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British Pies

£195.00

This one-day course is ideal for those who love nothing more than tucking into a traditional British meat pie. Join our expert butcher Chris Moorby to learn how to produce handcrafted British pies at home.

By the end of the day you’ll have the practical skills, knowledge and confidence to create the homemade pastry and the tasty, savoury fillings that together make a truly great British pie.

Chris and Tom will share both their extensive knowledge of the butchery industry and their pastry skills with you, giving you the chance to turn your hand to making:

  • Suet pastry
  • Short crust pastry
  • Rough puff pastry
  • Hot water crust pastry
  • Chicken and mushroom pie
  • Steak and kidney pie
  • Steak and ale pie
  • Traditional hand-raised pork pie.

You’ll be able to take home a selection of your own hand-crafted products.The School of Artisan Food makes a conscious effort to reduce waste and packaging. We welcome students to bring their own containers to transport their food home. Learn more here ...

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

'Without a doubt the entire day was outstanding, from the warm and friendly welcome at reception, quality (and quantity!) food to keep us going throughout the day and absolutely first class teaching from Rich Summers and Chris Moorby. I'm already planning to save up to try another course!'

Dates

Sat 1st Dec 2018

Places left: NO

Sat 15th Dec 2018

Places left: YES

Sat 12th Jan 2019

Places left: YES

Fri 8th Feb 2019

Places left: YES

Sat 27th Apr 2019

Places left: YES

Sat 29th Jun 2019

Places left: YES

Sun 4th Aug 2019

Places left: YES

Sat 16th Nov 2019

Places left: YES

Sun 8th Dec 2019

Places left: YES

Summary

Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £195.00

Subjects: Butchery, Baking, Cooking

Teachers

Chris Moorby

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Customer Reviews

Allison Whitehead
I thoroughly enjoyed the British Pies course recently attended. Our tutors for the day, Rich and Chris were friendly, knowledgeable people who made the day fun and informative. As someone who wasn't just there to learn to bake but was doing so as a business proposition, they also provided information and ongoing support to me as I embark on my new business venture. The fruits of our labour on the day were absolutely delicious and I took one pork pie to my local pub - no one would believe me that I'd made it and not bought it locally! I'd also like to thank the support and kitchen staff at the School - the Roast Beef Dinner was absolutely top notch - not your usual limp buffet as some inferior establishments do, or ask you to eat your own creation so you don't have anything to take home and show off. My time on this course has inspired me to think about coming again and extending my baking repertoire!

Student Success

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Emma de Giacometti took a four-week Professional Baking Skills course at The School of Artisan Food in 2017, led by master baker Wayne Caddy. She now runs her own micro-bakery near Cambridge.

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Lynda Hill - Marlow Cheese Company

Lynda Hill - Marlow Cheese Company

Lynda Hill turned her dream of becoming a cheesemaker into reality after taking a professional cheesemaking course at The School of Artisan Food. Today, she runs the Marlow Cheese Company from her micro-dairy.

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Sara Percevicius - The Bake Lab

Former graduate Sara Percevicius is the founder of The Bake Lab in Sheffield, a baking business that creates bespoke celebration cakes and baked goods for local people & businesses.

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David Jowett - King Stone Dairy

David Jowett - King Stone Dairy

After graduating with an Advanced Diploma in Artisan Food Production in 2011, David Jowett started making his own award-winning Rollright cheese in 2015.

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