The School of Artisan Food was part funded by the East Midlands Development Agency (EMDA). In 2009 EMDA awarded a grant to The School of Artisan Food to carry out the renovation and refurbishment of the historic building the school occupies.
(Please note: EMDA closed in 2012.)
The School of Artisan Food is proud to be a collaborative teaching centre of Nottingham Trent University.
In September 2019 The School of Artisan Food will be hosting the UK's first Artisan Food Production FdSc qualification, in partnership with Nottingham Trent University. The unique two-year qaulification will train a new generation of artisan food producers.
Nottingham Trent University was awarded the prestigous accolade of The Guardian's University of the Year 2019.
The School of Artisan Food would like to thank the Estate for their encouragement and support.
The Welbeck Estate lies in extensive parkland in the area of North Nottinghamshire known as the Dukeries, so called because it used to contain five ducal residences in proximity to one another.
Welbeck Abbey, at the Estate’s heart, was founded as a religious house in 1140. Successive generations of owners have changed, extended and embellished this great house. Bess of Hardwick’s third son lived there in the late 16th century, as did the famous cavalier William Cavendish (the ‘Loyal’ Duke of Newcastle) and his literary Duchess Margaret at the time of the Civil War. Hans Willem Bentinck, William of Orange’s right-hand man, was created Earl of Portland and married Anne Villiers in 1678. In 1734 the 2nd Duke of Portland married Lady Margaret Cavendish Holles Harley. The Abbey has remained in the ownership of the Cavendish Bentinck family until the present day.
Welbeck College, the Ministry of Defence 6th Form College, occupied part of the Abbey and many outbuildings from 1953 to 2005. The Abbey is once again privately occupied by the family and the surrounding Estate is home to a vibrant community that includes residential properties, a working mixed home farm with managed woodlands, artist’s and maker’s workshops, the Harley Gallery, the Welbeck Farm Shop, the Limehouse Café, Stitchelton Dairy, The Welbeck Bakehouse and the Welbeck Abbey Brewery.
Daniel has provided incredible support to the School during the start-up and development phases, and without his help the School of Artisan Food would not have been possible.
The Welbeck Bakehouse provided the inspiration for The School of Artisan Food. The bakery, which is located within the same building as the school, is a commercial artisan bakery providing breads and pastries. It was during the development of the bakery that the need for a new style of training around food production became clear. The bakery specialises in sourdoughs and long-fermentation breads baked in wood-fired ovens.
Stichelton is one of the very few unpasteurised English blue cheeses. It is made by cheesemaker Joe Schneider in partnership with Randolph Hodgson of Neal’s Yard Dairy and the Welbeck Estate.
Stichelton is made using organic, unpasteurised cow’s milk from the dairy herd at Collingthwaite Farm on the Welbeck Estate in Nottinghamshire, one of the traditional counties of Stilton fame. The makers believe that cheese made on the farm from raw milk offers a complexity of a different sort to that of pasteurised cheese, so they have stuck to their principles, and painstakingly poured all the traditional knowledge and passion for authentic cheesemaking they could muster into Stichelton.
Stilton has a well known history and is protected under European law as to where and how it can be made. Perversely though, these very same measures prevent Stilton from being made in its time honoured traditional way, as a farmhouse cheese made with unpasteurised milk. The maker’s goal in this project is to bring back a long forgotten cheese to British consumers, so that they could enjoy one of Britain’s best known and best loved cheeses in its original form
This newly opened microbrewery is a joint venture between the Welbeck Estate and Kelham Island Brewery. The beers which are brewed at Welbeck are made purely with Welbeck water, malted barley, hops, and their own fresh yeast. They do not use any refined sugars or artificial preservatives. The recipes are unique to this micro-brewery and are designed by head brewer Claire Monk, who was taught to brew at the award winning Kelham Island Brewery after studying Microbiology at The University of Sheffield. All the recipes and names are inspired by the deep and fascinating history of Welbeck Abbey.
The Welbeck Farm Shop, situated at the main entrance to the estate, specialises in selling locally produced and British food. Its butchers source meat from local farms, and the bread comes from the wood-fired ovens of the Welbeck Bakehouse. Locally made Stitchelton cheese can be bought here as well as artisan cheeses from all over the British Isles, supplied by Neal's Yard Dairy. Welbeck Abbey Brewery bottles a brew especially for the shop, and wines, groceries and seasonal fruit and vegetables are also available.
Kenwood is the main sponsor of the British Cookery School Awards and a great supporter of cookery schools, working in partnership to and encourage and educate people the benefit of home cooking and baking.
A Kenwood spokesperson said: "As a British Cookery School Award winner, Kenwood are delighted to provide The School of Artisan Food with equipment for their kitchen."