The School of Artisan Food

Course guide All courses Baking Butchery Cheesemaking Business More


The School of Artisan Food’s facilities are purpose-built. Our primary training room is equipped with marble-topped work surfaces and has a vast amount of space for preparation of raw materials. Ovens are on a domestic scale and specialist equipment is moved in and out of rooms as it is needed.

The new dairy training rooms are practical and versatile and have six temperature and humidity controlled maturing rooms. The butchery training room has butcher's blocks, dedicated equipment and cold storage facilities.

A library and resource room houses computers and books together, and there is an eighty seat lecture theatre with demonstration and screening facilities. A large common room allows students to mix together and the dining room provides excellent artisan food to both resident and visiting students.