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Derbyshire Times news bulletin 15th May
Derbyshire Times
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15/05/2024
Derbyshire Times news bulletin with editor Phil Bramley
Category
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News
Transcript
Display full video transcript
00:00
Here's today's Derbyshire Times video bulletin.
00:02
A business owner in Chesterfield has urged the county council to repair a busy road
00:08
amid a spate of incidents that have seen cars being damaged.
00:11
Jess Pepra, who runs JPEPS Beauty at the Clocktower Business Centre in Hollingwood,
00:16
has seen a number of clients have their cars damaged by a pothole along Works Road.
00:20
She said,
00:22
"A distressing incident occurred involving one of our valued clients
00:25
whose car tyre was punctured due to the hazardous conditions on the road.
00:29
Such occurrences are not isolated incidents.
00:32
They represent a recurring problem that demands immediate attention."
00:35
A spokesperson for Derbyshire County Council said,
00:39
"We are sorry that the local business owner has concerns about the conditions of this road.
00:43
We fixed a large pothole under the bridge last Friday
00:46
that we know has been of concern to local residents.
00:49
Our teams are out seven days a week, filling over 2,000 potholes every week."
00:56
A star baker from Chesterfield has revealed how a freak accident in the kitchen
01:00
led him to create Britain's best loaf.
01:02
Tom Martin's delicious deep pan rosemary and garlic focaccia was a showstopper
01:08
when it beat off over 180 others to win the coveted national title.
01:12
The winning bread, made from a sourdough base and fermented garlic oil,
01:16
wowed the judges with its wide structure profile and open texture.
01:19
But the cook, who began as a baker in Tesco,
01:23
said he only discovered his recipe after adding too much liquid to a mixture for a standard loaf.
01:28
Tom, who is 35, admitted,
01:30
"I accidentally made a pretty common mistake that does happen in baking,
01:34
where you add a little too much water."
01:35
Tom, who is head baker at Four Eyes Bakery, a wholesaler in Chesterfield,
01:41
said he had perfected his twist on the Italian classic over the next few years,
01:44
and customers can't get enough of the bread,
01:47
using it for dipping and in sandwiches,
01:49
when he began drizzling garlic oil over the top of the bread.
01:51
This is our garlic and rosemary deep pan focaccia,
01:54
which we entered into the international category at the Brun's Best Loaf competition,
01:59
and we won the international category,
02:04
which got us into the final for Brun's Best Loaf,
02:07
which we also won as well.
02:09
[Music]
02:28
It's always been the most popular product,
02:30
it's our signature product to the bakery really,
02:33
so we're really proud that we've come back with the award.
02:37
[Music]
03:06
So we use our own confit garlic extra virgin olive oil,
03:09
it has a sprinkle of Malvern sea salt over the top,
03:12
fresh rosemary, which then gets ducked into the middle of the loaf,
03:17
and then it's baked for around about an hour.
03:20
[Music]
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