Artisan Summer School

Artisan Summer School

A unique opportunity to spend four weeks developing the skills and techniques involved in artisan food production.

Would you like to spend four weeks immersed in the world of artisan baking, patisserie and viennoiserie? Then our Artisan Summer School is for you!

Sign up for our summer school (running 29 Jul -23 Aug 2024) and you will spend four weeks learning a range of traditional food production skills, including baking bread, patisserie and viennoiserie, pizza making, outdoor cooking and ice cream making.

This 4-week course is suitable for home bakers and anyone with a love of artisan food. No previous experience is necessary as you'll be guided by our world-class tutors to establish strong foundations and progress to advanced skills throughout your time with us.

You’ll be taught in a small group in our specialist training rooms, gaining lots of hands-on experience and developing your skills, techniques and confidence day by day. You will also form invaluable connections with other people who are passionate about traditional food.

The School of Artisan Food is situated in the middle of 15,000 acres of rolling parkland on the beautiful Welbeck Estate at the edge of Sherwood Forest. It’s a gorgeous setting to learn in, and we also offer accommodation options if you wish to stay on the estate for the duration of the course.

Throughout your time at The School of Artisan Food you will be supported by our team of technicians and hospitality staff. If you choose to stay on the estate, your weekends can be spent enjoying the many sightseeing opportunities in the surrounding area or simply relaxing and taking it all in.

Spaces are limited as the Summer School is designed for a small group to get the absolute best from The School of Artisan Food environment.

What does my course fee cover?

• World-class tuition in a small group in purpose-built training rooms
• Access to all the recipes covered during the course
• All products made to take away
• A School of Artisan Food Apron and bag
• A healthy and delicious lunch daily, prepared by our in-house hospitality team
• Refreshments throughout the day
• 10% off at Welbeck Farm Shop

Week 1 - Introduction to Artisan Baking

On Monday of Week 1, you will receive a warm welcome, meet your Summer School cohort, and be introduced to the School of Artisan Food's Head of Baking, Kevan Roberts and tutor Sally-Ann Hunt.

You'll then head out to visit a local flour mill to learn about wheat and other grains, and see first hand how flour and other key ingredients are produced.

Tuesday to Friday will be spent rolling your sleeves up with Kevan to get to grips with bakery fundamentals.

Gaining a good foundation in the theory behind bread dough, you will measure, mix, shape and bake a range of products, including:

• Tinned loaves and bread rolls
• Brioche
• Woodfired pizza

You will also be introduced to sourdough making, including preferments and starters.

Week 2 - Advanced Baking Techniques, Foraging and Proper Pies

In Week 2, under Kevan's guidance, you will build on the skills and techniques you acquired in Week 1.graduating to more advanced recipes including:

• House sourdough
• Rye and seeded sourdoughs
• Sourdough with inclusions
• Seed soaker
• Gluten-free buckwheat and gruyere straws
• Chia and linseed boule
• Japanese milk bread

On Friday, you will head out on a foraging walk with Sally, exploring the diverse and fascinating environment of the Welbeck Estate, where The School of Artisan Food is based.

You will then return to the training room, where you will learn to make traditional English pies with hand-raised hot water pie crusts.

Week 3 - Artisan Patisserie, Picnic and Dairy

Week 3 will focus on the fundamentals of artisan patisserie with The School of Artisan Food tutor Martha Brown.

Students will get to grips with pastry fundamentals, producing puff, shortcrust and choux pastry, before moving to on to produce a selection of patisserie products, which may include:

• Raspberry and meadowsweet financier
• Lemon and sorrel meringue tart
• Rhubarb and custard eclair
• Blackcurrant leaf brulee tart
• Summer fruit pavlova
• Milk chocolate and sesame choux bun
• Hoggart sausage rolls
• Venison and wild garlic petivier

We have some wonderful artisan neighbours on the Welbeck Estate, including Welbeck Bakehouse, Welbeck Abbey Brewery and DropWorks Rum Distillery, as well as a stunning walled garden growing fresh produce. You will enjoy a tour of these fascinating producers before heading down to the boating link to enjoy an idyllic picnic with the fruits of your patisserie sessions. 

To end the week, you will visit Stichelton Dairy, where a local, world-renowned cheese is made. You will then head to our dedicated teaching dairy with Sally, where you will make:

• Ice cream
• Butter
• Yoghurt

Week 4 Viennoiserie & BBQ

Monday to Thursday of Week 4 will be spent with Kevan, exploring the art of lamination and producing a range of delicious viennoiserie products.

The sweet and savoury laminated pastries you will make will include:

• Croissants
• Pains au chocolat
• Pains au raisin
• Zaatar and gruyere croissants
• Danish pastries

On Friday, you will celebrate your achievements at our Artisan Summer School by working with Sally create a lavish barbecue in the courtyard - a unique experience in a unique setting to round off a very unique four weeks.

Please note: the course schedule may change, depending on availablilty.