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News And blog

Baking

Homemade Pork Pies

Posted on December 15, 2016

The traditional pork pie is a fitting part of any ploughman's lunch, festive feast or summer's picnic. Unlike other types of pie, it’s the t...

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Festive Breads

Posted on December 17, 2016

While the humble white loaf can be the staple of many a sandwich in your Christmas buffet spread, a little imagination can take your festive...

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Bread baking with the Girl Eats Sheffield

Posted on May 08, 2017

We were delighted to welcome food blogger Girl Eats Sheffield to the School recently to take part in the Introduction to Artisan Bread Bakin...

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A home from home

Posted on May 12, 2017

Student Lazarus Cardoza writes about his cookery adventures around the world and his time on various courses at The School of Artisan Food ....

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Rising Stars Graduate from UK’s Leading School for Bakers

Posted on September 14, 2017

A batch of fresh baking graduates from The School of Artisan Food - dubbed Hogwarts for Bakers - will be feeding the increase in demand in t...

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Apple, Honey & Sultana Hot Cross Buns

Posted on March 14, 2018

Easter wouldn’t be Easter without delicious hot cross buns. Why not have a go at making them at home with the family? Try our Head of Baking...

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Courses for Budding Bakers and Junior Cooks

Posted on March 21, 2018

The School of Artisan Food is excited to announce a new programme led by a Cordon Bleu trained chef, aimed at budding young bakers and junio...

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Find Out How Baking Saved Prisoners from a Life of Crime at Food for Thought

Posted on April 25, 2018

Top chef turned inspirational school cook; a vision of zero waste packaging solutions and the artisan bakery in a Glasgow maximum security p...

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Head Baker at The School Proves He is World Class

Posted on May 21, 2018

The Head of Baking at The School of Artisan Food has joined an elite group of inspirational bakers at the forefront of the craft profession...

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Baking Bootcamp Food Provides Troubleshooting For Aspiring Professionals

Posted on July 02, 2018

Skills, confidence, inspiration and troubleshooting advice are on offer for aspiring professional bakers from the artisan baking masterclass...

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Bank of England Governor Mark Carney Visits The School of Artisan Food

Posted on July 16, 2018

A loaf of bread decorated with a maple leaf by one of the students at The School of Artisan Food was presented to Canadian Mark Carney, Gove...

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New partnership will teach skills in artisan food production

Posted on September 11, 2018

Students will learn all aspects of artisan bread-baking, cheese-making, butchery, charcuterie and patisserie creation, thanks to a new Found...

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The School of Artisan Food Graduates Have All The Right Ingredients For A Successful Baking Career

Posted on November 02, 2018

The bakers of the future were celebrated at a ceremony to mark their graduation from the Advanced Diploma in Artisan Baking at The School of...

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THE FINEST PIZZAS THIS SIDE OF NAPLES…

Posted on December 06, 2018

With December here and the shorter days, we’re rapidly approaching the end of the first term of our new-look, six-month, Advanced Diploma qu...

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Our Vegan & Gluten-Free Pancake

Posted on March 05, 2019

Our Vegan & Gluten-Free Pancake With Shrove Tuesday just around the corner, we were put up to the challenge of creating a niche pancake for...

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Last Few Places Available on the UK’s First Ever Artisan Food Production Degree

Posted on July 31, 2019

The last few places remaining for the UK’s first ever artisan food production degree are on offer for students who have an interest in becom...

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British Pie Week 2020

Posted on March 09, 2020

Here at The School of Artisan Food, we make no apologies for honouring the traditional pie. Afterall, it’s classic comfort food at its best....

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Covid-19 - Update

Posted on March 19, 2020

Dear friends, We have been closely monitoring the coronavirus outbreak. As the situation continues to develop we feel it’s time to be clear...

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How to make Emmanuel's Tsoureki (Greek Easter Bread)

Posted on April 09, 2020

Ingredients: 70g Strong White Flour 20g fresh / 10g Dried Yeast 20g Sugar 70g Water (warm water) 200g Strong Whit...

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