The School of Artisan Food

Course guide All courses Baking Butchery Cheesemaking Business More

Short Courses

Active courses

Advanced Baking Session

Extend your baking repertoire and develop new skills with this professional four-day course developed for existing bakers, chefs, business start-ups and advanced home bakers.

Dates for this course:

Spaces left: Yes book

Dates for this course:

Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book

Artisan Butchery Fundamentals

A unique two-week course exploring the craft of artisan butchery. This hands-on course has been specifically developed for existing butchers, chefs, business start-ups, small-holders and advanced home cooks seeking new skills and techniques for the fast-paced and evolving artisan food industry.

Dates for this course:

Spaces left: Yes book

Dates for this course:

Best of British Cheese

Join us to discover what makes British Cheese so special. We'll talk through the seasonality of cheese, methods of production, how to serve cheese and what to do with leftover cheese. All to be enjoyed with a selection of the great British Cheeses to taste, savour and enjoy.

Dates for this course:

Spaces left: Yes book

Dates for this course:

Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book

Christmas Baking

Scrumptious stollen and traditional mince pies with a twist; dazzle your friends and impress your family with the Christmas skills learned on this practical course.

Dates for this course:

Spaces left: No Join the shortlist
Spaces left: Yes book
Spaces left: Yes book

Curing and Smoking

The ancient craft of curing and smoking meat is as satisfying now as it was thousands of years ago. Learn traditional artisan methods which have stood the test of time and make your own delicious charcuterie bursting with natural flavour.

Dates for this course:

Spaces left: No Join the shortlist
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book

Entrepreneurship and Food Business

If you're setting-up your own food business or planning to do so, this two-day course has been developed to provide you with fundamental knowledge and a fast track business plan.

Dates for this course:

Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book

Dates for this course:

Spaces left: Yes book

Dates for this course:

Spaces left: Yes book

Dates for this course:

Spaces left: Yes book

Dates for this course:

Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book

Dates for this course:

Spaces left: Yes book
Spaces left: Yes book

Dates for this course:

Spaces left: Yes book
Spaces left: Yes book

Food for Health

Many people who are living with cancer have a good idea about how to live healthily; you don't eat too much, you take some exercise and you eat fresh fruit and vegetables. But after diagnosis people can feel either bombarded by special diet books or left out in the wilderness to discover things for themselves. This two-day workshop is aimed at giving people living with a cancer diagnosis the space to explore issues around eating and food.

Dates for this course:

Spaces left: Yes book

Dates for this course:

Spaces left: No Join the shortlist
Spaces left: Yes book
Spaces left: Yes book

Introduction to Artisan Baking

If you’ve ever wished you could make your own bread, this is the course for you. Bake your way to success as you learn all about ingredients, kneading, proofing and shaping.

Dates for this course:

Spaces left: No Join the shortlist
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book

Dates for this course:

Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book

Dates for this course:

Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book

Dates for this course:

Spaces left: No Join the shortlist
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book

Dates for this course:

Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book

Dates for this course:

Spaces left: No Join the shortlist
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book

Dates for this course:

Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book

Dates for this course:

Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book
Spaces left: Yes book

Professional Cheesemaking Fundamentals

Here you will find in-depth knowledge about the fundamentals of cheesemaking, taught by French cheese technologist, Ivan Larcher. Essential for any professional cheesemaker.

Dates for this course:

Spaces left: Yes book

Professional Soft and Lactic Cheesemaking

This specialist three-day course sets out to expand the technical knowledge of those involved in the commercial production of all types of rennet and lactic set soft cheeses.

Dates for this course:

Spaces left: Yes book

Sticky Buns and Fruit Breads

This introductory course explores a wide variety of enriched yeasted bakery goods under the expert guidance of our British Master Baker Wayne Caddy, the UK's representative for the bakery World Cup and the first baker from the UK to be selected for the prestigious world master’s bakery competition.

Dates for this course:

Spaces left: Yes book
Spaces left: Yes book

Courses coming soon

Why not keep informed of a coming soon course by viewing the course detail page and following the simple instructions

Advanced Artisan Baking (Three Weeks)

A unique three-week course exploring a wide variety of artisan bread, patisserie and Viennoiserie production process. This hands-on course has been specifically developed for existing bakers, chefs, business start-ups and advanced home bakers seeking new skills and recipes for the fast-paced and evolved artisan food industry.