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All Courses

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.

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Artisan Business Start-Up Certificate - Module 3: Finance

£595.00

Explore in detail one of the most important foundations for any artisan food business – its finances.

Traditional British Cheesemaking

£795.00

Join dairy expert Paul Thomas on this week-long discovery of the very best in ‘territorial’ British cheeses, from crumbly Wensleydale to creamy Lancashire and much more.

Winter Preserves, Pickles & Chutneys

£175.00

Discover how to create delicious winter preserves, pickles and chutneys using the best of the season's produce with celebrated author and tutor Lindy Wildsmith.

Historic Ices with Ivan Day

£175.00

Discover how to create a fantastic range of ice creams & sorbets, using traditional techniques & antique equipment with, celebrated food historian Ivan Day.

Venison in a Day

£195.00

Learn how to carefully butcher & prepare lean, sustainable & delicious venison under the expert guidance of Chris Moorby & Rich Summers on this hands-on course.

Game in a Day

£195.00

Celebrate sustainable, seasonal game on this fascinating one-day course. You'll develop a newfound appreciation for game you learn how to prepare a wide variety of game meat.

Creating a Successful Micro-Bakery

£145.00

Thinking of setting up your own commercial micro-bakery? During this one-day course, successful bakery owner Ian Waterland shares his secrets to setting up a thriving business.

Gamekeepers' Favourites

£195.00

Looking for new & exciting ways to cook game meat? Join our practical one-day Gamekeeper's Favourite​s course to learn delicious dishes with expert butcher Chris Moorby.

Artisan Business Start-Up Certificate - Module 4: Operations

£595.00

Investigate the logistics and systems behind setting up and running your company, while meeting the needs of your customers.

Nose to Tail Pork

Pork Butchery - Nose to Tail

£240.00

From butchery and knife techniques to the many culinary uses for primary cuts and secondary joints, you're sure to come away with full appreciation for the delicious pig.

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