakehouse.

I began baking professionally and later started the renowned artisan bakery, Carriages Continental Breads in Yorkshire, where I eventually had over thirty employees and a lot of headaches. The pressure valve blew after six years and I gave up baking, got divorced, took a sabbatical and went travelling; I spent some time re-evaluating my life.

Ten years ago I learnt to make earth ovens with Kiko Denzer and I began baking again, in a small way; first in friends houses, then gatherings and community camps, then festivals. I re learnt to be a baker not a businessman.

Through my good friend Dan Lepard, I worked in a number of London’s finest artisan bakeries, including St John Bread and Wine and Flour Power. I also worked at Franco Manca, known as the best pizzeria in the UK.

Now I build bread ovens, teach bread making, bake and run a successful mobile pizzeria which tours the UK festival circuit, and also caters at private functions and parties.