An experienced butcher can make the most out of any cut of meat. Learn about charcuterie, game, pies, and the good old English sausage.
Extend your butchery knowledge and develop new skills with this advanced two-day course developed for existing butchers, chefs, small holders and enthusiasts.
Bake artisan bread, make your own cheese and learn introductory butchery techniques with our six-day hands-on summer session.
Celebrate the best of British meat with this specialist one-day course
Making homemade pastry and pies is a craft worth learning. Produce your own selection of British pies with this practical course.
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.
The School of Artisan Food is hosting a weekend of fascinating talks by leading food thinkers.
Discover the art of butchery and master knife techniques on our practical two-day course; an essential for any meat lover.
Sheep are of biblical importance and this specialist one day course is sure to satisfy your appetite for all things lamb and mutton.
From nose to tail, this introductory day is guaranteed to be instructive fun as we explore every part of the delicious pig.
From nose to tail, this hands-on day will explore every part of the delicious pig.
Courses coming soon
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Discover how to butcher a forequarter of beef and produce your favourite cuts on this hands-on course dedicated to the king of meats.
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.
Learn how to make your own delicious sausages
Join Lindy Wildsmith and discover curing practices on this special evening demonstration.
Discover how satisfying home curing can be with this hands-on introduction to seasonal curing, perfect for Christmas or any other day of the year.
A turkey, a duck, and a chicken cunningly transformed into a three-bird roast for a Christmas feast. (6.45pm - 9.30pm)
Satisfy your inner hunter and celebrate real wild meat. Learn all about feather and fur with this practical butchery course.
Take a culinary journey back through time and join celebrated food historian Ivan Day as you create a selection of pies spanning the centuries.
Sharpen your knife skills with this hands-on, specialist course.
Discover the secret behind the delicious Welbeck Farm Shop sausages and learn how to make your own fabulous bangers.
Learn how to make your own delicious sausages.
The Foodie Bugle Lectures are coming to The School of Artisan Food. Join three local artisan producers and discover their personal stories and their award winning products.
Venison is a majestic meat, rich in flavour and history. Learn how to butcher a deer and create a range of delicious products and dishes.