Posted on September 23, 2011
We are just a few days away from the arrival of our new Advanced Diploma students who will be embarking on a year of baking, butchery and ch...
Read ArticlePosted on January 20, 2012
2012 may be in full-swing, however here at School HQ it's a little quieter than usual.The familiar smells of bread baking, charcuterie being...
Read ArticlePosted on April 19, 2012
What is Charcuter-ish? Well, it’s British charcuterie!This week some top producers from all four corners of this green and pleasant land des...
Read ArticlePosted on October 01, 2014
Nick Brake completed our Advanced Diploma in Butchery & Charcuterie in 2011/12. He's recently opened The Rutland Charcuterie Company. Well...
Read ArticlePosted on December 20, 2016
The great British banger often plays an integral part of traditional fayre, whether they are wrapped in bacon and served with the roast, ski...
Read ArticlePosted on June 21, 2017
Renowned Sheffield food blogger Ros Ayres (aka Nibbly Pig) spent a day at the School to explore the craft of traditional charcuterie and hav...
Read ArticlePosted on January 31, 2018
The School of Artisan Food is delighted to welcome the former chart-topping musician turned award-winning farmer JB Gill this week as he pay...
Read ArticlePosted 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...
Read ArticlePosted 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 includ...
Read ArticlePosted 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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The School of Artisan Food
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Welbeck
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