Enjoy a two hour tasting session, learn a new artisan skill in a day or advance your professional career under the expert guidance of our experienced artisan tutors.
Explore the craft of artisan butchery with our unique, hands on five day course under the expert guidance of Andrew Sharp who specialises in traditional butchery methods.
Discover the art of creating artisan patisserie, with the help of internationally renowned baker, author and tutor Emmanuel Hadjiandreou.
Spend the day with ice-cream maker extraordinaire Kitty Travers of La Grotta Ices and master the art of making the most divine ice creams.
Our full-time Advanced Diploma in Baking course boasts unrivalled tuition from industry's most recognised producers and experts. Book your place today to visit the School and meet the teachers.
Our course boasts unrivalled tuition from industry's most recognised producers and experts. Book your place today to visit the School and meet the teachers.
Want to try your hand at sausage making? This specialist one-day course shows you how to make continental sausages, from the smoky fresh chorizo to the classic frankfurter hotdog.
Join award-winning cheesemaker Paul Thomas and turn your hand to making your own cheese on this two-day practical course.
Explore the unusual partnership of beer and cheese, and taste your way through our course which is sure to satisfy both real ale lovers and cheeseaholics.
Join our one-day preparing and cooking fish course and develop the skills, knowledge and confidence to be able to create a range of delicious fish dishes at home.
Join dairy expert Paul Thomas on this three-day professional course which explores the production techniques of our favourite hard cheeses: cheddar, Cheshire & continental varieties.
The School of Artisan FoodLower Motor YardWelbeckNottinghamshireS80 3LR
The School of Artisan Food is a Company Limited by Guarantee, Registered in England and Wales, Registration Number 06741463
The School of Artisan Food is a registered charity. Registered charity number 1139632.
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