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.
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.
Discover the secret behind properly made sausages and turn your hand to creating your very own selection.
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.
A turkey, a duck, and a chicken cunningly transformed into a three-bird roast for a Christmas feast. (6.30pm - 9pm)
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.
Discover the art of butchery and master knife techniques on our practical two-day course; an essential for any meat lover.
An interactive one-day course for anyone wanting to sharpen their food photography skills and create images good enough to eat.
Sharpen your knife skills with this hands-on, specialist course.
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.
Discover the many medicinal and culinary uses of herbs, learn how to successfully grow your own and even take a cutting with this special evening session.
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.
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Making homemade pâté and terrines is a craft worth learning. Discover how to make your very own selection with this hands-on course.
Bake artisan bread, make your own cheese and learn introductory butchery techniques with our six-day hands-on summer session.
Discover how to get the most from your BBQ with this one-day hands-on course and the expertise of the UK BBQ champion, Andy Annat.
Discover how to butcher a forequarter of beef and produce your favourite cuts on this hands-on course dedicated to the king of meats.
Join our special evening masterclass and discover how to cure and smoke your own meat and fish.
The School of Artisan Food is hosting a weekend of fascinating talks by leading food thinkers.
From nose to tail, this hands-on day will explore every part of the delicious pig.