Also known as “Bonham’s Barn”, this building is a hive of activity on Thursdays. Staff and students rise early to light the fires of the wood-burning oven, and to prepare the dough. One hundred and fifty loaves are produced, all of which are sold on the same day.

Throughout the year, country-cooking enthusiasts pick and preserve quantities of fruit, producing marmalade, jam, pickles, chutney, lemon curd and apple juice.