Delve deeper into the fascinating world of artisan food and drink. Master complex techniques and forgotten methods on these two to five day practical courses.
Produce your very own cider and perry with this specialist two-day course.
Make great bread and patisserie with our specialist four-day course.
Bake your way through this three-day course and explore the fascinating world of artisan bread.
There is nothing more alluring than salt and smoke! Discover how to produce British and Continental inspired artisan charcuterie with this intensive practical course.
Extend your butchery knowledge and develop new skills with this in-depth, two-day course developed for keen home cooks, chefs, small holders and enthusiasts.
A one-day introduction to microbiology and chemistry for anyone involved in cheesemaking.
If you're setting-up your own food business, or planning to do so, this specialist two-day will show you how.
Many people 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 of a chronic illness people can feel either bombarded by special diet books or left out in the wilderness to discover things for themselves.
Discover the art of butchery and master knife techniques on our practical two-day course: an essential for any meat lover.
Join award-winning cheesemaker Paul Thomas and turn your hand to making your own cheese on this two-day practical course.
For those with a sweet tooth, learn how to create a range of delicious confectionery under the guidance of chocolatier and patissier Shelly Preston.
From nose to tail, this hands-on day will explore every part of the delicious pig.
Courses coming soon
Why not keep informed of a coming soon course by viewing the course detail page and following the simple instructions
Make your own artisan delicacies with our specialist three-day course.
Discover the secrets of artisan chocolate making with this comprehensive, hands-on, course.
The School of Artisan Food is hosting its annual weekend of fascinating talks by leading food thinkers.