Artisan Summer School

  • Time

    9:30  Arrival, registration and refreshments
    10:00  Course starts
    13:00 - 14:00  Lunch
    17:00  Course finishes

  • Duration

    4 Weeks

  • Tutor

    Kevan Roberts
    Sally-Ann Hunt
    Lance Gardener and Angharad Conway

A unique opportunity to learn some of the skills and techniques involved in artisan food production.

Do you want to spend a month having the most amazing introduction to artisan baking, patisserie and viennoiserie? Wrapped around with cultural and food-related visits? Then this is the summer school for you.

The School of Artisan Food is in the middle of 15,000 acres of rolling parkland on the Welbeck Estate, at the edge of Sherwood Forest. You will spend four weeks learning a range of traditional food production skills, including baking bread, patisserie and viennoiserie, pizza making, outdoor cooking and cheesemaking.

You will be taught in a small group by world-class tutors in our specialist training rooms, and there you will develop skills, technique and confidence. You will also form invaluable connections with other people who are passionate about traditional food.

This course is suitable for beginners and people with some experience of baking and cooking.

Week 1 Introduction to Artisan Baking

The first four days will be spent going through bakery fundamentals with The School of Artisan Food's Head of Baking, Kevan Roberts.

You will:

  • Learn about wheat and other grains, including heritage grains
  • Make woodfired pizzas
  • Make tinned loaves and bread rolls
  • Make brioche
  • Be introduced to sourdough making, including preferments and starters.

On day 5 of week 1, you will visit local flour mills, looking at how our key ingredients are produced.



Week 2 Advanced Baking Techniques

Kevan will build on the skills and techniques 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 day 5 of week 2, we will take you on a foraging walk around the diverse and fascinating environment of the Welbeck Estate, where The School of Artisan Food is based. You will then have a rare opportunity to visit the historic Welbeck Abbey Staterooms.

Week 3 Introduction to Artisan Patisserie

Days 1 and 2 will be a two-day workshop on the fundamentals of artisan patisserie with Lance Gardner and Angharad Conway of Ty Melin Bakery. They will teach you how to make a selection of patisserie items from start to finish.

On day 3 Kevan will be back to help you create the makings of a British afternoon tea, which you will then take down to the lake for an idyllic picnic.

You will make

  • Profiteroles
  • Classic scones
  • Lavender shortbreads
  • Goats cheese and caramelized onion swirls.

On day 4, School of Artisan Food tutor Sally-Ann Hunt will show you how to make traditional English pies, including how to make hand-raised hot water pie crusts.

On day 5 you will visit Stichelton Dairy, where a local but world-renowned cheese is made. The afternoon will be spent making ice cream, butter and yoghurt in our own dedicated teaching dairy with Sally-Ann Hunt.



Week 4 Viennoiserie

On days 1 to 4, Kevan will be introducing you to the art of lamination and teaching you how to make a range of delicious viennoiserie products.

You will make:

  • A variety of sweet and savoury laminated pastries including croissants, pains au chocolat and pains au raisin
  • Zaatar and gruyere croissants
  • Danish pastries

On day 5 of week 4 we will take you on a tour of the fascinating artisan producers and growers on the Welbeck Estate. To round off your stay, and to celebrate your achievements, you will help Sally-Ann create a lavish barbecue in the courtyard, a unique experience in a unique setting.

See our 'Our Neighbours' page for more details.


Throughout your time at The School of Artisan Food you will be supported by our team of technicians and hospitality staff. 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.
  • Healthy and delicious lunch daily, prepared by our in-house hospitality team
  • Refreshments throughout the day
  • 10% off at Welbeck Farm Shop


Our £4995.00 price includes student-style shared, self-catered accommodation is available on the historic Welbeck Estate. The lodges sleep 2 – 3 people and rooms will be allocated on a first come first served basis at booking. All within a short walking distance from The School of Artisan Food

A weekly hamper of locally sourced food and drinks, is included.

The process is simple, just book your place with accommodation and then email for further details and confirmation.

Alternatively, Welbeck Estate has a range of holiday lets a short distance from the School and there are several local B&Bs and hotels. Please refer to the Where to stay section on our website for more information.

With Accommodation - £4995.00

Without Accommodation - £3995.00

Artisan Summer School

31 Jul 2023 (4 Weeks) - Fewer than 8 places remaining


Artisan Summer School

31 Jul 2023 (4 Weeks) - Last few places available