Preserves and Pickling
Preserves do just that; they keep the taste and goodness of the season for you to enjoy later. Learn how to produce your own jams, chutneys, jellies, flavoured oils and much more.
Produce your very own cider and perry with this specialist two-day course.
Learn how to select, prepare, cook and preserve fish with Chris Moorby and Karen Young.
An interactive one-day course for anyone wanting to sharpen their food photography skills and create images good enough to eat.
Spend the day with ice-cream maker extraordinaire Kitty Travers of La Grotta Ices and make your own frozen delights.
Discover how to preserve your favourite seasonal ingredients with this hands-on course.
Capture the season’s favourite flavours and keep your taste buds tingling for the months ahead.
Join award-winning florist and grower Rachel Petheram, as she provides a fascinating history to some floral favourites alongside some overlooked and underused edible flower varieties.
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.
Courses coming soon
Why not keep informed of a coming soon course by viewing the course detail page and following the simple instructions
Learn how to prepare winter cordials and cocktails with seasonal ingredients – perfect for making warming drinks, refreshing mocktails and elegant cocktails.
Join us for a day to learn how to create your very own homemade preserves for the festive season and beyond.
Master making your own fresh pasta and a delicious selection of sauces with the expert guidance of Valentina Harris
Sugar and spice and all things nice: master classic patisserie, learn advanced techniques and discover how to customise your own creations.
Learn how to create your very own homemade preserves for the winter season and beyond.
Join us for a day and learn how to create your very own homemade preserves for the festive season and beyond.
Join Lindy Wildsmith for a day and learn how to make your own seasonal preserves.
A historical trip back-in-time to the 18th Century with Andrew Graham Dixon and Ivan Day.
The School of Artisan Food is hosting its annual weekend of fascinating talks by leading food thinkers.