Courses cover a wide range of subjects, from hands-on making to the business of creating and running a successful artisan food enterprise, with many options in between. Subjects include baking, patisserie, cheesemaking, butchery, charcuterie, pie making, preserves and pickling, foraging, fermenting, ice-cream making, business start-up, micro-bakery, and sessions on therapeutic baking. We are constantly developing our portfolio of courses, so please subscribe to our mailing list to hear about our new courses as they are added to the website.
The School of Artisan Food is an active member of the Bassetlaw Food Insecurity Network and has initiated the Best Food Forward Programme, working with health centres and schools to promote education about healthy, delicious sustainable food.
For more information about Best Food Forward click here.