Derbyshire Times news bulletin with editor Phil Bramley
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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]