‘What is going on here at the School is of enormous importance.’ HRH The Prince of Wales
‘…A brain trust of British food stars specialising in fermented foods.’ Nathali Jordi, The New York Times
‘I have one of those wouldn’t want to be anywhere else moments of pure contentment.’ Jane Wheatley, The Times
‘Such brilliance…an idea that will change the food culture.’ Shelia Dillon, BBC Radio 4 Food Programme
‘It’s an inspirational set-up that gives students of British artisan foods a campus to match those long available to, say, creative arts students.’ Mick Whitworth, Editor, Fine Food Digest
‘One of the best things to happen to British gastronomy since sliced bread. Hand-raised, of course.’ Tom Parker Bowles, The Mail on Sunday
‘A colleague has emailed to encourage me to start my own bakery. And that’s after just one lesson.’ Emma Sturgess, The Guardian
‘The School of Artisan Food are a passionate team that thinks big but delivers on the detail. They have hand-picked the very best artisans to share their knowledge and expertise and are the only not-for-profit organisation in the UK dedicated to teaching skills in artisan food production.’ Nigel Barden, BBC Radio 2’s food and drink presenter
‘The School of Artisan Food is a small beacon of good practise in education about healthy, sustainable food. Our students are not only eminently employable, but also take into the workplace fine skills, a great work ethic, environmental awareness and open, entrepreneurial minds.’ Alison Swan Parente, Founder and Chair of Trustees
'Climate uncertainty, declining oil supplies and more mouths to feed make it risky to rely on globalised food supplies. A saner, healthier, more sustainable food system based on local production and processing will require a renaissance of craft skills, knowledge and commitment. The School of Artisan Food is a key part of this radical - and vital - new agenda.' Andrew Whitley, Author of ‘Bread Matters’
'As demand for artisan food increases so does the demand for knowledge about it. Not only is the general public hungry for knowledge about the food they eat but also the need for skilled artisans is ever increasing. I have been involved in the renaissance of artisan cheese in Britain for 30 years and seen the number of these cheeses increase from a handful in the late 1970s to hundreds now. But the knowledge and craft of artisan cheesemaking is still held by very few and now is the time to teach what we know. Fifty years ago there were several schools in Britain providing training for hundreds of cheesemakers and now there are none. The School of Artisan Food will fill that gap.' Randolph Hodgson Founder of Neal’s Yard Dairy
'All indications are that SAF will steer clear of the style wars that clutter the world of British artisanal food. Artful presentation of food, be it raw or cooked, is not the point here.
The Tea Togethers, having themselves slogged through the early years of creation without a compass, salute a course set to answer the real needs of those who seek a viable future in the making and selling of non-industrial foods.
As guides and mentors, its students will have people who have earned their international reputations with their sleeves rolled up, and who also have had to grapple with the financial realities of their calling.
The making of real food is a complex, multi-tasking business. Rooted in the agricultural heart of middle England, SAF is getting ready to take it on.' Judith Gifford Founder of Tea Together