Preserves

Posted on October 19, 2011

Seasons come and go, and so do their unique flavours, but with a sprinkling of sugar and a few glugs of vinegar (and a small amount of time)...

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Posted on December 19, 2011

Our jam, chutney and all round preserving queen, Michelle Roper-Shaw, shares her suet free mincemeat recipe; perfect for mince pies or, if y...

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Posted on February 24, 2012

Rhubarb season is upon us! To mark Wakefield’s festival of rhubarb our preserves and pickling queen, Michelle Roper Shaw, shares this must t...

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Posted on December 19, 2016

A good pickled vegetable can often be the perfect side dish to a delicious meal. Both sweet and sour, it makes a great accompaniment to hea...

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Posted on May 04, 2017

Blogger and Great Food Club editor Abby Brennan joined us for a day of pickling and fermentation. Here she shares her experience of the cour...

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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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Posted on July 05, 2017

We were delighted to welcome Sophie of Experience Nottinghamshire to the School for a celebration of summer flavours and produce. Here, she...

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