The School of Artisan Food

Course guide All courses Baking Butchery Cheesemaking Business More

Butchery

An experienced butcher can make the most out of any cut of meat. Learn about charcuterie, game, pies, and the good old English sausage.

Active courses

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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.

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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
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

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

Courses coming soon

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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.