Posted on October 14, 2011
October marks the world’s largest real ale festival and it’s all happening right here in Nottinghamshire. To mark the event we want to share...
Read ArticlePosted 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)...
Read ArticlePosted on December 09, 2011
Christmas is here and the time has come to raise a glass to the festivities.Simon Reed, the school's cider expert, shares this spicy cider r...
Read ArticlePosted on December 13, 2011
When Viv Harvey, a member of our butchery team, suggested this recipe we couldn’t wait to give it a try. By combining two ingredients in...
Read ArticlePosted 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...
Read ArticlePosted on January 12, 2012
Our tutor, Ross Sneddon, shares his richly spiced and sticky cake recipe, perfect for these wintery days. Either on its own or with a thick...
Read ArticlePosted on January 23, 2012
Haggis is traditionally enjoyed and devoured on Burns Night (25 January), when Scotland marks the birth of its most famous poet, Robert Burn...
Read ArticlePosted on February 04, 2012
To celebrate Yorkshire Pudding Day we are serving up a virtual version of one of the key features of a roast dinner.Traditionally the perfec...
Read ArticlePosted 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...
Read ArticlePosted on October 23, 2013
Our butchery tutor, Andrew Sharp, has put together the following recipe for you lamb lovers………Requirements for this recipe are a renaissance...
Read ArticlePosted on December 13, 2016
For many people, a Christmas dinner isn’t complete without the humble Brussels sprout. While not to everyone’s taste, this small, seasonal,...
Read ArticlePosted on December 14, 2016
The cheeseboard is an after-dinner highlight for many of us, which can liven-up many a buffet table, festive platter or dinner party.And thi...
Read ArticlePosted 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...
Read ArticlePosted 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...
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 March 03, 2017
Slightly sweet, and very different, this delicious risotto by chef, author and tutor Valentina Harris suggests using pearled spelt, or farro...
Read ArticlePosted on June 28, 2017
Tutor, award-winning ice cream maker and founder of London's La Grotta Ices, Kitty Travers shares one of her favourite recipes which celebra...
Read ArticlePosted on November 20, 2017
Game is on the menu at The School of Artisan Food for Great British Game Week. Set in the historic Welbeck Estate nestled in heart of Sherwo...
Read ArticlePosted 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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The School of Artisan Food
Lower Motor Yard
Welbeck
Nottinghamshire
S80 3LR
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