The School of Artisan Food

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Advanced Diploma

The School of Artisan Food offers the UK’s only advanced diploma qualification in artisan food production.

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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.

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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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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.

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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.

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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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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.

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Advanced Viennoiserie Session - Two day

This comprehensive two-day course explores a wide variety of Viennoiserie production methods and techniques, with the expert guidance of our French Master Baker Mickael Jahan,

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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.

More info

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.

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Advanced Artisan Cheesemaking

Join cheesemaker Paul Thomas for this advanced cheesemaking session developed for professional and aspiring cheesemakers with all levels of experience. This course is a combination of practical dairy sessions complimented by the theory, science and knowledge required to produce a delicious cheese.

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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.

More info

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.

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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.

More info