The School Of Artisan Food

14 March 10

Explore the simplicity of French baking; discover why artisan bread is such an integral part of day-to-day life in France.

15 - 17 March 10

This professional three day course has been specifically developed for existing artisan cheesemakers, who want to expand their knowledge of washed rind cheeses.

20 March 10

Explore the world of cheese, and discover the flavours and stories behind a range of the finest cheeses on offer.

26 March 10

From nose to tail taught by an acknowledged expert. This day is guaranteed to be instructive fun.

27 March 10

Sheep are of biblical importance and this specialist one day course is sure to satisfy your appetite for all things lamb and mutton.

28 - 29 March 10

Discover the fascinating world of cheese and turn your hand to making your own on this two day practical course.

8 April 10

Bread is to world cuisine what light is to an artist; it has the power to enhance and complement. Discover how to create your own selection of artisan breads as you explore the principles of baking.

8 - 10 April 10

Explore the fascinating world of artisan food with the help of our expert practitioners. This three day course will provide you with a valuable insight into the crafts of butchery, baking and cheesemaking, as you learn new skills through a range of practical exercises, demonstrations and tastings.

9 April 10

Explore the world of cheese, and discover the flavours and stories behind a range of the finest cheeses on offer.

10 April 10

Take to the block and sharpen your knife skills on this one day course dedicated to pork and lamb butchery.

11 April 10

Making hand-raised cold pastry for pies is a craft worth learning, and you’ll never buy pâté again when you see what you can make yourself.

17 April 10

Explore the unusual partnership of beer and cheese, and taste your way through our specialist course which is sure to satisfy both beer lovers and cheeseaholics.

18 April 10

Bread is to world cuisine what light is to an artist; it has the power to enhance and complement. Discover how to create your own selection of artisan breads as you explore the principles of baking.

19 - 20 April 10

An in-depth 2 day course on how to bake with wild yeasts.

9 May 10

From nose to tail taught by an acknowledged expert. This day is guaranteed to be instructive fun.

10 May 10

The ancient craft of curing and smoking is as satisfying now as it was thousands of years ago. Discover the methods which have stood the test of time, still delivering charcuterie bursting with natural flavour.

24 - 26 May 10

Blue Cheese may have been discovered by accident, but is the undisputed king of the cheeseboard. This professional three day course is designed for existing artisan cheesemakers who want to expand their knowledge of this famous variety.

6 June 10

Satisfy that sweet tooth, and discover a new level of luxury, as you master the art of producing your own artisan treats.

11 - 12 June 10

Discover the art of pork butchery and master knife techniques on our practical two day course; an essential for any meat lover.

13 June 10

The ancient craft of curing and smoking is as satisfying now as it was thousands of years ago. Discover the methods which have stood the test of time, still delivering charcuterie bursting with natural flavour.

20 June 10

Discover the art of creating artisan patisserie, and you’ll be wishing it was breakfast time every hour of the day.

21 - 22 June 10

Bread is the cornerstone of Italian cuisine, and this two day course will provide you with the skills and confidence to bake your own selection of breads to compliment every mealtime.

18 July 10

Fermentation, mixing, proving and baking; all of this using just flour and water. Discover the miracle of wild yeast baking

19 - 20 July 10

Explore the world of artisan patisserie on this two-day practical course dedicated to the most sophisticated of sweet treats.

10 September 10

From nose to tail taught by an acknowledged expert. This day is guaranteed to be instructive fun.

11 September 10

The ancient craft of curing and smoking is as satisfying now as it was thousands of years ago. Discover the methods which have stood the test of time, still delivering charcuterie bursting with natural flavour.

13 - 14 November 10

Discover the art of pork butchery and master knife techniques on our practical two day course; an essential for any meat lover.

15 November 10

Venison is a majestic meat, rich in flavour and history. Learn how to butcher a deer and create a range of delectable dishes, on our specialist course dedicated to the king of wild meats.

3 December 10

Satisfy your inner hunter and celebrate real wild meat. Pluck a pheasant or skin a rabbit; you’ll learn about feather and fur.