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Featured CourseArtisan Charcuterie (Four Day)
Posted on September 28, 2018
Two of the Midlands' most respected, award-winning foodie organisations have joined together to launch a new, handmade range of meats including bacon, sausages, salami and other charcuterie.
The School of Artisan Food and Delilah delicatessens have used their complementary skills in developing, making and selling high quality artisan food to produce eight new products.
Food experts at the School of Artisan Food on the Welbeck estate in Sherwood Forest have developed the products based on customer research by Delilah. Jointly branded as ‘Artisan Butchery’, the new lines are on sale in Delilah’s stores in Nottingham and Leicester.
All of the products come from animals raised locally and are handmade in the School of Artisan Food’s butchery by Nik from Delilah’s and The School’s butchery teacher, Rich Summers.
“We have some very discerning customers so when we were looking to develop our own high quality, artisan meats The School of Artisan Food at Welbeck was the obvious partner. We knew the provenance of the meat and we knew the expertise of their team because quite a few of our own staff have been on training courses there,” says Nik Tooley, General Manager at Delilah.
For both companies the new lines are their first venture into producing their own brand food. Feedback has been very positive with tasters impressed by the quality of the products, the provenance of the meat itself and the artisan nature of its production.
“It’s been really interesting for us to work with Delilah and develop products informed by their customers. We teach our students that it’s not just about the quality of the food they can produce but about how they can make it appealing to customers and at a price they will pay. It’s been great for us to practice what we preach,” says Julie Byrne, Managing Director at The School of Artisan Food.