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)...
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...
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...
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...
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...
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 ....
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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