Chris' Story

Eat Well, Live Well

Since leaving school a long time ago now, I have steadily been putting on weight and at times felt bloated and even experiencing the odd bouts of constipation.

For the past 10 years I have spent a lot of time attending cookery courses around Ireland learning new techniques and recipes.  I also managed to get a weeks’ work experience in the Michelin starred restaurant Chapter One and spent 6 weeks working in Tartine Organic bakery along the way.

It was when I attended a business of food course in Ballymaloe that I came across sourdough bread and that was my Aha moment…a wonderful tasty loaf made just from flour, salt and water.

I knew then where I wanted to go with food which was to learn all I could about sourdough and it subsequently turned out to be much more than just about bread.

Since 2018 I have been learning about how our food choices can affect not only our physical health but how it impacts our mood and mental wellbeing.

With that knowledge I have noticed a change in the way I eat and as a consequence I feel better.  I have less bloating and constipation and even managed to shed some pounds along the way!

Chris Brownlow

Bread with Benefits

What we'll do...

Come to our dedicated space and join us for our Bread with Benefits day. We are located just a few miles from the historic Hill of Tara in the Boyne Valley part of Ireland’s Ancient East.

We will bring you on a journey starting with soil, grain, flour to bread. We will talk about how food choices not only affects your health but also the health of our Planet.

We will cover topics such as ultra-processed foods, fibre, diversity and connecting with nature. You will learn how to make the easiest form of sourdough bread and will get your hands in the dough in our dedicated space at our home.

We also aim to give you an understanding of how food affects both your physical and mental health. You will find out what a starter is and how it works. We will mill some flour for your loaves and you will also make your own butter and pickles to have with your bread.

While the bread is baking you will have a seasonal plant based lunch finishing with some local cheeses.