The School Of Artisan Food

“Artisan” is a term used to describe food produced by non-industrialised methods, often handed down through generations but now in danger of being lost. Tastes and processes, such as fermentation, are allowed to develop slowly and naturally, rather than curtailed for mass-production. Artisan producers know where their raw materials come from and are aware of the different local conditions which have given rise to particular regional specialities.

Industrialised mass food production aims for uniformity and volume efficiency. Artisan production methods involve more simple yet practised skills. Producers seek to communicate a sense of the origins, both cultural and in terms of locality, of their product. Their skills give them an adaptability and resilience vital in today’s uncertain economic and environmental climate.

Artisan food is fun to learn about. Ingredients which ferment have a habit of surprising you!

Understanding and mastering artisan processes, such as bread making, cheese making, brewing and charcuterie, produces a great sense of achievement and wonderful new skills. The School of Artisan Food will be teaching these skills from a beginner’s level through to a much more advanced level for experienced practitioners.