Home Courses - The School of Artisan Food Butchery & Charcuterie Make Your Own Pork Pie and Scotch Eggs (PM)

Make Your Own Pork Pie and Scotch Eggs (PM)

£125.00

Beginner

Duration:

Half-Day-(PM)

Timings:

13:00 - 16:30

Course start dates:

09 Oct 2026
19 Dec 2026
12 Feb 2027
07 Aug 2027

Hourly Schedule

Time

13:00
Arrival, registration and refreshments

13:30
Course starts

16:30
Course End

There’s something wonderfully nostalgic about a hand-raised pork pie or a perfectly made Scotch egg.

These much-loved British classics have been enjoyed for generations, combining simple ingredients with traditional techniques to create delicious savoury treats that are equally at home on a picnic table, buffet spread or family lunch.

On this hands-on half-day course, you’ll learn how to make both from scratch under the guidance of expert tutor Sally-Ann Hunt. Using high-quality, locally sourced pork and ingredients, you’ll discover the techniques behind crafting a traditional hand-raised pork pie and creating the ultimate Scotch egg.

Throughout the session, Sally will guide you through the art of hot water pastry, show you how to prepare and assemble your fillings, and share the skills needed to achieve excellent results at home.

What You’ll Learn

Through a combination of demonstrations and practical activities, you will:

Master the fundamentals of hot water pastry
Learn the techniques behind traditional hand-raised pork pies
Gain confidence making Scotch eggs from scratch
Understand how quality ingredients contribute to flavour and texture
Develop practical skills that can be recreated at home

Topics Covered

During the course, you’ll explore:

Hot water pastry
Savoury pork pies
Scotch eggs

What You’ll Make

During the course, you’ll create:

A traditional hand-raised pork pie
Homemade Scotch eggs

Who Is This Course For?

This course is perfect for home cooks, food enthusiasts and anyone interested in learning traditional British cooking skills. Whether you’re completely new to pastry and savoury baking or looking to refine your technique, you’ll leave with the confidence to recreate these classic favourites at home.

No previous experience is required, just enthusiasm and a willingness to get hands-on alongside fellow food lovers.

Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.

Your Tutors

Tutor

Sally-Ann Hunt

Sally-Ann Hunt

Sally-Ann Hunt has always been passionate about good food made from healthy, sustainable ingredients. She first became involved in the world of food in 2011, while living and volunteering on a working estate. It was there that she first began to acquire a taste for artisan food production.

Then in 2018, after 20 years in the financial sector, Sally made the leap to a life centred around artisan skills when she joined The School of Artisan Food as a Course Technician, a skilled role that involves a lot of time in the training room, supporting tutors as they deliver artisan food courses.

Sally fell in love with the school’s ethos, recognising how interrelated food, lifestyle, family, and health are, and becoming inspired help preserve traditional food production methods that might otherwise be lost. For the next 3 years, Sally spent her working days honing her foraging, dairy and butchery skills and spent her free time living a simpler way of life, connecting to the food she was eating, and loving the journey she had embarked on with her family.

In 2021, Sally officially became a tutor at the school, delivering courses in foraging, BBQ, smoking and curing, pie making, sausages, dairy and more, both to the public and in workshops delivered in schools and for charity partners such as the YMCA. She is also a tutor on the Artisan Summer School.

Sally’s passion shines through in all her sessions, particularly her commitment to sustainable meat, continuing to research, test and uncover exciting ways to flavour, preserve and cook in the most ethical way possible – knowledge which she then shares with her students.