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Featured CourseArtisan Charcuterie (Four Day)
Posted on August 05, 2013
Silvana de Soissons is a bit of a whirlwind. Creator, editor and designer of The Foodie Bugle, she also organises the Foodie Bugle lectures all over the country...
Silvana describes herself as an Italian cook and writer, but she is also a formidable organiser, networker and champion of small food producers.
On Thursday 1 August 2013, The Foodie Bugle lectures came to the School of Artisan Food and the audience was treated to talks from three very local producers who turned out to be astonishingly generous with their knowledge and expertise.
Joe Schneider, producer of Stichelton Cheese, Claire Monk, Head Brewer at the Welbeck Abbey Brewery and Matt McCarthy, Head Baker at the Welbeck Bakehouse talked about how they started working, the vicissitudes and pleasures of running an artisan food business and their own personal philosophies
Listening to them were people who had travelled from far and wide, mostly owners of artisan businesses and those wishing to start them along local food lovers.
People stayed on after the lectures to eat together...the School of Artisan Food is a great advocate of companionable eating! As always, the catering department produced delicious food.
Even though we know the three food producers well, and regularly enjoy their products at the School, listening to them articulate what they do in such a passionate (we think this word can be overused, but in this case it really shone through) way was an inspiration to the whole audience.
You can read more about it the special lectures on the Foodie Bugle website.