Short coursesAdvanced DiplomaBespokeVenue hireGift vouchersDonationsCharitable work
The ancient crafts of curing and smoking meat are as satisfying now as they were thousands of years ago. Learn the traditional artisan methods that have stood the test of time, and how to make your own delicious charcuterie.
Our expert team will demonstrate and butcher a side of pork so that you can learn all about the various cuts of meat that are suitable for curing. Throughout the course you will learn about:
During the hands-on sessions you will learn how to make the following product:
You will take the following products home:
Refreshments and an informal lunch will be included. All ingredients, equipment and recipes are provided by the School.
Products on this course may vary seasonally from what is advertised.
'Outstanding! The perfect mix of knowledge and hands on practical all delivered in a clear, concise and friendly way. I can't wait to go on another course.'
OFFER: Book more than one course from the Christmas Collection and receive exclusive discount
* Offer only applies to short courses from the Christmas Collection.
Two Magpies Bakery
From Art to Artisan - Rebecca Bishop, a former student at The School of Artisan Food now heads up a successful artisan bakery in Southwold, Suffolk.Full Case Study
Mikes Fancy Cheese
Michael Thomson is the only cheese maker in Northern Ireland who makes cheese from raw milk. Michael secured funding for the production of his ‘Young Buck’ blue cheese through crowd funding and is now inspiring others to start th...Full Case Study
Forge Bakehouse in Sheffield was set up by Martha who studied the Advanced Diploma in Baking at the School of Artisan Food during 2011/12.Full Case Study
Glenn Stephens turned up at The School of Artisan Food in December 2012, a keen amateur but looking for a course to give him a pathway to becoming a professional baker.Full Case Study