The School Of Artisan Food

All about cider-making and the weird and wonderful varieties of apple used to make it. Learn the techniques of storing and juicing cider apples and you’ll be making your own in no time.

There’s no greater partnership than chocolate and love, and to celebrate Saint Valentine, we’re bringing them together to ensure that those taste buds tingle.

Cheese provides a great example of how location affects production; learn how to appreciate regional variations in Britain and Europe

Explore the world of artisan patisserie on this two-day practical course dedicated to the most sophisticated of sweet treats.

This course does what is says on the tin. An introduction to brewing in a day.

Sharpen your knife techniques on this specialist one day course dedicated to meat carving.

Enjoy learning about the astounding rejuvenation of artisan cheese production in Britain and Ireland. Fascinating for any cheese-lover, restaurateur or retailer.

A duck, a chicken and a pheasant cunningly transformed into a three-bird roast for a Christmas feast.

Boulangeries are France’s answer to the convenience store, with produce for every hour of the day. Learn how to bake a selection of breads and pastries on this two day practical course.

Including a visit to a local brewer, this course is for those of you who might be thinking of starting a brewery

Making hand-raised cold pastry for pies is a craft worth learning, and you’ll never buy pâté again when you see what you can make yourself.

This professional three day course is designed for those starting out in the artisan cheese industry who want to enhance their knowledge of hard cheesemaking.

Explore the world of cheese, and discover the flavours and stories behind a range of the finest cheeses on offer.

Bread is the cornerstone of Italian cuisine, and this two day course will provide you with the skills and confidence to bake your own selection of breads to compliment every mealtime.

Think semolina bread, ciabatta, focaccia; learn about biga (traditional pre-ferment) and sloppy dough..there’s a technique to handling it.

With summer in full swing explore how to create lamb joints, sausages, kebabs marinades and more, before feasting on an evening barbecue.

Sheep are of biblical importance and this specialist one day course is sure to satisfy your appetite for all things lamb and mutton.

Explore the fascinating world of artisan food with the help of our expert practitioners. This three day course will provide you with a valuable insight into the crafts of butchery, baking and cheesemaking, as you learn new skills through a range of practical exercises, demonstrations and tastings.

There’s more to producing cheese than curds and whey. Explore the vital role played by bacteria and mould, and learn how to transform a good cheese into a potentially great one.

Blue Cheese may have been discovered by accident, but is the undisputed king of the cheeseboard. This professional three day course is designed for existing artisan cheesemakers who want to expand their knowledge of this famous variety.

This professional three day course has been specifically developed for existing artisan cheesemakers, who want to expand their knowledge of washed rind cheeses.

The 4th Sunday before Christmas is the traditional day to stir the Christmas pudding whilst making a wish. Learn why the pudding has 13 ingredients, make spicy mincemeat and get ready for Christmas early this year.

Capture the season’s favourite flavours, make the most of the early summer harvest and keep your taste buds tingling for the months ahead.

An in-depth 2 day course on how to bake with wild yeasts.

Think late apples, green tomatoes and dried fruits. Indulge your squirreling instincts and enjoy learning how to preserve these natural tastes.