Macbiehill Farmhouse, Lamancha, West Linton, Peeblesshire EH46 7AZ 01968 660449 @scotlandbread

Board of Directors

Bread for Good Community Benefit Society
Founding Board Members

Veronica Burke (company secretary) is a director of Bread Matters Ltd, responsible for Baking for Community training, and was a co-founder of Breadshare Bakery CIC. During her previous career in family law she started a family mediation service and developed inter-disciplinary training in dispute resolution, children’s rights and welfare advocacy. Training and participation programmes such as ‘Sourdough Exchange’ and ‘Soil to Slice’ demonstrate her creative engagement with young people and an imaginative take on food sovereignty, embodied in the call to ‘grow your own loaf’.

Dr Clare Fennell is former business manager at Nourish Scotland, where she helped to build a staffed organisation and played a key role in developing training programmes for new entrants to sustainable farming and food leaders of the future. Clare’s sense of the need for fairness in the world, and interest in micro-organisms (she trained as a cell biologist), originally centred on researching malaria. A love of good food and of working at the roots of things led her to work for a period as an artisan baker at the Steamie Bakehouse in Dunfermline and, later, to helping bring the very first seedlings of Scotland The Bread wheat to their trial growing plots. Clare is currently developing an organic smallholding in Moray.

Théo Laffargue has been making bread since he arrived in Stirling as a student in 2011. His involvement with the emerging Scotland the Bread project began with the first ‘Sourdough Exchange’ in 2013 and ‘Baking for Community’ training in 2014. With support from Firstport and Bread Matters, Théo recently co-founded Riverside Bakery CIC in Stirling. Committed to creating a sustainable enterprise with real social and environmental benefits, he runs bread making workshops, bakes for community events and collaborates with other emerging community-supported bakeries. He is an active member of Nourish Scotland’s Food Leadership programme and Forth Environment Link.

Dr Chelsea Marshall’s background is in social justice, human rights advocacy and rights-based approaches to community-development. Chelsea became involved in food justice and community access to food after moving to Edinburgh in 2015, supporting Nourish Scotland’s right to food campaign, volunteering with the community-owned greengrocer Dig-In Bruntsfield, and helping with the autumn harvest and threshing of Scotland the Bread trial grains.

Marie-Louise Risgaard is a director of the Skaertoft family-run, organic and biodynamic farm and mill on the isle of Als in southern Denmark. A stone mill, established in 2004, is an essential part of creating the connection from field to table, with full traceability and uncompromised product quality. Marie-Louise holds an MSc in Agronomy with a specialisation in organic farming systems. She teaches the Skaertoft Bread Classes and is involved in social media, product development and design, marketing and sales as well as baking for the local community and the Skaertoft Friday bread sales.

Andrew Whitley is director of Bread Matters Ltd and a leader of the artisan baking revival, having founded the organic Village Bakery in the 1970s. He is author of the seminal Bread Matters and the best-selling DO Sourdough. He has an MSc in Food Policy from City University London and is credited with ‘changing the way we think about bread’ (BBC Food & Farming Awards). He co-founded the Real Bread Campaign and is a former vice-chair of the Soil Association. On the agroforestry project at Macbiehill he trials a wide range of cereals in a quest for the best possible bread.

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