The School of Artisan Food is a registered charity – 1139632

Donations

Registered charity – 1139632

The School of Artisan Food is a registered charity – 1139632

Donations

Registered charity – 1139632

Food Experiences

Artisan Short Courses

Preserving & Fermentation

Discover artisan preserving and fermentation through focused, practice‑led short courses taught by specialist tutors.

From pickling and fermentation to jams and cultured foods, each course develops technical skill, understanding and confidence in working with seasonal produce. Designed for beginners and those refining their practice, the emphasis is on sound technique and the principles that underpin safe, effective and flavour‑led food preservation.

September 2026

The Fermentation Larder Sold Out

There’s something remarkable about fermentation. Used for thousands of years to preserve food and enhance flavour, fermentation can transform simple seasonal ingredients into nutritious, vibrant and delicious staples. It also provides a valuable way to reduce waste, support local food systems and make the most of produce throughout the year. Join Laurence Fourdrignier, author of […]
12 Sep
09:00 - 16:30
The School of Artisan Food
Welbeck Estate, Worksop, Nottinghamshire S80 3LW, UK
£220.00
View Detail

The Preserve of the Season

Join renowned cook, food writer and author of Cured, Lindy Wildsmith, for this hands-on one-day course celebrating the art of seasonal preserving. Drawing on traditional techniques and seasonal ingredients, Lindy will guide you through the essential skills needed to create delicious preserves while helping you understand how recipes can be adapted throughout the year. As […]
18 Sep
09:00 - 16:30
The School of Artisan Food
Welbeck Estate, Worksop, Nottinghamshire S80 3LW, UK
£220.00
View
November 2026

Introduction to Fermentation and Pickling Sold Out

Join renowned cook, food writer and author of Cured, Lindy Wildsmith, for this hands-on one-day course exploring the art of fermentation and pickling. Specialising in modern British and regional Italian food, Lindy will guide you through a range of practical preserving techniques while sharing her passion for high-quality ingredients and seasonal produce. Throughout the day, […]
13 Nov
09:00 - 16:30
£220.00
View Detail
March 2027

Introduction to Fermentation and Pickling

Join renowned cook, food writer and author of Cured, Lindy Wildsmith, for this hands-on one-day course exploring the art of fermentation and pickling. Specialising in modern British and regional Italian food, Lindy will guide you through a range of practical preserving techniques while sharing her passion for high-quality ingredients and seasonal produce. Throughout the day, […]
19 Mar
09:00 - 16:30
£220.00
View
April 2027

Introduction to Fermentation and Pickling

Join renowned cook, food writer and author of Cured, Lindy Wildsmith, for this hands-on one-day course exploring the art of fermentation and pickling. Specialising in modern British and regional Italian food, Lindy will guide you through a range of practical preserving techniques while sharing her passion for high-quality ingredients and seasonal produce. Throughout the day, […]
16 Apr
09:00 - 16:30
£220.00
View

The Fermentation Larder

There’s something remarkable about fermentation. Used for thousands of years to preserve food and enhance flavour, fermentation can transform simple seasonal ingredients into nutritious, vibrant and delicious staples. It also provides a valuable way to reduce waste, support local food systems and make the most of produce throughout the year. Join Laurence Fourdrignier, author of […]
24 Apr
09:00 - 16:30
The School of Artisan Food
Welbeck Estate, Worksop, Nottinghamshire S80 3LW, UK
£220.00
View
May 2027

The Preserve of the Season

Join renowned cook, food writer and author of Cured, Lindy Wildsmith, for this hands-on one-day course celebrating the art of seasonal preserving. Drawing on traditional techniques and seasonal ingredients, Lindy will guide you through the essential skills needed to create delicious preserves while helping you understand how recipes can be adapted throughout the year. As […]
20 May
09:00 - 16:30
The School of Artisan Food
Welbeck Estate, Worksop, Nottinghamshire S80 3LW, UK
£220.00
View
June 2027

The Fermentation Larder

There’s something remarkable about fermentation. Used for thousands of years to preserve food and enhance flavour, fermentation can transform simple seasonal ingredients into nutritious, vibrant and delicious staples. It also provides a valuable way to reduce waste, support local food systems and make the most of produce throughout the year. Join Laurence Fourdrignier, author of […]
27 Jun
09:00 - 16:30
The School of Artisan Food
Welbeck Estate, Worksop, Nottinghamshire S80 3LW, UK
£220.00
View
July 2027

Introduction to Fermentation and Pickling

Join renowned cook, food writer and author of Cured, Lindy Wildsmith, for this hands-on one-day course exploring the art of fermentation and pickling. Specialising in modern British and regional Italian food, Lindy will guide you through a range of practical preserving techniques while sharing her passion for high-quality ingredients and seasonal produce. Throughout the day, […]
16 Jul
09:00 - 16:30
£220.00
View
August 2027

The Preserve of the Season

Join renowned cook, food writer and author of Cured, Lindy Wildsmith, for this hands-on one-day course celebrating the art of seasonal preserving. Drawing on traditional techniques and seasonal ingredients, Lindy will guide you through the essential skills needed to create delicious preserves while helping you understand how recipes can be adapted throughout the year. As […]
07 Aug
09:00 - 16:30
The School of Artisan Food
Welbeck Estate, Worksop, Nottinghamshire S80 3LW, UK
£220.00
View
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