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Featured CourseArtisan Charcuterie (Four Day)
After 'accidentally' finding a job on Selfridges' cheese counter in Manchester after university, I moved quickly to run the cheese counter at the Oxford Street store. Following this, I found my niche amongst the best of British farmhouse cheese at Neal's Yard Dairy.
What had been a 'quick fix' temporary job had become an obsession. I spent almost 10 years at Neal's Yard, working as a manager in both shops and as an account manager for wholesale. I then moved onto the Welbeck Estate to run the Farm Shop. Since then I have moved away from retail to concentrate on the teaching of cheesemaking and British dairy history research.
As well as a wealth of experience in artisan food retail, I've been fortunate enough to visit a large number of the best cheesemakers in this country and spend time with affineurs and mongers across Europe and the States.
My particular interests are in the history of cheese and how these stories are reflected in recipes and flavours, something I love to share in informal tutored tastings and teaching basic home dairy skills.
Courses starting from £39.00
From the nutty, caramel aromas found in both aged cheese and stouts to the relationship between rich barley and our favourite blues, you’ll discover a variety of mouth-watering combinations during thi...View Course
Courses starting from £185.00
Discover how to make soft cheese, yoghurt and butter at home on this one-day practical course led by our tutor and cheese expert Katy Fenwick. During the day you will explore the fascinating art a...View Course
Courses starting from £200.00
The School of Artisan Food is a registered training partner of the Academy of Cheese and delivers the nationally recognised Level 1 certification for cheese enthusiasts, retailers, and industry profes...View Course
Courses starting from £20.00
Join our cheese expert Katy Fenwick for an evening and learn how to put together a delicious cheeseboard for your friends and family over Christmas. Together, we will cover historic British cheeses, a...View Course